Delicious cabbage rolls with a creamy sauce. In Ukrainian kitchens, cabbage leaves are often used as cases for soft fillings. These rolls are a little different because the leaves are filled with a meat stuffing and not primarily a cereal mixture. This makes them more like holiday fare. For a different flavor, use tomato juice instead of chicken broth. See the note at the bottom of the recipe for pressure cooking instructions.
Ingredients
- butter: 1 Tbsp
- onion: 1 piece (chopped)
- ground pork: 0.75 pound
- bread crumbs: 0.5 cup (fresh)
- egg: 1 piece
- salt: 2 tsp
- black pepper: 1 tsp (freshly ground)
- head savoy cabbage, cored: 1 piece
- chicken stock: 2 cups (or as needed)
- sour cream: 1 cup
- all-purpose flour: 1 Tbsp
- fresh dill: 1 Tbsp (chopped)
Metric Conversion
Stages of cooking
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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.
