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- Meat and poultry
- Pork mince
This Ukrainian inspired pork dish takes some effort to make, but the results are really worth it. Seasoned pork mince is used to stuff savoy cabbage leaves, before being baked to perfection.
49 people made this
- 15g butter
- 1 large onion, chopped
- 335g minced pork
- 20g fresh breadcrumbs
- 1 egg
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 head savoy cabbage, cored
- 475ml chicken stock or as needed
- 1 tablespoon plain flour
- 250ml soured cream
- 1 tablespoon chopped fresh dill
MethodPrep:45min ›Cook:1hr20min ›Ready in:2hr5min
- Melt butter in a frying pan over medium-high heat. Saute onion in butter until tender. Remove from heat and set aside to cool. When the onion is cool enough to handle, mix together the minced pork, breadcrumbs, egg, salt and pepper until well blended.
- Place the head of cabbage in a large pot and add enough water to cover the cabbage halfway. Bring to the 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.
- Preheat the oven to 170 C / Gas 3. Grease the bottom of a 23x33cm or similar sized baking dish and line the bottom with outer cabbage leaves. 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 stock to cover the rolls. Place extra cabbage leaves over the top.
- Cover and bake for 1 hour in the preheated oven. When finished, drain off stock from the dish into a small saucepan. Whisk together the flour and soured cream. Gradually stir the soured cream into the stock. Cook over medium heat, stirring frequently until heated, about 5 minutes.
- To serve, arrange cabbage rolls on a serving plate, cover with sauce and sprinkle with dill.
Reviews & ratingsAverage global rating:(64)
Reviews in English (57)
Consider frying the onions in bacon grease for additional flavor. If you cut the cabbage leaves off the core and boil them in 1 gallon water / 1 cup white vinegar, they become flexible yet strong enough to handle. Boiling them already removed from the head makes is easier than trying to separate them from the head while it rests in boiling water. The vinegar toughens them a bit for handling, and adds a nice flavor. Savoy cabbage is awfully delicate for rolling - I prefer plain white cabbage. I don't think garlic or tomato in any form belongs in this recipe for it to be authentic. Thanks for a very interesting post.-10 Jul 2006
This recipe is fabulous! I did make a few changes, though. Instead of the ground pork, I used 1lb ground turkey. The grocery store didn't have any pork, go figure. I also added a tablespoon of minced garlic to the groung meat mixture & 3/4 cup of Italian bread crumbs. It turned out perfect. The rolls were very moist & extremely flavorful. The sauce was a bit thin, but yummy none the less. My husband was a bit apprehensive about trying them, but raved when he tasted them. The procces is time consuming, but worth it. I will definitely make these again. Thanks for the great recipe.-12 Mar 2007
These were awesome - a cross between cabbage rolls and swedish meatballs.Here's how I tweaked the recipe - it came out great! I took the reviewer's advice and added 1 cup white vinegar to the cabbage water, and it really worked great - I will always do this from now on! I also substitued 1/3 cup oatmeal for the 1/2 cup breadcrumbs and added 1 cup cooked brown rice to the meat mixture.I had read that the sour cream/broth sauce was runny (and it was) and I wanted more of a white sauce, so I had to add a total of 3 tbs flour to the sour cream instead of just 1 tbs. The sauce was magnificent and went wonderfully with the rolls.Hubby likes the more traditonal tomato sauce on cabbage rolls, so I will go half and half on the next batch to make him happy. I fell in love with this recipe and it is the only one I will use from now on!-28 Mar 2007