Ukrainian Cabbage Rolls Food

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.

GOLUBTSI RECIPE; A CLASSIC UKRAINIAN FOOD - Голубцы

Steps:

• Rinse 2 cups white rice and cook in 3 1/2 cups water with 2 Tbsp olive oil and 1 tsp salt. Cover and simmer for about 20 minutes, or until all the water is absorbed. Or do the same thing in a rice maker.
• Fill 2/3 of large soup pot with water. Bring to a boil. Add 1/2 Tbsp salt and 4 Tbsp vinegar.
• Peal and discard the top two leaves from each cabbage. Use a knife to cut out the core of each cabbage (see picture). Put first cabbage in water, cork down, for about 5 minutes, then rotate and continue cooking another 5-6 min. You will pull off leaves as they begin to soften. The leaves will cook faster if they are pulled apart. Remove the leaves to a platter to cool when they are done. You know they are done when they are soft and yellowish and larger leaves will turn a dull green. Repeat with the second cabbage, adding more water if needed. Reserve about 3-4 cups of water from the pot!
• Mix ground meats and rice together in a large bowl.
• Grate and saute 4 carrots in approximately 3 Tbsp oil and 1 Tbsp butter over med/high heat. Once they are soft, add 1 cup of mushroom marinara sauce and saute another minute.
• Add carrot mixture to rice and meat. Add 2 eggs and 1 Tbsp salt. Mix well.
• Large leaves: cut the leaves in half down the center removing the tough stem portion- you will end up with 2 leaves. Place 2 Tbsp meat mixture at the top of each leaf (or as much as you can fit - leaf sizes vary). Roll the leaf into a cone shape with the thicker part of the leaf at the base and stuff the wide part into the top. As you stuff your cabbage, arrange them either in the same pot you used to cook the cabbage or in a cast iron dutch oven.
• Small Leaves: slice off the raised surface of the tough center stem just to flatten the leaf and make it easier to roll. Fill each cabbage leaf with about 2 Tbsp meat mixture. Place the filling over the stem/ bottom portion. Roll like a burrito and stuff both ends in with fingers.
• Heat approx. 2 Tbsp of olive oil. Saute remanding 2 grated carrots with 1 tsp of Mrs. Dash. Stir until soft. Add 1 Tbsp sour cream and 1 cup of mushroom marinara sauce. Saute another minute and remove from heat.
• Pour Podliva over the Golubtsy and add enough reserved water to almost cover goloobtsi (2 1/2 to 3 cups).
• If using the pot, bring to a light boil, then cover and simmer 40 minutes over medium heat.
• If using a dutch oven (recommended method), cover and bake at 450 ° F for 20-25 minutes on the bottom third (one step below the center rack). When it bubbles, reduce heat to 350°F and bake 1 hour.

BEST EVER CABBAGE ROLLS

Steps:

• Core cabbage and place in a large pot. Fill hole with vinegar and salt. Fill pot with water to top of cabbage but not flowing into the core. Bring to a boil, turn stove off and leave overnight. The next morning your cabbage is cooled and ready to work with, perfect!
• Combine ground beef, pork, cooked rice, 2 tablespoons sugar, 4 tablespoons onion, 1 tablespoon lemon juice, salt, pepper and 1/2 teaspoon paprika.
• Grab an appropriate sized handful of meat for the size of cabbage leaf and place at the core end of the leaf, roll, tucking sides of the leaf inches.
• Place on a platter seam side down.
• Continue with remaining leaves.
• Saute diced onion in the canola oil with salt, pepper and 1/2 teaspoon paprika, until translucent.
• Place in the bottom of a large roasting pan.
• Add hot water and stir to combine.
• Place cabbage rolls on top of the onion mixture, arranging smaller ones on the second layer.
• Mix tomato sauce with the brown sugar and lemon juice; pour over the cabbage rolls.
• Cover and bake at 325 degrees Fahrenheit for 1-1/2 to 2 hours.

TRADITIONAL CABBAGE ROLLS

Steps:

• Boil rice in a pot of salted water until it's cooked. Saute grated carrots and thinly cut onions with olive oil.
• Cool rice and carrots with onion, combine them together with the meat in a large bowl, add greens and spices, and mix well.
• Bring 1 gallon water to boil in a large deep pan, and place the cabbage in the pan. Boil for 2-3 minutes, cut and takeout the upper cabbage leaves, trying to keep them from braking. Repeat until the cabbage leaves are too small. Let the leaves cool.
• Cut out the hard part of the cabbage leaves by slicing each piece into two and removing the middle of the leaf
• Place cabbage leaf into your hand, add filling and fold over the cabbage leaf into a roll.
• Press the top of the pocket into the filling.
• Place the cabbage rolls into a ceramic pot, spaced tightly together.
• For the Sauce - preheat skillet with a bit of oil, add onion rings and saute until they are golden brown. Pour sour cream and tomato sauce into the pan. Combine everything together.
• Pour sauce over cabbage rolls. Bake them in an oven at 375F for 45 minutes.
• Serve the cabbage rolls while they are warm with a dollop of sour cream.

CABBAGE ROLLS "GOLUBTSI"

Steps:

• Freeze the cabbages 3 days before you need it. The night before defrost cabbage and keep them in the fridge until you are ready.
• Cook rice in plenty water the same way you would pasta until al dente for approximately 5 minutes after the water boils. It shouldn't be too soft. Drain and set aside.
• In a frying pan heat olive oil and cook onions over low heat for 7-10 minutes until tender.
• Grate carrots. In a large bowl combine beef, pork, parsley, onions, carrots, rice, salt and pepper.
• In a medium bowl whisk together stock, crushed tomatoes and creme fraiche, salt and pepper. Set aside.
• Place your head of cabbage on a cutting board, cut off the bottom and pull the leaves away from the stalk. Repeat with the second head of cabbage.
• Preheat your oven to 350F/180C.
• Clear your work space, so all ingredients are within reach. Take a cabbage leaf and cut the rib down, so it's not too thick. Put 2 tbsp of filling at the bottom of the wide part of a leaf (see picture above) and roll it like a burrito, tucking sides in. Your cabbage rolls will vary in size slightly depending on the size of cabbage leaves. You will have approximately 30-32 cabbage rolls.
• Pour a cup of the sauce on the bottom of your cast iron casserole or any other heavy bottom casserole and start stacking your cabbage rolls. Half way through add a couple of bay leaves and 1/3 of the sauce and continue stacking until all cabbage rolls are gone.
• Pour the remaining sauce over cabbage rolls, cover with a lid and bake in the oven for 1 hour. Then take the lid off and bake for 30 more minutes. Serve with additional sour cream or creme fraiche and fresh herbs like dill and parsley.

Steps:

• Preheat oven to 250 degrees F and spray a large casserole dish or roaster pan with non-stick cooking spray.
• Cook cabbage in microwave for 10 minutes, and then cool. Turn and return to microwave and cook for another 10 minutes (Mom started to use this method when she got a microwave in the 1980's because it's much faster)
• Remove core from cabbage and carefully remove cabbage leaves. Return to microwave for another 5 minutes if the leaves aren't flexible enough and they don't come off easily - be careful, as they will tear.
• Brown ground beef with chopped onion on stove top. Add mushrooms when beef is nearly done. Cook until meat is browned and onions and mushrooms are soft
• Cook rice until done.
• Mix ground beef mixture, rice and ketchup together in large bowl. Add additional ketchup to your liking.
• Roll about a tablespoon of the filling up in the cabbage roll by (this amount will depend on the size of each cabbage leaf)
• Place gently in prepared pan and pour tomato soup over the cabbage rolls
• Bake in oven for about 2 hours or until cabbage is tender. Serve warm

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.

HOLUBSTI--UKRANIAN CABBAGE ROLLS

Steps:

• Place the cabbage in a microwaveable bowl with a small amount of water. Cover with plastic wrap with a small hole to allow for escaping steam. Microwave on high for five minutes. Remove the cabbage, turn it over, and microwave for another five minutes. Remove, and let cool.
• In a saucepan, combine boiling water, salt and rice, bring to a boil, cover and simmer just until the water is absorbed, about 14 minutes. Turn off the heat and let stand.
• Preheat your oven to 350.
• In a large skillet, melt the butter and sauté the onions until golden. Mix with the rice. Gently stir in the ground meat if you choose to use it.
• Grease the bottoms and sides of a large casserole dish.
• Carefully peel off a leaf from the cabbage head. You may need to cut the leaves in half, and trim the large center vein. Place a spoonful of the rice mixture in the center of the leaf, and roll it up like a burrito, carefully tucking sides in first, then rolling the leaf. Place crease side down in the casserole. Repeat until the casserole is filled, or you run out of cabbage or rice mixture.
• For the sauce:
• Combine the tomato juice with the melted butter, salt and pepper and pour over the cabbage rolls. Bake for 1 ½ to 2 hours. Serve with sour cream, if desired, or more tomato sauce.