Ukrainian Meat Filled Cabbage Rolls Recipe
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Ukrainian Meat Filled Cabbage Rolls

By: Olga Drozd  
"In Ukrainian kitchens, cabbage leaves are often used as cases for soft fillings. These rolls are a little different, because the leaves are filled with a meat stuffing and not primarily a cereal mixture. This makes them 'holiday' fare. For a different flavor, use tomato juice instead of chicken broth. See the note at the bottom of the recipe for pressure cooking instructions."

Rating: This weblink has been rated 27 times with an average star rating of 4.6 Read Reviews (26)

Rate/Review | 776 people have saved this

What to Drink?

Wine Riesling
Cocktail Shaggy's Manhattan
Prep Time:
40 Min
Cook Time:
1 Hr
Ready In:
1 Hr 40 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 1 tablespoon butter
  • 1 large onion, chopped
  • 3/4 pound ground pork
  • 1/2 cup fresh bread crumbs
  • 1 egg
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 head savoy cabbage, cored
  • 2 cups chicken stock, or as needed
  • 1 tablespoon all-purpose flour
  • 1 cup sour cream
  • 1 tablespoon chopped fresh dill

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. To serve, arrange cabbage rolls on a platter, cover with sauce and sprinkle with dill. This goes perfectly with homemade noodles, or millet kasha.

Footnotes

  • Pressure cooker
  • Arrange rolls as for oven baking, but cook for 20 minutes at 10 pounds of pressure.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 223 | Total Fat: 14.6g | Cholesterol: 71mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 10, 2006 by MUSIC_MINX 
Consider frying the onions in bacon grease for additional flavor. If you cut the cabbage... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 23, 2003 by SHOES58 Supporting Member (Click to learn more about Supporting Membership)
Very good and pretty easy. I added about 2 cloves of garlic near the end of cooking the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 23, 2003 by dwieberg 
These were great! I grew up in an Ethnic area of upstate and NY and this taste is authentic!... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 12, 2007 by Lola 
This recipe is fabulous! I did make a few changes, though. Instead of the ground pork, I used... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 22, 2004 by STOMP CATS 
I've been making this recipe for monthes now, every single person that has tried it, has loved... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 28, 2007 by bowhuntingredneckswife 
These were awesome - a cross between cabbage rolls and swedish meatballs. Here's how I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 17, 2007 by SANTIH9 
This was a great base recipe. A few changes: pre-cooked the rice and added to 1# uncooked... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 17, 2007 by dededickey 
Yummy! I made it exactly the way it was written. Very good. Maybe next time I will try... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 17, 2007 by Lynn 
I ground my own pork using pork loin. This is the best stuffed cabbage I have ever had!... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 12, 2006 by M&M 
I've made this 4 or 5 times now and each time it has been wonderful. The sour cream sauce is... MORE

 
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