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Ukrainian Meat Filled Cabbage Rolls

Ukrainian Meat Filled Cabbage Rolls

  • Prep

    40 m
  • Cook

    1 h
  • Ready In

    1 h 40 m
Olga Drozd

Olga Drozd

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.

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 222 kcal
  • 11%
  • Fat:
  • 14.6 g
  • 22%
  • Carbs:
  • 12.4g
  • 4%
  • Protein:
  • 12.2 g
  • 24%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 860 mg
  • 34%

Based on a 2,000 calorie diet

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Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. To serve, arrange cabbage rolls on a platter, cover with sauce and sprinkle with dill. This goes perfectly with homemade noodles, or millet kasha.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

MUSIC_MINX
28

MUSIC_MINX

7/10/2006

Consider frying the onions in bacon grease for additional flavor. If you cut the cabbage leaves off the core and boil them in 1 gallon water / 1 cup white vinegar, they become flexible yet strong enough to handle. Boiling them already removed from the head makes is easier than trying to separate them from the head while it rests in boiling water. The vinegar toughens them a bit for handling, and adds a nice flavor. Savoy cabbage is awfully delicate for rolling - I prefer plain white cabbage. I don't think garlic or tomato in any form belongs in this recipe for it to be authentic. Thanks for a very interesting post.

Lola
23

Lola

3/12/2007

This recipe is fabulous! I did make a few changes, though. Instead of the ground pork, I used 1lb ground turkey. The grocery store didn't have any pork, go figure. I also added a tablespoon of minced garlic to the groung meat mixture & 3/4 cup of Italian bread crumbs. It turned out perfect. The rolls were very moist & extremely flavorful. The sauce was a bit thin, but yummy none the less. My husband was a bit apprehensive about trying them, but raved when he tasted them. The procces is time consuming, but worth it. I will definitely make these again. Thanks for the great recipe.

SHOES58
12

SHOES58

10/23/2003

Very good and pretty easy. I added about 2 cloves of garlic near the end of cooking the onions. I also used V-8 juice instead of tomato juice. It seemed to make the sauce a bit deeper. Savoy cabbage is rather easy to work with, I'll make this again.

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