Bonnies Ukrainian Cabbage Rolls Recipes

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.

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.

BONNIE'S UKRAINIAN CABBAGE ROLLS

Steps:

• 1. Cook the rice and set aside (3-4 c. after cooking) 2. Core the cabbages well, removing the heart and the dense, curled centre leaves with a strong spoon. 3. Set cabbages, hollow side down, in a large baking pan in 1-2 inches of water. Cover and steam/ boil them in a 400 degree oven for about 60-90 minutes. Every 10-15 minutes, remove the outer leaves that are becoming transparent and pliable, BEFORE they become fully cooked, thready and fragile. Slice away the back of the heavy centre vein on each cooked leaf, so the leaf is whole (Not cut down the spine) and 'roll-able' but of uniform thickness (no ridged spine) 4. Set aside each prepared leaf and wait for the other leaves as you prepare the filling 5. Combine all "Filling" ingredients together and stir well. The mixture will be sloppy, but will form a mound when dropped from a large spoon. Fill each leaf with about 2 T of filling. Roll core end once over filling - fold in ends - finish rolling. Poke finger into each end to secure the loose ends of the leaf. Use outside leaves on bottom of roaster to prevent scorching. Put end of rolled leaf towards bottom. Cover rolls with sauce (see recipe above) Cover with loose (raw or steamed) cabbage leaves and cores. Protect your oven with a large oven liner on the rack just below the roaster Bake at 375 F for about 6-8 hours, or until outer protective cabbage leaves are dark and scorched. To test for doneness, the largest cabbage roll, from the centre of the pan, should cut with a fork. Keep cooking until this is the case. When caabage is out of season, old, or heavily veined, longer cooking times are required.

UKRAINIAN MEAT CABBAGE ROLLS

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.

KACHMAN'S SOUR CABBAGE ROLLS

Steps:

• 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*.

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.