Ukrainian Beet Green Cabbage Rolls

Serves: 3

Brad Rosenbaum

1 January 1970

Based on User reviews:

42

Spice

49

Sweetness

54

Sourness

39

mins

Prep time (avg)

4.9

Difficulty

Ingredients:

1 tbsp

Butter

1 large

Onion (chopped)

1 cup

Bread Crumb (fresh)

1 cup

Milk

170 g

Ground Beef

170 g

Ground Pork

1

Egg

2 tsps

Salt

1 tsp

Ground Black Pepper (fresh)

2 cups

Chicken Broth

1 tbsp

All-Purpose Flour

1 cup

Heavy Cream

1 tbsp

Dill (chopped fresh)

Directions:

1

Preheat oven to 325 degrees F (165 degrees C)

2

Grease a 9x13-inch baking dish

3

Melt the butter in a skillet over medium-high heat, and cook the onion until tender, about 5 minutes

4

Remove the skillet from the heat; allow to cool

5

Place the bread crumbs into a large bowl; pour the milk over the crumbs

6

Let stand until the crumbs have absorbed the liquid, about 5 minutes

7

Stir in the cooked onion, ground beef, ground pork, egg, salt, and pepper until well combined

8

Cover the bottom of the prepared baking dish with 2 large beet leaves; set aside 2 more leaves for the top

9

Lay remaining beet leaves for filling onto a flat work surface, and place a heaping teaspoon of the meat mixture at the wide end (bottom) of each leaf

10

Roll the leaf up, enclosing the filling, then place into the baking dish

11

Repeat with the remaining leaves and filling mixture

12

Pour the chicken broth over the filled rolls, then place the last 2 reserved leaves over the top of the rolls

13

Bake in the preheated oven until the beet leaves are tender and the filling is cooked through, about 1 hour

14

An instant-read thermometer inserted into the center should read at least 160 degrees F (72 degrees C)

15

Remove the dish from the oven, and pour the liquid from the bottom of the baking dish into a small saucepan

16

Whisk the flour and cream together in a bowl until smooth, and stir the cream mixture gradually into the pan juices

17

Bring to a bare simmer over medium-low heat, and cook gently until thickened, about 5 minutes

18

Do not boil

19

To serve, arrange the filled rolls in a serving dish and pour the sauce over the rolls

20

Sprinkle with chopped dill