Rolling with Baba: A cabbage-filled legacy of love and holupci

Some dishes stick with you, not because they’re flashy or complicated, but because they’re rooted deep in the soil of who you are. They remind you where you come from, who you love, and why you keep coming back to the same table. For me, it’s holupci—Ukrainian cabbage rolls. And nobody made them like Baba.

Baba wasn’t just my dad’s older sister. She was more than that. She was a grandmother in every way that mattered. The kind of woman who wasn’t just present in the background of your life but at the forefront—cheering you on, supporting you in ways that no one else did. She had this way of making you feel like whatever you were doing was the most important thing in the world, and she stood behind you with a fierce, quiet pride.

Her holupci were legendary. Simple, humble, and utterly perfect. A dish passed down through generations, made the way only someone who’s spent a lifetime honing a recipe can. Every roll of cabbage, every spoonful of rice and meat, was a testament to patience and care. It was a meal born from necessity, like so many great dishes, but in Baba’s hands, it became something transcendent.

The process started early, with the familiar sight of her wrinkled hands peeling back the cabbage leaves, one by one, as if each leaf held a secret. She’d mix the filling—a blend of rice, pork, and beef—seasoned just enough to let the flavors sing without drowning out the essence of the ingredients. Then came the rolling, methodical and precise, but with a softness that came from years of practice.

The rolls were nestled into a pot, covered in tomato sauce, and left to simmer for hours, filling the house with that unmistakable aroma that said, “You’re home.” And that’s what Baba’s kitchen always felt like—home, in the truest sense of the word. No matter what chaos was swirling around outside, inside, it was warm, welcoming, and full of love.

Sitting down to eat her holupci wasn’t just about the food. It was about tradition, about connection, about being part of something bigger than yourself. Baba never made a big deal out of it. She’d quietly place the dish on the table, wipe her hands on her apron, and sit down with that look in her eye that said, “Eat. You need to eat.” And you did—because how could you not?

Her cabbage rolls weren’t delicate or refined. They were hearty, honest, the kind of food that sticks to your ribs and leaves you feeling like you’ve been wrapped in a warm embrace. But more than that, they were a reminder of who Baba was—strong, steady, always there, always giving. She supported me in every endeavor, no matter how crazy or far-fetched, with the same quiet strength she put into making those holupci.

Now that she’s gone, I find myself thinking about those cabbage rolls more and more. Not just the taste—though I can still remember the exact flavor of that tomato sauce, rich and tangy, the way the cabbage softened just right—but what they represented. They were her way of showing love, of passing on something that would outlast her. And in that sense, they’ve become a part of me too.

I’ve tried to recreate her holupci, but it’s never quite the same. It never will be. Because it wasn’t just about the ingredients or the technique—it was about Baba, standing in her kitchen, rolling those cabbage leaves with the same care and attention she gave to everything in life. It was about the hands that guided me through every endeavor, the heart that believed in me no matter what.

Holupci were more than just cabbage rolls. They were a connection to Baba, to my heritage, to a simpler time when love wasn’t spoken but shown—through food, through actions, through being there, day after day. And while I may never be able to make them exactly like she did, I carry her with me every time I try.

Baba’s cabbage rolls (Holupci)

Baba’s Cabbage Rolls, known as Holupci, are a treasured family recipe featuring tender cabbage leaves stuffed with a flavorful mix of seasoned ground meat and rice. Slow-cooked in a rich tomato sauce, these hearty rolls are a comforting and satisfying dish rooted in Eastern European tradition. Perfect for family dinners or festive gatherings, Baba’s Holupci bring warmth and nostalgia to the table with every bite.

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Course: Buffet, Main Course, Potluck

Cuisine: Canadian, Ukranian

Keyword: Baba’s cabbage rolls, Cabbage rolls recipe, Eastern European cabbage rolls, Eastern European stuffed cabbage rolls with meat and rice, Holupci recipe, How to make Baba’s traditional Holupci cabbage rolls, Stuffed cabbage rolls

Servings: 6 people

Ingredients

• 1 medium cabbage

Filling:

• 1 pound ground pork
• 1 pound ground beef
• 2 cups rice cooked
• 1 28oz can chopped tomatoes
• 1 large onion diced
• 4 cloves garlic chopped
• 1/2 tsp cinnamon
• salt and pepper to taste

Topping:

• Tomato juice or V8 juice
• bacon as much as you want, soft cooked

Instructions

Filling:

• Brown meat and discard fat. Mix in all other ingredients.

Cabbage:

• Immerse cabbage in boiling water and peel off leaves one at a time as they become limp.
• Cool and remove the tough leaf vein.
• Fill the leaves, roll and place in baking dish lined with tomato juice.
• Pour more tomato juice over rolls, top with diced bacon, cover.
• Bake 250 degrees F for 3 hours.
• Check once or twice that the tomato juice isn’t blackening, adding more juice as necessary.