Recipes from Home: Holubky (Stuffed Cabbage Rolls)

Menu Part: 
Entree
Serves: 
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.

Ingredients

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

Steps

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

Ideas and Innovation
food snap

We started a 50-member vegan team in response to students expressing the need for more vegan options. Between our monthly meetings, students are asked to take photos of foods they eat in and out of the dining halls to give us a true picture of the kinds of things they like and the kinds of foods that cause disappointment. This exercise has sparked a lot of conversation and given us more insight into what we could do better.

Ideas and Innovation
hybrid worker

Some of our employees can work four 10-hour days. It’s really helped with balance. We’ve also created a lot of hybrid positions, such as a personal services assistant and foodservice worker role. It allows workers to pick up more shifts and cover both positions.

Ideas and Innovation
cheeseburger

We set up an interactive collaboration with our dietetics department where students worked with our culinary team to test how recipes are imagined and produced. One of the recipes they came up with was a barbecue tempeh sandwich, which they believed was a great option for vegan students across campus. We added the sandwich to our On the Go program and then expanded it to our vegan station on campus due to its success.

Ideas and Innovation
salad bowl

We have reorganized our salad bars to not only include the traditional DIY salad ingredients, but also several daily entree salads. Our students requested 32-ounce heavy glass salad bowls that have been wildly popular. The big bowls allow students to load up on their favorite salads and customize with additional ingredients from around the servery. We have seen a significant surge in usage that cuts across all groups, including athletes.

FSD Resources