Best 2 Stuffed Cabbage Ukrainian Prockus Recipes

Ukrainian Stuffed Cabbage, also known as Prockus, Golubtsi, or Holubtsi, is a traditional and beloved dish enjoyed in many cultures across Europe. It consists of tender cabbage leaves包裹着美味的馅料, typically a mixture of rice, ground meat, vegetables, and herbs. This hearty and flavorful dish is often served with a tangy tomato sauce or a creamy sour cream sauce, adding an extra layer of richness and depth of flavor. The preparation of Ukrainian Stuffed Cabbage involves carefully selecting and preparing the cabbage leaves, ensuring they are pliable and easy to work with. The filling is made with a combination of cooked rice, ground beef or pork, sautéed onions, carrots, and aromatic herbs like dill and parsley. Once the cabbage leaves are stuffed and rolled, they are arranged in a pot or baking dish and simmered in a flavorful broth or sauce until the cabbage is tender and the filling is cooked through. This delectable dish is a perfect representation of Ukrainian cuisine, combining hearty ingredients, traditional techniques, and a burst of flavors that will transport you to the heart of Eastern Europe.

Here are our top 2 tried and tested recipes!

UKRAINIAN PROCKUS (STUFFED CABBAGE - LOW CARB)

Ukrainian Prockus (Stuffed Cabbage - Low Carb) image

This is a delicious recipe that came to the United States from the Ukraine with my maternal grandmother, Anna Buhal'tsev (Bell) Mersky. I have this recipe already posted on recipezaar, but I am making a few slight changes here to make this lower in carbs than the original.

Provided by Alan Leonetti

Categories Meat

Time 2h15m

Yield 12 large meatballs

Number Of Ingredients 13

Ingredients

2 (16 ounce) cans jellied cranberry sauce (jelled not whole)
2 (16 ounce) cans tomato sauce
2 cups tap water
1/4 cup warm water
1/2 cup Splenda granular
1 cup white raisins
1 large green cabbage or 2 medium cabbage
2 lbs ground beef
1 egg
3 saltine crackers
1 medium onion (grated)
1 tablespoon ketchup
salt and pepper

Steps:

Combine the cranberry sauce, tomato sauce, 2 cups tap water, and Splenda and bring to boil.
Reduce to a simmer and add white raisins.
Simmer 5 minutes.
Core the head or heads of cabbage and place into large pot.
Cover with water and bring to boil.
Cover the pot and cook 10 to 15 minutes.
Remove from hot water.
Cover the cabbage with cold water and separate the leaves. I use only the larger leaves to go completely around the meatballs.
In a mixing bowl, place the raw ground beef, 1 egg, 3 saltine crackers that are soaked and squeezed dry, grated onion, 1/4 cup warm water, 1 tablespoon ketchup, salt and pepper.
After mixing the meat mixture well, form into meatballs and wrap each meatball in a cabbage leaf rolling them closed, and place them into a deep roasting pan.
Cover with the sauce mixture.
Cover with a lid or heavy duty aluminum foil and bake in a pre-heated 375 degree oven for an hour.
You can either serve immediately or freeze until needed.
NOTE: I usually make a double amount of sauce to use over mashed potatoes, because it is so delicious.

Nutrition Facts : Calories 376.6, Fat 12.3, SaturatedFat 4.6, Cholesterol 69, Sodium 520.1, Carbohydrate 52.2, Fiber 4.9, Sugar 43.5, Protein 17.8

HALUPKI (STUFFED CABBAGE)

Halupki (Stuffed Cabbage) image

Halupki, also known as stuffed cabbage on the Russian/Ukranian side of my family, is a dish made of rice, beef, and pork encased in cabbage drizzled with a thin, sweet tomato sauce. My grandma Eugenia is 98 and she taught me how to make this comfort food classic. Every family has their own twist on this traditional dish. I hope you enjoy these with mashed potatoes just as we always do in my family!

Provided by Jillian

Categories World Cuisine Recipes European Eastern European Russian

Time 3h30m

Yield 10

Number Of Ingredients 15

Ingredients

1 head cabbage, cored
water to cover
¼ teaspoon salt
1 ½ pounds lean ground beef
1 ½ pounds ground pork
1 ½ cups cooked white rice
¼ cup finely chopped onion
2 tablespoons chopped fresh parsley
2 eggs, slightly beaten
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon ground black pepper
1 (28 ounce) can tomato sauce
¼ cup white vinegar
2 ⅔ tablespoons white sugar

Steps:

Place the cabbage in a stockpot with enough water to cover.
Add 1/4 teaspoon salt to the water and cabbage.
Bring water to a boil over medium-high heat. Turn cabbage every 2-3 minutes and remove leaves that separate from cabbage and place in a strainer to cool. Boil until all the leaves have cooked, about 15 minutes.
Reserve 12 oz. of cabbage water.
Preheat the oven to 350 degrees F (175 degrees C).
Trim thick center vein off of bottom of each cabbage leaf.
In a large bowl thoroughly mix together, ground beef, ground pork, rice, chopped onion, fresh parsley, egg, garlic powder, salt, and pepper.
Lightly pack a small amount of meat mixture and place in the center of the cabbage leaf.
Fold sides over the filling and start at the stem and roll the cabbage up until the meat is encased. Repeat with remaining leaves and filling.
Cut the leftover leaves into pieces and place into the bottom of a roasting pan.
Layer the stuffed cabbage rolls over the cut leaves.
In a bowl, mix the tomato sauce, reserved cabbage water, white vinegar, and white sugar.
Pour the tomato sauce mixture over the cabbage rolls.
Cover roasting pan with aluminum foil.
Bake in preheated oven until the ground beef mixture is no longer pink in the center, about 2 1/2 hours. Baste stuffed cabbage rolls every hour.

Nutrition Facts : Calories 467.9 calories, Carbohydrate 21.7 g, Cholesterol 137.3 mg, Fat 29.8 g, Fiber 4.3 g, Protein 28.1 g, SaturatedFat 11.4 g, Sodium 715 mg, Sugar 10.5 g

Tips:

Choose the right cabbage: Select a large, firm head of cabbage with tightly packed leaves. This will make it easier to roll and stuff the cabbage leaves.
Blanch the cabbage leaves: Blanching the cabbage leaves helps to soften them and make them more pliable, making them easier to roll. To blanch the leaves, bring a large pot of salted water to a boil. Drop the cabbage leaves into the boiling water and cook for 1-2 minutes, or until they are wilted. Remove the leaves from the boiling water and immediately transfer them to a bowl of ice water to stop the cooking process.
Prepare the filling: The filling for stuffed cabbage can be made with a variety of ingredients, such as ground beef, pork, rice, vegetables, and spices. Be sure to season the filling well with salt, pepper, and other herbs and spices.
Roll the cabbage leaves: Place a spoonful of filling in the center of a blanched cabbage leaf. Fold the sides of the leaf over the filling and then roll the leaf up tightly. Secure the roll with a toothpick or kitchen twine.
Cook the stuffed cabbage: Stuffed cabbage can be cooked in a variety of ways, such as baking, boiling, or steaming. The cooking time will vary depending on the method you choose.

Conclusion:

Stuffed cabbage is a delicious and hearty dish that can be enjoyed by people of all ages. It is a popular dish in many cultures around the world, and there are many different variations on the recipe. Whether you are looking for a traditional Ukrainian recipe or a more modern take on this classic dish, you are sure to find a recipe that you will love. So next time you are looking for a comforting and delicious meal, give stuffed cabbage a try!