Holubtsi – Cabbage Rolls

Across the Canadian Prairies, few dishes carry as much heart as holubtsi, or cabbage rolls. Brought over by Ukrainian immigrants in the late 19th and early 20th centuries, they quickly became a fixture of church suppers, wedding feasts, and Christmas tables. More than food, they are memory and ritual — families gathered in kitchens to blanch leaves, roll fillings, and line trays for baking. Stretching humble ingredients like rice, meat, and cabbage into something festive and sustaining, holubtsi remain a symbol of resilience and celebration in Ukrainian-Canadian communities.

Prep Time: 30 minutes

Total Time: 2 hours

Serves: 8–10

Ingredients

• 1 large head green cabbage

• 2 tbsp olive oil or butter

• 1 onion, finely chopped

• 2 cloves garlic, minced

• 1 cup (200 g) uncooked rice

• 500 g (1 lb) ground beef, pork, or a mix

• 1 can (400 g) diced tomatoes

• 1 cup (240 ml) tomato sauce or passata

• 1 cup (240 ml) beef or chicken stock

• 1 tsp dried dill (or fresh, chopped)

• 1 tsp paprika

• Salt & pepper, to taste

• Sour cream, for serving

Method

• Prepare the cabbage: Bring a large pot of salted water to a boil. Core the cabbage and submerge. Boil 5–6 minutes, peeling off softened leaves as they loosen. Drain and set aside.

• Make the filling: Heat olive oil or butter in a skillet. Sauté onion and garlic until soft. Stir in rice, ground meat, dill, paprika, salt, and pepper. Cook gently for 5 minutes, then remove from heat.

• Roll the cabbage: Place 2–3 tbsp of filling in the centre of each leaf. Fold sides in and roll tightly, tucking ends. Arrange seam-side down in a large baking dish.

• Add the sauce: Combine diced tomatoes, tomato sauce, and stock. Pour over rolls so they’re just covered.

• Bake: Cover with foil and bake at 180°C (350°F) for 1½–2 hours, until tender and flavourful.

• Serve: Ladle onto plates with extra sauce and a dollop of sour cream.

Variations

• Vegetarian Holubtsi: Replace meat with sautéed mushrooms and cooked buckwheat or lentils for a traditional Lenten version still popular in Ukrainian-Canadian churches.

• Prairie Harvest: Add corn or barley to the filling for a nod to prairie farming traditions, stretching the rolls while adding texture.