Rating: 4 stars 4.2
56 Ratings
  • 5 star values: 30
  • 4 star values: 14
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 2

My parents are Ukrainian and this is a recipe we always made when I was growing up. These cabbage rolls have no meat in them. Sometimes they used salt pork in them, but I didn't care for it.

Recipe Summary

prep:
30 mins
cook:
2 hrs
total:
2 hrs 30 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Grease a 2 quart casserole dish.

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  • 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.

Nutrition Facts

207 calories; protein 5.7g; carbohydrates 39.6g; fat 3.5g; cholesterol 7.6mg; sodium 521.4mg. Full Nutrition
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