Golubtsy (Russian Stuffed Cabbage Rolls)

🧂 Ingredients

• 1 head (about 1.5-2 kg) Large green cabbage(Choose a cabbage with firm, tightly packed leaves.)
• 400 g Ground beef and pork mixture(A 50/50 blend is traditional and provides great flavor and texture.)
• 100 g Uncooked white rice(Long-grain or medium-grain rice works well. Rinse before use.)
• 1 medium Yellow onion(Finely chopped.)
• 2 cloves Garlic(Minced.)
• 1 teaspoon Salt(Or to taste.)
• 0.5 teaspoon Black pepper(Freshly ground, or to taste.)
• 2 tablespoons Vegetable oil(For sautéing the onion.)
• 400 ml Tomato sauce(Plain, unsweetened tomato sauce is preferred.)
• 200 ml Sour cream(Full-fat sour cream for richness.)
• 200 ml Water or beef broth(To adjust sauce consistency.)
• 1 Bay leaf(Optional, for added aroma.)

👨‍🍳 Instructions

1. 1

   Prepare the cabbage: Bring a large pot of salted water to a rolling boil. Carefully core the cabbage. Submerge the whole cabbage head in the boiling water for 10-15 minutes, or until the outer leaves begin to soften and peel away easily. Remove the cabbage from the water and let it cool slightly. As it cools, gently peel off the softened leaves one by one. If the inner leaves are still stiff, you can briefly blanch them in the hot water. Trim any thick, tough central ribs from the leaves to make them easier to roll.

   ⏱️ 20 minutes
2. 2

   Prepare the filling: While the cabbage cools, heat the vegetable oil in a skillet over medium heat. Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Remove from heat and let cool slightly. In a large bowl, combine the ground beef and pork, rinsed rice, sautéed onion and garlic mixture, salt, and pepper. Mix thoroughly with your hands until all ingredients are well incorporated. Do not overmix, as this can make the filling tough.

   ⏱️ 15 minutes
3. 3

   Assemble the rolls: Lay a prepared cabbage leaf flat. Place about 2-3 tablespoons of the meat and rice filling near the stem end of the leaf (adjust amount based on leaf size). Fold the sides of the leaf inwards over the filling, then tightly roll the leaf up from the stem end towards the tip, creating a neat parcel. Repeat with the remaining cabbage leaves and filling.

   ⏱️ 30 minutes
4. 4

   Prepare the sauce and braise: Preheat your oven to 180°C (350°F). In a large oven-safe pot or Dutch oven, whisk together the tomato sauce, sour cream, and water or beef broth until smooth. Add the bay leaf, if using. Arrange the stuffed cabbage rolls seam-side down in the pot, packing them snugly in a single layer. Pour any remaining sauce over the rolls. Cover the pot tightly with a lid or aluminum foil.

   ⏱️ 10 minutes
5. 5

   Bake the golubtsy: Place the covered pot in the preheated oven. Bake for 1 hour and 15 minutes, or until the cabbage is tender and the filling is cooked through. The sauce should be bubbling gently. Check for tenderness by inserting a fork into a roll; it should pierce easily.

   ⏱️ 1 hour 15 minutes
6. 6

   Rest and serve: Once cooked, remove the pot from the oven and let the golubtsy rest, covered, for about 10 minutes before serving. This allows the flavors to meld and the rolls to firm up slightly. Serve hot, spooning some of the delicious sauce over each roll. Traditionally served with a dollop of extra sour cream.

   ⏱️ 10 minutes

💡 Pro Tips

• ✓For easier leaf removal, you can freeze the cabbage overnight, then thaw it. This breaks down the cell walls and makes the leaves more pliable.
• ✓Don't overfill the cabbage leaves, as this can cause them to tear during rolling or cooking.
• ✓The tomato and sour cream sauce is key to the authentic flavor. Adjust the ratio to your preference.
• ✓This dish is a true comfort classic, perfect for a hearty meal.

🔄 Variations

• For a lighter version, use only ground turkey or chicken.
• Add sautéed mushrooms to the meat and rice filling for an earthy flavor.
• Incorporate finely chopped fresh dill or parsley into the filling for added freshness.

🥗 Nutrition

Per serving