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Thursday, 12 December 2013


With borsch and cabbage rolls, the house will not be deserted.
(Old Ukrainian proverb)


Bryan really liked these cabbage rolls.   

CABBAGE ROLLS stuffed with PORK and RICE

a soured cabbage head (or use Mary Stadnyk’s method for a regular cabbage)

2 cups rice
1 ½ tsp salt
1 tsp pepper
1 cup chopped onion
2 tsp oil
1 tsp poultry seasoning
½ tsp thyme
1 lb pork 
1 can tomato sauce (213 ml)
1 tbsp brown sugar
¼ cup water

Prepare filling:
-          Bring rice, salt, and pepper to the boil with 2 cups water on high heat, uncovered.  Shut off heat.  Cover the pot.  Let rice stand until the water is absorbed.
-          Sauté the onion just until transparent in the oil with the poultry seasoning and thyme.
-          Add the onion to the partially cooked rice.
-          Grind pork in food processor.
-          Mix the pork into ONLY ONE CUP OF the partially cooked rice.

Stuff the cabbage leaves and put into a pyrex casserole.
Preheat oven to 325 degrees.
Add water to the casserole so it comes to one inch from the top of the cabbage rolls.
Combine sauce ingredients.  Pour over the cabbage rolls.   
Cover the casserole.

Bake for one and a half hours.

N.B.  Use the leftover rice for Mom’s meatless holubtsi.  Follow her cooking method for them:  it’s different from this one.


Happy Birthday Chef-lovik!