Bacon and Veal Stuffed Cabbage Rolls (Holubtsi)
There’s something deeply comforting about a plate of tender cabbage rolls swimming in a fragrant tomato-broth sauce, and this version takes the classic up a notch. Made with delicate Savoy cabbage leaves wrapped around a rich filling of ground veal and smoky bacon, these holubtsi are hearty enough for a Sunday dinner yet special enough to grace your holiday table. As they slowly braise, the cabbage turns silky and the meat stays juicy, soaking up all that savory, slightly sweet sauce. By the time you set them down in front of your family, you’ll have a dish that feels like a warm hug.
Holubtsi (the word comes from the Ukrainian for “little pigeons”) have been a beloved staple across Ukraine and much of Eastern Europe for generations. Traditionally they’re made with simple ingredients a farmhouse kitchen always had on hand: cabbage, rice, and whatever meat could be spared. Every family keeps its own version, passed down from grandmothers who knew exactly how tightly to roll each parcel. This recipe leans into a more refined take, swapping ordinary cabbage for tender Savoy and pairing lean veal with bacon for extra depth, but the soul of the dish stays the same: humble ingredients transformed by patience and love.
A few things make all the difference here. Blanching the leaves until just pliable keeps them from cracking when you roll, and shaving down that thick central rib makes folding so much easier. Don’t skip browning the rolls before they braise, that golden crust locks in flavor and helps them hold their shape. And that pinch of sugar in the sauce isn’t optional fussiness, it balances the acidity of the tomatoes beautifully.
Tips & Substitutions
- Cabbage: No Savoy? Regular green cabbage works fine, just blanch the leaves a minute longer since they’re sturdier.
- Meat: Swap veal for ground beef, pork, or a beef-pork blend. Ground turkey works for a lighter version.
- Bacon: Pancetta or smoked ham make great stand-ins and add the same smoky richness.
- Binder: Out of breadcrumbs? Use cooked rice or a small handful of cooked grains to bind the filling instead.
- Sauce: No fresh tomatoes on hand? A can of good crushed tomatoes blended with the broth does the trick year-round.
- Herbs: Fresh basil brightens things, but dill or parsley are lovely traditional choices too.
Serve these cabbage rolls piping hot in shallow bowls, ladled generously with the aromatic sauce and maybe a dollop of sour cream on the side. They pair wonderfully with crusty bread or a scoop of mashed potatoes to soak up every drop. Leftovers are arguably even better the next day, once the flavors have had time to mingle, simply store them covered in the fridge for up to three days and reheat gently on the stovetop. They also freeze beautifully, so consider making a double batch to tuck away for a busy weeknight. Enjoy, and smachnoho!
Part of Ukrainian cuisine — 464 more recipes in the section.
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Ingredients
Instructions
Separate the head of Savoy cabbage into individual leaves and blanch them in boiling water for about 2 minutes, until they turn soft and pliable. Drain the leaves in a colander, let the water run off, and carefully shave down the thick part of the central rib so the rolls are easier to fold later.
Peel the tomatoes (for ease, score a cross on the bottom and scald them with boiling water), then blend the flesh into a smooth paste. Combine the tomato paste with about half a liter of meat broth and stir well. Set aside 50 ml of broth separately, you'll need it for the filling.
Make the filling. Finely chop the onion, grate the carrot, and cut the bacon into small cubes. In half of the clarified butter, saute the onion until soft, then add the carrot and bacon and cook everything together for another 2 to 3 minutes.
Pass the veal through a meat grinder and finely chop the basil. Combine the ground meat with the sauteed vegetables, then add the breadcrumbs, the reserved 50 ml of broth, ground mixed pepper, and salt. Mix the filling thoroughly until smooth.
Place a little filling on each cabbage leaf and fold it into a parcel, tucking in the edges so the filling doesn't fall out.
In the remaining clarified butter, fry the cabbage rolls on both sides until golden brown. Then pour over the prepared tomato-broth sauce, season with salt and pepper, and sprinkle in a pinch of sugar to balance the flavor.
Braise the cabbage rolls covered over low heat for 40 to 45 minutes, until the meat inside is fully cooked and the sauce has thickened slightly.
Arrange the finished cabbage rolls in bowls and spoon the aromatic sauce generously over them. Serve hot. Enjoy your meal!
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