Farm Friends Stuffed Cabbage Rolls

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Hearty Holupchi (Ukranian Stuffed Cabbage) goes organic!


  • 1 green cabbage, all the leaves from one head, boiled
  • 4 Organic Valley Italian Pork Sausage, casings removed
  • 6 Portabello mushrooms (medium-sized, or Crimini)
  • 12 red bell pepper (medium-sized)
  • 3 cups washed and chopped spinach
  • 1 12 cups brown rice, cooked
  • 28 ounces canned tomatoes, diced (Muir Glen brand)


Preheat oven to 375 degrees. In a large soup pot, boil an Organic Valley Green Cabbage until leaves are pliable. Cool and remove leaves (try not to tear'em).

In a large skillet over medium heat, brown Organic Valley Italian Pork Sausages (casings removed) with crimini mushrooms, red bell pepper, 1 cup of Muir Glen diced tomatoes and pre-cooked brown rice. Remove from heat and let cool.

Fill the boiled cabbage leaf "sheets" with a handful of fresh chopped spinach, and a few scoops of the yummy filling. Fold the leaves into "egg roll" sized packages, and pack into a casserole/baking dish. Pour the remaining Muir Glen diced tomatoes over the top of the cabbage rolls. Add spices if desired. Cover (with a clear cover or foil) and bake for 20 minutes.

Uncover and add your favorite Organic Valley cheese and return to the oven until cheese is bubbly! Enjoy!

Serving Suggestions

Holupchi is traditionally served with Sour Cream, but melting Organic Valley cheese on top is perfectly "out of the box!"


Kids in the Kitchen:

Let their fingers do the rolling, as stuffed cabbage rolls take some practice! Be patient and watch their eyes twinkle when they create a perfect organic envelope. Melt some Organic Valley cheese (Pepper Jack, Monterey Jack and Parmesan work well) on the cabbage rolls or follow tradition with a dollop of yummy Organic Valley Sour Cream!

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