Entrée: Poland, Ukraine – Голубці ▶ Holubtsi (Stuffed Cabbage Rolls)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 10 min

Additional 10 min

Total 1 hr 50 min

Ingredients

1 large head cabbage (leaves separated)
1 lb (450 g) ground beef
1 large egg
1 / 2 cup (120 ml) cooked long-grain rice
2 tbsp (30 ml) whole milk
1 small onion, finely chopped
1 can (14 oz / 400 g) crushed tomatoes
1 tbsp (15 ml) tomato paste
1 tsp (5 ml) soy sauce
1 tsp (5 ml) black pepper
1 / 4 tsp (1 ml) white pepper
1 tsp (5 ml) salt
1 tbsp (15 ml) oil
1 tsp (5 ml) sugar (optional)

Instructions

1. Core cabbage and blanch whole head in boiling water 5–8 minutes until outer leaves loosen and are pliable; remove leaves and set aside. Reserve a few small leaves for lining if desired.
2. Sauté onion in oil until translucent; cool slightly.
3. In a bowl combine ground beef, cooked rice, beaten egg, milk, sautéed onion, soy sauce, salt, black pepper and white pepper.
4. Place ~1/3–1/2 cup filling on each cabbage leaf, fold in sides and roll up to enclose filling; tuck rolls seam-side down into a casserole snugly.
5. In a bowl mix crushed tomatoes, tomato paste, a pinch of sugar (if using), and a little salt; pour over rolls to cover.
6. Cover tightly with lid or foil and bake at 350°F (175°C) for 60–75 minutes until meat is cooked and cabbage is tender.
7. Let rest 10 minutes before serving. Serve rolls with spoonfuls of tomato sauce.