Name: Authentic Ukrainian Cabbage Rolls Recipe
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 1 h 50 min
Cuisine: Ukrainian
Ingredients: 1 large green cabbage (about 3.5 lbs); 1 pound ground pork; 1 pound ground beef; 1 cup uncooked long-grain white rice; 1 large onion, finely chopped (about 1 cup); 2 cloves garlic, minced; 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill); 1 teaspoon paprika; 1½ teaspoons salt, divided; ½ teaspoon black pepper; 2 tablespoons vegetable oil; 2 cups water or broth (to keep moist during baking); 3 cups tomato sauce (canned or homemade); Sour cream, to taste (optional)

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Introduction

Authentic Ukrainian cabbage rolls are a comforting classic, combining tender cabbage leaves wrapped around a flavorful meat and rice filling. Slow-baked in a rich tomato sauce, they offer a hearty and satisfying meal perfect for family dinners.

The image shows four cabbage rolls placed on a white plate with soft folds of pale green cabbage leaves wrapped tightly around a brownish filling. The rolls are covered with bright red tomato sauce, which also spreads on the plate beneath them. Green dill sprigs are placed on top of the rolls and around the plate, adding contrast. A bay leaf is partly dipped in the sauce near the front right side of the plate. The whole scene is set on a white marbled surface, giving a fresh and clean look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large green cabbage (about 3.5 lbs)
1 pound ground pork
1 pound ground beef
1 cup uncooked long-grain white rice
1 large onion, finely chopped (about 1 cup)
2 cloves garlic, minced
3 cups tomato sauce (canned or homemade)
1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
1 teaspoon paprika
1½ teaspoons salt, divided
½ teaspoon black pepper
2 tablespoons vegetable oil
2 cups water or broth
Sour cream, to taste (optional, for serving)

Instructions

Step 1: Bring a large pot of salted water to a boil. Core the cabbage and carefully peel off about 12 large outer leaves. Blanch the leaves in boiling water for 2-3 minutes until pliable but still firm. Drain and set aside to cool.
Step 2: In a small pot, rinse the rice and cook it in 2 cups of water over medium heat until just tender but not mushy, about 15 minutes. Drain any excess water and let cool slightly.
Step 3: Heat vegetable oil in a skillet over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Add minced garlic, paprika, half teaspoon salt, and black pepper; cook for another minute.
Step 4: In a large bowl, combine ground pork, ground beef, cooked rice, and the sautéed onion and garlic mixture. Mix thoroughly.
Step 5: Lay each cabbage leaf flat and trim the thick vein at the base if needed. Place about 3 tablespoons of filling near the stem end, fold the sides over the filling, then roll tightly.
Step 6: Preheat oven to 350°F (175°C). Spread a thin layer of tomato sauce on the bottom of a large baking dish. Arrange cabbage rolls seam side down snugly in the dish. Pour remaining tomato sauce over the rolls.
Step 7: Sprinkle chopped dill and remaining salt over the rolls. Pour water or broth around the edges to keep moist without washing off the sauce. Cover tightly with foil or a lid.
Step 8: Bake for 1 hour to 1 hour and 15 minutes until cabbage is tender and filling is cooked through. Remove foil and bay leaves before serving.
Step 9: Serve hot with a dollop of sour cream if desired.

Tips & Variations

For easier rolling, use the smaller cabbage leaves from the outer side of the cabbage.
Allow the filling to cool slightly before assembling if the rice cooks faster than the meat to keep the mixture firm.
To make vegetarian cabbage rolls, substitute mushrooms and cooked barley for the meat.
Serve with rye bread and a simple cucumber salad for an authentic Ukrainian meal experience.

Storage

Store leftover cabbage rolls in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through; flavors deepen and improve after a day. Cabbage rolls can also be frozen for up to 2 months—thaw overnight in the refrigerator before reheating.

How to Serve

There are four stuffed cabbage rolls placed close together on a white plate. Each roll has a light green cabbage leaf wrapped tightly around a filling made of brown rice and meat, visible at the open end of one roll. The rolls are covered with a bright red tomato sauce that looks thick and slightly chunky. Fresh green dill leaves are spread on top of the rolls and around the plate, adding a fresh color contrast. A single green bay leaf is also visible in the tomato sauce at the bottom right of the plate. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of meat for the filling?

Yes, you can substitute ground turkey, chicken, or even a mix of meats depending on your preference. Adjust cooking time if using lean meats to avoid drying out the filling.

Do I have to precook the rice before mixing it with the meat?

Yes, cooking the rice beforehand ensures it’s tender and prevents the rolls from being undercooked. Partially cooking the rice works best to keep the texture between firm and soft after baking.