Golubtsy (Stuffed Cabbage Rolls)

Name: Golubtsy (Stuffed Cabbage Rolls)
Cook time: 120 min
Total time: 120 min
Yield: 4 servings
Cuisine: Russian
Ingredients: 1 large Green Cabbage, about 1.2–1.5 kg; 400g Ground Beef; 300g Ground Pork; 120g Rice, about 2/3 cup, rinsed and parboiled 5–7 min; 1 medium Onion, finely chopped; 1 tbsp Vegetable Oil, for sautéing onion; 1 tsp Fine Salt; 1/2 tsp Ground Black Pepper; 1 medium Onion, finely chopped; 1 large Carrots, grated; 1 tbsp Vegetable Oil; 3 tbsp Tomato Paste; 200ml Sour Cream; 400ml Water, or beef broth; 2 leaves of Bay Leaf; 1 tsp Sugar; 1 tsp Fine Salt, or to taste; 1/4 tsp Ground Black Pepper; 2 tbsp Dill, fresh, chopped

Golubtsy are comforting Eastern European stuffed cabbage rolls: tender cabbage leaves wrapped around a savory mixture of beef, pork and rice, then simmered in a tangy tomato–sour cream sauce until meltingly tender. Rich, homey and fragrant with dill and bay leaves, they make a satisfying main that’s perfect for family dinners or meal prep.

Golubtsy are comforting Eastern European stuffed cabbage rolls: tender cabbage leaves wrapped around a savory mixture of beef, por... Show more

Traditional Russian Recipe

Health Grade

B+ · Healthy

Rating

4.3

Time

2 hrs

Price

2,48 €

Calories

872 kcal

gluten free

high protein

low sugar

comfort food

Method

Blanch the cabbage

Trim out the core of the Green Cabbage, then lower the whole head into a large pot of boiling water. As the outer leaves soften, peel them off one by one and keep blanching the head for 5 minutes total, or until you have several large leaves that bend without cracking. Drain the leaves well and let them cool just enough to handle, then shave down the thick center rib on each leaf so it rolls neatly.

Parboil the rice

Rinse the Rice under cold water, then simmer it in plenty of water for 5–7 minutes until it is only partly cooked and still a little firm in the center. Drain it well and spread it on a plate so it cools faster, then peel and finely chop both onions: the Onion for the filling and the second onion for the sauce. Grate the Carrots and keep everything separate.

Soften the onion

Warm the Vegetable Oil in a skillet over medium heat. Add the chopped onion for the filling and cook it for 5–7 minutes, stirring often, until it is soft and translucent but not browned. Slide it onto a plate so it can cool for a few minutes before you mix the filling.

Mix the filling

In a large bowl, combine the Ground Beef, Ground Pork, cooled rice, cooled onion, Fine Salt, and Ground Black Pepper. Use your hands or a spoon to mix just until everything looks evenly distributed, then stop; overmixing can make the rolls dense.

Build the sauce

In the same skillet, cook the remaining chopped onion and grated carrots in a little more vegetable oil for 5–7 minutes until softened. Stir in the Tomato Paste and cook for 1 minute to round out the flavor, then add the Water or beef broth, Sour Cream, Bay Leaves, Sugar, and the remaining salt and pepper. Simmer gently for 10 minutes, stirring now and then, until the sauce is smooth and lightly thickened.

Roll the cabbage

Lay a cabbage leaf flat, cut away any thick rib that would fight the roll, and put a spoonful of filling near the base. Fold the sides over the filling, roll it up snugly, and place it seam-side down in a deep pot. Keep going until all the filling is used, packing the rolls tightly so they stay in place while they braise.

Braise the rolls

Pour the sauce over the rolls until they are mostly covered, then cover the pot and bring it to a gentle simmer. Cook for 45 minutes on low heat, adding a splash more water if the sauce gets too thick, until the cabbage is silky and the filling is cooked through. Avoid stirring; if you need to move the rolls, gently shake the pot instead.