Reviewed: Nov. 26, 2009

My Baba (Grandmother) made the best holubtsi, at least in my opinion :), although she used ground bacon rather than plain pork and fried it with the onions for more flavour before adding it to the rice. She also left the rice slightly undercooked so that as it roasted in the oven it would not become mushy. Also, she seasoned the rice with salt and pepper as well as garlic and dill and used tomatoe soup rather than juice as it has a nicer flavour and consistency. Once the cabbage rolls were made she would pour approx 1/2 cup warm water with 1 tsp baking soda over them - this helps to make a burpless cabbage roll. After this she would pour tomatoe soup over and roast in a covered pan. They are moist without swimming in sauce. My absolute favorite!

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BrennaP

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Reviewed: Jun. 16, 2009

This was super delicious. I did change the recipe a bit. I used a rice cooker for the rice instead of cooking it stovetop and just dumped it in with the onions after I was done with them. I also added rosemary to the filling. Instead of tomato sauce, I just chopped up 2 sweet hand picked tomatoes and threw it on top of the cabbage rolls. As well, I simmered it stovetop on the lowest setting instead of baking it. I will definitely be making this again though.

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Alicia

Cooking Level: Beginning

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Reviewed: Apr. 27, 2009

This is a wonderful recipe and matches very closely to what my Ukranian Mother-in-law made except she added ground beef which is added raw to the cooked rice. The key is to keep the filling simple. Not too much ground beef - no more than 50/50 ratio meat to rice. The cabbage and tomatoe sauce (instead of tomotoe juice) provides plenty of flavor without going overboard with the filling. Then, of couse, you must serve with sour cream. YUMMMMM!

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Teresa

Cooking Level: Expert

Home Town: Mineral Wells, Texas, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Apr. 23, 2009

I parboiled the cabbage leaves prior to assembly and used brown rice. I sauted about 5 strips of bacon and crumbled them in the rice along with the onions that I softened in the bacon fat. I didn't have tomato juice so I pureed a can of petite diced tomatoes. Baked the whole thing about 30 minutes at 350. My husband loved this recipe, so I'm sure I'll be making it again.

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Maridele

Cooking Level: Expert

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Reviewed: Apr. 6, 2009

I really enjoyed these. I was looking for a recipe that could use some cabbage and ran across this. I only had 1/2 a head of cabbage. I added the bacon (great suggestion), rosemary, basil, didn't have can of tomato just added tomato sauce and topped with cheese. It was great. Will make again for sure.

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justicesamsin

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Reviewed: Jan. 6, 2009

I tried this recipe yesterday but I added ground beef into the mix as that is how my grandma use to make it and I doubled the recipe so I could freeze the rest. It's a lot of work and not something I would make again during the week. Other than that the Cabbage rolls were good and I will make them again.

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Cathie

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Nov. 20, 2008

My Urkanian aunts only made it with pork, so I did the same. It was a good simple recipe.

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mtnmacgrl

Cooking Level: Beginning

Living In: Asheville, North Carolina, USA

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Reviewed: Aug. 21, 2008

Pretty good, next time I'm going to add meat though.

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sunshinenewday

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Reviewed: Apr. 8, 2008

This is a really great starter recipe. When I make it, I add bacon, garlic, and plenty of herbs to the rice (whatever is your favorite--I use a lot of rosemary and basil) and it turns out great. I also use a previous reviewer's tip to serve these with sour cream, and it's a delicious combination.

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Oleander

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Reviewed: Nov. 20, 2007

I didn't like this and ended up throwing most of it away. I boiled the cabbage to try and remove the leaves, but I used red cabbage and it ended up turning a blue color (sort of unappetizing and probably partly my fault for not doing proper research). This lacked flavor, and while I did add some things to try and fix this, it didn't do much to correct the problem. Sorry, I just don't think Eastern European food is my thing.

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Beau's Mommy

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Jan. 26, 2004

Just like the old country holobchi ma used to makr

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WALT1946

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Reviewed: Oct. 16, 2001

I made this last night. My daughter who swears she hates cabbage ate it all up. I topped it with sour cream it was an instant hit! Very simple to make, quick clean up. Will be a repeat dish in our home!!

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JoyLee

Cooking Level: Intermediate

Home Town: Kittery, Maine, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Oct. 1, 2001

Great recipe. *Another way to remove cabbage from the head is to freeze it and then let it thaw completely.The leaves will then come off easily. (just a little family trick.)

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