Ukrainian Beet Green "Cabbage" Rolls

Instructions

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
• Melt butter in a skillet over medium-high heat. Add onion and cook until tender, about 5 minutes. Remove from the heat and allow to cool.
• While the onion is cooling, place bread crumbs into a large bowl. Pour milk over bread crumbs and let stand until all liquid has been absorbed, about 5 minutes. Stir in cooked onion, ground beef, ground pork, egg, salt, and pepper until well combined.
• Cover the bottom of the prepared baking dish with two large beet leaves; set aside two more leaves for the top. Place the remaining beet leaves onto a flat work surface; add a heaping teaspoon of the meat mixture to the wide end (bottom) of each leaf. Working one at a time, roll the leaf up around the filling and place into the baking dish. Pour chicken broth over the rolls, then place the last two reserved leaves over the top.
• 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. Drain liquid from the bottom of the baking dish into a small saucepan. Whisk flour and cream together in a bowl until smooth; stir 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.
• Place the filled rolls into a serving dish and pour the sauce over top. Sprinkle with chopped dill.