Cabbage Rolls Holupchi
Delight in the comforting flavors of Cabbage Rolls Holupchi, a classic Eastern European dish that’s as satisfying as it is hearty. Tender green cabbage leaves are carefully blanched and wrapped around a savory filling of seasoned ground beef, pork, and fluffy rice, enhanced with aromatic garlic, onion, and paprika. These neatly rolled parcels are slowly simmered in a rich tomato sauce infused with broth, ensuring each bite is juicy and packed with flavor. Perfectly suited for a cozy family dinner or an impressive potluck dish, this recipe brings old-world traditions into your kitchen. Serve them steaming hot, topped with a spoonful of tangy sour cream and a sprinkle of fresh dill for a mouthwatering finish. With its comforting aroma and vibrant presentation, these cabbage rolls make for a standout meal that’s worth the time and effort.
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Recipe Information
Ingredients
- 1 head Large green cabbage
- 500 grams Ground beef
- 500 grams Ground pork
- 2 cups Cooked white rice
- 1 large Egg
- 1 large Yellow onion, finely chopped
- 3 cloves Garlic, minced
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 1 teaspoon Dried dill (optional)
- 2 cups Tomato sauce
- 1 can (400 grams) Crushed tomatoes (canned)
- 1.5 cups Chicken or beef broth
- 2 tablespoons Butter
Instructions
Bring a large pot of salted water to a boil. Core the cabbage and blanch the leaves in boiling water for 2-3 minutes, just until they become pliable. Carefully separate the leaves and set them aside to cool.
In a large bowl, combine the ground beef, ground pork, cooked rice, egg, chopped onion, minced garlic, salt, pepper, paprika, and dried dill (if using). Mix thoroughly until well combined.
Prepare the cabbage leaves by trimming the thick base of the rib on each leaf to make them easier to roll.
Place 2-3 tablespoons of the meat mixture in the center of a cabbage leaf, then roll it tightly, tucking in the sides as you roll. Repeat until all the filling is used. Reserve any small or torn cabbage leaves for layering in the pot.
In a large Dutch oven or heavy pot, melt the butter over medium heat. Line the bottom with the leftover cabbage leaves to prevent sticking.
Place the rolled cabbage rolls, seam side down, in the pot, packing them snugly in a single layer. Once the first layer is complete, add another layer as needed.
In a mixing bowl, combine the tomato sauce, crushed tomatoes, and chicken or beef broth. Pour this mixture evenly over the cabbage rolls, ensuring they are completely covered with liquid. Add more broth or water if needed.
Bring the pot to a gentle simmer over medium heat, then reduce the heat to low. Cover with a tight-fitting lid and cook for 90 minutes, checking occasionally to ensure there is enough liquid in the pot.
Once cooked, serve the cabbage rolls hot with some of the tomato sauce spooned over the top. They pair wonderfully with sour cream and fresh dill.
Nutrition Facts
Calories |
3984 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 235.7 g | 302% | |
| Saturated Fat | 90.5 g | 453% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 1089 mg | 363% | |
| Sodium | 9049 mg | 393% | |
| Total Carbohydrate | 222.9 g | 81% | |
| Dietary Fiber | 45.9 g | 164% | |
| Total Sugars | 72.0 g | ||
| Protein | 257.1 g | 514% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 981 mg | 75% | |
| Iron | 28.7 mg | 159% | |
| Potassium | 4924 mg | 105% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
