Ukrainian Cabbage Meat Rolls (Print-Friendly Version)
Minced meat and rice wrapped in cabbage leaves, simmered in a tangy tomato sauce. Ukrainian comfort at its finest.
# What You’ll Need to Make This:
→ Filling
01 -
450 g minced meat (beef, pork, chicken, or turkey)
02 -
50 g cooked rice
03 -
1 egg
04 -
0.5 teaspoon salt
05 -
0.5 teaspoon ground coriander
06 -
0.5 teaspoon paprika powder
07 -
0.5 teaspoon granulated garlic
→ Vegetables and Leaves
08 -
8-10 large cabbage leaves
09 -
1 medium onion, chopped
10 -
1 medium carrot, grated
→ Sauce and Cooking
11 -
1 tablespoon vegetable oil, for frying
12 -
240 ml tomato sauce
13 -
45 g sour cream, plus extra for serving
# How to Prepare:
01 -
In a large bowl, combine minced meat, cooked rice, egg, salt, coriander, paprika, and granulated garlic. Mix thoroughly using clean hands or a fork.
02 -
Cover the bowl with plastic wrap or a lid and refrigerate to allow the mixture to rest while preparing the vegetables.
03 -
Heat oil in a large skillet over medium-high heat. Sauté chopped onion and grated carrot for approximately 5 minutes, stirring occasionally until softened.
04 -
Submerge each cabbage leaf individually in boiling water and blanch for 3–4 minutes until pliable but not falling apart. Remove and let drain.
05 -
Place 2–3 tablespoons of meat filling at the base of each cabbage leaf, fold the sides inward, then roll up tightly to enclose the filling. Secure with kitchen twine if needed. Repeat until all filling is used.
06 -
Spread half of the sautéed onions and carrots in the bottom of a deep pot. Arrange the cabbage rolls on top in a single or double layer. Distribute the remaining sautéed vegetables over the rolls.
07 -
In a small bowl, combine tomato sauce with sour cream until smooth. Pour the sauce evenly over the cabbage rolls in the pot.
08 -
Cover with a lid and cook over low heat for about 40 minutes, or until the meat is fully cooked and cabbage is tender.
09 -
Transfer hot cabbage rolls to a serving platter. Top with extra sour cream and sprinkle with fresh herbs as desired.
# Extra Tips:
01 -
Napa cabbage leaves can be substituted for white cabbage for a milder flavor and easier rolling.
02 -
Traditional filling uses a mix of beef and pork, though chicken or turkey may also be used.
03 -
Filling can be prepared without egg if preferred; rice should be just cooked to avoid excess softness.
04 -
Seasonings may be adjusted to personal taste. Tomato juice may replace tomato sauce if desired.
05 -
Cabbage rolls can also be baked in the oven or prepared in a slow cooker at low heat for best results.