Authentic Ukrainian Cabbage Rolls (Holubtsi) Recipe & More

March 21, 2025 Master Canner

Ukrainian cabbage rolls, also known as holubtsi is a world-famous signature dish of the Ukrainian cuisine. It is made by stuffing cabbage leaves with a savory mixture of meat, rice, onion and seasonings before simmering them in a rich tomato sauce. In this post we’ll share a cabbage rolls recipe that has been in our family for four generations. We’ll also break down how to make perfect holubtsi, covering everything from ingredient choices, cooking techniques, and expert tips to ensure perfect cabbage rolls every time. Plus, learn why cabbage rolls make an excellent freezer meal that tastes even better when reheated!

What Are Ukrainian Cabbage Rolls (Holubtsi)?

Holubtsi (also called golubtsi in Russian and golabki in Polish) are cabbage leaves stuffed with a filling made of rice, ground meat, onions, and seasonings, then cooked in a tomato-based sauce. The dish is widely popular in a number of Eastern European and Slavic countries, each with its unique variation.

What’s the Difference Between Holubtsi, Golubtsi, Golabki, and Sarma?

While holubtsi, golubtsi, and golabki, sarma all refer to stuffed cabbage rolls, they have regional differences:

Holubtsi (Ukrainian): These cabbage rolls are traditionally filled with a mix of rice, onion, and ground pork, then simmered in a rich tomato-based sauce. Over time, our people began substituting pork with a pork-and-beef blend or even just beef, as beef is less popular in Ukraine and therefore much cheaper than pork. Purists often use buckwheat instead of rice, as rice is not native to Ukraine.
Golubtsi (Russian): Similar to the Ukrainian cabbage rolls version but often made with a higher ratio of meat to rice. Sometimes, they are served with sour cream instead of tomato sauce.
Golabki (Polish): Usually larger cabbage rolls, with fillings that may include rice, mushrooms, or even barley. They are often baked in tomato sauce and sometimes served with a creamy topping.
Sarma (Balkan): Sarma is made with fermented cabbage leaves instead of fresh cabbage. It is typically filled with ground meat, rice, and seasonings, then slow-cooked in a tomato-based or broth-based sauce. Sarma has a distinct tangy flavor due to the fermented leaves and is a staple in Balkan cuisine

Ukrainian Cabbage Rolls Recipe Ingredients – the Must Have and Variations

For starters, never use Savoy or red cabbage—they don’t work well for cabbage rolls. Always go with green cabbage.
Second, always use white, long-grain basmati rice because it holds its shape best in the cabbage rolls filling. Avoid parboiled rice. Technically, you can swap white rice for brown rice. But, to be honest, we’re not big fans of the switch. However, purists argue that brown rice brings the dish closer to the original holubtsi recipe, as our ancestors often used buckwheat in the stuffing.
Speaking of the sauce, you can replace tomato paste with fresh or canned diced tomatoes. If you do, we recommend adding a tablespoon of sugar to balance the acidity.
Lastly, some cooks insist on using chicken stock as the cooking liquid, but unless you’re making an all-lean beef filling, water actually works better. Plus, it helps cut down on calories.

Want to add more depth? Mix a small shredded carrot into the filling—just make sure to sauté it first!

Tips & Tricks for Perfect Cabbage Rolls

Choose the Right Cabbage: Green cabbage works best because its leaves are flexible and don’t tear easily. When picking a cabbage, look for one with a slightly pointed top—its leaves will be easier to roll. Avoid cabbages with tightly packed leaves, as they’re harder to separate.

Easy Ways to Soften Cabbage: If boiling cabbage to separate the leaves feels like too much work, here are two reader-suggested hacks worth trying. While we haven’t tested them ourselves, they might be worth exploring!

Method 1: Freeze the cabbage overnight, then let it thaw. This naturally softens the leaves.
Method 2: Slam the cabbage stem-first onto the counter. This should loosen the core, making it easier to remove.

If you’ve tried either of these tricks, let us know in the comments how they worked for you!

Make Ahead: If you don’t want to make everything in one day, we have a solution for you. Assemble the cabbage rolls a day in advance and store them in the fridge. Cook them the next day when you’re ready.

Baking Method: Instead of simmering on the stovetop, place the rolls in a baking dish, cover with sauce, and bake at 350°F (175°C) for 2 to 2.5 hours. This method yield extra cabbage rolls that melt in your mouth with less pronounced cabbage flavor.

Storing, Freezing & Reheating Cabbage Rolls

One of the best-kept secrets about holubtsi that they taste even better when reheated! Letting them sit allows the flavors to blend, and freezing actually softens the cabbage even more.

Freezing: Let cooked cabbage rolls cool completely, then store them in an airtight container with sauce. Freeze for up to 3 months.

Reheating: Thaw in the fridge overnight, then bake at 350°F (175°C) for 30–40 minutes. The slow absorption of the sauce into the cabbage and filling makes them even more delicious!

Avoid the Stovetop & Microwave: We don’t recommend reheating cabbage rolls this way—they often heat unevenly, leaving the center cold.

How to Roll Cabbage Rolls Like a Pro!

fold the edges inward covering the filling

roll the leaf tightly from the base — fold the edges inward covering the filling

Rolling cabbage rolls is easier than you think. If you’ve ever rolled a burrito, you’re already halfway there! Here are two simple methods to get perfectly wrapped holubtsi.

Method 1: Classic Roll

First, lay a softened cabbage leaf flat on a clean surface with the rounded outer side facing down, so it forms a slight cup shape.
Next, place about 2 tablespoons of filling near the base of the leaf. Be careful not to overfill, or the roll may burst while cooking.
Then, fold the left edge of the leaf inward, followed by the right edge, partially covering the filling.
Finally, starting from the base, roll the leaf tightly over the filling. Make sure to tuck the seam underneath to keep the roll secure.

Method 2: Tucked Roll

Start by placing a softened cabbage leaf in the palm of your hand, with the rounded outer side of the leaf touching the inside of your hand. The leaf you hold in your palm should resemble a scoop.
Next, add about 2 tablespoons of filling into the base of the scoop.
Then, with your other hand, flip the top of the leaf over the filling, tucking it under the meat mixture.
After that, fold the left and right edges of the cabbage leaf inward to partially enclose the filling.
Finally, starting from the center, roll the leaf tightly, just like a burrito. Be sure to tuck the seam underneath to keep the roll secure.

How to Make Zucchini Caviar – Step by Step:

recipe ingredients required to make this cabbage rolls — cabbage rolls recipe ingredients

use Ukrainian virgin sunflower oil for frying — cabbage rolls recipe ingredients

Traditional Ukrainian Cabbage Rolls

Learn how to make Ukrainian cabbage rolls (Holubtsi), from scratch! Discover the secret to the perfect stuffing made with a tasty mix of ground pork (or a pork and beef blend), rice, and onions, all seasoned with salt and pepper. Find out how to make a rich tomato and sour cream sauce, and get a bunch of holubtsi making tips and tricks straight from our Ukrainian kitchen!

Prep Time 30

Cook Time 30

Idle Cook 1 20

Yield: 12

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Ingredients

For the Roll:

1 large green cabbage
2 liters .5 gallons Filtered water (or more as required)

For the Filling:

2 lb. minced meat pork, beef or beef and pork mix
1 lb. yellow onions usually one extra large onion
3 tbsp. sunflower oil preferably Ukrainian unrefined or virgin oil
1 ½ cup Basmati rice
salt and black pepper to taste

For the Sauce:

1 lb. yellow onions usually one extra large onion
2 tbsp. sunflower oil preferably Ukrainian unrefined or virgin oil
3 tbsp. tomato paste
4 tbsp. sour cream
500 ml. 0.5 quart liquid (water or chicken stock)

Instructions

Step 1: Prepare the Cabbage

Core the cabbage and place it in a large pot.
Add enough water to fully cover the cabbage and bring it to a gentle simmer.
Simmer for 3–5 minutes until the outer leaves soften.
Remove the cabbage and let it cool in a colander. Keep the water in the pot.
Gently peel off the softened leaves and set them aside. Don’t force the leaves when they don’t come off easily. It is an indication that the cabbage has to go back to the boiling water.
Return the cabbage head to the simmering water.
Repeat steps 3–5 until you have about 12–15 large leaves. Stop once the remaining leaves are too small for stuffing.
Use a knife to trim the thick stem at the base of each leaf to make rolling easier.

Step 2: Make the Meat Filling

Start by chopping the onion. Heat a suitable size pan over medium heat and add the oil. Then, toss in the chopped onion and reduce the heat to medium-low. Allow the onion to cook until it turns golden.
While the onions cook, prepare the rice to al dente stage.
Mix the cooked onions, rice, minced meat, salt, and black pepper to create a homogenous filling. Set it aside.

Step 3: Make the Sauce

Heat another large and preferably deep pan over medium heat, add oil, and cook the chopped onions until they become translucent.
Add tomato paste and let it caramelize briefly for about 5 minutes. Then, add sour cream and the liquid. Bring the sauce to a gentle simmer. Then simmer it for about 5 minutes.
Remove sauce from heat, and set aside.

Step 4: Stuff the Cabbage Rolls

Use one of the two methods described in the post to stuff and roll the cabbage leaves.
After rolling each cabbage roll, place it seam-side down on a cutting board, or start arranging them in the pot.
Keep going with the rest of the leaves and filling until all the cabbage rolls are ready.

Step 5: Cook the Cabbage Rolls

(Optional) Place some leftover cabbage leaves at the bottom of a large pot to keep the rolls from scorching.
Arrange the cabbage rolls, seam-side down, in layers in the pot.
Pour the tomato – sour cream sauce over the rolls, then add enough liquid so the cabbage rolls are halfway covered.
Bring the pot to a boil, then lower the heat and let it simmer for 50–60 minutes.
If you want to freeze the cabbage rolls, follow the instructions in the post. If not, continue straight to the serving step.

Step 6: How to Serve Ukrainian Cabbage Rolls

Serve with a generous ladle of sour cream-tomato cooking sauce, a dollop of sour cream and optionally garnish with dill. As with many stewed dishes, this dish tastes even better the next day, as the flavors meld together.

Not sure how to sterilize canning jars? Find the answer about “dos and don’ts” of canning jars sterilization.

Preserve Type Lunch | Main Course | Weekday Dinner

Cuisine Ukrainian

We can’t wait to learn how this preserve recipe worked out for you. Leave us a comment below, like us on X, Facebook, Pinterest and Instagram. And remember, sharing is caring!

FAQ

What to Do with the Leftover Meat Mixture and Cabbage

So, you’ve made a pot of cabbage rolls, but there’s still some meat mixture left. No worries—here’s an easy solution we always use:

For the Leftover Meat Mixture:

Add one raw egg to the meat mixture and mix well until smooth and evenly combined.
Scoop small portions of the mixture and roll them into meatballs using your hands.
Heat 2 tablespoons of sunflower oil in a frying pan.
Once the oil is hot, fry the meatballs until golden brown on all sides. They don’t need to be fully cooked—just browned for extra flavor. Don’t worry if they lose their round shape!
Add the fried meatballs to the pot with the cabbage rolls. Cover with sauce and enough liquid to submerge them halfway, then cook as you would with just cabbage rolls.

roll mixture into meatballs — add egg to the filling mixture

For Leftover Cabbage:

Wrap it in plastic wrap and store it in the fridge. Use it within 1–2 weeks to make Ukrainian cabbage and beet soup (Borscht).

Can the cabbage rolls recipe (holubtsi) be made vegetarian or vegan?

During tough times, when meat was scarce or too expensive, many of our Ukrainian friends started experimenting with vegan cabbage rolls. The general verdict was that they don’t taste quite like the real thing, but they do fill you up when options are limited.

To make vegan cabbage rolls, mix cooked (al dente) rice with shredded carrots and chopped onions. Make sure to sauté the carrots and onions first before mixing them with the rice. The rest of the steps remain the same. For vegan option, exclude sour cream or substitute with the vegan sour cream option.

Can I make cabbage rolls in a slow cooker?

Yes, you can make cabbage rolls in a slow cooker and they will be delicious! Cook on low for 6-8 hours or high for 4-5 hours.