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.
STUFFED CABBAGE WITH SAUERKRAUT
Provided by Food Network
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Make the filling: Put 1 pound each of beef and pork together through the fine blade of a food chopper twice. In a bowl, combine the meat with 1 cup cooked rice, 1 egg lightly beaten, 1 onion and 2 garlic cloves, both minced, and salt and pepper to taste. Remove 12 large outer leaves from a head of cabbage, reserving the remaining cabbage for another use. Dip the leaves briefly in boiling water to soften and spread them out flat on a work surface. Top each leaf with some of the filling and fold the leaves over the filling, tucking in the ends to make neat rolls. Put 2 pounds sauerkraut in a large kettle with light beer or white wine to cover and heat it gently. In a sauce pan melt 3 tablespoons lard, bacon fat or ham fat, blend in 3 tablespoons flour and cook the roux for 1 to 2 minutes. Blend it into the sauerkraut and bring the liquid to a boil, stirring constantly. Arrange the cabbage rolls on top of the sauerkraut and cook them, covered, in a moderate oven (350?F.) for 2 to 3 hours or until the filling is done. Serve the stuffed cabbage and sauerkraut topped with sour cream.;
STUFFED CABBAGE
This recipe calls for freezing a head of cabbage overnight to soften the leaves to wrap around a beef and rice mixture.
Provided by Barb
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 13h10m
Yield 8
Number Of Ingredients 7
Steps:
- Place cabbage head in freezer and freeze overnight. Remove from freezer, thaw and peel away leaves.
- Preheat oven to 350 degrees F (175 degrees C).
- Combine the beef, egg, onion, rice, salt and pepper. Mix together well. Take a small handful and form into a small roll or ball. Place into the center of a cabbage leaf. Fold the sides of the leaf over and roll the ball up into the leaf. Place seam side down in baking dish. Continue until all of the filling is used up.
- Mix together the soup with a 1/2 can water; pour over stuffed cabbage.
- Bake uncovered at 350 degrees F (175 degrees C) for 1 hour; baste often with the sauce.
Nutrition Facts : Calories 248.4 calories, Carbohydrate 19.6 g, Cholesterol 65.8 mg, Fat 13.1 g, Fiber 4.3 g, Protein 14 g, SaturatedFat 5.1 g, Sodium 287.9 mg, Sugar 8.3 g
UKRAINIAN CABBAGE
Ukrainian Prockus (Stuffed Cabbage) is a DELICIOUS recipe that came to the United States from the Ukraine with my maternal grandmother, Anna Buhal'tsev (Bell) Mersky. It had been slightly revised by my mother, such as using cranberry sauce from the can, rather than using whatever type of berry that had been available and used in the Ukraine. A vegetarian who enjoyed the cabbage and sauce suggested that I devise a recipe for just the cabbage with the wonderful sauce, so I am calling it Ukrainian Cabbage, which can be a great side dish.
Provided by Alan Leonetti
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine the cranberry sauce, tomato sauce, 4 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 about 10 to 15 minutes, until cabbage is wilted.
- 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. You will want to tear the large leaves in half.
- Preheat oven to 350 degrees F.
- Drain all of the cabbage well and place the cabbage into a roasting pot. Pour the sauce into the same pot and mix the cabbage and sauce with a wooden spoon.
- Cover pot with lid or with heavy duty aluminum foil and bake in preheated 375 degree oven for 15 minutes.
Nutrition Facts : Calories 1418.8, Fat 2.9, SaturatedFat 0.4, Sodium 2684.3, Carbohydrate 359.1, Fiber 29.7, Sugar 311.6, Protein 19
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
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