Best Ukrainian Prockus Stuffed Cabbage Low Carb Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

STUFFED CABBAGE (UKRAINIAN PROCKUS)



Stuffed Cabbage (Ukrainian Prockus) image

This is a dish from the Ukraine that was brought to the United States during the late 1800's or early 1900's by my maternal grandmother, Anna Buhal'tsev (Bell) Mersky, who came from Smela Gubernyia, which is near Cherkassy and Kiev in the Ukraine. It is ABSOLUTELY DELICIOUS!!!

Provided by Alan Leonetti

Categories     Meat

Time 3h

Yield 12 golf ball sized balls

Number Of Ingredients 14

2 (16 ounce) cans jellied cranberry sauce (jelled not whole)
2 (16 ounce) cans tomato sauce
2 cups tap water
1/4 cup warm water
1/2 cup brown sugar
1 cup white raisins
2 heads green cabbage
2 lbs ground beef
3/4 cup raw rice
1 egg
3 saltine crackers (soaked & squeezed)
1 medium onion (grated)
1 tablespoon ketchup
salt and pepper

Steps:

  • Combine the cranberry sauce, tomato sauce, 2 cups tap water and brown sugar and bring to boil.
  • Reduce to a simmer and add white raisins.
  • Simmer 5 minutes.
  • Core the heads of cabbage and place into a large pot.
  • Cover with boiling water.
  • Cover the pot and cook 10 to 15 minutes.
  • Remove from hot water.
  • Then cover the cabbage with cold water and separate the leaves.
  • You may have to replace the inner half of the cabbage into the hot water, in order to soften the rest of the leaves.
  • When the rest of the cabbage is done, place that into the cold water and separate those leaves.
  • In a mixing bowl place the raw ground meat, raw rice, 1 egg, 3 saltine crackers that are soaked and squeezed dry, graded onion, 1/4 cup warm water, 1 tablespoon ketchup, salt and pepper to taste.
  • After mixing the meat mixture well, fill the cabbage leaves with the meat mixture, rolling them closed, and place the large golf ball sized balls into a deep roasting pan.
  • Cover with the tomato sauce mixture.
  • Cover the pan with the lid or with heavy duty aluminum foil and bake in pre-heated 375 degree oven for 1 hour.
  • Remove the cover and continue to bake at 375 degrees for an additional hour.
  • You can either serve immediately or freeze until needed.

UKRAINIAN HOLUBTSI OR STUFFED CABBAGE ROLLS RECIPE BY TASTY



Ukrainian Holubtsi Or Stuffed Cabbage Rolls Recipe by Tasty image

Here's what you need: large green cabbage, ground beef, cooked rice, large eggs, medium onion, medium green bell pepper, cherry tomatoes, kosher salt, condensed tomato soup, tomato, chili sauce, dried basil, dried bay leaves

Provided by Jenny Deremer

Categories     Dinner

Yield 12 servings

Number Of Ingredients 13

1 large green cabbage
2 ½ lb ground beef
2 cups cooked rice
2 large eggs
1 medium onion, roughly chopped
1 medium green bell pepper, julienned
10 cherry tomatoes, quartered
1 tablespoon kosher salt
2 cans condensed tomato soup
1 can tomato
1 bottle chili sauce
1 tablespoon dried basil
4 dried bay leaves

Steps:

  • Cook rice according to package directions and set aside to cool completely once done.
  • Adjust oven rack to lower half of oven to allow for height of roasting pan. Preheat the oven to 350°F.
  • Boil water in a large pot. While water is heating, remove tough outer leaves of the cabbage and reserve. Core around the stem of the cabbage at enough of an angle to remove. Gently place cabbage into boiling water core side down. Add additional water to ensure cabbage is not touching the bottom of pot.
  • Reduce heat just a little and boil cabbage for about 5 minutes or until outer leaves become soft. Using kitchen tongs, remove the outer 2 or 3 leaves intact to a colander placed over a bowl to catch the water. Continue with remaining cabbage leaves one by one, allowing a minute or two between leaves for underlying leaves to soften. You want them to peel apart in one in-tact piece.
  • In a large bowl, combine the ground beef, cooked rice, chopped onion, eggs, and salt. Using your hands, work the mixture until combined.
  • Position your cooked cabbage leaves alongside your bowl with the mixture in preparation for rolling/stuffing the dumplings. Before stuffing, prepare a large roasting pan by emptying one can of condensed tomato soup or a bit of the canned tomatoes in the bottom and spreading to coat. You do not need much.
  • Begin rolling/stuffing the cabbage leaves one at a time. Repeat until all of the meat mixture has been used.
  • Once all of the cabbage rolls are tucked tightly in the roasting pan, scatter the pepper strips and the cherry tomatoes on top. If there are remaining unstuffed cabbage leaves left, chop them finely and scatter atop as well. Pour the canned tomatoes, the remaining can of tomato soup, and the Heinz Chili Sauce atop the dumplings. Sprinkle with dried basil and add bay leaves. Dunk the reserved outer leaves detached from the cabbage at the beginning of the recipe into the still hot water used to soften the cabbage. This is simply to remove any grit from the surface of the leaves. Use the outer leaves as a 'blanket' and cover the dumplings completely.
  • Place the lid on the roasting pan and bake at 350°F for 2 hours. When 2 hours is up, turn off the oven heat, crack the oven door, and leave the roasting pan in the oven, undisturbed, for an additional hour.
  • Let rest until rolls are set. Then, spoon sauce over the cabbage rolls and serve alongside fresh bread of choice.

UKRAINIAN CABBAGE



Ukrainian Cabbage image

Ukrainian Prockus (Stuffed Cabbage) is a DELICIOUS recipe that came to the United States from the Ukraine with my maternal grandmother, Anna Buhal'tsev (Bell) Mersky. It had been slightly revised by my mother, such as using cranberry sauce from the can, rather than using whatever type of berry that had been available and used in the Ukraine. A vegetarian who enjoyed the cabbage and sauce suggested that I devise a recipe for just the cabbage with the wonderful sauce, so I am calling it Ukrainian Cabbage, which can be a great side dish.

Provided by Alan Leonetti

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

4 (16 ounce) cans jellied cranberry sauce (jelled not whole)
4 (16 ounce) cans tomato sauce
4 cups tap water
1/2 cup warm water
1 cup brown sugar
2 cups white raisins
3 heads green cabbage

Steps:

  • Combine the cranberry sauce, tomato sauce, 4 cups tap water and brown sugar and bring to boil.
  • Reduce to a simmer and add white raisins. Simmer 5 minutes.
  • Core the heads of cabbage and place into a large pot. Cover with boiling water. Cover the pot and cook about 10 to 15 minutes, until cabbage is wilted.
  • Remove from hot water. Then cover the cabbage with cold water and separate the leaves. You may have to replace the inner half of the cabbage into the hot water, in order to soften the rest of the leaves. When the rest of the cabbage is done, place that into the cold water and separate those leaves. You will want to tear the large leaves in half.
  • Preheat oven to 350 degrees F.
  • Drain all of the cabbage well and place the cabbage into a roasting pot. Pour the sauce into the same pot and mix the cabbage and sauce with a wooden spoon.
  • Cover pot with lid or with heavy duty aluminum foil and bake in preheated 375 degree oven for 15 minutes.

Nutrition Facts : Calories 1418.8, Fat 2.9, SaturatedFat 0.4, Sodium 2684.3, Carbohydrate 359.1, Fiber 29.7, Sugar 311.6, Protein 19

LOW-CARB STUFFED CABBAGE HOTDISH



Low-Carb Stuffed Cabbage Hotdish image

Make and share this Low-Carb Stuffed Cabbage Hotdish recipe from Food.com.

Provided by Quick n Easy Recipes

Categories     Pork

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 14

1 large head of cabbage, cored
1 tablespoon butter
2 medium onions, chopped
3/4 lb lean beef, ground
1/4 lb pork sausage, ground
1 cup white rice or 1 cup brown rice, cooked
1/2 teaspoon allspice
1 (28 ounce) can tomatoes
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 teaspoon salt
1/2 teaspoon garlic salt
1 teaspoon thyme
to taste sour cream

Steps:

  • Preheat oven to 350.
  • In a large pot, steam the cabbage for 10 minutes or until the leaves are softened enough to peel away.
  • Cool and separate leaves, gently shake off moisture, and set aside. Melt butter in a skillet and saute onions until they are golden.
  • Remove half the onions to a bowl containing the ground beef and pork sausage. Mix in the rice and allspice gently with your hands.
  • To the remaining onions in the skillet, add the tomatoes and juice, tomato sauce, tomato paste, salt and seasonings.
  • Simmer for 15 minutes.
  • Place a small amount of meat mixture on each cabbage leaf.
  • Fold leaf over to enclose meat and starting at the stem end, roll up.
  • Place rolls, seam side down in a buttered baking dish.
  • Cover with tomato mixture and bake, uncovered for 1 hour.
  • Serve with sour cream.

Nutrition Facts : Calories 415.2, Fat 14.3, SaturatedFat 5.9, Cholesterol 58.4, Sodium 1044.1, Carbohydrate 53.6, Fiber 10.1, Sugar 16.8, Protein 21.9

ORIENTAL PORK AND SHRIMP STUFFED CABBAGE ROLLS--LOW CARB



Oriental Pork and Shrimp Stuffed Cabbage Rolls--Low Carb image

These are cabbage rolls stuffed with an oriental pork and shrimp filling. You can eat these out of hand if they aren't to tender or with a fork. Serve with duck sauce, Chinese hot-mustard sauce, and/or the soy dipping sauce included with the recipe. Enjoy. Try my Recipe #381941 on the side =) The carbs in the nutritional info is from the water chestnuts. You can leave them out to reduce the majority of the carbs. It adds 22 carbs per serving. Click the extended info link under the info to see in depth info :)

Provided by Chele B

Categories     Lunch/Snacks

Time 45m

Yield 8 rolls, 4 serving(s)

Number Of Ingredients 17

1 head napa cabbage
2 -3 cups chicken broth
4 garlic cloves, finely chopped (you can grate or use a press )
1 inch chunk fresh ginger, peeled and grated plus
1 small chunk ginger, thinly sliced
6 scallions, thinly sliced (reserve 1 Tablespoon for dipping sauce)
1/2 lb medium-small shrimp, tails and shells removed, deveined and roughly chopped
1 (8 ounce) can water chestnuts, drained
1/2 lb ground pork
1 egg
1 cup shredded carrot
1/4 cup sherry wine
2 tablespoons chili paste (or you can use a few pinches of red pepper flakes)
4 tablespoons sesame oil, divided
4 tablespoons soy sauce, divided
1 lime zest and juice
2 tablespoons sugar-free honey (you can use regular honey)

Steps:

  • Fill a large lidded deep skillet with chicken stock about halfway up the pot and place it over high heat to bring it to a boil.
  • Remove eight of the outer leaves of the cabbage (look for leaves that aren't torn).
  • Cut off the thick end where the leaf was attached to the stem. Thinly slice the remaining head of cabbage until you've got about 2 cups and reserve.
  • Drop the eight whole cabbage leaves into the boiling broth and cook for 2 minutes, until tender. Remove the cabbage leaves and place them into a bowl of ice water (or run them under cold water ) to stop them from cooking. Reserve broth and pan!
  • Blot the leaves dry and reserve.
  • To a food processor, add the garlic, grated ginger, and scallions to the bowl. Pulse the machine until the veggies are chopped up then add the shrimp and water chestnuts. Run the machine until the shrimp is ground into a paste then turn everything out into a mixing bowl.
  • Add the pork, egg, shredded cabbage, carrots, sherry, chili paste, 2 tablespoons sesame oil, 2 tablespoons soy sauce, lime zest and juice. Combine the ingredients until evenly mixed.
  • Lay out cabbage leaves on the counter. Divide the meat and veggie mixture among the leaves. Roll them up -- starting at the leafy end and rolling towards the stem end -- just like you'd roll up a burrito, tucking the sides in as you go. Secure it closed with a toothpick, if necessary.
  • Return the rolls to the large, lidded skillet.
  • Over medium-high heat, make sure there is enough chicken stock to fill it by about an inch, bring it to a bubble. Place the cabbage rolls into the boiling stock and put the lid on the pan. Steam the rolls until the meat has cooked through, about 10 minutes.
  • While everything cooks, in a small serving bowl stir together the remaining soy sauce, sesame oil and T of scallions with the honey, ginger slices and a splash of water. Put this dipping sauce onto a serving platter along with duck sauce and Chinese hot-mustard. Serve the Napa rolls on the platter with scallion rice on the side.

Nutrition Facts : Calories 533.3, Fat 28.1, SaturatedFat 7.1, Cholesterol 216.7, Sodium 1607.6, Carbohydrate 22.4, Fiber 3.3, Sugar 5.9, Protein 34

HALUPKI (STUFFED CABBAGE)



Halupki (Stuffed Cabbage) image

Halupki, also known as stuffed cabbage on the Russian/Ukranian side of my family, is a dish made of rice, beef, and pork encased in cabbage drizzled with a thin, sweet tomato sauce. My grandma Eugenia is 98 and she taught me how to make this comfort food classic. Every family has their own twist on this traditional dish. I hope you enjoy these with mashed potatoes just as we always do in my family!

Provided by Jillian

Categories     World Cuisine Recipes     European     Eastern European     Russian

Time 3h30m

Yield 10

Number Of Ingredients 15

1 head cabbage, cored
water to cover
¼ teaspoon salt
1 ½ pounds lean ground beef
1 ½ pounds ground pork
1 ½ cups cooked white rice
¼ cup finely chopped onion
2 tablespoons chopped fresh parsley
2 eggs, slightly beaten
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon ground black pepper
1 (28 ounce) can tomato sauce
¼ cup white vinegar
2 ⅔ tablespoons white sugar

Steps:

  • Place the cabbage in a stockpot with enough water to cover.
  • Add 1/4 teaspoon salt to the water and cabbage.
  • Bring water to a boil over medium-high heat. Turn cabbage every 2-3 minutes and remove leaves that separate from cabbage and place in a strainer to cool. Boil until all the leaves have cooked, about 15 minutes.
  • Reserve 12 oz. of cabbage water.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Trim thick center vein off of bottom of each cabbage leaf.
  • In a large bowl thoroughly mix together, ground beef, ground pork, rice, chopped onion, fresh parsley, egg, garlic powder, salt, and pepper.
  • Lightly pack a small amount of meat mixture and place in the center of the cabbage leaf.
  • Fold sides over the filling and start at the stem and roll the cabbage up until the meat is encased. Repeat with remaining leaves and filling.
  • Cut the leftover leaves into pieces and place into the bottom of a roasting pan.
  • Layer the stuffed cabbage rolls over the cut leaves.
  • In a bowl, mix the tomato sauce, reserved cabbage water, white vinegar, and white sugar.
  • Pour the tomato sauce mixture over the cabbage rolls.
  • Cover roasting pan with aluminum foil.
  • Bake in preheated oven until the ground beef mixture is no longer pink in the center, about 2 1/2 hours. Baste stuffed cabbage rolls every hour.

Nutrition Facts : Calories 467.9 calories, Carbohydrate 21.7 g, Cholesterol 137.3 mg, Fat 29.8 g, Fiber 4.3 g, Protein 28.1 g, SaturatedFat 11.4 g, Sodium 715 mg, Sugar 10.5 g

GINGER BEEF AND CABBAGE- LOW CARB



ginger beef and cabbage- low carb image

Make and share this ginger beef and cabbage- low carb recipe from Food.com.

Provided by chia2160

Categories     One Dish Meal

Time 8h10m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons minced garlic
2 tablespoons minced ginger
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 tablespoon vegetable oil
2 tablespoons olive oil
2 lbs london broil beef
1 onion, thinly sliced
1 head napa cabbage, halved and thinly sliced
2 tablespoons sake
2 tablespoons sesame oil
salt, pepper to taste

Steps:

  • mix marinade and rub all over steak.
  • place in a plastic bag and marinate overnight, refrigerated.
  • add onions to crockpot, then cabbage.
  • sprinkle with sesame oil, saki, salt, pepper.
  • remove london broil from marinade and place on top.
  • cook on low for 8 hours.
  • remove steak and let it rest for 10 minutes.
  • stir cabbage and divide it among 4 plates.
  • slice steak and serve atop cabbage.

Nutrition Facts : Calories 539.8, Fat 33.4, SaturatedFat 9.2, Cholesterol 147.4, Sodium 376.6, Carbohydrate 6.4, Fiber 1, Sugar 1.4, Protein 49.4

Related Topics