Best 6 Ukrainian Cabbage Rolls Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

In the realm of culinary delights, Ukrainian cabbage rolls, also known as "Holubtsi," stand as an iconic dish, deeply embedded in the cultural tapestry of Ukraine. These delectable treats are a testament to the nation's rich culinary heritage, combining the essence of traditional Ukrainian flavors with the warmth and comfort of a home-cooked meal. Whether you're a seasoned chef looking to expand your culinary repertoire or a home cook seeking to explore the vibrant flavors of Ukrainian cuisine, this guide will take you on a journey to discover the best recipes for Ukrainian cabbage rolls, ensuring that you create a dish that captures the essence of this beloved delicacy.

Check out the recipes below so you can choose the best recipe for yourself!

UKRAINIAN CABBAGE ROLLS



Ukrainian Cabbage Rolls image

My parents are Ukrainian and this is a recipe we always made when I was growing up. These cabbage rolls have no meat in them. Sometimes they used salt pork in them, but I didn't care for it.

Provided by starbuck

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Cabbage

Time 2h30m

Yield 8

Number Of Ingredients 6

1 medium head cabbage
1 ½ cups uncooked white rice
2 tablespoons butter
1 onion, chopped
salt and pepper to taste
1 (46 fluid ounce) can tomato juice

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease a 2 quart casserole dish.
  • Steam the whole head of cabbage until it is al dente. Meanwhile, in a saucepan bring 3 cups of water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  • Melt butter in a small skillet over medium heat. Saute onion until translucent; stir into cooked rice. Season with salt and pepper to taste.
  • Cut the leaves off of the cabbage and cut the larger leaves in half. Spoon 1 tablespoon of rice into a leaf and roll tightly. Place rolls in prepared casserole dish, stacking in layers. Pour tomato juice over the rolls, using enough just to cover.
  • Cover and bake in preheated oven for 2 hours.

Nutrition Facts : Calories 206.6 calories, Carbohydrate 39.6 g, Cholesterol 7.6 mg, Fat 3.5 g, Fiber 3 g, Protein 5.7 g, SaturatedFat 1.9 g, Sodium 521.4 mg, Sugar 7.1 g

UKRAINIAN BEET GREEN CABBAGE ROLLS



Ukrainian Beet Green Cabbage Rolls image

This recipe substitutes beet greens for cabbage leaves to make cabbage rolls. My mother used to make these and always served them with a cream sauce instead of tomato sauce. They are fast and easy to make, as you don't cook the beet greens like you must with cabbage leaves. Serve with rice or noodles.

Provided by Anne-Marie Bullis

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Cabbage

Time 1h35m

Yield 6

Number Of Ingredients 14

1 tablespoon butter
1 large onion, chopped
½ cup fresh bread crumbs
¼ cup milk
6 ounces ground beef
6 ounces ground pork
1 egg
2 teaspoons salt
1 teaspoon fresh ground black pepper
34 large whole beet green leaves, stems removed
2 cups chicken broth
1 tablespoon all-purpose flour
1 cup heavy cream
1 tablespoon chopped fresh dill

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
  • Melt the butter in a skillet over medium-high heat, and cook the onion until tender, about 5 minutes. Remove the skillet from the heat; allow to cool. Place the bread crumbs into a large bowl; pour the milk over the crumbs. Let stand until the crumbs have absorbed the liquid, about 5 minutes. Stir in the cooked onion, ground beef, ground pork, egg, salt, and pepper until well combined.
  • Cover the bottom of the prepared baking dish with 2 large beet leaves; set aside 2 more leaves for the top. Lay remaining beet leaves for filling onto a flat work surface, and place a heaping teaspoon of the meat mixture at the wide end (bottom) of each leaf. Roll the leaf up, enclosing the filling, then place into the baking dish. Repeat with the remaining leaves and filling mixture. Pour the chicken broth over the filled rolls, then place the last 2 reserved leaves over the top of the rolls.
  • Bake in the preheated oven until the beet leaves are tender and the filling is cooked through, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (72 degrees C).
  • Remove the dish from the oven, and pour the liquid from the bottom of the baking dish into a small saucepan. Whisk the flour and cream together in a bowl until smooth, and stir the cream mixture gradually into the pan juices. Bring to a bare simmer over medium-low heat, and cook gently until thickened, about 5 minutes. Do not boil. To serve, arrange the filled rolls in a serving dish and pour the sauce over the rolls. Sprinkle with chopped dill.

Nutrition Facts : Calories 355.6 calories, Carbohydrate 17 g, Cholesterol 127.3 mg, Fat 25.6 g, Fiber 9 g, Protein 17.7 g, SaturatedFat 13.7 g, Sodium 1389.6 mg, Sugar 2.9 g

UKRAINIAN MEAT FILLED CABBAGE ROLLS



Ukrainian Meat Filled Cabbage Rolls image

In Ukrainian kitchens, cabbage leaves are often used as cases for soft fillings. These rolls are a little different, because the leaves are filled with a meat stuffing and not primarily a cereal mixture. This makes them 'holiday' fare. For a different flavor, use tomato juice instead of chicken broth. See the note at the bottom of the recipe for pressure cooking instructions.

Provided by Olga D

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Cabbage

Time 1h40m

Yield 8

Number Of Ingredients 12

1 tablespoon butter
1 large onion, chopped
¾ pound ground pork
½ cup fresh bread crumbs
1 egg
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 head savoy cabbage, cored
2 cups chicken stock, or as needed
1 tablespoon all-purpose flour
1 cup sour cream
1 tablespoon chopped fresh dill

Steps:

  • Melt butter in a skillet over medium-high heat. Sautee onion in butter until tender. Remove from heat, and set aside to cool. When the onion is cool enough to handle, mix together the ground pork, bread crumbs, egg, salt and pepper until well blended.
  • Place the head of cabbage in a large pot, and add enough water to cover the cabbage halfway. Bring to a boil, and cook for about 2 minutes. As the outer leaves become translucent and soft, remove them one at a time by peeling them off with a wooden spoon. Trim off the thick ribs at the leaf stem.
  • Preheat the oven to 325 degrees F (165 degrees C). Grease the bottom of a 9x13 inch baking dish, and line the bottom with outer cabbage leaves. Lay a few more leaves on a clean work surface. Place a large spoonful of the pork mixture at the base of each leaf. Roll up towards the top. Repeat until filling is used up. Arrange the finished rolls over the leaves in the dish, and pour in just enough broth to cover the rolls. Place extra cabbage leaves over the top.
  • Cover, and bake for 1 hour in the preheated oven. When finished, drain off broth from the dish into a small saucepan. Whisk together the flour and sour cream. Gradually stir the sour cream into the broth. Cook over medium heat, stirring frequently until heated, about 5 minutes.
  • To serve, arrange cabbage rolls on a platter, cover with sauce and sprinkle with dill. This goes perfectly with homemade noodles, or millet kasha.

Nutrition Facts : Calories 222.5 calories, Carbohydrate 12.4 g, Cholesterol 67.5 mg, Fat 14.6 g, Fiber 4 g, Protein 12.2 g, SaturatedFat 7.2 g, Sodium 860.1 mg, Sugar 4.1 g

BONNIE'S UKRAINIAN CABBAGE ROLLS



BONNIE'S UKRAINIAN CABBAGE ROLLS image

Categories     Beef     Pork     Tomato     Bake

Yield 60-80 rolls

Number Of Ingredients 21

4-6 small, medium-green cabbages.
Note: Smooth, small cabbages are desired rather than heavy, veined, texteured ones. Large, tough leaves ae all good for lining the pan, and can be eaten along with the cabbage rools as they become very flavourful. If you ae buying small cabbages, you might need 7-8 of them.
Filling:
1 lb. medium uncooked ground beef
1lb ground uncooked pork
2 tsp. celery salt
4 c. well-cooked rice
3T onion flakes
2T crushed dried dill
garlic as desired
1T salt
1/4 c vinegar
1 large can diced tomatoes
6 slices fatty bacon, slow-fried to release and retain fat, then food-process the meat and fat until finely chopped
Sauce:
1 or 2 large cans tomato juice
1 or 2 large cans diced tomatoes
2T crushed dried dill
1/2 c vinegar
1T salt
pepper

Steps:

  • 1. Cook the rice and set aside (3-4 c. after cooking) 2. Core the cabbages well, removing the heart and the dense, curled centre leaves with a strong spoon. 3. Set cabbages, hollow side down, in a large baking pan in 1-2 inches of water. Cover and steam/ boil them in a 400 degree oven for about 60-90 minutes. Every 10-15 minutes, remove the outer leaves that are becoming transparent and pliable, BEFORE they become fully cooked, thready and fragile. Slice away the back of the heavy centre vein on each cooked leaf, so the leaf is whole (Not cut down the spine) and 'roll-able' but of uniform thickness (no ridged spine) 4. Set aside each prepared leaf and wait for the other leaves as you prepare the filling 5. Combine all "Filling" ingredients together and stir well. The mixture will be sloppy, but will form a mound when dropped from a large spoon. Fill each leaf with about 2 T of filling. Roll core end once over filling - fold in ends - finish rolling. Poke finger into each end to secure the loose ends of the leaf. Use outside leaves on bottom of roaster to prevent scorching. Put end of rolled leaf towards bottom. Cover rolls with sauce (see recipe above) Cover with loose (raw or steamed) cabbage leaves and cores. Protect your oven with a large oven liner on the rack just below the roaster Bake at 375 F for about 6-8 hours, or until outer protective cabbage leaves are dark and scorched. To test for doneness, the largest cabbage roll, from the centre of the pan, should cut with a fork. Keep cooking until this is the case. When caabage is out of season, old, or heavily veined, longer cooking times are required.

UKRAINIAN CABBAGE ROLLS WITH MUSHROOMS AND MUSHROOM SAUCE



Ukrainian Cabbage Rolls With Mushrooms and Mushroom Sauce image

Shchedryi Vechir or Generous Eve is the spirited Ukrainian celebration of New Year's Eve. In some regions of Ukraine, the celebration is held on the eve of the Feast of St. Basil on January 14th. It other areas, the New Year's Eve celebration doesn't occur until the eve of the Feast of Jordan on January 19th. No matter when it arrives, it's a feast of fun, and hearty fare is in demand. This recipe is served on many a Ukrainian holiday table. Why not try it with your celebrations this holiday season?

Provided by Olha7397

Categories     European

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 17

1 large white cabbage
2 cups rice, uncooked
1 large onion, chopped
2 tablespoons butter
1/4 cup dried mushroom (Boletus or Porcini, washed and drained)
3 (6 ounce) jars whole mushrooms, drained
2 tablespoons butter
2 medium onions, chopped
salt & freshly ground black pepper
2 tablespoons butter
1/4 cup onion, chopped
1 cup fresh mushrooms, chopped
1 tablespoon all-purpose flour
1/2 cup beef broth or 1/2 cup vegetable broth
2 teaspoons fresh parsley, chopped
salt & freshly ground black pepper
1/4 cup sour cream

Steps:

  • Prepare the rice according to the directions on the package.
  • Remove the core from the cabbage and place the full head in a large pot of boiling water.
  • Cover and cook for about 3 minutes.
  • Remove the cabbage from the water and let cool until it's easy to handle.
  • Then remove the softened whole leaves from the head and stack them on a platter for filling.
  • Thin out the tough vein near the stem portion of the leaf to make easier rolling.
  • Prepare the mushroom filling by placing the dried and bottled mushrooms in a medium saucepan.
  • Cover with water and bring the mushrooms to a boil over medium-high heat.
  • Reduce the heat to simmer and continue to cook the mushrooms for about 1 hour.
  • Strain off the liquid and grind the mushrooms in a food processor or blender.
  • Meanwhile, melt two tablespoons of butter in a large skillet over medium heat and sauté the two medium chopped onions until transparent, about 5 minutes.
  • Mix the two medium sautéed onions with the mushrooms and a dash of salt and pepper to taste.
  • Sauté the one large chopped onion in two tablespoons of butter in a skillet over medium heat until transparent.
  • Add the mushroom filling and cooked rice to the large fried onion.
  • Line the bottom of a casserole dish with cabbage leaves not suitable for stuffing.
  • Save about 6 good, whole leaves and fill the stem portion of each leaf with 2 or 3 heaping tablespoons of the rice mixture.
  • Place the stuffed leaves seam-side down in the casserole dish.
  • PREPARE THE MUSHROOM SAUCE by melting two tablespoons of butter in a large skillet over medium heat.
  • Sauté the 1/4 cup chopped onions until tender.
  • Add the one cup of freshly chopped mushrooms and cook for about 10 minutes.
  • Sprinkle the flour over the mixture and blend well.
  • Slowly pour in the broth and stir constantly until the mixture thickens.
  • Remove from the heat source and stir in the parsley, then season with salt and pepper to taste.
  • Let the sauce cool a bit, then add the sour cream and blend well.
  • Cover the stuffed cabbages with the mushroom sauce and bake the casserole, uncovered, in a 350-F degree oven for one to one-and-a-half hours.
  • Serve warm.
  • Makes a great companion for plain roast beef.

POTLUCK UKRAINIAN STUFFED CABBAGE ROLLS HOLUBSTI



Potluck Ukrainian Stuffed Cabbage Rolls Holubsti image

Make these tasty Ukrainian stuffed cabbage rolls as a side dish for pork or grilled meats. Use a leafy, green cabbage for this. TAKE-IT-ALONG TIPS: Undercook by about 10 minutes and take to the party with the sour cream. Wrap the casserole in foil and overwrap in newspaper to keep it warm.

Provided by Olha7397

Categories     One Dish Meal

Time 2h30m

Yield 10-14 serving(s)

Number Of Ingredients 15

2 1/2 cups boiling water
2 teaspoons salt
2 cups uncooked rice
1/4 cup butter
1 medium onion, peeled, minced
1 teaspoon salt
1/4 teaspoon pepper
1 medium cabbage
salt
oil
1 1/2 cups tomato juice
2 tablespoons butter, melted
1 teaspoon salt
1 pinch black pepper
1 pint sour cream (optional)

Steps:

  • In a saucepan combine boiling water, salt, and rice; bring to a boil, cover, simmer until the water is absorbed, about 14 minutes. Turn off the heat and let stand.
  • In a large skillet, melt the butter, add the onion, and sauté until light golden. Combine with the rice and season with salt and pepper; let cool.
  • Turn the cabbage upside down and cut out the core; place in a deep kettle and pour boiling water into the hollow until the cabbage is covered. Let stand until the leaves are pliable. Drain and carefully pick off the leaves. Reserve 2 large whole leaves. Cut the hard center rib from each of the remaining leaves. The leaves are now halved.
  • Oil a large skillet or casserole. Place a spoonful of rice filling on each leaf half. Tuck in the ends ad roll up tight. Place any extra leaves (except the large reserved leaves) in the bottom of the casserole. Arrange the stuffed leaves in layers and lightly salt each layer.
  • Combine the tomato juice with the melted butter, salt, and pepper and pour over the cabbage rolls. The liquid should barely show between the rolls. Place the large reserved leaves over the top, then cover tight.
  • Bake in a preheated 350°F oven for 1 1/2 to 2 hours, or until both cabbage and filling have cooked. Serve hot with sour cream or at room temperature, if desired. Makes about 30 rolls, and serves 10 to 14.
  • Take-It-Along Cookbook.

Nutrition Facts : Calories 234.2, Fat 7.3, SaturatedFat 4.5, Cholesterol 18.3, Sodium 1095.6, Carbohydrate 38.7, Fiber 3, Sugar 5, Protein 4.3

Tips:

  • Choose the right cabbage: Select a large, firm head of cabbage with tightly packed leaves. Remove the outer leaves, as they can be tough.
  • Blanch the cabbage leaves: This will make them more pliable and easier to roll. Bring a large pot of salted water to a boil, then add the cabbage leaves and cook for 1-2 minutes, or until they are bright green and tender. Remove the leaves from the boiling water and immediately transfer them to a bowl of ice water to stop the cooking process.
  • Make sure the filling is well-seasoned: The filling is the heart of the cabbage rolls, so make sure it is flavorful. Use a combination of ground beef, pork, or lamb, and add plenty of onions, garlic, herbs, and spices.
  • Roll the cabbage rolls tightly: This will help to keep the filling inside and prevent the rolls from falling apart during cooking.
  • Cook the cabbage rolls in a flavorful sauce: The sauce will add moisture and flavor to the cabbage rolls. Use a combination of tomato sauce, broth, and spices, and simmer the cabbage rolls in the sauce for at least 30 minutes, or until they are cooked through.

Conclusion:

Ukrainian cabbage rolls are a delicious and hearty dish that can be enjoyed by people of all ages. They are perfect for a winter meal, as they are warm and comforting. With a little planning and effort, you can easily make cabbage rolls at home. So next time you are looking for a new and exciting dish to try, give Ukrainian cabbage rolls a try. You won't be disappointed!

Related Topics