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Holubtsi
Ukrainian Cabbage Rolls
Tender cabbage leaves filled with a savory mixture of ground meat, rice, and vegetables, simmered in a rich tomato-based sauce. A comforting and classic Ukrainian dish.
๐ง ์ฌ๋ฃ
- 1 head Large cabbage
- 500 g Ground beef
- 250 g Ground pork
- 0.5 cup Rice(uncooked, long-grain)
- 1 large Onion(finely chopped)
- 1 medium Carrot(grated)
- 3 cloves Garlic(minced)
- 0.25 cup Tomato paste
- 1 can (14.5 oz) Diced tomatoes(undrained)
- 2 cups Beef broth
- 2 tbsp Vegetable oil
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground, or to taste)
- 2 tbsp Fresh dill(chopped, for garnish (optional))
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the cabbage: Core the cabbage and place the whole head in a large pot of boiling salted water. Cook for 5-10 minutes, or until the outer leaves are softened and can be peeled away easily. Remove leaves as they loosen, and repeat until you have about 12-15 usable leaves. Trim any thick ribs from the leaves.
โฑ๏ธ 10-15 minutes - 2
Cook the rice: Rinse the rice and cook it according to package directions until al dente. Drain well.
โฑ๏ธ 15-20 minutes - 3
Make the filling: In a large bowl, combine the ground beef, ground pork, cooked rice, chopped onion, grated carrot, minced garlic, salt, and pepper. Mix thoroughly until well combined.
๐ก ์ ๋ฌธ๊ฐ ํ: Don't overmix, as this can make the filling tough. - 4
Assemble the rolls: Lay a cabbage leaf flat. Place about 1/4 to 1/3 cup of the filling near the stem end. Fold the sides of the cabbage leaf over the filling, then roll it up tightly from the stem end.
๐ก ์ ๋ฌธ๊ฐ ํ: If leaves are small, you can overlap two leaves to create a larger one. - 5
Prepare the sauce: In a large, oven-safe pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the tomato paste and cook for 1 minute.
โฑ๏ธ 6 minutes - 6
Add the diced tomatoes and beef broth to the pot. Bring to a simmer, then season with salt and pepper to taste.
๐ก ์ ๋ฌธ๊ฐ ํ: Taste the sauce and adjust seasoning before adding the cabbage rolls. - 7
Arrange the holubtsi: Carefully place the assembled cabbage rolls seam-side down in the pot with the sauce. They should fit snugly but not be too crowded. Add more broth if needed to partially cover the rolls.
๐ก ์ ๋ฌธ๊ฐ ํ: If you have leftover cabbage leaves or filling, you can layer them at the bottom or top. - 8
Simmer and bake: Cover the pot and bring the sauce back to a gentle simmer on the stovetop. Then, transfer the pot to a preheated oven at 350ยฐF (175ยฐC) and bake for 1 hour to 1 hour 30 minutes, or until the cabbage is very tender and the filling is cooked through.
โฑ๏ธ 1 hour 30 minutes - 9
Serve: Let the holubtsi rest for 10 minutes before serving. Garnish with fresh dill, if desired. Serve hot with a dollop of sour cream or a side of mashed potatoes.
๐ก ์ ๋ฌธ๊ฐ ํ: Holubtsi often taste even better the next day.
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor a vegetarian version, omit the meat and use a filling of rice, sautรฉed mushrooms, onions, carrots, and herbs.
- โIf you don't have a large enough pot for simmering, you can arrange the rolls in a baking dish and pour the sauce over them, then cover tightly with foil and bake.
- โFreezing holubtsi is a great option for make-ahead meals. Freeze them in their sauce.
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์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add a tablespoon of sour cream to the filling for extra richness.
- Incorporate finely chopped mushrooms into the filling.
- Use a mix of grains like barley or buckwheat with the rice.