Cabbage Rolls (Holupchi)

Recipe by Chef #355072
READY IN: 3hrs




  • For the sauce:
  • Take your onion and with a knife make 5-7 slits (depending on how many cloves you are using). Insert your cloves into the slits.
  • Finely chop your garlic and dill.
  • Sweat off your garlic and your whole onion for about a minute, flipping the onion once.
  • Add the remaining ingredients for the sauce, bring to a boil and reduce to simmer for about 30 minutes.
  • Taste your sauce, if it needs more of anything, add it. I find sometimes I need more sugar, sometimes more vinegar.
  • For the rolls:
  • Preheat oven to 350.
  • Cook your rice as you normally would (for 1 1/2 cups of rice, I would normally use about 3 cups water). Once cooked, put it in a large bowl to cool.
  • Core your cabbage. Reserve two outer leaves and shred. Finely chop your dill.
  • Bring a large pot of water and the cabbage to a boil. As the cabbage cooks, remove the leaves that separate (with tongs) and set aside. Depending on the size of your cabbage, you'll want 20-30 leaves. (the leftover cabbage will freeze well too).
  • Meanwhile, add the ground veal, dill, shredded reserved cabbage, salt and pepper to the rice and mix well with your hands.
  • Take a 1/2 cup of the tomato sauce and add it to the rice mixture. Mix again and check the consistency. You can choose to add up to another 1/2 cup of the tomato sauce, this is a personal choice.
  • Line the bottom of a roast pan with 2-3 leaves, so that the bottom is covered. Ladle a small amount of the sauce on the bottom of the pan.
  • Take the cabbage leaves you've removed and remove the cores. If your leaves are big you may also want to cut them in half.
  • Grab some of the rice mixture, about I'm guessing a 1/4 cup or about the size of a golf ball (this again depends of the size of your leaves), and shape it into a finger. Put it in the cabbage and roll the cabbage, folding the ends in, and lay in the roast pan seam side down.
  • Repeat until you have filled the bottom of the pan and ladle about 1/2 cup of the sauce over the rolls. Repeat until you run out of the stuffing.
  • Take the remaining sauce and pour it all over the rolls. Cover and bake for about 30-45 minutes, until your meat is cooked.