Holoobtsi

Holoobtsi Recipe - Traditional Ukrainian Dish with Cabbage and Ground Meat

Region / culture: Ukraine | Preparation time: 45 minutes | Cooking time: 2 hours | Servings: 6

Introduction

Holoobtsi, also known as Ukrainian cabbage rolls, is a traditional dish that is loved for its hearty and comforting flavors. This dish consists of cabbage leaves stuffed with a savory mixture of rice, meat, and seasonings, all baked in a rich tomato and sour cream sauce. Holoobtsi is a popular dish in Ukrainian cuisine and is often served at special occasions and family gatherings.

History

Holoobtsi has been a staple in Ukrainian cuisine for centuries, with its origins dating back to the times of the Kievan Rus. Cabbage was a common vegetable in Eastern Europe due to its ability to withstand harsh winters, making it a popular ingredient in many dishes. The combination of cabbage and meat was a practical and delicious way to create a filling and nutritious meal. Over time, holoobtsi became a beloved dish that is enjoyed by many Ukrainians and has been passed down through generations.

Ingredients

1 large cabbage
1 tsp salt
2 cups boiling water
1 cup ground cooked meat
2 cups rice
1.5 cups tomato juice
1 large onion, minced
0.5 cup sour cream
4 tbsp butter or bacon fat
salt and pepper

How to prepare

Remove the core of the cabbage using a sharp knife.
Place the cabbage in a deep pan and pour boiling water into the hollow core.
Completely cover the cabbage with boiling water.
Allow the cabbage leaves to soften and become pliable.
Drain the cabbage.
Individually separate the cabbage leaves.
Remove the hard center stem from the leaves.
If the leaves are very large, cut them in half or into thirds.
Thoroughly wash the rice.
Add salt to 2 cups of boiling water.
Add the rice to the boiling water and bring to a boil.
Cover the pan and turn off the heat.
Allow the rice to absorb all the water. (The rice will only be partially cooked)
Saute the onion in butter or bacon fat.
If using meat, add it to the pan and cook together for a few minutes.
Combine the cooked meat mixture with the rice.
Season the mixture with salt and pepper to taste.
Allow the mixture to cool.
Line the bottom of a large baking dish with a few large cabbage leaves.
Place a spoonful of the rice mixture on each half of the leaves and roll them up.
Arrange the rolls in layers.
The rolls should be small in size.
Sprinkle each layer with salt.
Mix the tomato juice and sour cream together.
Pour the mixture over the cabbage rolls.
Cover the rolls with a few large leaves.
Cover the baking dish tightly and bake at 350°F (177°C) for 2 hours or until the cabbage and rice kernels are fully cooked.
The rice kernels should be separate and not mushy.
Place the hot holoobtsi on a serving dish and sprinkle with chopped crisp bacon.
Serve with any meat course.

Variations

Vegetarian holoobtsi: Replace the meat with a mixture of mushrooms, lentils, and walnuts for a delicious vegetarian version of this dish.
Spicy holoobtsi: Add some chopped jalapeños or red pepper flakes to the filling for a spicy kick.
Cabbage and beef holoobtsi: Use a combination of ground beef and pork in the filling for a richer flavor.

Cooking Tips & Tricks

Make sure to remove the core of the cabbage carefully to avoid damaging the leaves.

- Boiling the cabbage leaves before stuffing them will make them pliable and easier to work with.

- Season the rice and meat mixture well to ensure a flavorful filling.

- Layering the cabbage rolls in the baking dish will help them cook evenly and absorb the flavors of the sauce.

- Covering the baking dish tightly while baking will help the holoobtsi cook evenly and retain moisture.

Serving Suggestions

Holoobtsi can be served as a main dish with a side of mashed potatoes or a fresh salad. It pairs well with a dollop of sour cream on top and a sprinkle of fresh herbs for garnish.

Cooking Techniques

The key cooking techniques for holoobtsi include boiling the cabbage leaves, sautéing the onions and meat, and baking the rolls in a tomato and sour cream sauce. These techniques help to develop the flavors and textures of the dish.

Ingredient Substitutions

Instead of cabbage, you can use grape leaves or collard greens for a different twist on this dish.

- You can substitute the ground cooked meat with ground turkey or chicken for a lighter version of holoobtsi.

- If you don't have tomato juice, you can use a combination of tomato sauce and water as a substitute.

Make Ahead Tips

Holoobtsi can be assembled ahead of time and refrigerated until ready to bake. This dish also freezes well, so you can make a large batch and store it for later use.

Presentation Ideas

Serve holoobtsi on a large platter garnished with fresh herbs and a drizzle of sour cream. You can also sprinkle some crispy bacon on top for added flavor and texture.

Pairing Recommendations

Holoobtsi pairs well with a variety of side dishes, such as mashed potatoes, steamed vegetables, or a fresh cucumber salad. It also goes well with a glass of red wine or a cold beer.

Storage and Reheating Instructions

Leftover holoobtsi can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the rolls in a baking dish, cover with foil, and bake in a preheated oven at 350°F (177°C) until heated through.

Nutrition Information

Calories per serving

Each serving of holoobtsi contains approximately 300 calories.

Carbohydrates

Each serving of holoobtsi contains approximately 30 grams of carbohydrates. The main sources of carbohydrates in this dish are the rice and tomato juice used in the filling.

Fats

Each serving of holoobtsi contains approximately 15 grams of fats. The fats in this dish come from the bacon fat used for sautéing the onions and the sour cream used in the sauce.

Proteins

Each serving of holoobtsi contains approximately 10 grams of proteins. The main source of protein in this dish is the ground cooked meat used in the filling.

Vitamins and minerals

Holoobtsi is a rich source of vitamins and minerals, including vitamin C from the cabbage and tomato juice, as well as iron and zinc from the meat.

Alergens

Holoobtsi contains dairy (sour cream) and meat, which may be allergens for some individuals. It is important to check for any food allergies before consuming this dish.

Summary

Holoobtsi is a balanced dish that provides a good mix of carbohydrates, fats, and proteins, as well as essential vitamins and minerals. It is a hearty and satisfying meal that can be enjoyed as part of a healthy diet.

Summary

Holoobtsi is a delicious and comforting dish that is perfect for a cozy family dinner or a special occasion. With its flavorful filling and rich tomato and sour cream sauce, this dish is sure to become a favorite in your household. Enjoy the taste of Ukrainian cuisine with this classic holoobtsi recipe!

How did I get this recipe?

I have a clear memory of the first time I saw this recipe for Holoobtsi. It was a warm summer day, and I was visiting my Aunt Olga in her cozy little cottage in the countryside. Aunt Olga was known for her delicious Ukrainian dishes, and she always had a pot simmering on the stove whenever I came to visit.

On this particular day, as I walked into her kitchen, the savory aroma of cabbage and meat wafted through the air. I peeked over her shoulder to see what she was cooking, and my eyes lit up when I saw the beautiful dish of Holoobtsi sitting on the stove.

"What's that, Aunt Olga?" I asked, my mouth watering at the sight of the stuffed cabbage rolls.

"Oh, this is Holoobtsi," she replied with a smile. "It's a traditional Ukrainian dish that my mother taught me how to make when I was a young girl."

I watched in awe as Aunt Olga expertly rolled the mixture of ground beef, rice, and spices into the tender cabbage leaves. She carefully placed each roll into the pot, covering them with a tangy tomato sauce before letting them simmer for hours on end.

As the Holoobtsi cooked, Aunt Olga shared stories of her childhood and the memories she had of learning how to make this dish from her mother. She spoke of the long hours spent in the kitchen, the laughter shared with her siblings, and the love that went into each and every roll.

I was captivated by her tales, and I knew that I had to learn how to make Holoobtsi for myself. Aunt Olga graciously offered to teach me, and together we spent the afternoon rolling cabbage leaves, mixing filling, and simmering the rolls in the pot.

As the Holoobtsi cooked, the kitchen filled with the rich, comforting scent of cabbage and tomatoes. Aunt Olga smiled as she watched me tend to the rolls, offering gentle guidance and encouragement along the way.

Finally, after hours of simmering, the Holoobtsi were ready. I carefully ladled them onto a plate, my mouth watering in anticipation. I took a bite, and my taste buds exploded with the savory flavors of the beef, rice, and cabbage.

Aunt Olga beamed with pride as she watched me savor the dish. "You did a wonderful job, my dear," she said. "I can see that you have a talent for cooking just like your mother and me."

From that day on, Holoobtsi became a staple in my own kitchen. I perfected the recipe over the years, adding my own twists and variations to make it truly my own. But no matter how many times I cook it, I always think back to that warm summer day in Aunt Olga's kitchen, where I learned how to make this timeless Ukrainian dish with love and care.

Now, whenever I make Holoobtsi, I think of my dear Aunt Olga and the memories we shared in her cozy cottage. And I am grateful for the gift she gave me – the gift of a delicious recipe that has been passed down through generations, bringing joy and comfort to all who taste it.