Best 6 Ukrainian Cabbage Rolls Recipes

UKRAINIAN CABBAGE ROLLS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 2 quart casserole dish.
• Steam the whole head of cabbage until it is al dente. Meanwhile, in a saucepan bring 3 cups of water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• Melt butter in a small skillet over medium heat. Saute onion until translucent; stir into cooked rice. Season with salt and pepper to taste.
• Cut the leaves off of the cabbage and cut the larger leaves in half. Spoon 1 tablespoon of rice into a leaf and roll tightly. Place rolls in prepared casserole dish, stacking in layers. Pour tomato juice over the rolls, using enough just to cover.
• Cover and bake in preheated oven for 2 hours.

UKRAINIAN BEET GREEN CABBAGE ROLLS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
• Melt the butter in a skillet over medium-high heat, and cook the onion until tender, about 5 minutes. Remove the skillet from the heat; allow to cool. Place the bread crumbs into a large bowl; pour the milk over the crumbs. Let stand until the crumbs have absorbed the liquid, about 5 minutes. Stir in the cooked onion, ground beef, ground pork, egg, salt, and pepper until well combined.
• Cover the bottom of the prepared baking dish with 2 large beet leaves; set aside 2 more leaves for the top. Lay remaining beet leaves for filling onto a flat work surface, and place a heaping teaspoon of the meat mixture at the wide end (bottom) of each leaf. Roll the leaf up, enclosing the filling, then place into the baking dish. Repeat with the remaining leaves and filling mixture. Pour the chicken broth over the filled rolls, then place the last 2 reserved leaves over the top of the rolls.
• Bake in the preheated oven until the beet leaves are tender and the filling is cooked through, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (72 degrees C).
• Remove the dish from the oven, and pour the liquid from the bottom of the baking dish into a small saucepan. Whisk the flour and cream together in a bowl until smooth, and stir the cream mixture gradually into the pan juices. Bring to a bare simmer over medium-low heat, and cook gently until thickened, about 5 minutes. Do not boil. To serve, arrange the filled rolls in a serving dish and pour the sauce over the rolls. Sprinkle with chopped dill.

UKRAINIAN MEAT FILLED CABBAGE ROLLS

Steps:

• 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.
• 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.
• 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.
• 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.
• To serve, arrange cabbage rolls on a platter, cover with sauce and sprinkle with dill. This goes perfectly with homemade noodles, or millet kasha.

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.

UKRAINIAN CABBAGE ROLLS WITH MUSHROOMS AND MUSHROOM SAUCE

Steps:

• Prepare the rice according to the directions on the package.
• Remove the core from the cabbage and place the full head in a large pot of boiling water.
• Cover and cook for about 3 minutes.
• Remove the cabbage from the water and let cool until it's easy to handle.
• Then remove the softened whole leaves from the head and stack them on a platter for filling.
• Thin out the tough vein near the stem portion of the leaf to make easier rolling.
• Prepare the mushroom filling by placing the dried and bottled mushrooms in a medium saucepan.
• Cover with water and bring the mushrooms to a boil over medium-high heat.
• Reduce the heat to simmer and continue to cook the mushrooms for about 1 hour.
• Strain off the liquid and grind the mushrooms in a food processor or blender.
• Meanwhile, melt two tablespoons of butter in a large skillet over medium heat and sauté the two medium chopped onions until transparent, about 5 minutes.
• Mix the two medium sautéed onions with the mushrooms and a dash of salt and pepper to taste.
• Sauté the one large chopped onion in two tablespoons of butter in a skillet over medium heat until transparent.
• Add the mushroom filling and cooked rice to the large fried onion.
• Line the bottom of a casserole dish with cabbage leaves not suitable for stuffing.
• Save about 6 good, whole leaves and fill the stem portion of each leaf with 2 or 3 heaping tablespoons of the rice mixture.
• Place the stuffed leaves seam-side down in the casserole dish.
• PREPARE THE MUSHROOM SAUCE by melting two tablespoons of butter in a large skillet over medium heat.
• Sauté the 1/4 cup chopped onions until tender.
• Add the one cup of freshly chopped mushrooms and cook for about 10 minutes.
• Sprinkle the flour over the mixture and blend well.
• Slowly pour in the broth and stir constantly until the mixture thickens.
• Remove from the heat source and stir in the parsley, then season with salt and pepper to taste.
• Let the sauce cool a bit, then add the sour cream and blend well.
• Cover the stuffed cabbages with the mushroom sauce and bake the casserole, uncovered, in a 350-F degree oven for one to one-and-a-half hours.
• Serve warm.
• Makes a great companion for plain roast beef.

POTLUCK UKRAINIAN STUFFED CABBAGE ROLLS HOLUBSTI

Steps:

• In a saucepan combine boiling water, salt, and rice; bring to a boil, cover, simmer until the water is absorbed, about 14 minutes. Turn off the heat and let stand.
• In a large skillet, melt the butter, add the onion, and sauté until light golden. Combine with the rice and season with salt and pepper; let cool.
• Turn the cabbage upside down and cut out the core; place in a deep kettle and pour boiling water into the hollow until the cabbage is covered. Let stand until the leaves are pliable. Drain and carefully pick off the leaves. Reserve 2 large whole leaves. Cut the hard center rib from each of the remaining leaves. The leaves are now halved.
• Oil a large skillet or casserole. Place a spoonful of rice filling on each leaf half. Tuck in the ends ad roll up tight. Place any extra leaves (except the large reserved leaves) in the bottom of the casserole. Arrange the stuffed leaves in layers and lightly salt each layer.
• Combine the tomato juice with the melted butter, salt, and pepper and pour over the cabbage rolls. The liquid should barely show between the rolls. Place the large reserved leaves over the top, then cover tight.
• Bake in a preheated 350°F oven for 1 1/2 to 2 hours, or until both cabbage and filling have cooked. Serve hot with sour cream or at room temperature, if desired. Makes about 30 rolls, and serves 10 to 14.
• Take-It-Along Cookbook.