UKRAINIAN MEAT FILLED CABBAGE ROLLS
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.
Provided by Olga D
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 1h40m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 222.5 calories, Carbohydrate 12.4 g, Cholesterol 67.5 mg, Fat 14.6 g, Fiber 4 g, Protein 12.2 g, SaturatedFat 7.2 g, Sodium 860.1 mg, Sugar 4.1 g
KASHA KABBAGE ROLLS
This recipe originates from The Jewish Vegetarian Year Cookbook. The flavour of these Kabbage Rolls is really unique and I just loved the kasha inside. Another advantage is it is gluten free. If you want you can make the sauce the day before and it will save time putting the recipe together. Note: I didn't include freezing time for the cabbage if this is what you choose. You can also boil the head of cabbage if you want, I find this makes it much easier to roll the leaves out. Remember to remove the rib with a small sharp knife, this helps with the rolling also.
Provided by Chef Joey Z.
Categories One Dish Meal
Time 2h40m
Yield 10-14 rolls, 8-10 serving(s)
Number Of Ingredients 15
Steps:
- If you have the time, freeze the cabbage head for two days.
- FOR THE KABBAGE:.
- Thaw it overnight in a colander in the sink. The leaves will come apart easily and be pliable. Otherwise, cook whole head of cabbage in boiling water about 5 minutes to soften the leaves. Drain and set aside.
- Sauté onion in oil in a heavy 2- to 3-quart pot. Add the kasha and turn it in the oil to coat all the grains. Add salt, pepper, and water. Bring to a boil, reduce heat, and cover.
- Simmer 15 to 20 minutes, beginning to check at 15 minutes. When only a small amount of water remains in the bottom of the pot, remove from heat. Let sit a few minutes until the kasha absorbs the water. Stir to fluff and to separate the grains.
- Preheat oven to 350°F.
- Separate the cabbage leaves. On each leaf, place 2 or 3 heaping tablespoons of kasha. Fold one edge of the leaf over the filling, tuck in the sides, and roll.
- Cut up any leftover cabbage and place in an oiled baking dish or casserole. Place rolls seam side down on top. Pour in sauce almost to cover. Cover with foil or lid and bake about 2 hours, or until cabbage is tender.
- Uncover for the last 45 minutes to allow the sauce to thicken. Baste occasionally and adjust seasoning according to your taste.
- SAUCE:.
- Drain some of the liquid from the tomatoes into a heavy 3 quart pot. Stir in the tomato paste and stir until smooth.
- Add remaining contents of tomato cans. Mash the tomatoes with a potato masher to break them up. Stir in the rest of the ingredients.
- Simmer about 10 minutes. Stir and add to baking pan as called for in above recipe.
- Bon Appetit!
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