• Holopchi (Cabbage Rolls)

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    Prep time:
    Cook time:
    Servings: 25
    by Lorene Sopko
    45 recipes


    • 1 1-2 cups short grain rice
    • 3 cups water
    • 1 tsp salt
    • 1 onion chopped
    • 1/2 lb bacon (omit for Christmas Eve meatless meal)
    • 1 can tomato soup
    • 1/4 cup oil
    • 2 heads cabbage (steamed, sectioned, frozen and then thawed)
    • 1/4 lb bacon (omit for Christmas Eve meatless meal)
    • Salt and pepper to taste


    1. Bring 3 cups of water, and 1 1-2 cups of short grain rice to a boil and simmer until cooked. While your rice is cooking, brown your 1/2 lb bacon with your onion. Keep your cooked rice in the large pot. When your bacon and onions are cooked, mix with your white rice and set aside. Mix your can of tomato soup with 1/2 cup water and 1/4 cup oil set aside. Lay aluminum foil or parchment paper on the bottom of a large casserole dish. Take a cabbage leaf (roughly the size of your hand) and lay it flat. Take a small spoonful of your rice mixture and place it on the top 1/3 of the cabbage leaf. Begin to fold the edges over the rice mixture. Shape and roll the cabbage leaf and rice mixture to the bottom. Tuck in both edges of the cabbage roll. Place in your casserole dish. Salt between layers of cabbage rolls. Cover top layer with a few remaining cabbage leaves and place foil over top. Bake in a 325 F oven on the middle rack for approximately 3 hours or until cabbage is soft.

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