Paula @ Gracefilled Moments Hello everyone! I’m excited to continue sharing my journey of learning to make some of my favorite Eastern European heritage foods. While browsing Pinterest recently, I was amazed by the sheer variety of cabbage roll recipes out there! Growing up, we always called them Halupki and stuffed them with beef and rice, topped with our own home-canned tomatoes. But my online exploration opened my eyes to many new and interesting variations. Today, I’m diving into the world of Ukrainian Pork Stuffed Cabbage Rolls! This was my first time making any type of cabbage roll, so it was a learning experience. I’ll admit, I was a little intimidated at first, but it turned out to be much easier than I anticipated. So, if you’re curious about trying your hand at these delicious rolls, keep reading!
First, Let’s Break Down Pork Stuffed Cabbage Rolls | Holubtsi z svynynoyu
(Holubtsi): This is the general term for stuffed cabbage rolls. It literally translates to “little pigeons.”
(z): This is a preposition meaning “with.”
(svynynoyu): This is the instrumental case of the noun (svynyna),” which means “pork.” The instrumental case is used here because the pork is the ingredient used to make the dish.
So
So, when you put it all together, you get “Holubtsi z svynynoyu,” which means “Cabbage rolls with pork” or “Pork stuffed cabbage rolls.”
Now, Onto The Recipe
Ukrainian Pork Stuffed Cabbage Rolls | Holubtsi z svynynoyu
These Ukrainian Pork Stuffed Cabbage Rolls, known as Holubtsi z svynynoyu in Ukrainian, are a comforting and flavorful dish featuring tender cabbage leaves wrapped around a savory mixture of ground pork, these cabbage rolls become incredibly tender and infused with delicious flavors. This recipe offers a taste of traditional Ukrainian cuisine, perfect for a cozy family dinner or a special occasion.
Ingredients
- 1 head of cabbage
- 1 Lb Ground Pork
- 1 Onion (chopped)
- 1 Cup Seasoned Bread Crumbs
- 1 Egg
- 2 Cups Chicken Broth
- Salt & pepper to taste
Instructions
- Preheat oven to 325° (162°C)
- Begin by coring your cabbage, fill a large pot with water and bring to a boil, place the cabbage into the boiling water for around 2-4 minutes, you will then be able to begin peeling the leaves off the cabbage as they soften up. (Use tongs or a long carving or roast fork to peel and remove leaves)
- Set steamed leaves aside and let cool.
- Cut any thick veins out.
- In a mixing bowl add the ground pork, seasoned bread crumbs, egg and onion. Mix together.
- In a greased (or sprayed) 9x12 baking dish arrange a few cabbage leaves.
- Scoop out meat mixture using a table spoon (scoop about 2 Tablespoons.)
- Place meat on the vein end of the cabbage leaves and spread out.
- Roll once.
- Fold sides in and roll again ( you may need an extra roll if your cabbage leaves are larger).
- Begin to line your casserole dish with rolls.
- Pour chicken broth over.
- Cover with tin foil
- Bake at 325° F (162° C) for 1 hour.
- Serve and enjoy. (I served with Dill sauce)
Notes
You Will Need
- 9x11 baking dish
- Mixing bowl
- Tin foil
- Non Stick cooking spray
- Tongs or carving or roast fork
- Large pot
So, there you have it! My first foray into Ukrainian Pork Cabbage Rolls was a resounding success! While I admit I was a little nervous tackling this recipe for the first time, I was so pleasantly surprised with how delicious they turned out. The flavor was incredible, and honestly, the process wasn’t nearly as intimidating as I had built it up to be in my head. Now that I’ve conquered these Holubtsi, I’m feeling much more confident and excited to explore other variations of stuffed cabbage rolls.
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Congrats on taking the leap to make these. They look delicious! Our Russian mom made these but never with pork because we grew up kosher. She did not use bread crumbs but the filler with the beef and onion was rice. Golubtzi or Holubtzi were always a treat. Cabbage was not a favorite of mine when I was young so I’d peel the cabbage off and just eat the filling. I love cabbage now! 🙂