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  • Lazy Holubtsi (Lazy Cabbage Rolls)

Lazy Holubtsi (Lazy Cabbage Rolls)

Posted on Apr 29th, 2022
by Chef's Pencil Staff
Categories:
  • Christmas
  • Easter
  • First Course
  • Main Course
  • Pork Recipes
  • Ukrainian Cuisine
Lazy Holubtsi

I bet everyone who has visited Ukraine or taken some interest in its cuisine knows and loves holubtsi (meat-stuffed cabbage rolls), one of the most popular main dishes. These people also realize how time-consuming it is to make them (well, that’s why holubtsi are a holiday or weekend option).

Great news: I have a solution for those of you who are too lazy to invest time in real holubtsi – lazy holubtsi or non-stuffed cabbage rolls. Despite the name, this dish is better defined as a casserole rather than rolls per se. The taste is almost as great, so I strongly recommend that you take a look at this recipe and treat yourself to this divine Ukrainian dish whenever you are craving a truly yummy dinner.  

Lazy Holubtsi (Lazy Cabbage Rolls)

Despite the name, this dish is better defined as a casserole rather than rolls per se. The taste is almost as great, so I strongly recommend that you take a look at this recipe and treat yourself to this divine Ukrainian dish whenever you are craving a truly yummy dinner.  
5 from 1 vote
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Ingredients
  

For the meat:

  • 1 lb meat
  • ½ cup (1.6 oz)   rice 
  • 1 onion
  • 2-3 cloves garlic
  • salt and pepper 

For the sauce:

  • 1 pack (14 oz) coleslaw
  • 1 onion
  • 1 bell peppers 
  • 2 cans (1.5 pint) tomato sauce
  • ½ cup (4 oz)  sour cream
  • salt and pepper 
  • paprika
  • salt
  • sunflower oil 

Instructions
 

How to Make Lazy Holubtsi (Lazy Cabbage Rolls):

  • Dice the onion and pepper. Grate the carrot.
  • Sauté the onions until golden brown.
  • Add the pepper, carrots, and coleslaw. 
  • Season and sauté while grinding the meat.
  • Grind the meat, onions, and garlic. Add the rice and mix well. 
  • Roll the meat into balls, just a tad bigger than a golf ball.
  • Line the bottom of a pot with the cabbage mixture.
  • Layering the meatballs and cabbage. You will have a few layers depending on the pot size. Make the cabbage mixture the last layer to prevent dryness.
  • Mix the tomato sauce with the sour cream.
  • Season the mixture with salt, pepper, paprika, and a bit of sugar to balance the acidity of the tomato sauce. 
  • Pour the sauce over the layered meat and cabbage mixture. Make sure to covers it.
  • Bring the whole dish to the boil. Turn the heat down to medium and simmer for 1 hour.
  • Serve warm. 
Tried this recipe?Let us know how it was!

Chef's Pencil Staff

Our editorial team is responsible for the research, creation, and publishing of in-house studies, original reports and articles on food trends, industry news and guides.

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