19+ Ukrainian Cabbage Rolls Recipes Savor The Mouthwatering Goodness!

The History of Ukrainian Cabbage Rolls

The origins of cabbage rolls can be traced back to the ancient Roman Empire, where they were known as "dolma" and made with grape leaves. As the dish spread throughout Europe, different regions adapted it to their own preferences and ingredients. In Ukraine, cabbage rolls became a popular dish due to the abundance of cabbage in the region and the fact that it was a cost-effective and filling meal for families.

The Traditional Recipe

The classic Ukrainian cabbage roll is made with a filling of ground meat, rice, and herbs, wrapped in cabbage leaves and cooked in a savory tomato sauce. The ingredients may vary slightly depending on the region and family recipe, but the basic components remain the same. This dish is often served at special occasions such as weddings and holidays, and is a labor of love to make as it requires time and patience to roll each cabbage leaf individually.

Modern Variations

While the traditional recipe for Ukrainian cabbage rolls is still widely used, there have been some modern twists on this beloved dish. Some recipes use a mix of ground pork and beef, while others opt for a vegetarian version with a filling of mushrooms, rice, and vegetables. There are also variations in the sauce, with some recipes using a creamy mushroom sauce instead of the traditional tomato sauce.

Authentic Ukrainian Cabbage Roll Recipes

There are countless variations of Ukrainian cabbage roll recipes, each with its own unique flavors and techniques. Here are two authentic and delicious recipes for you to try:

Classic Ukrainian Cabbage Rolls

Ingredients:

• 1 large head of cabbage
• 1 lb ground pork
• 1 lb ground beef
• 1 cup uncooked rice
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1 egg
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 2 cups tomato sauce
• 1 cup chicken or vegetable broth

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Bring a large pot of water to a boil and carefully remove the cabbage leaves from the head. Blanch the leaves in the boiling water for 2-3 minutes until pliable. Remove and set aside to cool.
3. In a large bowl, mix together the ground pork, beef, rice, onion, garlic, egg, salt, pepper, and paprika.
4. Take a cabbage leaf and place a small amount of the filling in the center. Roll the leaf, tucking in the sides as you go, and place it seam-side down in a large baking dish.
5. Repeat with the remaining leaves and filling, placing the cabbage rolls close together in the dish.
6. In a separate bowl, mix together the tomato sauce and broth. Pour the mixture over the cabbage rolls.
7. Cover the dish with foil and bake for 1 hour. Remove the foil and bake for an additional 30 minutes, or until the cabbage is tender and the sauce is bubbly.

Serving suggestion: Serve with a dollop of sour cream and some crusty bread for a complete and satisfying meal.

Vegetarian Ukrainian Cabbage Rolls

Ingredients:

• 1 large head of cabbage
• 1 cup uncooked brown rice
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1 cup chopped mushrooms
• 1 cup grated carrots
• 1 cup vegetable broth
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 cup sour cream

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Bring a large pot of water to a boil and carefully remove the cabbage leaves from the head. Blanch the leaves in the boiling water for 2-3 minutes until pliable. Remove and set aside to cool.
3. In a large bowl, mix together the rice, onion, garlic, mushrooms, carrots, broth, salt, pepper, thyme, and oregano.
4. Take a cabbage leaf and place a small amount of the filling in the center. Roll the leaf, tucking in the sides as you go, and place it seam-side down in a large baking dish.
5. Repeat with the remaining leaves and filling, placing the cabbage rolls close together in the dish.
6. Cover the dish with foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes, or until the cabbage is tender and the filling is cooked through.

Serving suggestion: Top with a dollop of sour cream and some chopped fresh herbs for a burst of freshness.