![close up view of Ukrainian Meat Filled Cabbage Rolls garnished with fresh dill, on a blue plate](https://cdn.statically.io/img/www.allrecipes.com/thmb/dMFAsQDx5Xp9UtOmnhUt1ubZnJA=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/5899234-ukrainian-meat-filled-cabbage-rolls-Jinjarale-4x3-1-b33faa8c54e94b6ab189b9ceab18e212.jpg)
Ingredients
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1 tablespoon butter
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1 large onion, chopped
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¾ pound ground pork
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½ cup fresh bread crumbs
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1 large egg
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2 teaspoons salt
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1 teaspoon freshly ground black pepper
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1 head savoy cabbage, cored
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2 cups chicken stock, or as needed
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1 cup sour cream
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1 tablespoon all-purpose flour
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1 tablespoon chopped fresh dill
Directions
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Melt butter in a skillet over medium-high heat. Sautée onion in butter until tender. Remove from heat, and set aside to cool. When the onion is cool enough to handle, mix together with ground pork, bread crumbs, egg, salt, and pepper until well blended.
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Place head of cabbage in a large pot, and add enough water to cover 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.
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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.
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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 chicken stock to cover the rolls. Place extra cabbage leaves over the top.
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Cover, and bake for 1 hour in the preheated oven. When finished, drain off cooking liquid from the dish into a small saucepan. Whisk together sour cream and flour. Gradually stir the sour cream into the broth. Cook over medium heat, stirring frequently until heated, about 5 minutes.
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To serve, arrange cabbage rolls on a platter, cover with sauce and sprinkle with dill.
Cook’s Note
This recipe goes perfectly with homemade noodles or millet kasha.
To use a pressure cooker, arrange rolls as for oven baking, but cook for 20 minutes at 10 pounds of pressure.
Nutrition Facts (per serving)
223 | Calories |
15g | Fat |
12g | Carbs |
12g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 223 | |
% Daily Value * | |
Total Fat 15g | 19% |
Saturated Fat 7g | 36% |
Cholesterol 68mg | 23% |
Sodium 860mg | 37% |
Total Carbohydrate 12g | 5% |
Dietary Fiber 4g | 14% |
Total Sugars 4g | |
Protein 12g | 24% |
Vitamin C 37mg | 41% |
Calcium 95mg | 7% |
Iron 1mg | 7% |
Potassium 458mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.