Ukrainian Stuffed Cabbage Rolls

Ingredients

In this Ukrainian adaptation, we replace the Korean Kkaennip leaves with cabbage leaves, which are more readily available in Ukraine. The filling is also modified to include a mixture of ground meat, rice, onions, and herbs, giving it a distinct Ukrainian flavor profile. Additionally, the rolls are simmered in a rich tomato sauce, adding a tangy and savory element to the dish. We alse have the original recipe for Kkaennip-jeon, so you can check it out.

• 1 large head of cabbage 1 large head of cabbage
• 500g (1.1 lb) ground meat (beef, pork, or a combination) 500g (1.1 lb) ground meat (beef, pork, or a combination)
• 1 cup (200g) cooked rice 1 cup (200g) cooked rice
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried dill 1 teaspoon dried dill
• Salt and pepper to taste Salt and pepper to taste
• 2 cups (500ml) tomato sauce 2 cups (500ml) tomato sauce
• 1 cup (240ml) beef or vegetable broth 1 cup (240ml) beef or vegetable broth
• Fresh dill, for garnish Fresh dill, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 25g, 5g
• Protein: 25g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Bring a large pot of water to a boil. Carefully remove the outer leaves of the cabbage and blanch them in the boiling water for 2-3 minutes, or until they become pliable. Remove the leaves and set aside.
3. 3.
   In a mixing bowl, combine the ground meat, cooked rice, chopped onion, minced garlic, dried thyme, dried dill, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
4. 4.
   Take a cabbage leaf and place a spoonful of the meat mixture in the center. Fold the sides of the leaf over the filling and roll it up tightly. Repeat with the remaining cabbage leaves and filling.
5. 5.
   In a large baking dish, spread a layer of tomato sauce on the bottom. Arrange the stuffed cabbage rolls in the dish, seam side down. Pour the remaining tomato sauce and beef or vegetable broth over the rolls.
6. 6.
   Cover the baking dish with foil and bake in the preheated oven for 1 hour, or until the cabbage rolls are tender and the flavors have melded together.
7. 7.
   Serve the Ukrainian Stuffed Cabbage Rolls hot, garnished with fresh dill.

Treat your ingredients with care...

• Cabbage — Choose a large head of cabbage with firm leaves. Remove the outer leaves carefully to avoid tearing.
• Ground meat — Use a combination of beef and pork for a flavorful filling. Make sure the meat is well-seasoned and mixed with the other ingredients for even distribution of flavors.

Tips & Tricks

• To make the cabbage leaves more pliable, you can freeze the whole head of cabbage overnight and then thaw it before blanching.
• For a vegetarian version, replace the ground meat with a mixture of cooked rice, mushrooms, and vegetables.
• Serve the Stuffed Cabbage Rolls with a dollop of sour cream for added richness and tanginess.
• Leftover cabbage rolls can be refrigerated and enjoyed the next day, as the flavors tend to deepen and meld together even more.

Serving advice

Serve the Ukrainian Stuffed Cabbage Rolls as a main dish accompanied by a fresh green salad and crusty bread.

Presentation advice

Arrange the Stuffed Cabbage Rolls on a platter, garnished with fresh dill. The vibrant colors of the tomato sauce and the tender cabbage leaves will make for an appetizing presentation.