Ukrainian Meat Filled Cabbage Rolls

Ukrainian Meat Filled Cabbage Rolls

37 Reviews 1 Pic
  • Prep

    40 m
  • Cook

    1 h
  • Ready In

    1 h 40 m
Olga Drozd
Recipe by  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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 servings

ADVERTISEMENT

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.

Share It

Reviews (37)

Rate This Recipe
MUSIC_MINX
28

MUSIC_MINX

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

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

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.

More Reviews

Similar Recipes

Stuffed Cabbage Rolls
(784)

Stuffed Cabbage Rolls

Slovak Stuffed Cabbage
(167)

Slovak Stuffed Cabbage

Cabbage Rolls
(76)

Cabbage Rolls

Cabbage and Kielbasa
(69)

Cabbage and Kielbasa

Ukrainian Cabbage Rolls
(23)

Ukrainian Cabbage Rolls

Ukrainian Sweet and Sour Cabbage Soup
(17)

Ukrainian Sweet and Sour Cabbage Soup

Nutrition

Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Slovak Stuffed Cabbage

>

next recipe:

Stuffed Cabbage Rolls