Ukrainian Cabbage Rolls

My parents are Ukrainian and this is a recipe we always made when I was growing up. These cabbage rolls have no meat in them. Sometimes they used salt pork in them, but I didn’t care for it.

Step: 1

Preheat oven to 325 degrees F (165 degrees C). Grease a 2 quart casserole dish.

Step: 2

Steam the whole head of cabbage until it is al dente. Meanwhile, in a saucepan bring 3 cups of water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.

Step: 3

Melt butter in a small skillet over medium heat. Saute onion until translucent; stir into cooked rice. Season with salt and pepper to taste.

Step: 4

Cut the leaves off of the cabbage and cut the larger leaves in half. Spoon 1 tablespoon of rice into a leaf and roll tightly. Place rolls in prepared casserole dish, stacking in layers. Pour tomato juice over the rolls, using enough just to cover.

Step: 5

Cover and bake in preheated oven for 2 hours.

Per Serving: 207 calories; protein 5.7g; carbohydrates 39.6g; fat 3.5g; cholesterol 7.6mg; sodium 521.4mg.

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