UKRAINIAN STUFFED CABBAGE RECIPE - HOLUBETS OR HOLUBTSI
Steps:
- Remove core from each cabbage with a small paring knife.
- Place cabbages into a large pot of salted water, making sure they are fully submerged. Add vinegar. Boil cabbage about 30 minutes or until leaves fall freely from heads with a simple poke of a fork.
- Remove cabbage and allow it to cool. Carefully peel off each leaf one by one. Set aside and allow leaves to dry.
- Heat oven to 350 F degrees.
- Flip cabbage leaves so the stems face up. Shave some of the stems from the cabbage leaves with a small knife so they are easier to roll. Stack two leaves together, one on top of the other, so that the stems align.
- Add the desired filling (see recipes below) and gently roll. Once a shape is formed, push on both sides.
- Line a deep roasting pan with excess cabbage leaves and place rolls side by side. Once the dish is full, place butter slices and spoonfuls of tomato sauce in between rolls. Pour stock of choice over rolls until submerged.
- Cover rolls with more leaves or aluminum foil. Bake 40 minutes or until boiling. Reduce heat to 300 F degrees and bake 1 hour. Serve with tomato cream sauce (see recipe below), if desired.
- Cook rice and allow it to cool.
- Fry onion in butter and add pork. Cook until pork is slightly browned.
- Allow mixture to cool and season with salt and pepper.
- Heat oven to 350 F degrees.
- Mix buckwheat with egg and 5 tablespoons melted butter and spread on a sheet pan.
- Bake 30 minutes until browned, stirring the mixture every 10 minutes.
- Meanwhile, fry onion in 2 tablespoons butter.
- Remove sheet pan from oven and add potato and fried onion. Return to oven for an additional 10 minutes.
- Remove and allow to cool. Season with salt and pepper.
- Fry onion in 1 tablespoon butter in small saucepan over medium heat until tender.
- In a separate large pot, melt 3 tablespoons butter over medium heat and add flour. Cook about 21 minutes.
- Add onion, salt, sugar, and pepper, mixing constantly. Gradually add tomato sauce and chicken stock and bring sauce to a boil. Once boiling, add cream. Season further with salt and pepper, if desired. (Makes 3 cups.)
- Optional: Fry 2 cloves of garlic with the butter and onion to create a delicious garlic sauce.
Nutrition Facts : Calories 544 kcal, Carbohydrate 43 g, Cholesterol 119 mg, Fiber 7 g, Protein 20 g, SaturatedFat 18 g, Sodium 940 mg, Sugar 14 g, Fat 34 g, ServingSize 12 stuffed cabbage rolls, UnsaturatedFat 0 g
HUNGARIAN STYLE STUFFED CABBAGE
Provided by Geoffrey Zakarian
Time 2h20m
Yield 8 to 12 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F.
- Boil the cabbage head in salted water until the leaves can be removed easily, about 4 minutes. Separate 12 of the largest leaves. Remove the thick stem in the center of each, not cutting through the entire leaf.
- Render the bacon in a medium saute pan over medium heat until crispy, about 6 minutes. Use a slotted spoon to transfer bacon to a large mixing bowl, leaving residual fat in pan.
- Add garlic, onion and paprika to pan and cook until garlic and onion have softened, about 4 minutes. Season with salt and pepper, then transfer to bowl with bacon and let cool to room temperature.
- Fold in the beef, ham, pork, rice and eggs. Season with salt and pepper.
- Place 1/3 cup of the mixture at the tip of a cabbage leaf. Roll up, tucking in the sides to seal the filling within the cabbage leaf. Repeat with the remaining filling mixture and cabbage leaves.
- Combine canned tomatoes with their juice, sauerkraut, caraway seeds and tomato paste in a small bowl.
- Transfer half of the tomato mixture to a medium Dutch oven and spread it across the bottom. Place the stuffed cabbage on top, followed by the remaining tomato mixture. Bring to a simmer, then partially cover and transfer to the oven. Bake 1 hour.
- Meanwhile, whisk together the sour cream, milk, Dijon and dill.
- Drizzle the sour cream sauce over the cabbage. Serve.
HALUPKI (STUFFED CABBAGE)
Halupki, also known as stuffed cabbage on the Russian/Ukranian side of my family, is a dish made of rice, beef, and pork encased in cabbage drizzled with a thin, sweet tomato sauce. My grandma Eugenia is 98 and she taught me how to make this comfort food classic. Every family has their own twist on this traditional dish. I hope you enjoy these with mashed potatoes just as we always do in my family!
Provided by Jillian
Categories World Cuisine Recipes European Eastern European Russian
Time 3h30m
Yield 10
Number Of Ingredients 15
Steps:
- Place the cabbage in a stockpot with enough water to cover.
- Add 1/4 teaspoon salt to the water and cabbage.
- Bring water to a boil over medium-high heat. Turn cabbage every 2-3 minutes and remove leaves that separate from cabbage and place in a strainer to cool. Boil until all the leaves have cooked, about 15 minutes.
- Reserve 12 oz. of cabbage water.
- Preheat the oven to 350 degrees F (175 degrees C).
- Trim thick center vein off of bottom of each cabbage leaf.
- In a large bowl thoroughly mix together, ground beef, ground pork, rice, chopped onion, fresh parsley, egg, garlic powder, salt, and pepper.
- Lightly pack a small amount of meat mixture and place in the center of the cabbage leaf.
- Fold sides over the filling and start at the stem and roll the cabbage up until the meat is encased. Repeat with remaining leaves and filling.
- Cut the leftover leaves into pieces and place into the bottom of a roasting pan.
- Layer the stuffed cabbage rolls over the cut leaves.
- In a bowl, mix the tomato sauce, reserved cabbage water, white vinegar, and white sugar.
- Pour the tomato sauce mixture over the cabbage rolls.
- Cover roasting pan with aluminum foil.
- Bake in preheated oven until the ground beef mixture is no longer pink in the center, about 2 1/2 hours. Baste stuffed cabbage rolls every hour.
Nutrition Facts : Calories 467.9 calories, Carbohydrate 21.7 g, Cholesterol 137.3 mg, Fat 29.8 g, Fiber 4.3 g, Protein 28.1 g, SaturatedFat 11.4 g, Sodium 715 mg, Sugar 10.5 g
POLISH STUFFED CABBAGE
Stuffed cabbage rolls. I am 100 percent Polish, and this is my mom's recipe. Use regular rice, not instant.
Provided by Christa
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 1h30m
Yield 6
Number Of Ingredients 10
Steps:
- Place the head of cabbage in a large pot over high heat and add water to cover. Boil cabbage for 15 minutes, or until it is pliable and soft. Drain and allow to cool completely. Remove the hard outer vein from the leaves.
- In a separate large bowl, combine the beef, rice, garlic powder and the egg, mixing well. Place a small amount, about the size of your palm, into the center of a cabbage leaf and fold leaf over, tucking in the sides of the leaf to keep meat mixture inside.
- Pile up the filled leaves in a large pot, putting the larger leaves on the bottom. Add the tomato juice, vinegar and sugar and enough water to cover. Simmer over medium low heat for about 60 minutes. (Note: Keep an eye on them, making sure the bottom of leaves do not burn.)
Nutrition Facts : Calories 331.2 calories, Carbohydrate 19.6 g, Cholesterol 95.3 mg, Fat 21.2 g, Fiber 4.3 g, Protein 16.6 g, SaturatedFat 8.5 g, Sodium 253.2 mg, Sugar 9.1 g
UKRAINIAN PROCKUS (STUFFED CABBAGE - LOW CARB)
This is a delicious recipe that came to the United States from the Ukraine with my maternal grandmother, Anna Buhal'tsev (Bell) Mersky. I have this recipe already posted on recipezaar, but I am making a few slight changes here to make this lower in carbs than the original.
Provided by Alan Leonetti
Categories Meat
Time 2h15m
Yield 12 large meatballs
Number Of Ingredients 13
Steps:
- Combine the cranberry sauce, tomato sauce, 2 cups tap water, and Splenda and bring to boil.
- Reduce to a simmer and add white raisins.
- Simmer 5 minutes.
- Core the head or heads of cabbage and place into large pot.
- Cover with water and bring to boil.
- Cover the pot and cook 10 to 15 minutes.
- Remove from hot water.
- Cover the cabbage with cold water and separate the leaves. I use only the larger leaves to go completely around the meatballs.
- In a mixing bowl, place the raw ground beef, 1 egg, 3 saltine crackers that are soaked and squeezed dry, grated onion, 1/4 cup warm water, 1 tablespoon ketchup, salt and pepper.
- After mixing the meat mixture well, form into meatballs and wrap each meatball in a cabbage leaf rolling them closed, and place them into a deep roasting pan.
- Cover with the sauce mixture.
- Cover with a lid or heavy duty aluminum foil and bake in a pre-heated 375 degree oven for an hour.
- You can either serve immediately or freeze until needed.
- NOTE: I usually make a double amount of sauce to use over mashed potatoes, because it is so delicious.
Nutrition Facts : Calories 376.6, Fat 12.3, SaturatedFat 4.6, Cholesterol 69, Sodium 520.1, Carbohydrate 52.2, Fiber 4.9, Sugar 43.5, Protein 17.8
STUFFED CABBAGE (UKRAINIAN PROCKUS)
This is a dish from the Ukraine that was brought to the United States during the late 1800's or early 1900's by my maternal grandmother, Anna Buhal'tsev (Bell) Mersky, who came from Smela Gubernyia, which is near Cherkassy and Kiev in the Ukraine. It is ABSOLUTELY DELICIOUS!!!
Provided by Alan Leonetti
Categories Meat
Time 3h
Yield 12 golf ball sized balls
Number Of Ingredients 14
Steps:
- Combine the cranberry sauce, tomato sauce, 2 cups tap water and brown sugar and bring to boil.
- Reduce to a simmer and add white raisins.
- Simmer 5 minutes.
- Core the heads of cabbage and place into a large pot.
- Cover with boiling water.
- Cover the pot and cook 10 to 15 minutes.
- Remove from hot water.
- Then cover the cabbage with cold water and separate the leaves.
- You may have to replace the inner half of the cabbage into the hot water, in order to soften the rest of the leaves.
- When the rest of the cabbage is done, place that into the cold water and separate those leaves.
- In a mixing bowl place the raw ground meat, raw rice, 1 egg, 3 saltine crackers that are soaked and squeezed dry, graded onion, 1/4 cup warm water, 1 tablespoon ketchup, salt and pepper to taste.
- After mixing the meat mixture well, fill the cabbage leaves with the meat mixture, rolling them closed, and place the large golf ball sized balls into a deep roasting pan.
- Cover with the tomato sauce mixture.
- Cover the pan with the lid or with heavy duty aluminum foil and bake in pre-heated 375 degree oven for 1 hour.
- Remove the cover and continue to bake at 375 degrees for an additional hour.
- You can either serve immediately or freeze until needed.
HALUPKIS: STUFFED CABBAGE
Steps:
- Remove the center core of each head of cabbage. Place in large pot of boiling water. Boil until soft, removing each leaf as it softens. Let leaves cool, then trim the thick rib on each leaf. Reserve 14.5 ounces of the cabbage cooking water.
- Boil rice in a separate saucepot until half cooked. Drain and set aside.
- In a large skillet, saute bacon and discard excess fat. Add the onion to the skillet and cook until lightly browned. Chop the bacon into small pieces and add back to the pan.
- In a bowl combine beef, pork, partially cooked rice, pepper, salt, eggs, cooked onion-bacon mixture, paprika, and celery salt. Measure the mixture with medium sized ice-cream scoop to make each halupki the same size.
- Preheat oven to 350 degrees F.
- On each separate cabbage leaf, place 1 scoop of the meat mixture at the bottom of the leaf and roll, tightly tucking the sides to cover the mixture. Line the bottom of a roasting pan (not aluminum) with cabbage leaves that are too dark or to small to use for rolling. Place halupkis in roasting pan, making 2 layers.
- Combine tomato soup, broth, chopped tomatoes, and reserved cooking liquid and pour over halupki. Cover and bake for 2 to 2 1/2 hours. Add more liquid, if needed.
- They taste best the next day.
HUNGARIAN STUFFED CABBAGE
European immigrants brought their favorite stuffed cabbage recipes to the New World in the late 19th century. This Hungarian cabbage rolls recipe is one of my favorites.-Katherine Stefanovich, Desert Hot Springs, California
Provided by Taste of Home
Categories Dinner
Time 2h20m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- Remove core from head of cabbage. Place in a large saucepan and cover with water. Bring to a boil; boil until outer leaves loosen from head. Lift out cabbage; remove softened leaves. Return to boiling water to soften more leaves. Repeat until all leaves are removed. Remove tough center stalk from each leaf. Set aside 12 large leaves for rolls; set remaining leaves aside., Spoon half of the sauerkraut into a Dutch oven; set aside. In a bowl, combine the beef, pork, rice, salt, pepper and egg. In a saucepan, cook bacon until crisp. Drain on paper towels. In drippings, saute onion and garlic until tender. Add bacon and half of onion mixture to meat mixture; mix well. , Preheat oven to 325°. Place about 3 tablespoons filling on each cabbage leaf. Roll up, tucking in sides. Place rolls, seam side down, on sauerkraut in Dutch oven. Coarsely chop reserved cabbage leaves; place over rolls. To remaining onion mixture, add paprika, cayenne, tomatoes, caraway seeds, water and remaining sauerkraut. Cook until heated through. Pour over rolls. , Cover and bake for 1 hour 45 minutes. In a small bowl, gradually stir flour into sour cream. Stir in 1 to 2 tablespoons hot cooking liquid; mix well. Spoon over cabbage rolls. Bake, uncovered, until sauce is thickened, 15-20 minutes.
Nutrition Facts : Calories 622 calories, Fat 35g fat (15g saturated fat), Cholesterol 143mg cholesterol, Sodium 2273mg sodium, Carbohydrate 47g carbohydrate (13g sugars, Fiber 11g fiber), Protein 32g protein.
More about "stuffed cabbage ukrainian prockus food"
UKRAINIAN STUFFED CABBAGE (HOLUBTSI) RECIPE - THE …
From thespruceeats.com
4.3/5 (91)Total Time 2 hrs 7 minsCategory Dinner, EntreeCalories 400 per serving
10 BEST UKRAINIAN CABBAGE RECIPES - YUMMLY
From yummly.com
8 COMFORTING STUFFED CABBAGE RECIPES FOR SUKKOT | THE …
From myjewishlearning.com
GOLUBTSI RECIPE; A CLASSIC UKRAINIAN FOOD - Голубцы
From natashaskitchen.com
STUFFED CABBAGE POLISH/UKRANIAN - TASTY KITCHEN
From tastykitchen.com
GOLUBTSI – UKRAINIAN CABBAGE ROLLS (RECIPES)
From ukrainianpeople.us
12 TRADITIONAL UKRAINIAN DISHES YOU MUST TRY - CULTURE TRIP
From theculturetrip.com
UKRAINIAN STUFFED CABBAGE – AN OLD FAMILY RECIPE FROM MY MOTHER
From babyboomster.com
RUSSIAN CABBAGE ROLLS GOLUBTSI (AUTHENTIC RECIPE) - VIKALINKA
From vikalinka.com
UKRAINIAN STUFFED CABBAGE ROLLS | UKRAINIAN RECIPES
From ukrainian-recipes.com
LOOKING FOR THE BEST UKRAINIAN STUFFED CABBAGE RECIPE.?
From plantscabbage.blogspot.com
STUFFED CABBAGE JEWISH COOKING KOSHER RECIPES
From thejewishkitchen.com
STUFFED CABBAGE RECIPE - BBC FOOD
From bbc.co.uk
13 BEST UKRAINIAN RECIPES ON TIKTOK
From success.dynamics.dynalias.net
HOW TO MAKE STUFFED CABBAGE ROLLS - DELISH
From delish.com
STUFFED CABBAGE LEAVES GOłąBKI - POLISH HOUSEWIFE
From polishhousewife.com
HUNGARIAN STUFFED CABBAGE ROLLS RECIPE - MYGOURMETCONNECTION
From mygourmetconnection.com
UKRAINIAN-STYLE FRIED CABBAGE AND KIELBASA - LOW CARB
From thekitchenmagpielowcarb.com
STUFFED CABBAGE ROLLS FROM THE NEW UKRAINIAN COOKBOOK BY …
From app.ckbk.com
UKRAINIAN STUFFED CABBAGE | RECIPES WIKI | FANDOM
From recipes.fandom.com
AUTHENTIC ROMANIAN SAUERKRAUT STUFFED CABBAGE ROLLS
From thebossykitchen.com
POTLUCK UKRAINIAN STUFFED CABBAGE ROLLS (HOLUBSTI) - FOODGEEKS
From foodgeeks.com
UKRAINIAN CABBAGE ROLL SOUP - THE KITCHEN MAGPIE
From thekitchenmagpie.com
PHILADELPHIA STYLE JEWISH STUFFED CABBAGE - EVERYDAYMAVEN™
From everydaymaven.com
96 PROCKUS IDEAS IN 2022 | CABBAGE RECIPES, CABBAGE ROLLS, BEEF …
From pinterest.com
UKRAINIAN OVEN ROASTED CABBAGE WITH PORK - OLGA IN THE KITCHEN
From olgainthekitchen.com
RUSSIAN STUFFED CABBAGE: AN AUTHENTIC RECIPE - PANNING THE GLOBE
From panningtheglobe.com
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
OLD FASHIONED POLISH STUFFED CABBAGE - THE BROOKLYN COOK
From thebrooklyncook.com
UKRAINIAN HOLUBTSI OR STUFFED CABBAGE ROLLS - YOUTUBE
From youtube.com
STEWED CABBAGE | UKRAINIAN RECIPES
From ukrainian-recipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love