Ukrainian Beet Green "Cabbage" Rolls

Preheat & Prep: Preheat your oven to 325°F (165°C). Lightly grease a 9x13-inch baking dish. (5 minutes)

Sauté Aromatics: Melt the butter in a skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Remove from heat and let cool slightly. (7 minutes)

Combine Filling: In a large bowl, soak the breadcrumbs in milk until softened, approximately 5 minutes. Add the sautéed onion, ground beef, ground pork, beaten egg, salt, and pepper. Mix gently but thoroughly until just combined. Avoid overmixing to keep the filling tender. (10 minutes)

Assemble Rolls: Layer two beet green leaves at the bottom of the prepared baking dish. Reserve two more leaves for the top. Lay the remaining beet green leaves on a clean work surface. Place a generous teaspoon of the meat mixture at the base of each leaf (where the stem was). Roll the leaf up snugly around the filling, tucking in the sides as you go. Place each roll seam-down in the baking dish. (30 minutes)

Bake: Pour the chicken broth over the rolls, ensuring they're partially submerged. Cover with the remaining two beet green leaves. Bake in the preheated oven for about 1 hour, or until the beet leaves are tender and the filling is cooked through. The internal temperature of the filling should reach 160°F (71°C). (60 minutes)

Prepare Cream Sauce: Remove the baking dish from the oven. Carefully drain the cooking liquid into a small saucepan. In a separate bowl, whisk together the flour and cream until smooth. Gradually whisk this mixture into the pan juices over medium-low heat. Simmer gently, stirring constantly, until the sauce thickens to your desired consistency, about 5 minutes. Do not boil. (10 minutes)

Serve: Arrange the beet green rolls on a serving platter. Pour the creamy sauce generously over the rolls. Garnish with freshly chopped dill. Serve hot with a side of rice or egg noodles, if desired.