Best 3 Ukrainian Meat Filled Cabbage Rolls Recipes

UKRAINIAN MEAT CABBAGE ROLLS

Steps:

• Saute chopped onion in butter until wilted, and cool.
• Mix meat, crumbs, egg, salt, and pepper, and add onion.
• Core the cabbage and bring to boil in a large pot half filled with water.
• Cook about 2 minutes.
• As outer leaves become translucent and soft, pry off and remove one by one with a wooden spoon.
• Trim leaves by paring off the thick part of the rib.
• Grease the bottom of a large baking dish and line it with outer cabbage leaves.
• Place a large spoonful of filling at the stem end of each leaf, fold over sides, then roll from bottom to top.
• Arrange in baking dish pour just enough stock to cover, place extra cabbage leaves on top, and cover with lid.
• Bake at 325 degrees F.
• for 1 hour or in pressure cooker for 20 minutes at 10 pounds pressure.
• Mix flour and sour cream together and gradually add hot broth to make a sauce.
• Cook a few minutes.
• Arrange on platter, cover with sauce, and sprinkle with chopped dill.
• Serve with homemade noodles or with millet kasha.

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.

REAL UKRAINIAN CABBAGE ROLLS

Steps:

• Take core out of center of cabbage.
• Place head of cabbage in a large pot of Boiling water, cored side down. Cover and simmer as the leaves become pliable remove with tongs and place in a colander that has been placed on a cookie sheet to catch excess water.
• When done removing all the leaves that can be used, (there will be the center of the cabbage that is too small for use, but do save it!).
• Place leaves on a cutting board and shave down the "vein" or if the leaf is large enough cut in half on either side of it.
• Dice bacon and onion and place in a frying pan cook until tender but bacon is not crisp.( DO NOT DRAIN OFF FAT!)Cook rice as pkg. directs BUT remove from heat while rice still has a hard kernel in the center.
• Add rice and bacon mixture together along with the garlic, dill and the veg oil.
• Place a spoonful (tbsp) in center of leaf tuck in the sides and roll.
• Place in a foil pan or roaster until all leaves etc. are done.
• To bake either use enough water to just cover the rolls or for a different taste, mix one can tomato soup (AYLMERS is best) with i/4 can water and pour over top. Use the leftover cabbage leaves from the core to put over top to prevent scorching; cover with foil.
• Bake at 325°F for 1.5 to 2 hours.