BONNIE'S UKRAINIAN CABBAGE ROLLS
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.
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Penny Holtzlander
p40@hotmail.frI'm not a fan of cabbage rolls, but I thought I would try this recipe anyway. I was surprised at how much I liked them! The filling was delicious and the cabbage was cooked perfectly.
Munawar Bawani
munawar@gmail.comThese cabbage rolls are a great way to get your kids to eat their vegetables. My kids love them!
Md Sab uddin
m.u@yahoo.comI love that these cabbage rolls can be made ahead of time and then frozen. It makes it so easy to have a delicious meal on hand when I'm short on time.
Cool Pretty
cool-p@yahoo.comThese cabbage rolls are a great way to use up leftover rice and ground beef. They are also very affordable to make.
samrawit tesema
samrawittesema@hotmail.comI made these cabbage rolls for a party and they were a huge hit! Everyone loved them. I will definitely be making these again.
Mina Regmi
m4@gmail.comThese cabbage rolls were amazing! The filling was so flavorful and the cabbage was cooked perfectly. I will definitely be making these again.
Mohammed Bashiir
mohammedbashiir@yahoo.comThe cabbage rolls were a bit too spicy for my taste.
Amrito Biswas
a-biswas42@gmail.comThe cabbage rolls were delicious! I loved the tangy flavor of the sauerkraut.
Shayden Visagie
visagie.shayden50@aol.comThe cabbage rolls were a bit too oily for my taste.
Dumisa Maqosha
maqosha.dumisa68@hotmail.comThe cabbage rolls were a bit bland. I think I would add more salt and pepper next time.
Adeleke Adedamola
a@hotmail.frI followed the recipe exactly and the cabbage rolls came out perfect! They were so flavorful and delicious. I will definitely be making these again.
tauseef anwar
tauseef_a9@gmail.comThese cabbage rolls were easy to make and turned out great! The flavors were perfect and the cabbage was cooked just right. I will definitely be making these again.
Darea
darea82@yahoo.comI made these cabbage rolls for my family and they loved them! The cabbage was cooked perfectly and the filling was delicious. I will definitely be making these again.
Zainab Elmukhtar
zainab.e@aol.comThese cabbage rolls were a hit! They were so flavorful and comforting. I loved the combination of the beef, rice, and cabbage. I will definitely be making these again.