Holubtsi (голубці), or Ukrainian cabbage rolls, are a beloved dish in every Ukrainian household. These comforting rolls of tender cabbage filled with rice, meat, and spices simmered in a rich tomato sauce are the heart of family gatherings, holiday meals, and Sunday dinners. This version is simple, authentic, and incredibly satisfying.
Holubtsi are one of those Ukrainian dishes that instantly bring back family memories. This dish is especially popular during Christmas Eve and big gatherings like weddings or holidays. Whether you’re making traditional Ukrainian cabbage rolls meatless for fasting or filled with pork for feasting, they’re always made with love and meant to be shared.
I was inspired to share this recipe after making my Easy Authentic Ukrainian Borscht and Sourdough Potato Pierogi—because honestly, cabbage rolls are the perfect cozy main to serve alongside a bowl of soup or a hearty side like dumplings.
Ingredients
Traditionally, holubtsi are made with pork, or sometimes a mix of pork and beef for added richness. In our home, we stick to ground beef since we don’t eat pork—but it still gives that same hearty, comforting flavor I grew up with. You can easily adjust the filling to your family’s preferences, but this version is the one that’s been passed around our table for years.
- Green cabbage
- White rice (uncooked)
- Ground beef (or a mix of pork and beef)
- Onion
- Medium carrot
- Sunflower oil or neutral oil
- Salt & pepper
- Garlic powder
- Paprika
- Tomato sauce or crushed tomatoes
- Tomato paste
- Cabbage water or broth
- Sugar
- Vinegar or lemon juice for brightness
- Sour cream for serving
See recipe card for quantities.
Instructions
1. Prepare the cabbage
Bring a large pot of water to a boil. Remove the core of the cabbage and gently place the head in the water.
Simmer for 5–8 minutes, peeling off softened outer leaves with tongs as they loosen.
Set aside about 15–20 whole leaves for rolling.
2. Make the filling
Cook the rice halfway (about 8 minutes), then drain.
In a pan, sauté the onions and carrots in oil until soft.
In a large bowl, combine the rice, meat, sautéed vegetables, salt, pepper, and spices. Mix well.
3. Assemble the rolls
Trim the thick stem of each cabbage leaf to make rolling easier.
Place 2 tablespoons of filling onto a leaf. Fold in the sides, then roll tightly like a burrito.
Repeat with remaining filling and leaves.
4. Make the tomato sauce
In a saucepan, combine tomato sauce, tomato paste, cabbage water (or broth), sugar, salt, and pepper.
Simmer for 5–10 minutes, adjusting seasonings to taste.
5. Assemble and cook
Layer cabbage rolls in a large pot or baking dish.
Pour the tomato sauce over the rolls, ensuring they’re mostly covered.
Cover with a lid or foil.
Oven Method: Bake at 350°F (175°C) for 1.5 hours.
Stovetop Method: Simmer on low for 1.5 hours.
Hint: I love making holubtsi in my Dutch oven—it keeps the heat even and the rolls stay super tender without drying out. If you’re using one too, layer a few extra cabbage leaves on the bottom to prevent sticking. This enameled cast iron Dutch oven (affiliate link) is my go-to for everything from soups to stuffed cabbage.
Substitutions
- Go meatless: Swap the ground meat for sautéed mushrooms, lentils, or even a mix of both. It’s super hearty and perfect for fasting days or vegetarian guests.
- Use brown rice or quinoa: If you want a healthier twist, brown rice or quinoa works great in the filling—just cook it a little longer so it’s tender enough to mix.
- Try napa or savoy cabbage: If regular green cabbage feels too firm, napa or savoy cabbage leaves are softer and easier to roll without boiling (just steam them briefly!).
Variations
- Kid-Friendly Version: Skip the onions and add a little shredded cheese to the filling—mild flavors make it more appealing for picky eaters.
- Spicy Holubtsi: Add a pinch of chili flakes or diced jalapeño to the filling and mix a bit of hot sauce into the tomato sauce for a subtle kick.
- Mini Rolls for Parties: Use smaller cabbage leaves or cut large ones in half to make bite-sized holubtsi—perfect for appetizers or potluck platters!
Equipment
When it comes to making cabbage rolls, the type of cookware you use can make a big difference in how the dish turns out. An enameled cast iron Dutch oven is ideal for a few key reasons:
- Even heat distribution: Cast iron heats slowly and evenly, which helps the cabbage rolls cook gently without burning on the bottom.
- Moisture retention: The heavy lid traps steam inside, keeping the rolls tender and preventing the tomato sauce from drying out.
- Versatility: You can sear, simmer, and bake—all in the same pot. That means fewer dishes and less fuss.
If you’re planning to make holubtsi (or really any braised dish) more than once, a Dutch oven is a smart, long-lasting investment. I personally use this enameled Dutch oven (affiliate link) for everything from borscht to bread.
Storage
Holubtsi actually taste even better the next day as the flavors meld—so don’t be shy about making extra!
- Refrigerator: Store cooled cabbage rolls in an airtight container (or keep them right in the Dutch oven with the lid on) for up to 4 days.
- Freezer: Holubtsi freeze really well! Let them cool completely, then transfer to a freezer-safe container or zip-top bag. Freeze for up to 3 months. I recommend freezing in individual portions with some sauce to make reheating easier.
- Reheating: Warm on the stovetop over low heat or in the oven at 325°F (covered) until heated through. If frozen, thaw overnight in the fridge before reheating.
Tip: Always reheat with a bit of sauce to keep the cabbage rolls from drying out!
Top Tip
Don’t overfill the cabbage leaves! It’s tempting to pack them tight, but leaving room to roll and tuck the sides ensures they stay sealed while cooking. Overfilled rolls can burst open or cook unevenly—aim for about 2 tablespoons of filling per medium leaf for best results.
FAQ
Holubtsi (pronounced hoh-LOOB-tsee) are traditional Ukrainian cabbage rolls made by wrapping a savory filling—usually rice, meat, and vegetables—inside soft cabbage leaves, then simmering or baking them in a tomato-based sauce.
The word holubtsi comes from the Slavic word for “little doves,” a nod to their rolled shape. They’re a comfort food classic in Ukrainian households, especially during holidays, and every family has their own version—some meatless, some spicy, and some passed down for generations.
Yes, holubtsi can be frozen for up to 3 months, preferably before adding sour cream to the sauce.
Yes! Cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the cabbage is tender and the filling is fully cooked.
Traditional Ukrainian Cabbage Rolls (Holubtsi)
Ingredients
Equipment
Method
- Bring a large pot of water to a boil. Remove the core of the cabbage and gently place the head in the water.
- Simmer for 5–8 minutes, peeling off softened outer leaves with tongs as they loosen.
- Set aside about 15–20 whole leaves for rolling.
- Cook the rice halfway (about 8 minutes), then drain.
- In a pan, sauté the onions and carrots in oil until soft.
- In a large bowl, combine the rice, meat, sautéed vegetables, salt, pepper, and spices. Mix well.
- Trim the thick stem of each cabbage leaf to make rolling easier.
- Place 2 tablespoons of filling onto a leaf. Fold in the sides, then roll tightly like a burrito.
- Repeat with remaining filling and leaves.
- In a saucepan, combine tomato sauce, tomato paste, cabbage water (or broth), sugar, salt, and pepper.
- Simmer for 5–10 minutes, adjusting seasonings to taste.
- Layer cabbage rolls in a large pot or baking dish.
- Pour the tomato sauce over the rolls, ensuring they’re mostly covered.
- Cover with a lid or foil.
- Oven Method: Bake at 350°F (175°C) for 1.5 hours.
- Stovetop Method: Simmer on low for 1.5 hours.
- Serve covered with tomato sauce
- Optional: Top with a dollop of sour cream and freshly chopped dill
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