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Pisni Holubts (Meatless Cabbage Rolls)















Low Cholesterol, Trans-fat Free


2 cups rice
4 cups water
1 medium cabbage
white, without bruised leaves
2 large onions
¼ pound butter
1 cup mushroom mix
1 tablespoon salt
1 teaspoon black pepper
to taste
16 ounces tomatoes, canned
1 each bouillion cube
or 1 tablespoon maggi sauce
1 x tomato juice
or water, as needed


Combine the rice and water in a medium saucepan.

Bring to a boil, stir gently, cover and cook for about 20 minutes.

Cool in a large bowl.

Core the cabbage and place it in a large pot or Dutch oven half filled with water, cover, and bring to a boil.

Cook about 2 minutes.

As the outer leaves become translucent and soft, pry off and remove with a wooden spoon.

Continue until the head is about 5 inches in diameter, remove and save for Cabbage Filling.

Trim the leaves by paring of the thick part of the rib.

In a large skillet, sauté the chopped onions in melted butter until lightly cooked.

Add the onions and mushroom mix to the rice, stir gently but do NOT mash.

Add salt and pepper to taste.

Line the bottom of a baking dish with the outer cabage leaves.

Place a large spoonful of the filling at the stem end of each leaf, fold over the sides and roll from the bottom to the top.

Do NOT overstuff or the results will look like hand granades.

The rice will expand when baked.

Without crowding, arrange in neat layers in the baking dish, covering the last layer with a few cabbage leaves.

Coarsely chop the tomatoes and pour over the rolls.

Add the bouillon cube or Maggi seasoning, cover, and bake in a preheated 325 Degree F oven for about 2 hours.

Add tomato juice or water as needed, there should be 2 to 3 inches of liquid at the bottom.

Baked rolls will keep hot for about 1 hour.

To freeze before baking, place the rolls on an oiled baking sheet and freeze until rigid, then store in heavy plastic bags.

Serve with mushroom gravy.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 93g (3.3 oz)
Amount per Serving
Calories 9837% of calories from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 10mg 3%
Sodium 349mg 15%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 3%
Sugars g
Protein 3g
Vitamin A 3% Vitamin C 5%
Calcium 2% Iron 2%
* based on a 2,000 calorie diet How is this calculated?


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