Recipes from Home: Holubky (Stuffed Cabbage Rolls)

Menu Part: 
Depends on amount of filling in rolls

Joanne Kinsey, director of school nutrition services, Chesapeake (Va.) Public Schools, says: As a young child I would spend vacations with my grandparents, who were Czechoslovakian. My grandfather spoke very little English, so I spent most of my time with my grandmother. She loved to cook authentic Czechoslovakian food and served it at all of our family gatherings. My love for cooking was a result of her teaching. This is one recipe my mother continued to make for our family. It always brings back fond memories of growing up in an intergenerational household.


1 large head cabbage
1 cup shredded cabbage
3⁄4 cup uncooked rice
1⁄2 cup diced onions
1⁄4 cup diced green pepper
1⁄4 cup diced carrots
1 lb. ground beef
3⁄4 tsp. salt
1⁄2 tsp. pepper
1⁄2 cup sour cream
1⁄2 cup canned tomato soup


1. Parboil head of cabbage, separate leaves and set aside.

2. Mix together shredded cabbage, rice, onions, peppers, carrots, meat, salt and pepper.

3. Form mixture into loose rolls, leaving room for rice to expand. Wrap each roll in cabbage leaf; fasten with toothpicks. Put into greased casserole. Pour ½ cup water over rolls. Bake 90 minutes at 350°F.

4. Stir soups together; pour over rolls and bake an additional 30 minutes at 300°F.  

More From FoodService Director

Industry News & Opinion

Just over 100 foodservice workers at Mayo Clinic in Rochester, Minn., have voted to join a branch of the Service Employees International Union, KIMT reports.

SEIU Healthcare Minnesota said that 89% of the ballots cast during last week’s election were in favor of unionizing.

The workers are employed by Sodexo, Mayo Clinic’s current foodservice vendor. The clinic recently announced plans to switch vendors to Morrison Healthcare Food Services, a move that has sparked backlash from workers and led to a lawsuit from the SEIU .

Read the full story via .

Sponsored Content
pasta dish from NC State

From Barilla.

Good-for-you food doesn’t do much good if it’s a hard sell to get diners to eat it. Luckily, pasta is nearly always a crowd-pleaser, especially with student athletes who benefit from its nutritional boost.

“One thing about pasta is that students like it,” says Lisa Eberhart, a registered dietician and director of nutrition and wellness for North Carolina State University, where they serve Barilla pasta. “It’s also a great source of slow-burning carbohydrates.”

In fact, 57% of Gen Z consumers and 58% of millennials call pasta a “preferred food,”...

Industry News & Opinion

The Los Angeles Unified School District has lifted its ban on flavored milk in an effort to reduce food waste, the Los Angeles Times reports.

After implementing the ban in 2011, the district noticed that many students would simply throw away their unused milk containers, causing them to end up in landfills. In order to combat the problem, the district’s board is launching a four-part study in 21 schools that will examine different ways to encourage kids to drink more plain milk.

One of the theories proposed is that students will be more likely to drink plain milk if they...

Industry News & Opinion

As Harvard University’s dining staff strike continues , the school has added an extra $25 to student accounts, providing more flexibility for students to eat outside of the dining halls, The Harvard Crimson reports.

The extra funds were added to Crimson Cash and BoardPlus accounts, which students can use to pay for food both on and off campus.

Aside from some technical issues with payment processing, students are grateful for the extra money, according to The Harvard Crimson.

Since the strike began two weeks ago, students have complained about food quality in the...

FSD Resources