Holubtsi (Cabbage Rolls) - Mamma Musey's Pierogi (2024)

FAQs

Why is my cabbage tough on my cabbage rolls? ›

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.

If you want to make stuffed cabbage leaves, you don't have to cook the leaves to make them pliable. It's a lot easier just to freeze the cabbage—an added benefit is it doesn't stink up your house.

Although the direct heritage of cabbage rolls cannot be certain, it's lineage can be traced back to Jewish cooking some 2,000 years ago. Recipes vary among Jewish communities depending on region; Romanians and northern Poles prefer a savory sauce, while Jews from Galicia and Ukraine favor sweet-and-sour.

These hearty Ukrainian cabbage rolls are made with cabbage leaves stuffed with a mix of seasoned ground beef, rice, and vegetables, then simmered in a creamy tomato sauce until the rice is fully cooked.

The word 'varenyky' comes from the Ukrainian word 'varyty´ or 'to boil' because this product is cooked in boiling water. This comfort food is spelled many different ways: pyrohy, pyrogy, pyrogie, pierogi, perogi and others. We've chosen the phonetic spelling of the Ukrainian pronunciation which is 'pyrohy'.

Baking soda does help green vegetables retain color, but it causes undesirable color changes in red cabbage—it turned blue. The science can be distilled to this: Adding baking soda to cooking water makes it slightly alkaline, which stabilizes the green color of chlorophyll.

Crisp it up: Shredded cabbage stays perky if it's soaked in cold water. This also helps cut the pungent edge. Drain well before combining with other ingredients.

An old trick to use is to leave the cabbage lightly doused in vinegar water for a couple of minutes before proceeding to wash the cabbage with water. Usually between two or four minutes. Vinegar kills some types of bacteria and helps killing mold and mildew that could have grown on the cabbage.

Any variety of green cabbage will do for this recipe, but we went with savoy cabbage because the leaves are a bit looser and easier to work with. The leaves are also just the right shape and size for this application.

Yes, you can make cabbage rolls ahead of time. You can roll cabbage rolls, assemble in a single layer in a baking dish, cover with plastic wrap and refrigerate for up to 48 hours. Or just use the Dutch oven if you have enough space in your refrigerator. Then bake with tomato sauce mixture as per recipe.

What should I serve with cabbage rolls? ›

Potatoes: Buttery Mashed Potatoes or Roasted Potatoes are a classic side dish that can complement the flavors of cabbage rolls. Vegetables: Steamed or sautéed vegetables such as Maple Glazed Carrots, Roasted Green Beans, or Air Fryer Brussels Sprouts can be a healthy and flavorful addition to the plate.

China produces nearly half of the world's cabbage while Russia consumes the most per person. The average Russian eats about 44 pounds of cabbage a year. That compares to the 8.6 pounds eaten by Americans. Raw cabbage is rich in vitamin C.

Ukrainians adapted this dish to their culinary preferences, adding their own unique ingredients and flavor combinations. Ukrainian homemakers prepare cabbage rolls generously for festive and family dinners, especially during Christmas, Easter, and other significant occasions.

The Russian word kapustnik refers to cabbage: in the 18th century, kapustniki referred to "harvesting and processing cabbage at the invitation of one's neighbors".

In Ukraine, sauerkraut is known as кисла капуста (kysla kapusta) 'sour cabbage' or квашена капуста (kvashena kapusta) 'fermented cabbage'.