epicurious4.7
Lazy Holubtsi
These “unstuffed cabbage rolls” (a.k.a., pork-and-cabbage meatballs in a rich tomato gravy) take their inspiration from the cozy comfort of Ukrainian holubtsi.
👥 4 Servings⏱️ Prep & Cook: 1h 30m👤 Olga Koutseridi📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●bowl
- ●oven
- ●baking dish
- ●measuring cup
📝 Preparation Steps
1
Melt 5 Tbsp. unsalted butter, cut into pieces, in a large skillet over medium. Cook 3 small carrots, peeled, coarsely grated, 1 large onion, finely chopped, and 3 garlic cloves, finely chopped, stirring often, until carrots are tender and onion is translucent, 10–⏱️ 12 minutes. Transfer one third of carrot mixture (about ⅔ cup) to a medium bowl; set aside. Add ½ small head of green cabbage (about 1 lb.), finely chopped, and 1 Tbsp. plus 2 tsp. Diamond Crystal or 1 Tbsp. Morton kosher salt and cook, stirring often, until cabbage is wilted and tender, 10–⏱️ 12 minutes. Transfer to large bowl and let cool.
. unsalted butter, cut into pieces5 Tbsplarge onion, finely chopped1
2
Place a rack in middle of oven; preheat to 400°. Add 1 lb. ground pork, 2 cups cooled cooked long-grain white rice (such as jasmine or basmati), 2 tsp. paprika, 1 tsp. freshly ground pepper, and ½ tsp. crushed red pepper flakes to cooled cabbage mixture and mix with your hands to combine.
. ground pork1 lbcooled cooked long-grain white rice (such as jasmine or basmati)2 cups. paprika, divided4 tsp. freshly ground pepper1 tsp. crushed red pepper flakes, divided1 tsp
3
Using a ½-cup measuring cup and packing tightly, portion out cabbage mixture. Using damp hands, shape each portion into an oval or football shape (you should have about 10); arrange rolls in a glass or ceramic 13x9" baking dish, spacing about ¼" apart.
4
Stir one 24-oz. bottle tomato purée or passata, remaining 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, remaining 2 tsp. paprika, and remaining ½ tsp. crushed red pepper flakes into reserved carrot mixture in bowl, then pour over cabbage rolls and shake gently to help sauce flow to bottom of dish. Bake until cabbage rolls are cooked through and an instant-read thermometer inserted into the center of a cabbage roll registers 180°, 40–⏱️ 45 minutes.
bottle tomato purée or passata1 (24-oz.). paprika, divided4 tsp. crushed red pepper flakes, divided1 tsp
5
Remove cabbage rolls from oven and dollop some sour cream over (about ½ cup total). Top with coarsely chopped dill and lightly sprinkle with flaky sea salt. Serve with warm sourdough bread and more sour cream alongside. Do Ahead: Cabbage rolls can be baked 1 day ahead. Let cool; cover and chill. Reheat, covered with foil, in a 350° oven until warmed through, 20–⏱️ 25 minutes.
Flaky sea saltWarm sourdough bread (for serving)
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