Name: Lazy Holubtsi
Total time: 1½ hours (plus cooling)
Yield: 4 servings
Ingredients: 5 Tbsp. unsalted butter, cut into pieces; 3 small carrots, peeled, coarsely grated; 1 large onion, finely chopped; 3 garlic cloves, finely chopped; ½ small head of green cabbage (about 1 lb.), finely chopped; 1 Tbsp. plus 4 tsp. Diamond Crystal or 1 Tbsp. plus 1¼ tsp. Morton kosher salt, divided; 1 lb. ground pork; 2 cups cooled cooked long-grain white rice (such as jasmine or basmati); 4 tsp. paprika, divided; 1 tsp. freshly ground pepper; 1 tsp. crushed red pepper flakes, divided; 1 (24-oz.) bottle tomato purée or passata; Sour cream and coarsely chopped dill (for serving); Flaky sea salt; Warm sourdough bread (for serving)

Unstuffed Cabbage Rolls on a white plate

Photograph by Isa Zapata, Prop Styling by Christina Allen, Food Styling by Emilie Fosnocht

Holubtsi, or cabbage rolls, are classic Ukrainian comfort food. Where the traditional rolled version is often relegated to special occasions because of its laborious nature, lazy cabbage rolls are quicker and more efficient, with little sacrifice in flavor. The defining feature of lazy-style rolls is that the cabbage leaves are incorporated into the filling, instead of individually rolling them around it. You can switch up the filling by using a 50-50 combination of ground pork and fatty ground beef, or pork and lamb as I often do in homage to my Greek-Ukrainian heritage. The super simple sauce demands a good-quality tomato purée. Look for ones in glass jars or Tetra Paks, sometimes labeled “passata.” The flavor is fresher and better suited to the dish than canned alternatives.