Nachynka (Ukrainian Cornmeal Stuffing)

ground meat

🥗Healthier: lean turkey

💰Cheaper: ground chicken

Turkey is lower in fat, and chicken is often more affordable.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa is higher in protein, and bulgur is typically less expensive.

tomato paste

🥗Healthier: pureed tomatoes

💰Cheaper: ketchup

Pureed tomatoes reduce sugar, while ketchup is often cheaper.

onion

🥗Healthier: shallots

💰Cheaper: leeks

Shallots offer a milder flavor, and leeks can be more affordable.

Prepare cabbage leaves by blanching them in boiling water until pliable, about 2-3 minutes.

In a skillet, heat vegetable oil over medium heat and sauté chopped onion until translucent, about 5 minutes.

Add grated carrot and minced garlic to the skillet and cook for an additional 3-4 minutes.

In a large bowl, combine ground meat, cooked rice, sautéed vegetables, salt, black pepper, and herbs; mix well.

Place a spoonful of filling onto each cabbage leaf and roll tightly, tucking in the sides.

Arrange stuffed cabbage rolls in a baking dish, seam side down.

Spread tomato paste over the top of the rolls and add a little water to the dish.

Cover with foil and bake in a preheated oven at 180°C (350°F) for 40-50 minutes.

Remove foil and bake for an additional 10 minutes to brown the top.

Let cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level: