Ukrainian Meat Filled Cabbage Rolls Recipes

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.

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.

Steps:

• 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.