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Glad I found this recipe again. Sometimes the wrapping gets hard to do, so I started making them the lazy way. Chopped the leaves into big pieces, steamed them for a few minutes, then added them to the rice mixture. I placed whole beet leaves in top of the rice, pour chicken stock (the powder mixed with water) over (not quite covering rice) and bake until absorbed. 350°. Then I pour whipping cream mixed with dill over and bake again until absorbed. Rich, elegant and truly sinful. Looks a bit like a risotto mixture.

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Susan H. August 10, 2014

These were yummy. I harvested the beets minutes before filling the leaves. I didn't use all the rice. And the cream part wasn't enough to cover the rolls, after I pulled them out of the oven, I turned them over so the tops could get cream on them. Then I poured another half cup of cream over the rolls and waited for them to cool before serving. Next time we will omit the dill and add garlic and Parmesan cheese. Thank you, great use of beet greens.

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razzintaz August 05, 2012

My Mother-in-Law used to make these and when she died I thought I would never have them again because I thought they would be too hard to make. What a shock when I stumbled across your recipe and gave it a go. They were so easy and taste so good.

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nosurrender1 September 03, 2010

My mother taught me how to make this and they are sooo good. Like my cousin says, these ain't vegetables, these are dessert. lol

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sheilaw1111 April 17, 2010

Yummy! I had the bread dough version at a wedding years ago and could never find a recipe. I used the suggestions of Chef #280282 to use bread dough (simple white dough from the bread machine) dipped in salt, chives and fresh dill and I think it seasons it perfectly. I used the sauce in the recipe, poured over the little rolls (small because I used leaves from thinning the garden beets) in a 9x9" pan and baked for about 30 minutes at 325F. So good, the kids liked them too.

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Lille August 03, 2008

brought up using bread dough -using bread dough, dip a 'pinch' of dough, in to green onions, fresh dill and salt - roll up in to the barely wilted beet tops. place in greased casserole. let rise in oven for 'a tad'....bake gently until dough puffs and turns golden... make sauce like prior recipe but on stove, thicken with a bit of cornstarch or flour, green onions, more dill, salt and pepper to taste and i add garlic and onion salt - thicken and pour over casserole - let the bread/beet rolls soak UP the sauce and then have at her - ENJOY.... a true saskatoba recipe!.

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Marlie-Bee July 07, 2007

I didn't have to make this recipe, as it appears to be very similar to the one I got from an Ukrainian Cookbook, which I believe was published by a Ukrainian church group in Vancouver BC. This are incredibley good and well worth the time. The only difference I can see is my recipe calls for heating the sauce stove top, then pouring the sauce over the holubsti, which were baked only with a bit of water.

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Joan Hoffman January 15, 2005
Beet Leaf Roll-ups