On the Canadian Prairies, Ukrainian cabbage rolls are shared at family meals and community gatherings. This version adapts a Saskatchewan family recipe published by the University of Saskatchewan: rice, fried bacon and caramelized onion rolled in cabbage, then baked with diluted tomato soup. Holubtsi fillings and sauces vary between families and regions; this is one documented style.
On the Canadian Prairies, Ukrainian cabbage rolls are shared at family meals and community gatherings. This version adapts a Saskatchewan family recipe published by the University of Saskatchewan: rice, fried bacon and caramelized onion rolled in cabbage, then baked with diluted tomato soup. Holubtsi fillings and sauces vary between families and regions; this is one documented style.
Step 1Remove blemished outer leaves and cut out the core. Lower the cabbage core-side down into simmering water, cover and cook 10–15 minutes. Lift out with tongs. When cool enough to handle, separate the leaves and shave down thick ribs without cutting through.
Step 2Rinse the rice until the water is nearly clear and cook it in 250 mL water until tender. Keep raw bacon separate from ready-to-eat food; fry it until crisp and fully cooked, drain excess fat and chop. Caramelize the onion in butter. Mix rice, bacon and onion with salt and pepper. If not assembling right away, cool promptly in a shallow container and refrigerate at 4°C or colder.
Step 3Whisk the condensed tomato soup with 355 mL water, brown sugar and lemon juice. Taste before adding salt; bacon and canned soup may already be salty.
Step 4Heat the oven to 163°C (325°F). Line a deep baking dish with spare cabbage leaves. Cut large leaves in half if needed. Place about 10 mL (2 tsp) filling near the stem end, fold the sides over and roll snugly toward the tip. Arrange seam-side down in two layers.
Step 5Pour sauce slowly between the rolls until visible around them. Cover tightly with a lid or foil and bake 90–120 minutes, until the cabbage is fork-tender and the centre reaches at least 74°C. Rest covered for 10 minutes.
Step 6Serve hot with optional sour cream. Refrigerate leftovers within 2 hours in shallow containers, keep at 4°C or colder and eat within 2–3 days or freeze. Reheat to 74°C. Wash hands, utensils and surfaces after handling raw bacon; do not taste uncooked filling.
Cook the rice, bacon and onion filling ahead only if you can cool it promptly in a shallow container and refrigerate at 4°C or colder. Assemble while the filling is chilled. Refrigerate cooked rolls within 2 hours, store at 4°C or colder for 2–3 days or freeze, and reheat to 74°C. Check the condensed soup label for wheat, milk or other allergens.
Rounded estimate for six rolls, assuming about 48 per batch. Cabbage size, bacon fat drained, soup brand and actual yield change calories and sodium. Sour cream is excluded. Not laboratory analysis or a product label.
Contains pork. Condensed tomato soup brands may contain wheat, milk or other allergens; check the package. Optional sour cream contains milk. Keep raw bacon separate, cook it fully and wash hands and tools after handling.
Yes. You can freeze a whole cored cabbage overnight, thaw it in the refrigerator and separate the softened leaves. Or blanch it as directed and chill the leaves safely.
