Ukrainian Stuffed Cabbage (Holubtsi) Recipe (2024)

FAQs

What is the difference between Polish and Ukrainian cabbage rolls? ›

Recipes vary depending on region; northern Poles prefer a savory sauce, while Galicia, Hungary and Ukraine favor sweet-and-sour, for example.

Holubtsi is cabbage leaves stuffed with a mix of meat, rice, and sometimes vegetables and herbs. The name "Holubtsi" comes from the Ukrainian word for pigeon, "holub," because the stuffed cabbage rolls resembled stuffed pigeons, a dish of delicacy in the past.

Description. Ukrainian meat stuffed cabbage rolls. Made with sweet green cabbage, beef, pork, carrots, onions, tomatoes, rice, fresh dill/ parsley, spices.

Stuffed Cabbage Rolls are simple comfort food dish that comes with a variety of different names and spellings. Golabki is what I grew up calling them, but there are similar versions, Galumpki and Golumpki. Then there is Halupki/Halupky, which is exactly the same thing.

The national dish of Ukraine is red borscht, a well-known beet soup, of which many varieties exist. However, varenyky (boiled dumplings similar to pierogi) and a type of cabbage roll known as holubtsi are also national favourites, and are a common meal in traditional Ukrainian restaurants.

Not only mouthwateringly delicious, gołąbki are also low calorie and quite nutritious! If you've ever had Poland's version of stuffed cabbage rolls you know why they continue to be loved and recognized as one of Poland's best foods! …and if you want to enjoy their taste (or give them a try for the first time!)

Sauerkraut is a classic dish of not only Ukrainian, but also Polish, Czech, German and Dutch cuisine. There is also an analogue of sauerkraut in Asia - Korean kimchi cabbage. However, the population of most countries of the world does not consume cabbage, let alone sauerkraut.

The official language of Ukraine is Ukrainian, a Slavic language, which is spoken regularly by 88% of Ukraine's population at home in their personal life, and as high as 87% at work or study. It is followed by Russian which is spoken by 34% in their personal life.

First, Ukrainians eat Kutia, then borshch, holubtsi, dumplings, fried fish, cabbage, etc., and drink uzvar. As a rule, children bring dinner, for example, to godparents and grandparents.

If your cooked cabbage is tough, it's likely because the cabbage is not cooked through yet. Continue to cook the rolls until they're tender. It's also important to make sure you let the rolls rest after they're finished baking.

What to eat with cabbage rolls? ›

"Polish cabbage rolls (filled with a mixture of rice, pork, and beef) stewed in tomatoes. This is a dish I remember my Gram making. I've taken the recipe and tweaked it as I've cooked. The dish is hearty and delicious--and known by other names throughout Eastern Europe.

In the United States, the terms are commonly Anglicized by second- or third-generation Americans to "stuffed cabbage", "stuffed cabbage leaves", or "cabbage casserole". They are also referred to as "pigs in a blanket", not to be confused with pigs in blankets in British and Irish cuisine.

Etymology. partial translation of French pâte à choux, literally, "pastry in the form of cabbages"; choux, plural of chou "cabbage," going back to Middle French, back-formation from chous, plural of chol, going back to Old French, going back to Latin caulis "stalk, stem, cabbage stem, cabbage" — more at cole.

While there are similarities, there are plenty of unique recipes also. Both cuisines influenced each other for centuries, but while Ukrainian cuisine was heavily influenced by Tatar, Russian or Turkish influences, in Poland German or Austria-Hungary influences are more visible.

Varenyky is the more commonly used term in Ukraine, often eaten with sweet fillings, while pierogi are the national dish of Poland. Different to pelmeni as they are usually vegetarian, varenyky and pierogi can be served fried in butter, usually as an appetiser or a dessert.