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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":438,"variations":440,"ingredients":450,"instructions":511,"pronunciation":548,"substitutions":549,"slug":562,"title":563,"shortTitle":564,"nativeName":565,"romanized":564,"countrySlug":566,"baseServings":433,"prepMinutes":567,"cookMinutes":568,"difficulty":569,"course":570,"diet":572,"mainIngredients":574,"images":575,"keywords":585,"publishedAt":592,"updatedAt":592,"authorSlug":593,"summary":594,"localeSlug":562,"alternates":595},[394,397,400,403,406],{"answer":395,"question":396},"Cut a deep cone around the core with a paring knife and remove it, then lower the whole head into a big pot of boiling water. After two or three minutes the outer leaves loosen — lift them off one at a time with tongs and return the head to the water for the next layer. Trying to peel raw leaves off a cold head will tear almost every one.","How do I get cabbage leaves off the head without tearing them?",{"answer":398,"question":399},"It was added to liquid that was too hot or too acidic while boiling. Take the tomato sauce off the heat, let it stop bubbling, then whisk a ladleful into the sour cream first to temper it before stirring the mixture back into the pan. Full-fat sour cream is far more stable than low-fat, which splits almost on contact with heat.","Why did my sour cream sauce curdle?",{"answer":401,"question":402},"Half-cooked is the right answer. Boil it for about seven minutes so it is still firm in the middle, then cool it. Raw rice may not fully soften in the time the rolls need and can leave hard grains; fully cooked rice keeps absorbing liquid in the oven and turns the filling pasty. Half-done rice finishes in the meat juices, which is where the flavour comes from.","Should the rice be cooked before it goes in the filling?",{"answer":404,"question":405},"They are regional relatives rather than different dishes. Holubtsi is the Ukrainian name and the everyday version uses fresh blanched cabbage with a tomato and sour cream sauce, while Balkan sarma is usually built on whole heads of cabbage soured in brine and cooked with smoked meat, giving a sharper, smokier result. Ukraine makes soured-cabbage versions too, especially in the west and in winter.","What is the difference between holubtsi and sarma?",{"answer":407,"question":408},"Yes, and it is the sensible way to cook them for a crowd. Roll them and pack them into the baking dish up to a day ahead, cover and refrigerate without the sauce, then pour over the warm sauce and bake when needed, adding about 15 minutes to the time to account for the cold start. Fully baked holubtsi also reheat better than most dishes.","Can I assemble holubtsi in advance?",[410,411,412,413,414,415],"Choose a loose, slightly flattened head of cabbage rather than a tight round one. Loose heads give bigger, more flexible leaves that peel off in one piece.","Shave down the thick central rib of each leaf with a knife held flat. An unshaved rib springs open in the dish and unrolls the whole parcel.","Do not overfill: about two tablespoons in a large leaf. The rice swells in the oven, and a stuffed-tight roll splits along the seam.","Pack the rolls seam-side down and tightly against each other. Rolls with room to move come undone; rolls under mild pressure hold their shape.","Line the bottom of the dish with the leftover torn cabbage leaves. They stop the bottom row scorching and they are the best part to eat afterwards.","Stir the sour cream into warm sauce off the heat, never into a boiling pan, or it will curdle into grains before it reaches the oven.","🥬","Holubtsi are cabbage rolls: leaves softened in boiling water, wrapped snugly around a filling of minced pork, part-cooked rice, grated carrot and fried onion, packed into a deep dish and baked slowly in a sauce that combines tomato with sour cream. The result is mild, savoury and slightly sweet, with the cabbage cooked long enough to lose all its raw sulphur bite and take on the flavour of the sauce. Nothing about it is quick — an hour of assembly, ninety minutes in the oven — but almost all of that is unattended, and the dish reheats better than it serves fresh. The name comes from the word for pigeons, apparently for the shape of the little bundles.","Stuffed cabbage runs in a broad band from Turkey through the Balkans and Hungary into Poland, Ukraine and Russia, and the family relationships are obvious: Ukrainian holubtsi, Polish gołąbki, Serbian and Balkan sarma, Hungarian töltött káposzta and Romanian sarmale all wrap a grain-and-meat filling in a leaf and cook it slowly in something acidic. The vine-leaf versions of the Ottoman world and the cabbage versions of the north are the same idea adapted to what grows. Ukraine sits at the point where the two traditions meet, which is why you find both fresh-cabbage and soured-cabbage holubtsi within the same country.\n\nThe Ukrainian split is roughly seasonal and regional. Through summer and autumn, fresh white cabbage is blanched and the rolls are baked in tomato with sour cream, which is the version below. In winter, and especially in the west, whole heads of cabbage soured in brine give a sharper, more assertive roll closer to Balkan sarma. There is also a serious meatless tradition: for Christmas Eve and the fasting calendar, holubtsi are filled with buckwheat, millet or rice with mushrooms and baked without dairy — on the Sviata Vecheria table they are one of the twelve dishes, and in many families they are the version people actually look forward to.\n\nHolubtsi are celebration food in the practical sense: they scale. A big roasting dish holds thirty rolls, they can be assembled the day before, and they genuinely taste better after a night in the fridge, which makes them a fixture at weddings, funerals, name days and any gathering where food must be produced in volume without last-minute cooking. Ukrainians in the diaspora, particularly in Canada, kept holubtsi alive as one of the anchor dishes of church-hall cooking, which is why the word turns up on menus in Winnipeg and Edmonton spelled a dozen different ways.","Holubtsi keep 4 days refrigerated in their sauce and genuinely improve after the first night, when the cabbage finishes absorbing the tomato. Reheat covered at 160°C for 25 minutes with a splash of water or stock added, or gently in a covered pan on the hob. They freeze well for 3 months, sauce and all; thaw overnight in the fridge before reheating, since going straight from frozen to a hot oven dries the exposed rolls before the centre is warm.",[421,422,423,424],"Rice goes in half-cooked, so it finishes in the oven absorbing meat juices instead of either staying crunchy or turning to paste.","The core is cut out before blanching, which is what lets whole leaves peel away undamaged instead of tearing at the base.","Sauce combines tomato for acidity and sour cream for body, added in the right order so the dairy never splits.","Covered low-and-slow baking, plus the honest note that these are better on day two — with reheating instructions that work.",[426,427,428,429],"Large pot for blanching the cabbage head","Deep ovenproof dish or Dutch oven","Tongs","Paring knife",{"fat":431,"carbs":432,"fiber":433,"sugar":434,"sodium":435,"protein":436,"calories":437,"estimated":8},27,34,6,11,830,26,490,[439],"Extra cold sour cream, dark rye bread, and a plate of pickled cucumbers or tomatoes.",[441,444,447],{"name":442,"description":443},"Lenten holubtsi","Filled with buckwheat or rice cooked with onions and chopped mushrooms, baked in tomato and mushroom stock with no meat or dairy. A standard part of the twelve-dish Christmas Eve table.",{"name":445,"description":446},"Zakarpattia holubtsi with smoked pork","A western version made with soured cabbage and layers of smoked ribs or bacon between the rolls, producing a much heavier, smokier pot.",{"name":448,"description":449},"Lazy holubtsi (lynivi holubtsi)","Everything in the filling plus chopped cabbage, shaped into meatballs and baked in the same sauce — the same flavour with none of the rolling.",[451,457,463,467,471,474,478,482,484,488,492,497,501,504,506],{"qty":452,"ref":453,"name":454,"unit":455,"group":456},1,"cabbage","large white cabbage, about 1.5 kg","piece","For the rolls",{"qty":458,"ref":459,"name":460,"unit":461,"group":462},600,"ground-pork","minced pork, not too lean","g","For the filling",{"qty":464,"ref":465,"name":466,"unit":461,"group":462},150,"rice","short or medium-grain rice",{"qty":468,"ref":469,"name":470,"unit":455,"group":462},2,"onion","onions, finely chopped",{"qty":468,"ref":472,"name":473,"unit":455,"group":462},"carrot","carrots, coarsely grated",{"qty":475,"name":476,"unit":477,"group":462},3,"sunflower oil","tbsp",{"qty":452,"ref":479,"name":480,"unit":481,"group":462},"black-pepper","freshly ground black pepper","tsp",{"qty":468,"name":483,"unit":481,"group":462},"fine salt",{"qty":475,"ref":485,"name":486,"unit":477,"group":487},"tomato-paste","tomato paste","For the sauce",{"qty":489,"ref":490,"name":491,"unit":461,"group":487},400,"tomato","tinned chopped tomatoes",{"qty":493,"ref":494,"name":495,"unit":496,"group":487},500,"stock","chicken or vegetable stock, hot","ml",{"qty":498,"ref":499,"name":500,"unit":461,"group":487},250,"sour-cream","full-fat sour cream",{"qty":468,"ref":502,"name":503,"unit":455,"group":487},"bay-leaf","bay leaves",{"qty":452,"name":505,"unit":481,"group":487},"caster sugar",{"qty":507,"ref":508,"name":509,"unit":477,"group":510},4,"dill","dill, chopped","To serve",[512,516,520,524,527,530,533,537,540,544],{"tip":513,"text":514,"title":515},"Keep the small, torn and heart leaves — they line the dish.","Cut a deep cone around the cabbage core and pull it out. Lower the whole head into a large pot of boiling salted water and, every 2–3 minutes, lift off the leaves that have gone floppy and translucent at the edges, returning the head to the water for the next layer. You need about 18 usable leaves.","Loosen the cabbage leaves",{"text":517,"title":518,"timerSeconds":519},"Boil the rice in plenty of salted water for exactly 7 minutes, so the grains are soft outside and still chalky at the core. Drain, rinse under cold water to stop the cooking and spread out to cool.","Part-cook the rice",420,{"text":521,"title":522,"timerSeconds":523},"Heat the sunflower oil and cook the chopped onions for 5 minutes until translucent, then add the grated carrot and continue for 8 minutes more, until the carrot has darkened, softened completely and smells sweet. Set aside two thirds for the filling and leave the rest in the pan.","Fry the onion and carrot",480,{"text":525,"title":526},"Combine the minced pork, cooled rice, the reserved fried onion and carrot, salt and black pepper, and work it together with your hands for a minute until it is properly homogeneous and slightly sticky. Fry a teaspoon of it in a pan and taste — it should be assertively seasoned.","Mix the filling",{"text":528,"title":529},"Lay a leaf flat and shave the thick central rib down level with a knife held parallel to the board. Put about 2 tablespoons of filling near the stem end, fold the sides in and roll up firmly into a fat cigar.","Shave and fill the leaves",{"text":531,"title":532},"Line the bottom of a deep ovenproof dish with the torn and leftover leaves. Pack the rolls in seam-side down in tight rows, nestled against each other so nothing can unroll, in two layers if needed.","Pack the dish",{"tip":534,"text":535,"title":536},"Frying the tomato paste is a small step that removes the tinny flavour tinned tomato can leave.","To the onion left in the pan add the tomato paste and fry for 1 minute until it darkens to brick red and smells roasted rather than raw. Add the chopped tomatoes, stock, bay leaves and sugar, simmer 5 minutes, then take off the heat and let the bubbling stop.","Build the sauce",{"text":538,"title":539},"Whisk a ladleful of the hot sauce into the sour cream in a bowl, then stir that mixture back into the pan. The sauce should turn an even dusty pink with no grainy flecks. Season with salt.","Temper in the sour cream",{"text":541,"title":542,"timerSeconds":543},"Pour the sauce over the rolls until they are just submerged, cover tightly with a lid or foil and bake at 160°C for 90 minutes. They are done when a knife slides through a roll with no resistance and the cabbage has turned soft and slightly translucent.","Bake covered",5400,{"text":545,"title":546,"timerSeconds":547},"Let the dish stand uncovered for 15 minutes so the rolls firm up and the sauce thickens slightly — straight out of the oven they fall apart on the spoon. Serve two or three per person with plenty of sauce, dill scattered over and extra sour cream at the table.","Rest and serve",900,"ho-loob-TSEE",[550,554,558],{"note":551,"swap":552,"original":553},"Pork alone gives the softest, richest filling. Lean meat on its own dries out over 90 minutes of baking, so add fat if you use it.","Half pork and half beef, or minced turkey with 2 extra tbsp oil","Minced pork",{"note":555,"swap":556,"original":557},"The winter version. Rinse the leaves if they are very salty and cut the tomato back, since the cabbage brings its own sharp acidity.","A whole soured cabbage head from a Balkan or Eastern European shop","Fresh white cabbage",{"note":559,"swap":560,"original":561},"Buckwheat is the traditional grain in many households and in the Lenten version — nuttier, darker, and it holds its shape better than rice.","Toasted buckwheat (grechka) or millet, cooked to the same half-done stage","Rice","ukrainian-holubtsi","Holubtsi (Ukrainian Cabbage Rolls in Tomato and Sour Cream)","Holubtsi","Голубці","ukraine",55,100,"medium",[571],"main",[573],"nut-free",[453,459,465,490,499],[576,579,581,583],{"alt":577,"src":578},"Baked Ukrainian holubtsi cabbage rolls in a pink tomato and sour cream sauce, scattered with fresh dill","\u002Fimages\u002Frecipes\u002Fukrainian-holubtsi\u002Fhero.jpg",{"alt":577,"src":580},"\u002Fimages\u002Frecipes\u002Fukrainian-holubtsi\u002Fhero-16x9.jpg",{"alt":577,"src":582},"\u002Fimages\u002Frecipes\u002Fukrainian-holubtsi\u002Fhero-1x1.jpg",{"alt":577,"src":584},"\u002Fimages\u002Frecipes\u002Fukrainian-holubtsi\u002Fhero-4x3.jpg",[586,587,588,589,590,591],"holubtsi","cabbage rolls","stuffed cabbage","ukrainian","minced pork","sour cream sauce","2026-08-20","dishroute-kitchen","Blanched cabbage leaves rolled around minced pork, rice and sweet fried carrot, then baked low in a tomato and sour cream sauce until the leaves go silky and the sauce turns dusty pink.",{"en":596},"\u002Frecipe\u002Fukrainian-holubtsi",{"items":598,"total":605,"page":452,"limit":874,"hasMore":875},[599,632,661,671,703,738,767,794,820,850],{"slug":600,"title":601,"shortTitle":602,"nativeName":603,"romanized":602,"countrySlug":566,"region":604,"baseServings":507,"prepMinutes":605,"cookMinutes":606,"difficulty":569,"course":607,"diet":609,"mainIngredients":611,"images":615,"keywords":625,"publishedAt":592,"updatedAt":592,"authorSlug":593},"banosh","Banosh (Hutsul Cornmeal Porridge with Brynza)","Banosh","Бануш","Carpathians",10,30,[571,608],"side",[610,573],"gluten-free",[612,499,613,614],"cornmeal","mushrooms","feta",[616,619,621,623],{"alt":617,"src":618},"Bowl of creamy Hutsul banosh cornmeal porridge topped with fried mushrooms, crumbled sheep cheese and cracklings","\u002Fimages\u002Frecipes\u002Fbanosh\u002Fhero.jpg",{"alt":617,"src":620},"\u002Fimages\u002Frecipes\u002Fbanosh\u002Fhero-16x9.jpg",{"alt":617,"src":622},"\u002Fimages\u002Frecipes\u002Fbanosh\u002Fhero-1x1.jpg",{"alt":617,"src":624},"\u002Fimages\u002Frecipes\u002Fbanosh\u002Fhero-4x3.jpg",[600,626,627,628,629,630,631],"hutsul","carpathian","cornmeal porridge","brynza","sour cream","ukrainian mountain food",{"slug":633,"title":634,"shortTitle":635,"nativeName":636,"romanized":635,"countrySlug":566,"baseServings":507,"prepMinutes":637,"cookMinutes":638,"difficulty":639,"course":640,"diet":641,"mainIngredients":643,"images":646,"keywords":656,"publishedAt":592,"updatedAt":592,"authorSlug":593},"deruny","Deruny (Ukrainian Lacy Grated Potato Fritters)","Deruny","Деруни",20,25,"easy",[571,608],[642,573],"vegetarian",[644,469,645,499],"potato","eggs",[647,650,652,654],{"alt":648,"src":649},"Stack of golden Ukrainian deruny potato fritters with lacy crisp edges and a spoonful of sour cream on top","\u002Fimages\u002Frecipes\u002Fderuny\u002Fhero.jpg",{"alt":648,"src":651},"\u002Fimages\u002Frecipes\u002Fderuny\u002Fhero-16x9.jpg",{"alt":648,"src":653},"\u002Fimages\u002Frecipes\u002Fderuny\u002Fhero-1x1.jpg",{"alt":648,"src":655},"\u002Fimages\u002Frecipes\u002Fderuny\u002Fhero-4x3.jpg",[633,657,658,659,660,630],"potato fritters","grated potato","ukrainian pancakes","draniki",{"slug":562,"title":563,"shortTitle":564,"nativeName":565,"romanized":564,"countrySlug":566,"baseServings":433,"prepMinutes":567,"cookMinutes":568,"difficulty":569,"course":662,"diet":663,"mainIngredients":664,"images":665,"keywords":670,"publishedAt":592,"updatedAt":592,"authorSlug":593},[571],[573],[453,459,465,490,499],[666,667,668,669],{"alt":577,"src":578},{"alt":577,"src":580},{"alt":577,"src":582},{"alt":577,"src":584},[586,587,588,589,590,591],{"slug":672,"title":673,"shortTitle":674,"nativeName":675,"romanized":676,"countrySlug":566,"baseServings":507,"prepMinutes":677,"cookMinutes":637,"restMinutes":678,"difficulty":679,"course":680,"diet":681,"mainIngredients":682,"images":687,"keywords":697,"publishedAt":592,"updatedAt":592,"authorSlug":593},"kotleta-po-kyivsky","Kotleta po-Kyivsky (Chicken Kyiv with Herb Garlic Butter)","Kotleta po-Kyivsky","Котлета по-київськи","Kotleta po-kyivsky",40,90,"hard",[571],[573],[683,684,685,508,686],"chicken","butter","garlic","breadcrumbs",[688,691,693,695],{"alt":689,"src":690},"Golden breaded chicken Kyiv cut open with green herb garlic butter pouring out onto the plate","\u002Fimages\u002Frecipes\u002Fkotleta-po-kyivsky\u002Fhero.jpg",{"alt":689,"src":692},"\u002Fimages\u002Frecipes\u002Fkotleta-po-kyivsky\u002Fhero-16x9.jpg",{"alt":689,"src":694},"\u002Fimages\u002Frecipes\u002Fkotleta-po-kyivsky\u002Fhero-1x1.jpg",{"alt":689,"src":696},"\u002Fimages\u002Frecipes\u002Fkotleta-po-kyivsky\u002Fhero-4x3.jpg",[698,699,700,701,589,702],"chicken kyiv","kotleta po-kyivsky","garlic butter chicken","breaded chicken","chicken kiev",{"slug":704,"title":705,"shortTitle":706,"nativeName":707,"romanized":708,"countrySlug":566,"region":709,"baseServings":710,"prepMinutes":711,"cookMinutes":712,"restMinutes":713,"difficulty":679,"course":714,"diet":716,"mainIngredients":717,"images":721,"keywords":731,"publishedAt":592,"updatedAt":592,"authorSlug":593},"kyivskyi-tort","Kyivskyi Tort (Kyiv Hazelnut Meringue Cake)","Kyivskyi Tort","Київський торт","Kyivskyi tort","Kyiv",12,60,130,1440,[715],"dessert",[642],[645,684,718,719,720],"cocoa","milk","flour",[722,725,727,729],{"alt":723,"src":724},"Slice of Kyiv cake showing two nutty meringue layers filled with pale buttercream and coated in cocoa cream","\u002Fimages\u002Frecipes\u002Fkyivskyi-tort\u002Fhero.jpg",{"alt":723,"src":726},"\u002Fimages\u002Frecipes\u002Fkyivskyi-tort\u002Fhero-16x9.jpg",{"alt":723,"src":728},"\u002Fimages\u002Frecipes\u002Fkyivskyi-tort\u002Fhero-1x1.jpg",{"alt":723,"src":730},"\u002Fimages\u002Frecipes\u002Fkyivskyi-tort\u002Fhero-4x3.jpg",[732,733,734,735,736,737],"kyiv cake","kyivskyi tort","meringue cake","hazelnut meringue","buttercream","ukrainian dessert",{"slug":739,"title":740,"shortTitle":741,"nativeName":742,"romanized":741,"countrySlug":566,"baseServings":743,"prepMinutes":638,"cookMinutes":638,"restMinutes":744,"difficulty":639,"course":745,"diet":747,"mainIngredients":750,"images":752,"keywords":762,"publishedAt":592,"updatedAt":592,"authorSlug":593},"pampushky","Pampushky (Ukrainian Pull-Apart Garlic Rolls)","Pampushky","Пампушки",8,105,[746,608],"bread",[748,642,749,573],"vegan","dairy-free",[720,751,685,508],"yeast",[753,756,758,760],{"alt":754,"src":755},"Tray of soft pull-apart pampushky rolls glossy with garlic oil and scattered with chopped dill","\u002Fimages\u002Frecipes\u002Fpampushky\u002Fhero.jpg",{"alt":754,"src":757},"\u002Fimages\u002Frecipes\u002Fpampushky\u002Fhero-16x9.jpg",{"alt":754,"src":759},"\u002Fimages\u002Frecipes\u002Fpampushky\u002Fhero-1x1.jpg",{"alt":754,"src":761},"\u002Fimages\u002Frecipes\u002Fpampushky\u002Fhero-4x3.jpg",[739,763,764,765,766,508],"garlic rolls","ukrainian bread","borshch bread","pull-apart rolls",{"slug":768,"title":769,"shortTitle":770,"nativeName":771,"romanized":770,"countrySlug":566,"baseServings":710,"prepMinutes":638,"cookMinutes":9,"restMinutes":772,"difficulty":639,"course":773,"diet":776,"mainIngredients":777,"images":778,"keywords":788,"publishedAt":592,"updatedAt":592,"authorSlug":593},"salo","Salo (Ukrainian Cured Pork Fat with Garlic)","Salo","Сало",5760,[774,775],"snack","appetizer",[749,573],[685,479,502],[779,782,784,786],{"alt":780,"src":781},"Thin translucent slices of cured salo pork fat on dark rye bread with raw garlic and pickled cucumber","\u002Fimages\u002Frecipes\u002Fsalo\u002Fhero.jpg",{"alt":780,"src":783},"\u002Fimages\u002Frecipes\u002Fsalo\u002Fhero-16x9.jpg",{"alt":780,"src":785},"\u002Fimages\u002Frecipes\u002Fsalo\u002Fhero-1x1.jpg",{"alt":780,"src":787},"\u002Fimages\u002Frecipes\u002Fsalo\u002Fhero-4x3.jpg",[768,789,790,791,792,793],"cured pork fat","ukrainian snack","salt cure","rye bread","zakusky",{"slug":795,"title":796,"shortTitle":797,"nativeName":798,"romanized":797,"countrySlug":566,"baseServings":507,"prepMinutes":799,"cookMinutes":637,"restMinutes":606,"difficulty":639,"course":800,"diet":802,"mainIngredients":803,"images":805,"keywords":815,"publishedAt":592,"updatedAt":592,"authorSlug":593},"ukrainian-syrnyky","Syrnyky (Ukrainian Curd Cheese Breakfast Patties)","Syrnyky","Сирники",15,[801,715],"breakfast",[642,573],[804,645,720,684,499],"quark",[806,809,811,813],{"alt":807,"src":808},"Golden fried syrnyky curd cheese patties stacked on a plate with 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