Veselka’s Authentic Stuffed Cabbage Recipe

At Veselka, nestled in the heart of New York City’s East Village, we believe every dish tells a story. Few speak more powerfully of home and heritage than our authentic stuffed cabbage recipe. Known to Ukrainians as holubtsi, these tender cabbage rolls symbolize comfort, community, and tradition. They are served at holidays, family gatherings, and quiet weeknight dinners.

Our version is hearty, stuffed with a savory mix of pork, rice, and caramelized onions, all wrapped in tender green cabbage leaves. It’s a process rooted in patience and love — just the way our chefs make them daily, layer by layer, roll by roll, by hand.

Today, we’re bringing this meal into your kitchen, step by step. Whether you’re new to Ukrainian cooking or a lifelong lover of stuffed cabbage, this recipe invites you to experience the flavor of Veselka at home.

Ingredients

• 2 very large heads of green cabbage (Needs to be prepared 1 day in advance)
• 1 tablespoon salt
• 3 tablespoons unsalted butter
• 3 cups short-grain white rice
• 1 onion, diced
• 3½ pounds ground pork
• 1½ tablespoons freshly ground black pepper
• 2½ cups chicken stock

Step-by-Step Guide to Making Meat-Stuffed Cabbage

1. Prepare the Cabbage Leaves (1 Day Ahead of Meal)

• Core each cabbage head and place them in large freezer bags. Freeze overnight. This softens the leaves and makes them pliable without boiling.

2. Cook the Rice

• The next day, bring 2 cups of water to a boil in a medium pot. Add the salt and 2 tablespoons of butter.
• Slowly add the rice, stirring once. Cover with a lid and simmer over low heat for 20 minutes without disturbing it.
• Check the rice and cook slightly longer, if needed, until all the water is absorbed. Let the rice cool completely.

3. Caramelize the Onions 

• In a separate pan, sauté the diced onion in butter (or oil) until deeply browned — about 15 minutes. Let cool.

4. Mix the Filling

• Combine the cooked and cooled rice, onions, (uncooked) ground pork, and black pepper in a large bowl.
• Using your hands, gently mix everything. Gradually add the chicken stock, a little at a time, until the filling is evenly combined and moist but not soupy. It should hold together with no liquid pooling in the bowl. You may not need all (or any) of the stock.

5. Prepare the Cabbage Leaves

• When you’re ready to stuff the cabbage, remove the heads from the freezer and place them in a large bowl of warm water to thaw.
• As the leaves become pliable, gently peel them off one at a time, careful not to tear them. 
  • If any do tear, no worries, you can save them to line the pot.

6. Line the Pot for Steaming

• Line the bottom of a large pot with 3 to 4 cabbage leaves (including torn ones).
• Place a heatproof plate, overturned pie pan, or flat-bottomed steamer basket about 1 inch above the bottom of the pot on top of the leaves.

7. Stuff and Roll the Cabbage

• Place a cabbage leaf on your work surface. Add about ½ cup of the filling to the center of the leaf and fold it envelope-style to enclose the filling.
• Envelope Style Folding: Fold the left edge in, then the right edge, then the bottom edge up, and the top edge down. 
• Turn the leaf seam-side down and place it in the pot on the lined leaves. Repeat with the remaining leaves and filling.
• As you go, nestle each roll tightly next to the others in a single layer. They should be touching and packed firmly together.
• Once one layer is complete, begin another on top. Continue layering until you’ve used all the filling and leaves. Depending on your pot size, expect 4 to 5 layers.

8. Steam the Stuffed Cabbage

• Pour water into the pot, about 5 inches up the side.
• Cover and boil over high heat for 1 to 2 minutes to build steam, then reduce to a low simmer.
• Steam gently for about 1½ hours until the cabbage is tender and the filling is cooked through.
• Check the water level and add more as needed to prevent the mixture from drying out.

9. Cool and Serve

• Let the cabbage cool in the pot — ideally overnight in the refrigerator or for at least a few hours.
• This helps the rolls hold their shape when removed.
• To serve, reheat gently in the oven and pair with Tomato Sauce or Mushroom Sauce.

What to Serve With Meat-Stuffed Cabbage

Meat-stuffed cabbage, especially the traditional Ukrainian holubtsi served at Veselka, is a rich, savory comfort dish. These side dishes either deepen the coziness or offer contrast with brightness, acidity, or texture:

1. Braised Beef Pierogi
   These pierogi are filled with tender, seasoned braised beef and add a savory depth to your meal.
   
2. Potato Pierogi
   Creamy mashed potatoes inside soft dumplings offer a gentle, starchy counterpoint to stuffed cabbage.
   
3. Sauerkraut & Mushroom Pierogi
   Tangy sauerkraut and earthy mushrooms make for a bold, flavorful contrast.
   
4. Kielbasa
   Veselka’s classic smoked pork sausage is locally sourced and grilled for a savory, smoky flavor with a crispy exterior that produces a satisfying snap. Traditionally served over sauerkraut, it pairs perfectly with stuffed cabbage and pierogi.
   
5. Mushroom Gravy
   A creamy mushroom-and-onion sauce made with sour cream brings umami richness to every bite.
   
6. Tomato Sauce
   A bright, tangy classic that cuts through the richness of the pork filling.
   
7. Beet & Horseradish Salad
   Sweet, earthy beets blended with horseradish offer a spicy, vibrant side to refresh the palate.
   
8. Sour Cream
   A cool, creamy finishing touch that balances warmth and adds a smooth texture.
   
   

A Taste of Ukrainian Tradition at Veselka

Now that you’ve learned how to make meat-stuffed cabbage the Veselka way, you’ve become part of that story. Whether you’re recreating cherished memories or discovering Ukrainian cuisine for the first time, this dish brings the comfort of home to your table.

And if you'd rather skip the cooking, we’ve got you covered. Visit Veselka to order our stuffed cabbage for delivery, or stop by our NYC location to enjoy it hot and fresh.

Looking for more family recipes? Explore the Veselka Cookbook for stories, secrets, and soul food straight from our table to yours.

Frequently Asked Questions (FAQs)

• Can I make this recipe vegetarian?
  • Yes! Check out our vegetarian version here! 
• How long do they keep?
  • Store stuffed cabbage in the refrigerator for up to 3 days, or freeze them for up to 3 months.