cabbage rolls ukrainian recipe

Written ByJenny Smyth Posted on
cabbage rolls ukrainian recipe
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The Best cabbage rolls ukrainian recipe

I’m so excited to share with you my favorite Ukrainian recipe for cabbage rolls, also known as galushki. This dish is a staple in many Eastern European countries and has been a part of my family’s traditions for generations.

The moment I take the first bite of these tender, flavorful rolls, I’m instantly transported back to my childhood and the warmth of our family gatherings. The combination of the soft cabbage leaves wrapped around a savory filling, then simmered in a rich broth, is simply heavenly.

My kids love helping me make these rolls, and it’s become a fun tradition for us to spend quality time together in the kitchen. As we sit down to enjoy this meal together, I’m reminded of the importance of preserving cultural heritage and passing down recipes to future generations.

In addition to its delicious taste, cabbage rolls are also an excellent source of vitamins and minerals, making it a nutritious option for families looking for healthy meals. I’ve experimented with various fillings over the years, but traditional Ukrainian recipes always remain my favorite.

The secret to making great cabbage rolls lies in the tenderization process – letting the cabbage leaves sit in salted water for at least 30 minutes before using them helps to remove excess moisture and prevents them from becoming too soggy during cooking. It’s a simple yet crucial step that makes all the difference in achieving that perfect balance of flavors and textures.

Ukrainian Cabbage Rolls

Ukrainian Cabbage Rolls

4.6 from 1657 votes

Tender cabbage leaves stuffed with a savory mixture of ground meat and rice, simmered in a rich tomato sauce. This hearty dish is a comforting staple of Ukrainian cuisine, perfect for family dinners.

Prep Time30 mins
Cook Time1 hour 30 mins
Resting Time0 mins
Total Time2 hours
Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Cabbage Rolls

1 large head green cabbage
1 pound ground beef
1/2 pound ground pork
1 cup cooked white rice
1 medium onion, finely chopped
2 cloves garlic, minced
1 large egg
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika

For the Sauce

2 tablespoons vegetable oil
1 medium onion, diced
2 cloves garlic, minced
1 (15-ounce) can tomato sauce
1 (14.5-ounce) can diced tomatoes
1 cup beef broth
1 tablespoon brown sugar
1 tablespoon apple cider vinegar
1 bay leaf
Salt and pepper to taste

👨‍🍳Directions

1Bring a large pot of salted water to a rolling boil.
2Carefully add the whole head of cabbage and boil for 2 to 3 minutes until the outer leaves become pliable and translucent.
3Using tongs, remove the softened leaves one by one, placing them in a colander to cool.
4Repeat until you have about 12 large leaves, then trim the thick center vein from each leaf.
5In a large skillet over medium heat, add 1 tablespoon of oil and saute the diced onion for 4 to 5 minutes until softened and lightly golden.
6Add the minced garlic and cook for 1 minute until fragrant.
7Remove from heat and let cool slightly.
8In a large mixing bowl, combine the ground beef, ground pork, cooked rice, sauteed onion and garlic, egg, salt, pepper, and paprika.
9Mix gently with your hands until just combined.
10Place about 1/3 cup of the filling near the base of each cabbage leaf, fold in the sides, and roll tightly into a neat cylinder.
11In the same skillet, heat the remaining 1 tablespoon of oil over medium heat.
12Add the diced onion for the sauce and cook for 5 minutes until translucent.
13Stir in the garlic and cook for 30 seconds.
14Add the tomato sauce, diced tomatoes, beef broth, brown sugar, apple cider vinegar, and bay leaf.
15Bring to a simmer, then reduce heat to low and cook for 10 minutes, stirring occasionally.
16Season with salt and pepper.
17Preheat your oven to 350°F.
18Spread a thin layer of the sauce on the bottom of a 9×13 inch baking dish.
19Arrange the cabbage rolls seam side down in a single layer.
20Pour the remaining sauce over the rolls, ensuring they are mostly covered.
21Cover the dish tightly with aluminum foil.
22Bake for 1 hour and 15 minutes, or until the cabbage is very tender and the filling is cooked through.
23Remove the foil and bake for an additional 15 minutes to allow the sauce to thicken slightly.
24Let rest for 5 minutes before serving.
25The rolls should be fork-tender and the sauce bubbling.

🔧Equipment

Large pot for boiling cabbage
Colander
Large skillet
Mixing bowl
9×13 inch baking dish
Aluminum foil

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18g💛Saturated Fat: 6g❤️Cholesterol: 85mg🧂Sodium: 780mg🌾Total Carbs: 38g🥦Dietary Fiber: 5g🍬Sugars: 10g🥩Protein: 28g

📝Notes

For a lighter version, substitute ground turkey or chicken. To save time, use a jar of your favorite marinara sauce instead of making the sauce from scratch. Leftovers can be refrigerated for up to 3 days and taste even better the next day.

Watch Video Of How Ukrainian Cabbage Rolls Works

These Ukrainian cabbage rolls are a staple in my kitchen because they are reliable and always please a crowd. I store leftovers in an airtight container in the fridge for up to four days, and they taste even better the next day as the flavors meld. To reheat, I place them in a baking dish with a splash of water or extra tomato sauce, cover with foil, and warm them in a 350 degree oven until hot.

They also freeze beautifully for up to three months, so I often make a double batch to have on hand for busy weeks. When it comes to serving, I like to pair these cabbage rolls with a dollop of sour cream and some fresh dill on top. They go well with mashed potatoes or a simple side of crusty bread to soak up the sauce.

For a lighter option, a crisp green salad balances the richness. This recipe works for everything from a cozy Sunday dinner to a holiday gathering, and my family always cleans their plates. It is one of those dishes that never fails to bring everyone together.

❓ Frequently Asked Questions About Ukrainian Cabbage Rolls

What is the history behind cabbage rolls?

Cabbage rolls have their roots in Ukrainian cuisine, where they were traditionally served at special occasions like weddings and holidays. The dish was often made with fresh cabbage leaves filled with meat or rice mixture and then boiled or steamed.

Can I use other types of cabbage instead of traditional white cabbage?

While traditional white cabbage is preferred for its mild flavor and delicate texture, you can experiment with other varieties like green or red cabbage if you prefer. Keep in mind that different types of cabbage may affect the overall taste and texture of your rolls.

How do I prevent the filling from spilling out during cooking?

To ensure that your filling stays inside the cabbage leaves, make sure to pack them tightly before rolling and secure them with toothpicks or kitchen twine if necessary.

Can I prepare the filling ahead of time?

Yes, you can prepare the filling up to 24 hours in advance by mixing all ingredients except for the chopped onion, which should be added just before assembling the rolls.

Do I need to use pork or beef for the filling?

You can use either pork or beef for your filling, but traditional Ukrainian recipes often call for a combination of both meats.

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