Ukrainian Sweet Cabbage Varenyky: A Taste of Tradition

The aroma of gently simmering cabbage, mingling with the subtle sweetness of cream cheese and butter, instantly transports me back to my grandmother’s tiny kitchen. It was a place where flour dust danced in the sunlight, and the rhythmic thud of dough being kneaded was the soundtrack to our afternoons. She’d always have a batch of varenyky in various stages of completion, her hands moving with a practiced grace that belied the effort. The sweet cabbage varenyky, in particular, held a special place in my heart – a comforting, deceptively simple dish that tasted like pure love. It’s a labor of love, for sure, but one that yields an absolutely delicious reward.

Recipe Overview

• Prep Time: 90 minutes (This includes time for cooling cabbage and dough resting)
• Cook Time: 30 minutes (For steaming cabbage) + 5-6 minutes per batch (For boiling varenyky)
• Total Time: Approximately 2 hours
• Servings: Approximately 8 dozen dumplings (This will serve a generous number of people or provide ample leftovers)
• Yield: 8 dozen dumplings
• Dietary Type: Vegetarian (Can be made vegan with dairy substitutions)

Ingredients

For the Filling:

• 10 lbs green cabbage, trimmed and cored
• 2 (8-ounce) containers cream cheese
• 1/4 cup unsalted butter, at room temperature
• Salt and freshly ground black pepper, to taste

For the Dough:

• 1 egg, slightly beaten
• 1 cup milk
• 1 cup water
• 3 tablespoons sour cream
• 4 1/2 – 5 cups flour (all-purpose)

Equipment Needed

• Large pot or steamer for cooking cabbage
• Colander
• Strong but thin linen towel
• Meat grinder (with fine blade)
• Large mixing bowls
• Measuring cups and spoons
• Whisk
• Rolling pin
• Round cookie cutter or glass tumbler (2 1/2 to 3 inches in diameter)
• Large kettle for boiling varenyky
• Slotted spoon
• Serving dish
• Small bowl for butter and oil mixture

Instructions

To Make the Filling:

1. Begin by preparing the cabbage. Cut the cabbages into quarters. Place the quarters in a large pot or steamer. Steam until very tender, approximately 20 to 30 minutes. You want the cabbage to be completely soft and pliable.
2. Once tender, drain the cabbage thoroughly and allow it to cool. This step is crucial to make it easier to handle and to remove excess moisture.
3. Now, for the important step of moisture removal: In a strong but thin linen towel, squeeze as much of the liquid from the steamed cabbage as possible. It’s best to work with small handfuls at a time, twisting the towel firmly. Discard the juice that is squeezed out. The drier the cabbage, the better the texture of your filling will be.
4. Next, grind the squeezed cabbage with the fine blade of a meat grinder. This process breaks down the cabbage into a finer consistency, creating a smoother filling.
5. To the ground cabbage, add the cream cheese and softened butter. This is where the “sweet” in the varenyky truly begins to develop, with the cream cheese lending a delightful tang and richness, and the butter adding a luscious mouthfeel.
6. Season highly with salt and pepper. Don’t be shy with the seasoning here; the cabbage can absorb a good amount of flavor. Taste and adjust as needed.
7. Set the filling aside. It’s best to let the flavors meld while you prepare the dough.

To Make the Dough:

1. In a large mixing bowl, whisk together the egg, milk, water, and sour cream. This liquid base will form the foundation of your tender varenyky dough.
2. Add the flour, 1 cup at a time, mixing well after each addition. You’re aiming for a dough that is firm but not dry. As you incorporate the flour, the mixture will start to come together.
3. Once the dough is mostly combined in the bowl, turn it out onto a floured board.
4. Knead the dough until smooth and elastic. This process is vital for developing the gluten in the flour, which gives varenyky their characteristic chewiness. This may take 10 minutes.
5. As you knead, add as little additional flour as possible. You want the dough to be workable without becoming tough. The goal is a soft, pliable dough.
6. When the dough is smooth and elastic, place the ball of dough under an inverted bowl until ready to use. This allows the gluten to relax, making it easier to roll out.

To Make the Varenyky:

1. When you are ready to assemble, cut the dough into 4 pieces. This makes it more manageable to work with.
2. On a floured board, roll out one piece of dough into a round approximately 1/16 inch thick. Aim for an even thickness to ensure consistent cooking.
3. Keep the rest of the dough covered with the inverted bowl or a damp cloth to prevent it from drying out.
4. Using a cookie cutter or glass tumbler (2 1/2 to 3 inches in diameter), cut the dough into rounds.
5. For each varenyk, take one round of dough.
6. Stretch it a bit with your fingers to create a slightly larger surface area and thinner edges, which makes sealing easier.
7. Spoon about 2 Tablespoons of the cabbage filling onto the center of the stretched dough round. Be careful not to overfill, as this can make sealing difficult.
8. Fold the circle in half to create a half-moon shape, enclosing the filling.
9. Press the edges together firmly to seal. This is a critical step to prevent the filling from escaping during cooking. For an extra decorative touch and added security, you can crimp the edges with your fingertips into a decorative pattern if you wish.
10. As you finish each dumpling, put the finished varenyky on a towel or tray that has been lightly sprinkled with cornmeal. This prevents them from sticking.
11. Continue rolling dough and filling dumplings until all the filling has been used up. This process is meditative and rewarding as you see your beautiful varenyky taking shape.

Cooking the Varenyky:

1. Bring a very large kettle of water to a boil. It’s important to have plenty of water so the varenyky have room to move and cook evenly.
2. Add 1 Tablespoon salt to the boiling water. This seasons the dough as it cooks.
3. Cook about 20 varenyky at one time in simmering water. Do not overcrowd the pot; cook in batches to ensure they cook properly and don’t stick together.
4. Boil until they are tender and float to the surface (about 5 to 6 minutes). The floating indicates that they are cooked through.
5. Using a slotted spoon, remove the cooked varenyky to a serving dish.
6. Immediately drizzle with butter and a bit of oil, to prevent sticking. The butter adds flavor, and the oil helps to keep them separated.
7. Gently fold the varenyky in the oil to coat them evenly.

Expert Tips & Tricks

The key to exceptional varenyky lies in the details. When squeezing the cabbage, be patient and thorough; residual moisture is the enemy of a well-formed dumpling. For the dough, if it feels too sticky, add flour gradually, just a tablespoon at a time, until it’s no longer adhering to your hands or the board. Conversely, if it feels too dry and crumbly, a tiny splash of milk or water can revive it. Don’t be afraid to practice your crimping technique; even simple pinching will create a secure seal. For an extra layer of flavor, consider adding a pinch of nutmeg or a touch of finely chopped fresh dill to the cabbage filling.

Serving & Storage Suggestions

Serve your Ukrainian Sweet Cabbage Varenyky warm, immediately after cooking. They are traditionally served with a generous dollop of sour cream or a spoonful of melted butter. For a delightful variation, leftover varenyky can be pan-fried in butter and oil with caramelized onions until golden brown and slightly crispy. This transforms them into a delightful savory dish.

Store any leftover cooked varenyky in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can gently boil them for a few minutes until warmed through, or pan-fry them as mentioned above for a delightful crisp texture. Uncooked varenyky can be frozen on a baking sheet until firm, then transferred to a freezer-safe bag for up to 2-3 months. Cook them directly from frozen, adding a few extra minutes to the boiling time.

Nutritional Information

Nutrient	Amount per Serving (approximate)	% Daily Value (approximate)
Calories	679.2 kcal	–
Calories from Fat	–	–
Total Fat	29.6 g	45%
Saturated Fat	17.8 g	88%
Cholesterol	110.3 mg	36%
Sodium	298.8 mg	12%
Total Carbohydrate	88.5 g	29%
Dietary Fiber	14.9 g	59%
Sugars	20.7 g	82%
Protein	21.7 g	43%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

While this recipe offers a classic sweet cabbage varenyky experience, feel free to explore variations. For a vegan version, substitute the milk with unsweetened plant-based milk (like almond or soy), the butter with vegan butter, and the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes). The cream cheese can be substituted with a dairy-free cream cheese alternative. For a more savory filling, reduce the cream cheese slightly and increase the butter, and consider adding finely chopped sautéed onions or a hint of garlic.

FAQs

Q: Why is it important to squeeze the liquid from the cabbage?
A: Squeezing out the excess liquid prevents the filling from becoming watery and ensures that the varenyky hold their shape during cooking, leading to a better texture.

Q: Can I make the dough ahead of time?
A: Yes, the dough can be made ahead and stored in the refrigerator for up to 2 days, or frozen for longer storage. Ensure it’s well-wrapped to prevent drying.

Q: What if my varenyky are sticking together while cooking?
A: Ensure you are not overcrowding the pot and that the water is at a gentle simmer, not a rolling boil, as this can cause the delicate dumplings to break apart. Adding a tablespoon of oil to the boiling water can also help.

Q: Can I freeze the varenyky before cooking?
A: Absolutely! Arrange uncooked varenyky on a baking sheet lined with parchment paper, ensuring they don’t touch, and freeze until solid. Then, transfer them to a freezer-safe bag.

Q: What is the best way to reheat leftover cooked varenyky?
A: Gently re-boiling them for a few minutes or pan-frying them in butter and oil until golden brown are the most effective methods for reheating.

Final Thoughts

There’s a profound satisfaction in creating something so deeply rooted in tradition. Ukrainian Sweet Cabbage Varenyky are more than just dumplings; they are edible memories, a testament to the enduring power of family recipes passed down through generations. As you roll out the dough and fill each little parcel, imagine the hands that have done the same for centuries before you. Serve them with a dollop of sour cream and a sprinkle of fresh dill, perhaps alongside a simple beet salad or a bowl of borscht, and savor the comforting embrace of Ukrainian culinary heritage. I encourage you to embark on this delicious journey and share your creations with those you love.