Ukrainian Cuisine
Veal Stuffed Cabbage Rolls in Tomato Sauce
Stuffed cabbage rolls are one of the most iconic dishes of Ukrainian home cooking, where tender ground veal, rice and sautéed vegetables are wrapped in soft cabbage leaves and slow-cooked in a rich tomato sauce. Veal makes the filling delicate and juicy without the heaviness of fattier meats. The sauce caramelises in the oven, soaks into the cabbage and becomes deep and satisfying — slightly tangy, with a gentle sweetness from the carrots and onion. The dish takes time, but the process itself is straightforward: cabbage, filling, sauce — everything comes together simply, and the oven does the rest.
Dishday
Recipe overview
- Total time
- 100 min
- Prep
- 30 min
- Cooking
- 70 min
- Servings
- 6
- Difficulty
- Medium
- Cuisine
- Ukrainian Cuisine
Nutrition
per serving
- Calories
- 290 kcal
- Protein
- 22 g
- Fat
- 10 g
- Carbs
- 24 g
- Fiber
- 3 g
Step by step
Method
- 01
Place the whole cabbage head in a large pot, cover with boili…
Place the whole cabbage head in a large pot, cover with boiling water and cook for 7–8 minutes over medium heat. The leaves should become soft and pliable — they will peel off easily without tearing. Trim the thick rib at the base of each leaf with a knife so the rolls aren't tough.
- 02
Add the rice to salted boiling water and cook for exactly 10…
Add the rice to salted boiling water and cook for exactly 10 minutes until just underdone — the centre should still be slightly firm. It will finish cooking inside the filling during baking. Drain through a sieve and leave to cool.
- 03
Finely dice the onion and grate the carrot on a coarse grater
Finely dice the onion and grate the carrot on a coarse grater. Sauté in vegetable oil over medium heat for 5–7 minutes until the onion turns golden and soft. This draws out the sweetness and makes the filling juicier.
- 04
In a bowl, combine the veal mince, cooled rice and half the s…
In a bowl, combine the veal mince, cooled rice and half the sautéed onion and carrot. Season with salt and pepper and mix by hand until uniform — the mixture should feel slightly sticky. Taste for seasoning before rolling.
- 05
Place 1½–2 tablespoons of filling near the base of each cabba…
Place 1½–2 tablespoons of filling near the base of each cabbage leaf. Fold the bottom edge over the filling, tuck in the sides and roll up firmly. A tight roll won't open during baking — if a leaf tears, overlap two leaves.
- 06
In the same pan, sauté the remaining onion and carrot until s…
In the same pan, sauté the remaining onion and carrot until soft, pour in the tomato sauce and add 200 ml of water. Bring to the boil and season — the sauce should be slightly acidic and fairly thin, as it will thicken in the oven.
- 07
Arrange the rolls seam-side down snugly in a baking dish
Arrange the rolls seam-side down snugly in a baking dish. Pour the tomato sauce over them so it covers the rolls halfway. Cover with foil and bake at 180°C for 60 minutes.
- 08
Remove the foil 10 minutes before the end — the tops of the r…
Remove the foil 10 minutes before the end — the tops of the rolls should brown lightly. Test with a skewer: it should slide into the meat without resistance. Leave to rest for 5 minutes before serving so the juices settle.
Dishday
Useful advice
Cooking tip
The filling can be prepared up to 12 hours ahead and kept in the fridge. Combine with the cabbage and sauce just before baking so the leaves don't become soggy.
How to serve
Serve on a warmed plate with the sauce spooned underneath or alongside so the rolls stay neat and don't go soggy.
How to store
Store in the fridge for up to 2 days in a sealed container. Keep the sauce separately if you plan to reheat the rolls.
Note
Reason for inclusion in the catalogue: stuffed cabbage rolls are one of the signature dishes of Ukrainian cuisine.
