How to Make Ukrainian Holubtsi
The origins of this dish are very difficult to nail down, with meat rolled in cabbage first being referenced in Aristophanes’ letters dating back to 425 B.C. And while many often attribute these cabbage rolls to Poland, or other eastern European countries, it’s actually most likely to be a dish that first originated in Turkey - Ukranian holubtsi are most similar to dolma. Although the origins will likely never be known for sure, holubtsi today are a national treasure not just in Ukraine, but across the whole of eastern Europe. The holubtsi that we’ve known to come and love today are normally made by creating a rice-meat mix, and wrapping portions of this mix in a whole cabbage leaf. Then, once the corners are tucked and the meat is sealed, the holubtsi are stewed in a tomato sauce until the cabbage becomes tender. But when it comes to the Christmas Eve supper, things are a little bit different. As the Christmas table traditionally contains lean dishes, many Ukrainian spreads will instead mix potatoes, mushrooms, onions and carrots instead of meat. And like every good Ukrainian dish, holubtsi is best served with a big dollop of sour cream.
So, to create your own holubtsi at home (this one contains meat) you’ll need:
- 1 large head of cabbage
- 1 pound (450g) of ground beef or pork, or a combination of the two
- 1 cup (175g) of cooked rice
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 cup (235ml) of chopped tomato/tomato sauce
- 1 cup (235ml) of beef or chicken broth
- Salt, pepper, and other spices to taste
