Ukrainian Meat Filled Cabbage Rolls

Ukrainian Meat Filled Cabbage Rolls

42

"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."
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Ingredients

1 h 40 m servings 222 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 222 kcal
  • 11%
  • Fat:
  • 14.6 g
  • 22%
  • Carbs:
  • 12.4g
  • 4%
  • Protein:
  • 12.2 g
  • 24%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 860 mg
  • 34%

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. 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.

Reviews

42
  1. 48 Ratings

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Most helpful positive review

Consider frying the onions in bacon grease for additional flavor. If you cut the cabbage leaves off the core and boil them in 1 gallon water / 1 cup white vinegar, they become flexible yet stro...

Most helpful critical review

The inside was tasty but my cabbage was tough.

Consider frying the onions in bacon grease for additional flavor. If you cut the cabbage leaves off the core and boil them in 1 gallon water / 1 cup white vinegar, they become flexible yet stro...

This recipe is fabulous! I did make a few changes, though. Instead of the ground pork, I used 1lb ground turkey. The grocery store didn't have any pork, go figure. I also added a tablespoon of m...

Very good and pretty easy. I added about 2 cloves of garlic near the end of cooking the onions. I also used V-8 juice instead of tomato juice. It seemed to make the sauce a bit deeper. Savoy cab...

These were awesome - a cross between cabbage rolls and swedish meatballs. Here's how I tweaked the recipe - it came out great! I took the reviewer's advice and added 1 cup white vinegar to the ...

These were great! I grew up in an Ethnic area of upstate and NY and this taste is authentic! These disappeared in no time - so I'll probably double it in the future. They were a little salty...

This was a great base recipe. A few changes: pre-cooked the rice and added to 1# uncooked ground beef mixed with 1/2 raw onion & 3 cloves of garlic, chopped. I added 1 tsp dill weed and 1/2 ts...

I've been making this recipe for monthes now, every single person that has tried it, has loved it. including 7 & 10 year olds! The only substitutions I have used have been due to necessity, gr...

I loved this! I made a few changes though. Used 1.5 lbs ground beef instead of pork and beef broth instead of chicken stock. AMAZING.

I changed the recipe slightly and sauted garlic and mushrooms with the onions, and I used ground beef versus pork. I also added some condensed cream of mushroom soup to the broth (about 2/3 a c...