Recipe by Anne-Marie Bullis
"This recipe substitutes beet greens for cabbage leaves to make cabbage rolls. My mother used to make these and always served them with a cream sauce instead of tomato sauce. They are fast and easy to make, as you don't cook the beet greens like you must with cabbage leaves. Serve with rice or noodles."
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fresh bread crumbs
fresh ground black pepper
large whole beet green leaves, stems removed
chopped fresh dill
followed recipe and it was delicious! I will be making this again
This rating is based on changes I made, so take it with a grain of salt. The changes I made were to use all bison instead of beef/pork, bouillon cube instead of chicken broth, and whole milk instead of cream. Bouillon cubes are generally saltier than broth. I should have reduced the salt in the meat mix, but I didn't, so mine came out too salty. Otherwise, it was pretty darn good and I'll make it again.
Some things about the recipe that confused me: the leaves on bottom and top? The leaves are pretty small relative to the pan size and didn't seem to do anything? Was I missing something? It didn't say to cover the dish, so I didn't. However, the broth only covered the rolls half way, and the top half of the rolls were crispy and dry, with the bottom half boiled. Made the texture really odd. Next time, I'll cover it. I used the leaves off three beet roots. I am not sure how many leaves I had, but I doubt it was 36. Even with less leaves, I still ran out of filling and had to make more.
* Percent Daily Values are based on a 2,000 calorie diet.
Ukrainian Beet Green Cabbage Rolls
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 231
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