Ukrainian Cabbage Rolls

Ukrainian Cabbage Rolls
  • PREP TIME
    30 mins
  • COOK TIME
    2 hrs 30 mins
  • TOTAL TIME
    3 hrs
  • SERVING
    8 People
  • VIEWS
    190

Savor the heartwarming flavors of Eastern Europe with these comforting, meat-free Ukrainian Cabbage Rolls, a delightful vegetarian twist on a classic family favorite. Tender cabbage leaves embrace a savory rice and onion filling, simmered in a rich tomato bath.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    40 g
  • Cholesterol
    8 mg
  • Fiber
    3 g
  • Protein
    6 g
  • Saturated Fat
    2 g
  • Sodium
    521 mg
  • Sugar
    7 g
  • Fat
    4 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins Preheat the oven to 325 degrees F (165 degrees C). Grease a 2-quart casserole dish.

Image Step 02
02 Step

Recipe View 11 mins Fill a large pot with a few inches of water and insert a steamer basket; bring to a boil. Place whole head of cabbage into the steamer basket, cover, and steam until tender, 10 to 12 minutes.

Image Step 03
03 Step

Recipe View 20 mins At the same time, bring 3 cups water to a boil in a saucepan. Stir in rice and reduce the heat. Cover and simmer until rice is tender and water has been absorbed, about 20 minutes.

Image Step 04
04 Step

Recipe View 5 mins Melt butter in a small skillet over medium heat. Add onion and sauté until translucent, about 5 minutes. Stir onion into cooked rice and season with salt and pepper to taste.

Image Step 05
05 Step

Recipe View 8 mins Cut leaves off cabbage and cut any larger leaves in half. Spoon 1 tablespoon rice into each leaf and roll tightly. Stack rolls in layers in the prepared casserole dish. Pour tomato juice over the rolls, using enough just to cover.

Image Step 06
06 Step

Recipe View 2 hrs Cover and bake in the preheated oven for 2 hours.

For a richer flavor, consider using vegetable broth instead of water when cooking the rice.
Feel free to add other vegetables to the rice mixture, such as grated carrots or finely diced mushrooms.
If you prefer a tangier sauce, add a tablespoon of lemon juice to the tomato juice before pouring it over the cabbage rolls.

Delphine Durgan

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.1/ 5 ( 63 Ratings)
Total Reviews: (8)
  • Clifton Goldnerbaumbach

    My family enjoyed this meal very much. Thanks for the recipe.

  • Sandra Jones

    This recipe is a family favorite! So easy to make and always a hit.

  • Mylene Marks

    I added some sautéed mushrooms to the rice filling, and it was delicious!

  • Freeman Huel

    This is very good. I added pork because I'm not vegetarian.

  • Earl Cruickshank

    The baking time was perfect. The cabbage was tender, and the rice was cooked through.

  • Kamren Cassin

    I added salt pork and the taste improved.

  • Ellie Rolfson

    I used brown rice instead of white rice, and it worked great!

  • Yadira Damore

    My cabbage leaves kept tearing. Any tips?

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