Real Ukrainian Cabbage Rolls

Recipe by Chef #609587
READY IN: 3hrs
SERVES: 6-10




  • Take core out of center of cabbage.
  • Place head of cabbage in a large pot of Boiling water, cored side down. Cover and simmer as the leaves become pliable remove with tongs and place in a colander that has been placed on a cookie sheet to catch excess water.
  • When done removing all the leaves that can be used, (there will be the center of the cabbage that is too small for use, but do save it!).
  • Place leaves on a cutting board and shave down the "vein" or if the leaf is large enough cut in half on either side of it.
  • Dice bacon and onion and place in a frying pan cook until tender but bacon is not crisp.( DO NOT DRAIN OFF FAT!)Cook rice as pkg. directs BUT remove from heat while rice still has a hard kernel in the center.
  • Add rice and bacon mixture together along with the garlic, dill and the veg oil.
  • Place a spoonful (tbsp) in center of leaf tuck in the sides and roll.
  • Place in a foil pan or roaster until all leaves etc. are done.
  • To bake either use enough water to just cover the rolls or for a different taste, mix one can tomato soup (AYLMERS is best) with i/4 can water and pour over top. Use the leftover cabbage leaves from the core to put over top to prevent scorching; cover with foil.
  • Bake at 325°F for 1.5 to 2 hours.