Holubtsi, or cabbage rolls, are classic Ukrainian comfort food. Where the traditional rolled version is often relegated to special occasions because of its laborious nature, lazy cabbage rolls are quicker and more efficient, with little sacrifice in flavor. The defining feature of lazy-style rolls is that the cabbage leaves are incorporated into the filling, instead of individually rolling them around it. You can switch up the filling by using a 50-50 combination of ground pork and fatty ground beef, or pork and lamb as I often do in homage to my Greek-Ukrainian heritage. The super simple sauce demands a good-quality tomato purée. Look for ones in glass jars or Tetra Paks, sometimes labeled “passata.” The flavor is fresher and better suited to the dish than canned alternatives.
All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.
What you’ll need
13x9" Baking Dish
$20 At Amazon
Instant-Read Thermometer
$35 At Thermoworks
Large Skillet
$74 At Amazon
Measuring Cups
$28 At Bon Appétit Market
Recipe information
Total Time
1½ hours (plus cooling)
Yield
4 servings
Ingredients
5
3
1
3
½
1
1
2
4
1
1
1
Preparation
Step 1
Melt 5 Tbsp. unsalted butter, cut into pieces, in a large skillet over medium. Cook 3 small carrots, peeled, coarsely grated, 1 large onion, finely chopped, and 3 garlic cloves, finely chopped, stirring often, until carrots are tender and onion is translucent, 10–12 minutes. Transfer one third of carrot mixture (about ⅔ cup) to a medium bowl; set aside. Add ½ small head of green cabbage (about 1 lb.), finely chopped, and 1 Tbsp. plus 2 tsp. Diamond Crystal or 1 Tbsp. Morton kosher salt and cook, stirring often, until cabbage is wilted and tender, 10–12 minutes. Transfer to large bowl and let cool.
Step 2
Place a rack in middle of oven; preheat to 400°. Add 1 lb. ground pork, 2 cups cooled cooked long-grain white rice (such as jasmine or basmati), 2 tsp. paprika, 1 tsp. freshly ground pepper, and ½ tsp. crushed red pepper flakes to cooled cabbage mixture and mix with your hands to combine.
Step 3
Using a ½-cup measuring cup and packing tightly, portion out cabbage mixture. Using damp hands, shape each portion into an oval or football shape (you should have about 10); arrange rolls in a glass or ceramic 13x9" baking dish, spacing about ¼" apart.
Step 4
Stir one 24-oz. bottle tomato purée or passata, remaining 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, remaining 2 tsp. paprika, and remaining ½ tsp. crushed red pepper flakes into reserved carrot mixture in bowl, then pour over cabbage rolls and shake gently to help sauce flow to bottom of dish. Bake until cabbage rolls are cooked through and an instant-read thermometer inserted into the center of a cabbage roll registers 180°, 40–45 minutes.
Step 5
Remove cabbage rolls from oven and dollop some sour cream over (about ½ cup total). Top with coarsely chopped dill and lightly sprinkle with flaky sea salt. Serve with warm sourdough bread and more sour cream alongside.
Do Ahead: Cabbage rolls can be baked 1 day ahead. Let cool; cover and chill. Reheat, covered with foil, in a 350° oven until warmed through, 20–25 minutes.
Leave a Review