RUSSIAN CABBAGE ROLLS (GOLUBTSI)
Make and share this Russian Cabbage Rolls (Golubtsi) recipe from Food.com.
Provided by Tonkcats
Categories Russian
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Make 4 large slits around the core of the cabbage. Submerge cabbage stem side down in boiling water. Cook on medium heat until cabbage is bendable. Remove. cut large leaves in half, set aside. Combine all ingredients; mix well (Exclude the mustard and horseradish sauces if spice isn't your way of life). Place 1 tablespoon mixture in each leaf and roll up, set into a 12x7x2 inch baking pan or large casserole dish.
- Combine soup and water in pan, bring to a boil.
- Add remaining ingredients, cook over medium heat until slightly thickened.
- Pour sauce over rolls.
- Bake in a 375 oven for 1 hour or until light to medium brown and gravy has thickened.
- Cool slightly and serve with a tossed salad and dinner rolls.
- *Fresh ginger may be used to substitute for the powder
Nutrition Facts : Calories 404.5, Fat 18.6, SaturatedFat 6.8, Cholesterol 84.3, Sodium 1019.4, Carbohydrate 32.2, Fiber 6.9, Sugar 9.9, Protein 28.7
AUNT PEGGY AND UNCLE BILL'S STUFFED CABBAGE
Steps:
- Preheat oven to 350 degrees F.
- Bring a large pot of water to a boil. Insert a large fork into the bottom of the cabbage. Holding the fork place the cabbage into the boiling water for about 10 seconds. Remove from water and peel off the leaves. Place the leaves in a large bowl and set aside.
- Combine ground beef, uncooked rice, meatloaf seasoning, and eggs. Stir thoroughly; set aside.
- Remove cabbage leaves from the bowl and cut off white thick stem part. Line a large oven-safe 9 x 12 baking dish with the smaller inner white cabbage leaves.
- Place 2 tablespoons of meat mixture in the center of a leaf. Fold over sides and roll up. Repeat with remaining leaves and meat. Place cabbage rolls seam side down in cabbage leaf lined pan. Cover with chopped onions.
- In a small bowl, stir together pasta sauce and diced tomatoes. Pour over onions and cover pan with foil. Bake in preheated oven for 1 hour.
- Serve hot with sauce.
STUFFED CABBAGE
Provided by Ina Garten
Time 1h20m
Yield 6 servings
Number Of Ingredients 17
Steps:
- For the sauce, heat the olive oil in a large saucepan, add the onions, and cook over medium-low heat for 8 minutes, until the onions are translucent. Add the tomatoes, vinegar, brown sugar, raisins, salt, and pepper. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, stirring occasionally. Set aside.
- Meanwhile, bring a large pot of water to a boil.
- Remove the entire core of the cabbage with a paring knife. Immerse the head of cabbage in the boiling water for a few minutes, peeling off each leaf with tongs as soon as it s flexible. Set the leaves aside. Depending on the size of each leaf, you will need at least 14 leaves.
- For the filling, in a large bowl, combine the ground chuck, eggs, onion, breadcrumbs, rice, thyme, salt, and pepper. Add 1 cup of the sauce to the meat mixture and mix lightly with a fork.
- Preheat the oven to 350 degrees F.
- To assemble, place 1 cup of the sauce in the bottom of a large Dutch oven. Remove the hard triangular rib from the base of each cabbage leaf with a small paring knife. Place 1/3 to 1/2 cup of filling in an oval shape near the rib edge of each leaf and roll up toward the outer edge, tucking the sides in as you roll. Place half the cabbage rolls, seam sides down, over the sauce. Add more sauce and more cabbage rolls alternately until you ve placed all the cabbage rolls in the pot. Pour the remaining sauce over the cabbage rolls. Cover the dish tightly with the lid and bake for 1 hour or until the meat is cooked and the rice is tender. Serve hot.
REAL UKRAINIAN CABBAGE ROLLS
Make and share this Real Ukrainian Cabbage Rolls recipe from Food.com.
Provided by jill.flamand
Categories Russian
Time 3h
Yield 6-10 serving(s)
Number Of Ingredients 7
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.
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
UNCLE BILL'S RUSSIAN/DOUKHOBOUR BORSCHT
This RUSSIAN/DOUKHOBOUR BORSCHT originated with my Russian Grandmother who was a vegetarian. Traditionally, the Russian/Doukhobours used about 1 pound of butter and at least 3 cups of whipping cream. I finally was able to make numerous adjustments to the ingredients and then reduce the amount of butter and whipping cream so that the Borscht tastes just as good, but not as rich. The procedure is rather lengthy, but is worth every bit of that time. The Borscht may be canned or frozen in containers. The original Russian Borscht had meat in it and also they used many red beets.
Provided by William Uncle Bill
Categories Potato
Time 1h30m
Yield 24 serving(s)
Number Of Ingredients 21
Steps:
- In a large (8 quart) stock pot, add water and bring to boil.
- Add 1/2 cup of mashed tomatoes, quartered potatoes, chopped carrots, chopped onions, salt and beets and return to boil.
- Reduce heat to medium and cook uncovered for 15 minutes or until potatoes are just cooked.
- Meanwhile, begin to prepare all vegetables.
- When potatoes are cooked, remove with a slotted spoon into a mixing bowl.
- Add 3 tablespoons butter to potatoes, mash well.
- Stir in whipping cream, mixing well to incorporate; set aside.
- In a large frying pan, melt 3 tablespoons butter, add chopped onions and saute' until just softened, about 5 minutes.
- Add remaining mashed tomatoes and simmer uncovered until reduced to a creamy consistency.
- The sauce will be thickened.
- Cover, reduce heat to keep warm.
- In another large frying pan, melt the remainder 3 tablespoons butter, add 4 cups of shredded cabbage and on medium heat, fry until softened and very lightly browned, about 15 minutes, DO NOT BURN.
- Remove from heat and set aside.
- To the cooking pot, add cubed potatoes and 1/2 cup of tomato-onion mixture.
- Cover and cook for 10 minutes.
- Add cauliflower and celery and continue to boil gently until potatoes are just tender.
- Stir in remaining 4 cups of raw shredded cabbage and return soup to boil.
- Reduce heat; stir in mashed potatoes, fried cabbage and remaining tomato-onion mixture.
- Add diced green and red peppers, freshly ground black pepper, dill weed, lemon juice.
- Return to boil and cook for 3 more minutes.
- Cover and reduce heat to just warm and let borscht sit for 30 minutes for flavors to blend.
- Remove beets and discard or eat them separately.
- The beets are for coloring only.
- Adjust seasonings to taste.
- If borscht is too sweet to your liking, stir in some additional lemon juice.
- If desired, serve with a sprinkle of cayenne pepper.
- Refrigerate any unused portions.
- Traditionally, medium or sharp cheddar cheese pieces and fresh bread or buns are served with the borscht.
GOLUBTSY (RUSSIAN CABBAGE ROLLS)
Make and share this Golubtsy (Russian Cabbage Rolls) recipe from Food.com.
Provided by Member 610488
Categories White Rice
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Soak the prunes and raisins in lukewarm water for 30 minutes.
- Separate the cabbage leaves, blanch in a little warm water, drain and leave to cool.
- Mix the ground meats with the rice, salt, and pepper.
- Place 4 tbsp of the mixture on each cabbage leaf, roll up and tie with kitchen string. Fry each cabbage roll on all sides in the butter. Place the rolls in a flameproof dish. Remove string.
- Beat 1 cup of the sour cream with the flour, and add with the raisins and prunes to the pan juices, boil briefly, and pour over the rolls.
- Cover and simmer for 35 minutes.
- Mix remaining sour cream and dill. Serve with cabbage rolls.
Nutrition Facts : Calories 587.3, Fat 35.8, SaturatedFat 18.9, Cholesterol 110.3, Sodium 172.2, Carbohydrate 44.9, Fiber 6.1, Sugar 13.9, Protein 24.3
RUSSIAN CABBAGE ROLLS WITH GRAVY
Stuffed cabbage rolls are very popular in Russia and are a staple in people's diet, especially during the winter months. This version is stuffed with rice and mixed ground meat. You can substitute ground turkey for a lighter version.
Provided by Olechka_Kavalenko
Categories World Cuisine Recipes European Eastern European Russian
Time 1h58m
Yield 8
Number Of Ingredients 12
Steps:
- Make slits at the base of the cabbage or cut out the entire core. Fill a large saucepan about 1/3 full of water. Bring to a boil and add the whole cabbage. Cook for 15 to 20 minutes, turning occasionally, until cabbage has softened. Drain and cool. Cut the leaves off the cabbage one by one, trying to keep them intact. Cut out the tough, thick center ribs of the large leaves with a sharp knife.
- Bring 1 1/2 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
- Heat 2 tablespoons oil in a skillet and cook 1/2 the chopped onions until soft and translucent, about 5 minutes. Combine cooked rice, cooked onions, ground beef, ground pork, salt, and pepper in a large bowl and mix with your hands until filling is well combined.
- Lay 1 cabbage leaf on a flat surface. Place 1 tablespoon of filling at the base of a cabbage leaf. Overlap with the bottom of the leaf; fold in side edges and roll up. Repeat with remaining cabbage and filling.
- Heat remaining 1 tablespoon oil over medium-high heat and fry cabbage rolls until browned, 2 to 3 minutes on each side. Transfer to a large pot and sprinkle with remaining chopped onion and carrots.
- Stir together sour cream and tomato paste in a bowl until well combined. Whisk in 1 cup water and season sauce with salt and herbs. Pour sauce over the cabbage rolls.
- Cover pot and cook over a medium-low heat until cabbage rolls are cooked through and sauce has thickened, about 45 minutes.
Nutrition Facts : Calories 377.1 calories, Carbohydrate 26.6 g, Cholesterol 63.9 mg, Fat 21.1 g, Fiber 4.5 g, Protein 20.5 g, SaturatedFat 7.1 g, Sodium 164 mg, Sugar 6.7 g
UNCLE BILL'S LAPSHEVNIK - RUSSIAN NOODLE CASSEROLE
This is Russian dish that was developed many years ago during the times when money was very scarce. I modified this recipe almost 50 years ago and it is a very easy to make and tasty dish.
Provided by William Uncle Bill
Categories Russian
Time 45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a large saucepan, add noodles and 3 cups of water.
- Bring to a boil and cook for about 3 minutes.
- Drain well and set aside.
- Preheat oven to 400 degrees F.
- Prepare a 8" x 8" oven-proof casserole dish by rubbing inside with a vegetable oil or margarine.
- In a mixing bowl, mix together eggs, whipping cream, baking powder, salt and sugar.
- Add noodles and stir to mix well.
- Pour noodle mixture into prepared casserole dish.
- Bake in preheated 400 F oven for 25 to 30 minutes or until top is golden brown.
- Serve with melted margarine or butter.
- You can eat the Lapshevnik cold as it is good as a quick snack.
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