REAL UKRAINIAN CABBAGE ROLLS
Make and share this Real Ukrainian Cabbage Rolls recipe from Food.com.
Provided by jill.flamand
Categories Russian
Time 3h
Yield 6-10 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 611.3, Fat 43.6, SaturatedFat 12.6, Cholesterol 51.5, Sodium 668.8, Carbohydrate 41.9, Fiber 5.5, Sugar 8.7, Protein 14.4
UKRAINIAN MEAT CABBAGE ROLLS
Make and share this Ukrainian Meat Cabbage Rolls recipe from Food.com.
Provided by Olha7397
Categories European
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 241.5, Fat 13.1, SaturatedFat 6.6, Cholesterol 86.8, Sodium 960.7, Carbohydrate 13.3, Fiber 0.9, Sugar 2.4, Protein 17
UKRAINIAN CABBAGE ROLLS
My parents are Ukrainian and this is a recipe we always made when I was growing up. These cabbage rolls have no meat in them. Sometimes they used salt pork in them, but I didn't care for it.
Provided by starbuck
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 2h30m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 206.6 calories, Carbohydrate 39.6 g, Cholesterol 7.6 mg, Fat 3.5 g, Fiber 3 g, Protein 5.7 g, SaturatedFat 1.9 g, Sodium 521.4 mg, Sugar 7.1 g
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- Remove core from cabbage and carefully remove cabbage leaves. Return to microwave for another 5 minutes if the leaves aren’t flexible enough and they don’t come off easily – be careful, as they will tear.
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