Cabbage Rolls (Holupchi) Recipe

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Cabbage Rolls (Holupchi)
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Ingredients
16
Count
Nutrition
599
Calories
Total time
180
Minutes
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Ingredients:

  • 1 (1 3/8 liter) can reduced-sodium tomato juice
  • 1/2 bunch fresh dill
  • 4 garlic cloves
  • 1 large onion
  • 5 -7 cloves
  • 1 tsp salt
  • 1 tbsp olive oil
  • 1/4 cup brown sugar
  • 1 1/2 cups rice (uncooked )
  • 1/2 bunch dill
  • 1 -2 tbsp ground pepper
  • 1 -2 tsp salt

Directions:

  1. For the sauce:.
  2. Take your onion and with a knife make 5-7 slits (depending on how many cloves you are using). Insert your cloves into the slits.
  3. Finely chop your garlic and dill.
  4. Sweat off your garlic and your whole onion for about a minute, flipping the onion once.
  5. Add the remaining ingredients for the sauce, bring to a boil and reduce to simmer for about 30 minutes.
  6. Taste your sauce, if it needs more of anything, add it. I find sometimes I need more sugar, sometimes more vinegar.
  7. For the rolls:.
  8. Preheat oven to 350.
  9. Cook your rice as you normally would (for 1 1/2 cups of rice, I would normally use about 3 cups water). Once cooked, put it in a large bowl to cool.
  10. Core your cabbage. Reserve two outer leaves and shred. Finely chop your dill.
  11. Bring a large pot of water and the cabbage to a boil. As the cabbage cooks, remove the leaves that separate (with tongs) and set aside. Depending on the size of your cabbage, you'll want 20-30 leaves. (the leftover cabbage will freeze well too).
  12. Meanwhile, add the ground veal, dill, shredded reserved cabbage, salt and pepper to the rice and mix well with your hands.
  13. Take a 1/2 cup of the tomato sauce and add it to the rice mixture. Mix again and check the consistency. You can choose to add up to another 1/2 cup of the tomato sauce, this is a personal choice.
  14. Line the bottom of a roast pan with 2-3 leaves, so that the bottom is covered. Ladle a small amount of the sauce on the bottom of the pan.
  15. Take the cabbage leaves you've removed and remove the cores. If your leaves are big you may also want to cut them in half.
  16. Grab some of the rice mixture, about I'm guessing a 1/4 cup or about the size of a golf ball (this again depends of the size of your leaves), and shape it into a finger. Put it in the cabbage and roll the cabbage, folding the ends in, and lay in the roast pan seam side down.
  17. Repeat until you have filled the bottom of the pan and ladle about 1/2 cup of the sauce over the rolls. Repeat until you run out of the stuffing.
  18. Take the remaining sauce and pour it all over the rolls. Cover and bake for about 30-45 minutes, until your meat is cooked.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 599.2 Kcal (2509 kJ)
Calories from fat 110.96 Kcal
% Daily Value*
Total Fat 12.33g 19%
Cholesterol 92.97mg 31%
Sodium 1595.42mg 66%
Potassium 958.6mg 20%
Total Carbs 92.12g 31%
Sugars 21.72g 87%
Dietary Fiber 9.43g 38%
Protein 29.92g 60%
Vitamin C 87.8mg 146%
Iron 4.7mg 26%
Calcium 161.2mg 16%
Amount Per 100 g
Calories 122.1 Kcal (511 kJ)
Calories from fat 22.61 Kcal
% Daily Value*
Total Fat 2.51g 19%
Cholesterol 18.94mg 31%
Sodium 325.11mg 66%
Potassium 195.34mg 20%
Total Carbs 18.77g 31%
Sugars 4.43g 87%
Dietary Fiber 1.92g 38%
Protein 6.1g 60%
Vitamin C 17.9mg 146%
Iron 1mg 26%
Calcium 32.8mg 16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.2
    Points
  • 15
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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