Ukrainian Cabbage Rolls

01Method

1. 1

   In a skillet over medium-high heat, melt the butter and cook the onion until softened. Transfer to a bowl and let cool. Once cooled, combine the onion with the ground pork, bread crumbs, egg, salt, and pepper, mixing until evenly incorporated.

2. 2

   Set the whole cabbage head in a large pot with enough water to reach halfway up the cabbage. Bring to a boil and let cook for about 2 minutes. Carefully peel away the outer leaves as they turn soft and translucent, using a wooden spoon. Trim the thick stem ribs from each leaf.

3. 3

   Heat the oven to 325°F (165°C). Lightly grease a 9×13-inch baking dish and lay a layer of cabbage leaves across the bottom.

4. 4

   On a clean surface, place a generous spoonful of the pork filling near the base of each cabbage leaf and roll it up toward the tip. Continue until the filling is fully used. Arrange the rolls seam-side down over the leaf-lined dish and pour in enough chicken stock to just cover them. Top with any remaining cabbage leaves.

5. 5

   Cover the dish and bake for 1 hour. Once done, pour the cooking liquid into a small saucepan. Whisk the sour cream together with the flour, then gradually stir the mixture into the hot broth. Heat over medium, stirring frequently, for about 5 minutes until the sauce thickens.

6. 6

   Transfer the cabbage rolls to a serving platter, spoon the sauce over them, and finish with a scattering of fresh dill.