Ukrainian Meat Filled Cabbage Rolls

This was SO good! I followed the recipe to a T except I used white cabbage since my store did not have Nappa. My hubby really liked this. It reminded me of asian dumplings but in cabbage instead of dough. I will for sure make this again!

These were so yummy. Tying up the strings is a little tedious, but you have to do it or they fall apart. I used all sausage in half and veggie burger in half. Both turned out delicious.

This was a big hit with family. We all loved it, and that seldom happens. I will definitely make it again. It’s a good recipe to cook with someone else, preparing cabbage and rolling up the meat. The recipe is great as is, so I didn’t make changes.

I was looking to make cabbage rolls tonight for dinner but the more recipes I searched the more turned off I was by the usual tomato-based recipes. Luckily I saw this recipe and made it. Delicious! I took tips from reviewers and added vinegar to the boiling water to peel the cabbage leaves more easily, sautéed the onions in bacon fat, and added about 2 tablespoons of flour to the sauce to thicken it more. I also used a pork roll sausage instead of plain ground pork, which I didn’t have on hand, and added some garlic powder and smoked paprika to the meat mix because I can never do plain salt and pepper. The sauce was especially great, even though I did not have fresh dill either, but dried. (I’d like to use the sauce for other dishes too!) Anyway I’ll be making this again… and might toss the idea of tomato-based cabbage roll recipes altogether.

Loved it. I added all of my bunch of fresh dish. Wonderful reminder of motorcycle trips through Ukraine.

I have made these cabbage rolls many time, so it is way past due that I rate them! The Ukrainian sour cream method is now the only stuffed cabbage rolls my husband wants – with my tweaks I sauté 1/4 of a large onion, 2 minced garlic cloves, and 5 diced Bella mushrooms, for that ‘umami’ taste, together and then let cool before adding to the meat. I use Better Than Bouillon for more flavor intensity as the cooking broth and then for the sour cream sauce. I also use 1 1/2 teaspoons Penzey’s Bavarian seasoning. Personal preference only. Leftovers are divine!

I agree that it was bland, but still pretty good. I didn’t add much more to the meat when I made it, but I did use seasoned bread crumbs that I had in the cabinet. I was able to add some spices to the gravy which perhaps helped.

I have made this recipe several times because I react badly to any type of cooked tomato. Basically I used this recipe as a rough guide. As I am allergic to milk products, I used cashew yogurt instead of sour cream. I threw in a couple tablespoons of crushed fennel seeds – sometimes I use caraway. I precooked all ingredients well. I also used about a cup of cooked rice instead of bread crumbs. Instead of using the oven (I try not to use it in summer – in winter I will use the oven.), I packed the rolls into a large skillet, poured a small amount of chicken broth (what I had – I would have used beef or veggie broth if those were on hand) over it, lidded it and cooked on low heat about twenty minutes. Before serving I mixed the yogurt with a little broth and poured over the rolls. This recipe made about 16 large rolls so most of them were frozen in meal size containers. I do this with all my cabbage rolls. This way there are always meal-ready portions in the freezer, and the labor intensiveness is limited to once a month. I freeze them without the topping. That way I can use different toppings at different meals.

I’ve made this recipe twice and both times was asked for the recipe. Last time I made it I didn’t have fresh dill so subbed a teaspoon dill seed but didn’t like it as well as fresh dill. Next time I make it I’ll cut the salt in the meat by half. This is a very tasty recipe I will make often.

Love this recipe. Had to use sweet pork sausage patties but followed the recipe and had delicious results. I like the white sauce since we have gone through all our canned tomatoes over the winter, very good alternative. Thanks for the recipe.

Five stars! Wow, were these good. I used half beef, half pork for the filling and added a little chopped dill to it as well. I used a pressure cooker as directed, but could probably cut the time by 5 minutes (and I could only fit about half the batch on the steamer rack in my pressure cooker at a time). I would’ve taken a picture but my cabbage—underneath its top leaves—was rotten (?!) so I made Frankenrolls by cobbling half leaves around ’em and holding them together with toothpicks. Not pretty, but delicious. I served them on homemade noodles. Oh: I also cut the salt amount in the filling to just shy of a teaspoon, used just a few grinds of fresh pepper, and thought it was well seasoned.

My family too had cabbage rolls growing up with a gravy, not tomato sauce. My Oma would brown the rolls in a pan, using the drippings make a rue and sauce/gravy. Then place the rolls in the gravy and cook through. My tweak was that I used ground turkey and precooked the meat and onions. I used cooked brown rice infused with garlic instead of bread crumbs. Oddly, I used some honey-mustard dressing and grated cheese to help bind the mixture. My family would use egg like a meatloaf. Instead of salt, due to health reasons, I used Mrs. Dash. I used the meat and onion, with a little more garlic drippings to make a sauce, with the sour cream(I only had 1/2 cup) and 3 tbsp flour. I didn’t have chicken broth so I add milk to stretch the sour cream. Avoiding salt, mine was bland, but with practice and other seasonings, especially fresh dill, with didn’t have nor dry. Thank you Olga for inspiring me to relive my roots!

Very good! They are time consuming to make but worth it for a holiday or large get togethers. I made it as written and got praised.

Made per recipe way to bland. Needs to have spices, garlic powder, dried spice such as parsley R

These cabbage rolls are amazing made just as the recipe calls. I love trying new recipes and usually follow a recipe the first time and then add my own adjustments to suit my taste for the next time I make it. I wouldn’t change anything about this recipe. Yummm!

This was fantastic!! We like things a little spicy, so I used hot pepper infused oil to coat the pan. We added ground pepper to the sauce, and to serve, put the rolls on a bed of egg noodles then spooned the sauce on top. I like to try the original recipe first, to see where I would like to change it, but really, other than the pepper, it was pretty straight forward and everyone loved it. I will definitely be making this again!

I love this recipe! I give it 10 stars! I have made this recipe over and over again. I make my own tomato juice with fresh home grown tomatoes, which I use the finest of sieves to pour the juice through to remove all impurities! Yummy! Yummy! Yummy!

I made this because I am desperate for healthy recipes my sick husband will eat. I couldn’t believe how he loved it! My 12-year -old daughter ate seconds, too! Delicious. Not an easy recipe, though, and makes a huge portion. For first timers, I recommend extra cabbage and extra tomato sauce because you’ll need it as you develop your learning curve. Served with mashed potatoes, and let that brothy tomato sauce ooze into the potatoes…so good!

I thought I would love the sour cream and dill sauce, but tasted a little strange to me with the chicken stock.

I made them because I had a head of cabbage given to me. The cabbage rolls taste good, but you can’t deny that there is still cabbage in the recipe 🙁

I have made this recipe several times now and it is my favorite! It’s easy, flavorful, and low cal!