Holubtsi (Cabbage Rolls with Pork and Rice)

Ingredients

• •1 large green cabbage
• •1 lb ground pork
• •½ cup long-grain white rice, uncooked
• •1 medium onion, finely diced
• •2 garlic cloves, minced
• •1 egg
• •1 tsp salt
• •½ tsp black pepper
• •1 tsp dried dill
• •1½ cups canned crushed tomatoes
• •2 tbsp tomato paste
• •½ cup sour cream
• •1 cup water or broth
• •1 tbsp sunflower or canola oil
• •2 bay leaves

Directions

1. 1Core the cabbage and submerge it in a large pot of boiling water; peel off leaves as they soften, after about 2–3 minutes, and set aside to cool.
2. 2Cook rice in salted water for 8 minutes (it will finish cooking in the rolls); drain and cool.
3. 3Sauté onion in oil over medium heat until soft, 5 minutes; add garlic and cook 1 minute more; cool slightly.
4. 4Combine pork, par-cooked rice, sautéed onion mixture, egg, salt, pepper, and dill in a bowl; mix well.
5. 5Trim the thick rib from each cabbage leaf, place 3 tbsp filling at the base, and roll up tightly, tucking in the sides.
6. 6Whisk together crushed tomatoes, tomato paste, sour cream, and broth; season with salt and pepper.
7. 7Layer any leftover cabbage leaves in the bottom of a large heavy pot; arrange rolls seam-side down on top and add bay leaves.
8. 8Pour tomato-sour cream sauce over the rolls, cover tightly, and simmer over low heat for 60 minutes.
9. 9Serve with extra sour cream and the braising sauce spooned over top.

💡 Freezing the whole cabbage overnight then thawing it is a shortcut that softens the leaves perfectly without boiling — peel them straight off when thawed. Ground chicken or a pork-beef blend works equally well.

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