HOLUBSTI--UKRANIAN CABBAGE ROLLS
I spent 18 months in central Canada, serving a mission for the Church of Jesus Christ of Latter-day Saints. While I was there, I fell in love with the people and the food, specifically Ukrainian and Filipino food. The cabbage rolls were my favorite, and when I returned to the US, I began searching for recipes, but could never find one that I liked. This recipe comes from me combining elements of two or three different recipes that I found. The resulting recipe is surprisingly easy--if a bit labor intensive. I included instructions to make a sauce, but, if you run out of energy, the stuff in a can works just as well. If I want to do a homemade sauce, I usually do it a day or so in advance., By omitting the meat, this can be a vegetarian dish. By also omitting the sour cream and using margarine instead of butter, it can be vegan.
Provided by CorianneCooks
Categories One Dish Meal
Time 3h
Yield 30-35 rolls, 10-18 serving(s)
Number Of Ingredients 12
Steps:
- Place the cabbage in a microwaveable bowl with a small amount of water. Cover with plastic wrap with a small hole to allow for escaping steam. Microwave on high for five minutes. Remove the cabbage, turn it over, and microwave for another five minutes. Remove, and let cool.
- In a saucepan, combine boiling water, salt and rice, bring to a boil, cover and simmer just until the water is absorbed, about 14 minutes. Turn off the heat and let stand.
- Preheat your oven to 350.
- In a large skillet, melt the butter and sauté the onions until golden. Mix with the rice. Gently stir in the ground meat if you choose to use it.
- Grease the bottoms and sides of a large casserole dish.
- Carefully peel off a leaf from the cabbage head. You may need to cut the leaves in half, and trim the large center vein. Place a spoonful of the rice mixture in the center of the leaf, and roll it up like a burrito, carefully tucking sides in first, then rolling the leaf. Place crease side down in the casserole. Repeat until the casserole is filled, or you run out of cabbage or rice mixture.
- For the sauce:
- Combine the tomato juice with the melted butter, salt and pepper and pour over the cabbage rolls. Bake for 1 ½ to 2 hours. Serve with sour cream, if desired, or more tomato sauce.
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Abul Hashem
[email protected]I'm not sure what I did wrong, but my cabbage rolls fell apart. I'll have to try them again.
Angel Andrews
[email protected]These cabbage rolls were a labor of love, but they were worth it. They were so delicious and comforting.
Dhanraj Gupta
[email protected]I've never made cabbage rolls before, but this recipe made it easy. They turned out great!
TEJUMOLA RAJI
[email protected]5 stars! This recipe is a keeper.
Rasha Mikhaeil
[email protected]The cabbage rolls were easy to make and turned out great!
Rafi Masri
[email protected]The cabbage rolls were a bit bland. I think I'll add more spices next time.
Darius Silber
[email protected]These cabbage rolls were delicious! I would definitely make them again.
Fored Ahmed
[email protected]I'm not a fan of cabbage, but I loved these cabbage rolls. The filling was so flavorful that it made me forget all about the cabbage.
Billie Hopkins
[email protected]These cabbage rolls were a bit time-consuming to make, but they were worth it. They were so flavorful and comforting.
brad siur
[email protected]I've made cabbage rolls before, but this recipe was by far the best. The instructions were clear and easy to follow, and the results were delicious.
Ganesh Satyal
[email protected]These cabbage rolls were a hit with my family! The filling was flavorful and the cabbage leaves were cooked perfectly. I will definitely be making these again.