Holubtsi (Buckwheat & Mushroom)
Cabbage leaves rolled around buckwheat groats and mushrooms rather than rice and meat, simmered in a sour-cream sauce instead of a tomato one. This meatless version reflects a real, distinct Ukrainian tradition tied to Orthodox fasting days like Lent and Christmas Eve, and is genuinely different from Poland's already-featured golabki in grain, filling, and sauce, not just a renamed copy.
Vegetarian
⚠ Contains: Dairy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1 large head cabbage, leaves separated and softened in boiling water
- 1 cup buckwheat groats (kasha), cooked
- 300g mushrooms, finely chopped
- 1 large onion, finely chopped
- 1 carrot, grated
- 2 tbsp butter
- 1/4 cup fresh dill, chopped
- 1 cup sour cream
- 2 tbsp flour, optional, to thicken the sauce
- Salt and pepper, to taste
- 2 cups vegetable or mushroom stock
Steps
- Blanch the cabbage leaves in boiling water 2-3 minutes until pliable, and trim the thick center ribs.
- Saute the onion and carrot in butter until soft, then add the mushrooms and cook until their moisture evaporates.
- Combine the cooked buckwheat, mushroom mixture, dill, salt, and pepper for the filling.
- Place a portion of filling on each cabbage leaf, fold the sides in, and roll tightly.
- Arrange the rolls seam-side down in a large pot or baking dish.
- Whisk the sour cream with the stock, and flour if using, and pour over the rolls.
- Cover and simmer on the stovetop, or bake at 180C/350F, for 45-60 minutes until tender.