Easy Ukranian Cabbage Rolls Vegetarian Recipes

VEGETARIAN CABBAGE ROLLS

Steps:

• In a large saucepan, combine the first 10 ingredients. Bring to a boil over medium heat. Reduce heat; cover and simmer for 5 minutes. Remove from the heat; let stand for 5 minutes., Meanwhile, cook cabbage in boiling water just until leaves fall off head. Set aside 8 large leaves for rolls (refrigerate remaining cabbage for another use). Cut out the thick vein from each leaf, making a V-shape cut. Overlap cut ends before filling. Stir 4 tablespoons Parmesan cheese and lemon juice into vegetable mixture., Place a heaping 1/3 cupful on each cabbage leaf; fold in sides. Starting at an unfolded edge, roll to completely enclose filling., Combine tomato sauce and hot pepper sauce; pour 1/3 cup into a 2-qt. baking dish. Place cabbage rolls in dish; spoon remaining sauce over top. Cover and bake at 400° for 15 minutes or until heated through. Sprinkle with remaining Parmesan cheese.

UKRAINIAN MEAT FILLED CABBAGE ROLLS

Steps:

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

REAL UKRAINIAN CABBAGE ROLLS

Steps:

• Take core out of center of cabbage.
• Place head of cabbage in a large pot of Boiling water, cored side down. Cover and simmer as the leaves become pliable remove with tongs and place in a colander that has been placed on a cookie sheet to catch excess water.
• When done removing all the leaves that can be used, (there will be the center of the cabbage that is too small for use, but do save it!).
• Place leaves on a cutting board and shave down the "vein" or if the leaf is large enough cut in half on either side of it.
• Dice bacon and onion and place in a frying pan cook until tender but bacon is not crisp.( DO NOT DRAIN OFF FAT!)Cook rice as pkg. directs BUT remove from heat while rice still has a hard kernel in the center.
• Add rice and bacon mixture together along with the garlic, dill and the veg oil.
• Place a spoonful (tbsp) in center of leaf tuck in the sides and roll.
• Place in a foil pan or roaster until all leaves etc. are done.
• To bake either use enough water to just cover the rolls or for a different taste, mix one can tomato soup (AYLMERS is best) with i/4 can water and pour over top. Use the leftover cabbage leaves from the core to put over top to prevent scorching; cover with foil.
• Bake at 325°F for 1.5 to 2 hours.

EASY UKRANIAN CABBAGE ROLLS (VEGETARIAN)

Steps:

• Remove outer wilted cabbage leafs.
• Place cabbage in a microwaveable bowl with a tiny amount of water and cover with plastic wrap. Make a small hole to let steam out.
• Place in microwave and cook on high for 5 minutes.
• Take the cabbage out and turn it over in the bowl, re-cover and cook on high for another 5 minutes.
• Remove and let cool.
• Use 2 tablespoons of margarine to "grease" a casserole dish (a lasagna pan is about the right size). Place aside.
• Once the cabbage has cooled carefully remove each leaf one by one and lay aside ready to be stuffed.
• Rinse the rice under cold water and boil it until tender (hint: for some reason I can never make perfect rice so I boil it in more water than necessary, then drain and rinse it once it's cooked. This way I get rid of all the extra starch and the rice texture is great, not gluey which I hate).
• Once the rice is prepared set it aside also.
• In a separate skillet add half the the margarine and melt at low heat.
• Add all the chopped onions and sautée at low heat until they turn very light brown.
• In a bowl, mix the rice, the onion mix, salt and pepper.
• Now, one at a time, place a small amount of rice mixture into each cabbage leaf (Note: the volume of mixture will change depending on the size of the cabbage leaf). Starting at the bottom of the cabbage leaf, start rolling it by completing one full roll, fold the sides in, then complete rolling.
• Place each cabbage roll in the greased dish and cover with tin foil.
• Cook at 375° for at least 50 minutes or until the cabbage rolls start lightly browning.
• Serve with a veggie burger, or veggie meatloaf and some veggie gravy. Yum!

UKRAINIAN CABBAGE ROLLS

Steps:

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

UKRAINIAN HOLUBTSI OR STUFFED CABBAGE ROLLS RECIPE BY TASTY

Steps:

• Cook rice according to package directions and set aside to cool completely once done.
• Adjust oven rack to lower half of oven to allow for height of roasting pan. Preheat the oven to 350°F.
• Boil water in a large pot. While water is heating, remove tough outer leaves of the cabbage and reserve. Core around the stem of the cabbage at enough of an angle to remove. Gently place cabbage into boiling water core side down. Add additional water to ensure cabbage is not touching the bottom of pot.
• Reduce heat just a little and boil cabbage for about 5 minutes or until outer leaves become soft. Using kitchen tongs, remove the outer 2 or 3 leaves intact to a colander placed over a bowl to catch the water. Continue with remaining cabbage leaves one by one, allowing a minute or two between leaves for underlying leaves to soften. You want them to peel apart in one in-tact piece.
• In a large bowl, combine the ground beef, cooked rice, chopped onion, eggs, and salt. Using your hands, work the mixture until combined.
• Position your cooked cabbage leaves alongside your bowl with the mixture in preparation for rolling/stuffing the dumplings. Before stuffing, prepare a large roasting pan by emptying one can of condensed tomato soup or a bit of the canned tomatoes in the bottom and spreading to coat. You do not need much.
• Begin rolling/stuffing the cabbage leaves one at a time. Repeat until all of the meat mixture has been used.
• Once all of the cabbage rolls are tucked tightly in the roasting pan, scatter the pepper strips and the cherry tomatoes on top. If there are remaining unstuffed cabbage leaves left, chop them finely and scatter atop as well. Pour the canned tomatoes, the remaining can of tomato soup, and the Heinz Chili Sauce atop the dumplings. Sprinkle with dried basil and add bay leaves. Dunk the reserved outer leaves detached from the cabbage at the beginning of the recipe into the still hot water used to soften the cabbage. This is simply to remove any grit from the surface of the leaves. Use the outer leaves as a 'blanket' and cover the dumplings completely.
• Place the lid on the roasting pan and bake at 350°F for 2 hours. When 2 hours is up, turn off the oven heat, crack the oven door, and leave the roasting pan in the oven, undisturbed, for an additional hour.
• Let rest until rolls are set. Then, spoon sauce over the cabbage rolls and serve alongside fresh bread of choice.