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

Ukrainian Beet Green Cabbage Rolls

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    30 mins
  • COOK

    1 hr 5 mins
  • READY IN

    1 hr 35 mins

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
  2. Melt the butter in a skillet over medium-high heat, and cook the onion until tender, about 5 minutes. Remove the skillet from the heat; allow to cool. Place the bread crumbs into a large bowl; pour the milk over the crumbs. Let stand until the crumbs have absorbed the liquid, about 5 minutes. Stir in the cooked onion, ground beef, ground pork, egg, salt, and pepper until well combined.
  3. Cover the bottom of the prepared baking dish with 2 large beet leaves; set aside 2 more leaves for the top. Lay remaining beet leaves for filling onto a flat work surface, and place a heaping teaspoon of the meat mixture at the wide end (bottom) of each leaf. Roll the leaf up, enclosing the filling, then place into the baking dish. Repeat with the remaining leaves and filling mixture. Pour the chicken broth over the filled rolls, then place the last 2 reserved leaves over the top of the rolls.
  4. Bake in the preheated oven until the beet leaves are tender and the filling is cooked through, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (72 degrees C).
  5. Remove the dish from the oven, and pour the liquid from the bottom of the baking dish into a small saucepan. Whisk the flour and cream together in a bowl until smooth, and stir the cream mixture gradually into the pan juices. Bring to a bare simmer over medium-low heat, and cook gently until thickened, about 5 minutes. Do not boil. To serve, arrange the filled rolls in a serving dish and pour the sauce over the rolls. Sprinkle with chopped dill.
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Reviews More Reviews

Jan 10, 2013

followed recipe and it was delicious! I will be making this again

 
May 13, 2015

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.

 

3 Ratings

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Nutrition

  • Calories
  • 361 kcal
  • 18%
  • Carbohydrates
  • 17.3 g
  • 6%
  • Cholesterol
  • 129 mg
  • 43%
  • Fat
  • 25.7 g
  • 40%
  • Fiber
  • 9 g
  • 36%
  • Protein
  • 18.1 g
  • 36%
  • Sodium
  • 1710 mg
  • 68%

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

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