Really Lazy Holubchi Oamc
Satisfy your comfort food cravings with "Really Lazy Holubchi Oamc," an effortless twist on traditional Ukrainian stuffed cabbage rolls. This one-dish wonder combines tender layers of chopped green cabbage, a hearty filling of ground beef, pork, and fragrant garlic-infused rice, and a rich tomato-based sauce seasoned with dill and paprika. Baked to perfection, it delivers the same irresistible flavors of holubchi with minimal prep time, making it the ideal recipe for busy weeknights or meal-prep enthusiasts—thanks to its freezer-friendly nature. Perfect for feeding a crowd or savoring leftovers, this casserole-style dish offers the ultimate blend of convenience and homemade goodness.
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Recipe Information
Ingredients
- 500 g Ground beef
- 500 g Ground pork
- 2 cups Cooked white rice
- 1 medium head Green cabbage
- 1 large Onion, finely chopped
- 4 cloves Garlic, minced
- 800 g Crushed tomatoes, canned
- 2 tbsp Tomato paste
- 1 cup Beef broth
- 1 tsp Dried dill
- 1 tsp Paprika
- 2 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Olive oil
- 2 Bay leaves
Instructions
Preheat your oven to 375°F (190°C).
Prepare the cabbage by removing any damaged outer leaves and chopping it into bite-sized pieces.
In a large skillet, heat olive oil over medium heat. Sauté the finely chopped onion and minced garlic until softened, about 3-5 minutes.
Add the ground beef and ground pork to the skillet. Cook until browned, breaking it up with a spatula as it cooks. Drain any excess fat if necessary.
Stir the cooked white rice, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and dried dill into the meat mixture. Set aside.
In a mixing bowl, whisk together the crushed tomatoes, tomato paste, beef broth, paprika, and the remaining salt and pepper.
Grease a large baking dish (about 9x13 inches or similar). Layer half of the chopped cabbage in the bottom of the dish.
Spread the meat and rice mixture evenly over the cabbage layer.
Top with the remaining chopped cabbage, creating an even layer.
Pour the tomato mixture evenly over the cabbage, making sure it seeps down to the bottom. Tuck in the bay leaves on the top layer.
Cover the dish tightly with aluminum foil and bake for 60 minutes.
Remove the foil and bake for an additional 30 minutes to allow the top to caramelize slightly.
Let the casserole cool for 10 minutes before serving. Discard the bay leaves before eating.
Portion leftovers into airtight containers for freezing or storing in the fridge for up to 4 days. Reheat in the oven or microwave.
Nutrition Facts
Calories |
470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.6 g | 38% | |
| Saturated Fat | 9.9 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 915 mg | 40% | |
| Total Carbohydrate | 27.0 g | 10% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 9.0 g | ||
| Protein | 26.2 g | 52% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 96 mg | 7% | |
| Iron | 3.9 mg | 21% | |
| Potassium | 783 mg | 17% | |
*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.
