Ukrainian Cabbage Rolls Recipe - Allrecipes.com
Ukrainian Cabbage Rolls Recipe
  • READY IN hrs

Ukrainian Cabbage Rolls

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    30 mins
  • COOK

    2 hrs
  • READY IN

    2 hrs 30 mins

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease a 2 quart casserole dish.
  2. 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.
  3. Melt butter in a small skillet over medium heat. Saute onion until translucent; stir into cooked rice. Season with salt and pepper to taste.
  4. 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.
  5. Cover and bake in preheated oven for 2 hours.
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Reviews More Reviews

Most Helpful Positive Review
Apr 08, 2008

This is a really great starter recipe. When I make it, I add bacon, garlic, and plenty of herbs to the rice (whatever is your favorite--I use a lot of rosemary and basil) and it turns out great. I also use a previous reviewer's tip to serve these with sour cream, and it's a delicious combination.

 
Most Helpful Critical Review
Jan 05, 2004

Great recipe. *Another way to remove cabbage from the head is to freeze it and then let it thaw completely.The leaves will then come off easily. (just a little family trick.)

 

30 Ratings

Jan 05, 2004

I made this last night. My daughter who swears she hates cabbage ate it all up. I topped it with sour cream it was an instant hit! Very simple to make, quick clean up. Will be a repeat dish in our home!!

 
Dec 02, 2010

This is exactly as my mother-in-law made hers. I have made mine with ground beef or bought them from the stores with beef, but my husband prefers this original. I do have a super topping...mix a can of Campbell's Tomato soup with a bit of sour cream (maybe 1/4 cup) and a TBSP. or two of brown sugar, spread on top before baking and layer 3 strips of bacon over all.

 
Jan 28, 2004

Just like the old country holobchi ma used to makr

 
Jan 05, 2004

Good basic recipe but lacks seasoning.

 
Dec 21, 2009

I used sour cabbage and cut in fours (no need for steaming, and the leaves come off very nicely) I added shredded fresh dill and cooked salted pork finely diced and omitted the onion, the cook time is perfect, I also add a can of campbells tomato soup to the tomato juice to make it more creamier, great base recipe :D

 
Dec 27, 2012

Very similar to how my Ukranian Baba made them. I did make a few changes, such as chop up bacon and fry the onions in bacon grease instead of butter. I used tomato soup, slightly diluted. Cover the holopchi with cabbage leaves and roast at least 2 hours.

 

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Nutrition

  • Calories
  • 207 kcal
  • 10%
  • Carbohydrates
  • 39.6 g
  • 13%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 3.5 g
  • 5%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 5.7 g
  • 11%
  • Sodium
  • 521 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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