Holubtsi Recipe (Ukrainian Stuffed Cabbage Roll) » Indonesia Eats

HomeEasy RecipesHolubtsi Recipe (Ukrainian Stuffed Cabbage Roll)December 22, 2007146ShareFacebookTwitterPinterestWhatsAppLinkedinReddItEmailPrintTelegramMixLINE

I bought a whole cabbage for making siomay bandung (Bandung style fish steamed dumpling), had lots leftover since I didn’t need too much cabbage for that. I browsed a recipe of Holubtsi. I see this dish every special day or season at my husband’s family house, we didn’t eat them until uncle George realized that both of us don’t consume pork. Lately, he always makes vegetarian version Holubtsi so all can eat, including us.

According to wikipedia, there are several variations of cabbage rolls; Golubtsy – Russia, Gołąbki (little pigeons) – Poland, Halubcy – Belarus, Holishkes – Ashkenazi Jewish, – Czech Republic and Slovakia, Holubtsi – Ukraine, Kåldolmar – Sweden, Kaalikääryle – Finland, Kohlroulade and krautwickel – Austria and Germany, Lahana dolması – Turkey, Rouru kyabetsu (ロールキャベツ) – Japan, Sarma – the Balkans, Sarmale – Romania, Töltött káposzta – Hungary, Malfoof – Jordan (Middle East).

For some reasons, I came up with an idea by adding dashi no moto (Japanese instant fish stock base) and also used tomato paste instead of tomato juice that my husband’s family usually use. Cheating method of mine, cook the rice with a rice cooker!

Ingredients:
1 medium head cabbage
1 1/2 cups uncooked long-grain white rice
2 onion, chopped
1/2 package dashi no moto
salt and pepper to taste
1 can tomato paste, mix with 1.5 – 2 liter water

Directions:
1. Preheat oven to 325 degrees F (165 degrees C). Grease a 2 quart casserole dish.
2. Steam the whole head of cabbage until soften. Meanwhile, cook rice in 3 cups of water in a rice cooker.
3. Melt butter in a large skillet over medium heat. Saute onion until translucent, and add dashi no moto; stir and remove from heat. Add cooked rice, combine. Season with salt and pepper to taste.
4. Cut the leaves off of the cabbage and cut the larger leaves in half. Spoon 1 tablespoon of rice into a leaf and roll tightly. Place rolls in prepared casserole dish, stacking in layers. Pour tomato paste mixture over the rolls, using enough just to cover.
5. Cover and bake for 2 hours.

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FacebookTwitterPinterestWhatsAppLinkedinReddItEmailPrintTelegramMixLINEPrevious articleKari Deli with Roti Jala (Beef Curry-Deli Style with Net Flatbread)Next articleBakso Ikan Patin // Basa FishballsIndonesia Eatshttps://indonesiaeats.comAn Indonesian-born who lived in Winnipeg Edmonton, Canada for more than a decade prior to move to Edmonton in 2017. Indonesia Eats is a memoir of her homeland.

  1. Rasa Malaysia December 22, 2007 At 5:28 PMWow, you are very talented…knows how to make many different kinds of food. I am going to buy myself that dashi-nomoto thingy…am going to cook some oden to keep me warm. 😉Reply
  2. Rasa Malaysia December 23, 2007 At 12:28 AMWow, you are very talented…knows how to make many different kinds of food. I am going to buy myself that dashi-nomoto thingy…am going to cook some oden to keep me warm. 😉Reply
  3. Andaliman December 23, 2007 At 1:32 AMOden is perfect for winter cold days 🙂Reply
  4. Little Corner of Min December 23, 2007 At 3:46 AMHi Andaliman,Happy Holidays to you & family ya!Reply
  5. Andaliman December 23, 2007 At 3:54 AMThank you… Happy Holodays to you and family too 🙂Reply
  6. Andaliman December 23, 2007 At 8:32 AMOden is perfect for winter cold days 🙂Reply
  7. Little Corner of Mine December 23, 2007 At 10:46 AMHi Andaliman,Happy Holidays to you & family ya!Reply
  8. Andaliman December 23, 2007 At 10:54 AMThank you… Happy Holodays to you and family too 🙂Reply
  9. Kate / Kajal December 23, 2007 At 1:07 PMhey that looks nice. wonder if u tried stuffing it with chicken or lamb mince , how would it taste.Wish You n your family a Merry Christmas , and a Happy New Year.Reply
  10. Andaliman December 23, 2007 At 2:12 PMIt would taste great, KateHowever, this dish was cooked for my husband who doesn't consume chicken nor lamb.Thank youHappy Holidays to you too 🙂Reply
  11. East Meets West Kitc December 23, 2007 At 5:17 PMThat looks so yummy!Happy Holidays! 😀Reply
  12. Kate / Kajal December 23, 2007 At 8:07 PMhey that looks nice. wonder if u tried stuffing it with chicken or lamb mince , how would it taste.Wish You n your family a Merry Christmas , and a Happy New Year.Reply
  13. Andaliman December 23, 2007 At 9:12 PMIt would taste great, KateHowever, this dish was cooked for my husband who doesn’t consume chicken nor lamb.Thank youHappy Holidays to you too 🙂Reply
  14. East Meets West Kitchen December 24, 2007 At 12:17 AMThat looks so yummy!Happy Holidays! 😀Reply
  15. Andaliman December 26, 2007 At 1:58 PMHappy Holidays to you too 🙂Reply
  16. Andaliman December 26, 2007 At 8:58 PMHappy Holidays to you too 🙂Reply
  17. tigerfish December 27, 2007 At 4:58 PMI've made cabbage rolls before but not like these.Happy New Year to you!Reply
  18. Andaliman December 27, 2007 At 11:56 PMHow did you make it?Happy New Year to you too 🙂Reply
  19. tigerfish December 27, 2007 At 11:58 PMI’ve made cabbage rolls before but not like these.Happy New Year to you!Reply
  20. Andaliman December 28, 2007 At 6:56 AMHow did you make it?Happy New Year to you too 🙂Reply
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