Ukrainian Cabbage Rolls Made by a Greek Yiayia!

This incredible cabbage roll recipe is sure to make your mouth water! This is an heirloom recipe from my dear friend, Olga, who combined all the best elements from both her mother and mother-in-law's recipe.
Recipe: yiamaswithyiayia.ca
Cabbage Rolls
Prep Time: 25 minutes
Cook Time: 60 minutes
Total Time: 2 hours
Serves: 6-8
Cabbage:
1 small/medium cabbage
1 tbsp salt
1 tsp vinegar
Rice:
1 c. long grain white rice
2 c. water
2 tsp Vegeta spices
Filling:
2 tbsp olive oil
2 yellow onions, chopped
4-5 carrots, shredded
½ lbs ground beef
½ lbs ground pork
1 tsp. salt
1 tsp. pepper
Sauce
5 tbsp. sour cream
5 tbsp. tomato sauce
1 tbsp. margarine
1 tbsp. Vegeta spices
1 1/2 c. boiling water
Directions:
Preheat oven to 360F.
In a large pot, add enough water to cover a head of cabbage.
Add salt and vinegar to the pot and bring to a boil.
Core the cabbage by using a sharp knife and cutting out the center of the cabbage from the bottom.
Add the cabbage to the water and slowly pull the leaves off as they peel away in the water. Be careful not to overcook!
Set each aside leaf in a bowl or on a plate as they peel off.
Once the cabbage is fully pulled apart, set it aside to cool.
To make the rice:
In a medium saucepan (or in a colander), add the rice and rinse it until the water is clear. Add the water and 1 tsp. of Vegeta spices and place over the stovetop to cook for approximately 15 minutes.
While the rice is cooking, peel the “stems” off the cabbage.
Take a pairing knife and slide it horizontally over the stem of each cabbage leave to pull off the tough part. For the large leaves, cut them in half once the stem is removed. Set aside.
To make the filling:
Mix all the filling ingredients together in a large bowl with the cooked rice and stir until combined.
To stuff the cabbage leaves:
Stuff the leaf by adding approximately one teaspoon of the rice and meat filling to the leaf.
Roll the leaf and tuck in the sides as you go. For the larger leaves, twist like a cone, then stuff the top of the leaf into the stuffing (video will help with this!).
Place them tightly in a large baking dish (the taller the better) in rows until you have no more leaves.
To make the sauce:
Once you have run out of leaves, make the sauce for the top of the cabbage rolls.
Take the remaining carrot and onion mixture in a saucepan over medium-high heat and add the sour cream, tomato sauce, margarine, Vegeta spices, and boiling water.
Once the sauce is boiling and thickened (approximately 3-5 minutes), pour generously over the cabbage rolls.
Cover the cabbage rolls and bake for one hour.
Check the rolls to make sure they are cooked through, then allow them to cool for 20 minutes before serving.
Serve with sour cream and your choice of side and enjoy!
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Chef: Tina Kokonas
Director: Elenee Young
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