UKRAINIAN MEAT FILLED CABBAGE ROLLS
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
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
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RIDOY Ahmed shakil
[email protected]These cabbage rolls are the best I've ever had! I will definitely be making them again and again.
Farhan Sandhu
[email protected]I'm not sure what I did wrong, but my cabbage rolls fell apart when I tried to cook them. I think I'll try a different recipe next time.
Devin Miles
[email protected]Overall, I thought the cabbage rolls were good. They were easy to make and they tasted great. I would definitely make them again.
pubg how
[email protected]The cabbage rolls were a bit too salty. I think I'll use less salt next time.
Ch Mana 25
[email protected]The cabbage rolls were a bit dry. I think I should have added more liquid to the pot.
Sohaib Yahya
[email protected]I had some trouble rolling the cabbage leaves. They kept breaking. I think I'll try using a different method next time.
Happiness Nhlumayo
[email protected]The cabbage rolls were good, but the sauce was a bit too sweet for my liking. I would probably make a different sauce next time.
ismail amjad
[email protected]These cabbage rolls were a bit bland for my taste. I added some extra spices and they were much better.
Stephen Webb
[email protected]I've never had cabbage rolls before but I'm so glad I tried this recipe. They were delicious and I will definitely be making them again.
Ntokozo Anathi
[email protected]These cabbage rolls were a great way to use up leftover rice and ground beef. They were easy to make and very tasty.
Ramesh Khan
[email protected]I made these cabbage rolls for a potluck and they were a huge hit. Everyone loved them and asked for the recipe.
JaBroNi DanGer
[email protected]These cabbage rolls were so good, I ate two servings! The filling was moist and flavorful, and the cabbage leaves were cooked perfectly.
Arman Ahmad
[email protected]I'm not a very experienced cook, but I was able to make these cabbage rolls with no problems. They turned out great and my husband raved about them.
Phakamani Masango
[email protected]These cabbage rolls were a bit time-consuming to make, but they were worth the effort. They were so delicious and everyone at my dinner party loved them.
Lynn Platt
[email protected]I've made cabbage rolls before, but this recipe is by far the best. The instructions were clear and easy to follow, and the cabbage rolls turned out perfect.
Shahid Raheem
[email protected]These cabbage rolls were easy to make and turned out great! I used ground turkey instead of beef and pork, and they were still very flavorful.
Ongezile Langa
[email protected]I'm not usually a fan of cabbage rolls, but these were delicious! The combination of beef, pork, and rice was perfect, and the cabbage leaves were soft and tender.
Victory Brorhien
[email protected]These cabbage rolls were a hit with my family! The filling was flavorful and moist, and the cabbage leaves were cooked perfectly. I will definitely be making these again.