KACHMAN'S SOUR CABBAGE ROLLS
This is a traditional Ukrainian recipe passed down generations in our family. It is one of my favorite recipes and is quite easy to assemble. There is nothing like it on this site. It is free of all things considered sweet and none of the fussy tomatoes that are sometimes called for in cabbage rolls. Here is our version. Cut down on prep time by making extra rice with supper the night before!
Provided by happyhousewife
Yield 8-10 serving(s)
Number Of Ingredients 9
- In a small pot heat oil.
- Add bacon and onion.
- Cook, stirring over med heat until onions are opaque and bacon is soft.
- Add dill and salt.
- Remove from heat and add to cooked rice.
- Let cool, this is the filling.
- Remove and separate cabbage leaves from head.
- Cut out hard core. (each leaf can be made into 3-4 pieces depending on the size of the leaf -- this comes with practice).
- Grease casserole dish.
- Place 1 Tbsp of filling on widest end of leaf.
- Fold sides in and roll up. Filling should not be hanging out.
- Place in casserole dish creating layers.
- Combine water and oil and pour over cabbage rolls.
- Cover with lid or tinfoil.
- Bake in a 325°F oven 2 - 21/2 hours.
- You'll have to keep an eye on them to check that they don't dry out or turn brown. If they are turning color add more liquid. And bake till tender.
- Freezes well before cooking.
- *I like to place a couple of pieces of raw bacon on the top of the cabbage rolls before cooking. Also I have made 1/2 a head of cabbage into rolls and froze the other 1/2 of head whole, with no problems*.
REAL UKRAINIAN CABBAGE ROLLS
- 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.
Nutrition Facts : Calories 611.3, Fat 43.6, SaturatedFat 12.6, Cholesterol 51.5, Sodium 668.8, Carbohydrate 41.9, Fiber 5.5, Sugar 8.7, Protein 14.4
- Preheat the oven to 350 degrees F.
- Steam the rice and cabbage head separately. Set the steamed rice aside. Peel off the cabbage leaves to have individual leaves.
- Add chopped onion, oil, bouillon, and the steamed rice to the ground pork meat. Mix together. Season with salt and pepper. Roll the ground pork mixture into golf ball-sized balls. Wrap each pork ball in a cabbage leaf.
- Add carrots and celery into the baking pan (vegetables prevent the cabbage from burning onto the bottom of the pan, and also adds an aroma to the rolls) and arrange the cabbage rolls on top.
- Place the pan into the oven and cook for about 1 1/2 hours. Check if it is thoroughly cooked before removing from the oven.
UKRAINIAN CABBAGE ROLLS
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.
Provided by starbuck
Number Of Ingredients 6
- 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.
Nutrition Facts : Calories 206.6 calories, Carbohydrate 39.6 g, Cholesterol 7.6 mg, Fat 3.5 g, Fiber 3 g, Protein 5.7 g, SaturatedFat 1.9 g, Sodium 521.4 mg, Sugar 7.1 g
UKRAINIAN MEAT CABBAGE ROLLS
- Saute chopped onion in butter until wilted, and cool.
- Mix meat, crumbs, egg, salt, and pepper, and add onion.
- Core the cabbage and bring to boil in a large pot half filled with water.
- Cook about 2 minutes.
- As outer leaves become translucent and soft, pry off and remove one by one with a wooden spoon.
- Trim leaves by paring off the thick part of the rib.
- Grease the bottom of a large baking dish and line it with outer cabbage leaves.
- Place a large spoonful of filling at the stem end of each leaf, fold over sides, then roll from bottom to top.
- Arrange in baking dish pour just enough stock to cover, place extra cabbage leaves on top, and cover with lid.
- Bake at 325 degrees F.
- for 1 hour or in pressure cooker for 20 minutes at 10 pounds pressure.
- Mix flour and sour cream together and gradually add hot broth to make a sauce.
- Cook a few minutes.
- Arrange on platter, cover with sauce, and sprinkle with chopped dill.
- Serve with homemade noodles or with millet kasha.
Nutrition Facts : Calories 241.5, Fat 13.1, SaturatedFat 6.6, Cholesterol 86.8, Sodium 960.7, Carbohydrate 13.3, Fiber 0.9, Sugar 2.4, Protein 17
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Top Asked Questions
What do cabbage rolls taste like in Ukraine?Ukrainian lazy cabbage rolls taste as great as classic cabbage rolls but with less work. Juicy rolls made with beef, cabbage and carrots, and then baked in a tomato and sour cream sauce. So, I decided to share with you another of my favorite Ukrainian recipes.
What is the traditional food of Ukraine?Cabbage rolls made the most traditional way, grandmother’s way, they are to-die-for. This recipe is the epitome of Ukrainian comfort food. Boil rice in a pot of salted water until it's cooked. Saute grated carrots and thinly cut onions with olive oil.
Do cabbage rolls have meat in them?These cabbage rolls have no meat in them. Sometimes they used salt pork in them, but I didn't care for it. 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.
How to cook golubtsi (cabbage rolls)?Preheat frying pan, brown chopped onion, add sour cream and bring the mix to a boil. Add chopped dill and water to make sauce thinner, salt and pepper. Stew for about 5 minutes. You can boil golubtsi or bake them in the oven. If you prefer the first method, you put cabbage rolls into large soup pot.