Best Beet Leaf Holopchi Or Beetniks Recipes

LAZY BEET ROLLS

Lazy Beet Rolls image

These lazy beet rolls come together so easy and are so delicious!

Provided by Fraîche

Time 50m

Number Of Ingredients 7

Ingredients

2 cups uncooked rice
300g bacon ((around 6-8 thick slices, cut into 1cm thick pieces))
2 cups finely chopped yellow onion
10 cups chopped beet greens, stems removed ((loosely packed))
1 cup chopped fresh dill ((very loosely packed))
1 cup 18% cream
salt and pepper to taste

Steps:

Cook the rice according to the package directions. Preheat the oven to 350F and grease a 9x13 baking dish.
Heat a large pan over medium-low heat. When the pan is hot add the bacon and let cook until it starts to become slightly crispy and most of the fat is rendered, around 7-9 minutes. Add the onions to the hot pan and cook 3-5 minutes until soft and translucent.
Once the onions are cooked add in the beet greens and cook 3-4 minutes until wilted. Add the dill and the cooked rice. Mix to combine, season with salt and pepper, and transfer to the mixture to the prepared baking dish. Once the rice is evenly distributed in the pan drizzle the cream over top. Bake 20-30 minutes until the top is golden brown and the cream bubbles.

UKRAINIAN BEET GREEN CABBAGE ROLLS

Ukrainian Beet Green Cabbage Rolls image

This recipe substitutes beet greens for cabbage leaves to make cabbage rolls. My mother used to make these and always served them with a cream sauce instead of tomato sauce. They are fast and easy to make, as you don't cook the beet greens like you must with cabbage leaves. Serve with rice or noodles.

Provided by Anne-Marie Bullis

Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage

Time 1h35m

Yield 6

Number Of Ingredients 14

Ingredients

1 tablespoon butter
1 large onion, chopped
½ cup fresh bread crumbs
¼ cup milk
6 ounces ground beef
6 ounces ground pork
1 egg
2 teaspoons salt
1 teaspoon fresh ground black pepper
34 large whole beet green leaves, stems removed
2 cups chicken broth
1 tablespoon all-purpose flour
1 cup heavy cream
1 tablespoon chopped fresh dill

Steps:

Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
Melt the butter in a skillet over medium-high heat, and cook the onion until tender, about 5 minutes. Remove the skillet from the heat; allow to cool. Place the bread crumbs into a large bowl; pour the milk over the crumbs. Let stand until the crumbs have absorbed the liquid, about 5 minutes. Stir in the cooked onion, ground beef, ground pork, egg, salt, and pepper until well combined.
Cover the bottom of the prepared baking dish with 2 large beet leaves; set aside 2 more leaves for the top. 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. Roll the leaf up, enclosing the filling, then place into the baking dish. Repeat with the remaining leaves and filling mixture. Pour the chicken broth over the filled rolls, then place the last 2 reserved leaves over the top of the rolls.
Bake in the preheated oven until the beet leaves are tender and the filling is cooked through, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (72 degrees C).
Remove the dish from the oven, and pour the liquid from the bottom of the baking dish into a small saucepan. Whisk the flour and cream together in a bowl until smooth, and stir the cream mixture gradually into the pan juices. Bring to a bare simmer over medium-low heat, and cook gently until thickened, about 5 minutes. Do not boil. To serve, arrange the filled rolls in a serving dish and pour the sauce over the rolls. Sprinkle with chopped dill.

Nutrition Facts : Calories 355.6 calories, Carbohydrate 17 g, Cholesterol 127.3 mg, Fat 25.6 g, Fiber 9 g, Protein 17.7 g, SaturatedFat 13.7 g, Sodium 1389.6 mg, Sugar 2.9 g

BEET LEAF HOLOPCHI OR BEETNIKS RECIPE - (4/5)

Beet Leaf Holopchi or Beetniks Recipe - (4/5) image

Provided by Reneeb

Number Of Ingredients 7

Ingredients

A couple dozen larger beet leaves, wiped clean.
Bread dough(a pound or so)
2 T butter
1/2 onion, finely chopped
1 clove garlic, minced
1 c cream
handful of fresh dill

Steps:

Pinch off a small nub of dough and roll it in your hands into an elongated shape. Place the dough on a beet leaf and roll the leaf around it(leaving the ends unwrapped). Place each roll into a buttered baking dish. Cover the dish with a clean kitchen towel and let the bread rise for an hour or so. Heat oven to 350. Bake the Beetniks for 20 minutes. Meanwhile, make the cream sauce: Melt the buttter in a saucepan, saute onions and garlic until soft, stir in the cream and fresh chopped dill. Bring to a bubbling simmer. Remove beetniks from the oven. Pour the cream sauce evenly over top. Return to oven for 10 min. Ready to serve.