Tender cabbage leaves wrapped around a filling of ground beef and rice, braised in tomato sauce until meltingly soft.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: deep serving dish
Garnishes: sour cream, chopped parsley
Accompaniments: dark rye bread, pickled vegetables
Instructions
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1
Blanch whole cabbage in boiling water, carefully peel off softened leaves.
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2
Mix ground beef with cooked rice, diced onion, garlic, salt, and pepper.
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3
Place 2-3 tablespoons of filling on each cabbage leaf, roll tightly tucking in sides.
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4
Arrange rolls seam-down in a deep baking dish.
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5
Mix tomato passata with broth, pour over the rolls.
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6
Cover and bake at 180C for 1.5 hours until tender. Serve with sour cream.
Did You Know?
The name holubcy comes from the word for pigeons — the rolls supposedly resemble resting doves.
Chef's Notes
Equipment Tips
- large pot
- baking dish
- mixing bowl
Garnishing
sour cream, chopped parsley
Accompaniments
dark rye bread, pickled vegetables
The Story Behind Holubcy
Stuffed cabbage rolls are found across Eastern Europe, but the Belarusian version has its own character. Braised low and slow in tomato sauce, they become impossibly tender, the cabbage melting into the rich filling.
On the Calendar: A winter staple and holiday favorite, especially around Christmas.
Legacy: Holubcy represent the communal Belarusian cooking tradition — they are best made in large batches for sharing.
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