Alan Leonetti's Note:
Ukrainian Prockus (Stuffed Cabbage) is a DELICIOUS recipe that came to the United States from the Ukraine with my maternal grandmother, Anna Buhal'tsev (Bell) Mersky. It had been slightly revised by my mother, such as using cranberry sauce from the can, rather than using whatever type of berry that had been available and used in the Ukraine. A vegetarian who enjoyed the cabbage and sauce suggested that I devise a recipe for just the cabbage with the wonderful sauce, so I am calling it Ukrainian Cabbage, which can be a great side dish.
My Private Note
Units: US | Metric
- 1Combine the cranberry sauce, tomato sauce, 4 cups tap water and brown sugar and bring to boil.
- 2Reduce to a simmer and add white raisins. Simmer 5 minutes.
- 3Core the heads of cabbage and place into a large pot. Cover with boiling water. Cover the pot and cook about 10 to 15 minutes, until cabbage is wilted.
- 4Remove from hot water. Then cover the cabbage with cold water and separate the leaves. You may have to replace the inner half of the cabbage into the hot water, in order to soften the rest of the leaves. When the rest of the cabbage is done, place that into the cold water and separate those leaves. You will want to tear the large leaves in half.
- 5Preheat oven to 350 degrees F.
- 6Drain all of the cabbage well and place the cabbage into a roasting pot. Pour the sauce into the same pot and mix the cabbage and sauce with a wooden spoon.
- 7Cover pot with lid or with heavy duty aluminum foil and bake in preheated 375 degree oven for 15 minutes.
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Nutritional Facts for Ukrainian Cabbage
Serving Size: 1 (1986 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 1418.8
- Calories from Fat 26
- Total Fat 2.9 g
- Saturated Fat 0.3 g
- Cholesterol 0.0 mg
- Sodium 2684.3 mg
- Total Carbohydrate 359.0 g
- Dietary Fiber 29.7 g
- Sugars 311.5 g
- Protein 18.9 g