Ukrainian Cabbage Rolls

Ukrainian Cabbage Rolls

30

"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

2 h 30 m servings 207 cals
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Original recipe yields 8 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

30
  1. 36 Ratings

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Most helpful positive review

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....

Most helpful critical review

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.)

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.)

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 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 o...

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...

Just like the old country holobchi ma used to makr

Good basic recipe but lacks seasoning.

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 t...

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. Cove...

This was good! Adjustments made: Used tomato paste on the top instead of juice. I added fresh basil, oregano, and parsley to the rice mix as well as some fresh chopped tomatoes. Also, I didn't c...