Editing Cabbage roll (section)

====Ukraine====
In Ukraine, the filling of ''holubtsi'' varies throughout the country. In the [[Carpathian]] region corn grits are used, whereas in the [[Poltava]] area [[buckwheat]] groats are preferred. The cereal is lightly cooked, mixed with fried [[onions]], [[shkvarky]] ([[Pork rind|pork cracklings]]) or raw minced meat. The mixture is combined with spices and seasonings, and is then used as the filling for steamed fresh or pickled cabbage leaves. In spring cabbage leaves are often replaced with fresh [[beetroot]] leaves, and in the southwest – with fresh young grape leaves. The ''holubtsi'' are lightly fried and then stewed with sour cream, or tomato, mushroom or some other sauce. During [[Lent|Lenten periods]] this might be water mixed with [[kvass|kvas]], while at other times it might be a meat broth.

In [[Left Bank Ukraine]] and in the south, ''holubtsi'' are usually big, made from the entire cabbage leaf, while in the [[Dniester]] region and the [[Carpathians]] the cabbage leaf is divided into several pieces. In the latter regions, cooks who made large holubtsi were considered lazy. In Poltava cooks preferred the large holubtsi because they were juicier. In most of Ukraine holubtsi were an everyday dish, but in most of [[Right Bank Ukraine]], with the exception of [[Polissia]], they were also included in holiday meals. Beginning in the 1920s, holubtsi began to be stuffed with a rice-meat mixture, and, instead of kvas, they began to be cooked in tomato juice, sauce or paste. This is the most common way they are prepared nowadays.

Holubtsi are a popular dish for both everyday meal and as special occasion treat. For [[Twelve-dish Christmas Eve supper|Sviata Vecheria]] (Christmas Eve Supper) in many regions of Ukraine holubtsi constitute one of the twelve traditional dishes served on the night. Only Lenten ingredients are used in this case.<ref>Yakovenko, Svitlana 2016, [http://sovabooks.com.au/tradition-on-a-plate-ukrainian-christmas-eve-supper/ ''Ukrainian Christmas Eve Supper: Traditional village recipes for Sviata Vecheria''] {{Webarchive|url=https://web.archive.org/web/20170103204019/http://sovabooks.com.au/tradition-on-a-plate-ukrainian-christmas-eve-supper/ |date=2017-01-03 }}, Sova Books, Sydney</ref><ref>Faryna, Natalka (Ed.) 1976, ''Ukrainian Canadiana'', Ukrainian Women's Association of Canada, Edmonton</ref> On occasion of Sviata Vecheria, Boykos and Transcarpathians make Holubtsi from "kryzhavky" (pickled whole heads of cabbage). Into these "pickled" holubtsi they put a stuffing of rice and mushrooms. Carpathian-style holubtsi are usually made from fresh cabbage and stuffed with corn grits, or with grated raw potato (Vorokhta, Verkhovyna, Kvasy). These are best served with mushroom gravy.  To differentiate the different types of holubtsi, they are wrapped into different shapes: corn-filled ones are made into the shape of envelopes, with the edges folded in, potato-filled are simply rolled up. A classic Halychian (Galician) [[Twelve-dish Christmas Eve supper|Sviata Vecheria]] dish is holubtsi stuffed with grated potato and served with a mushroom machanka (dipping sauce). 

On May 4, 2023, the cooking of holubtsi, a Ukrainian traditional dish, was inscribed in the National Inventory of Elements of the Intangible Cultural Heritage of Ukraine.<ref>{{Cite web |date=2023-05-10 |title=Голубці внесли до переліку нематеріальної культурної спадщини України |url=https://www.unn.com.ua/uk/news/2026864-golubtsi-vnesli-do-pereliku-nematerialnoyi-kulturnoyi-spadschini-ukrayini |access-date=2023-08-13 |website=УНН |language=uk}}</ref>