Russian Stuffed Cabbage Rolls (Golubtsi)

14 Rolls
1 hr 5 min

Cabbage leaves stuffed with a delicious combination of ground beef, pork, rice and vegetables.

I know golubtsi as a dish that’s very popular in Russia and is being served in almost every Russian fast food chain or restaurant. Whenever I am in Moscow, I never miss a chance to eat these tasty rolls. It's a true comfort food, that I consider quite healthy too!

The cabbage leaves are stuffed with a delicious combination of ground beef, pork, rice and vegetables. The Russian cabbage rolls (a.k.a golubtsi) are cooked together in a creamy tomato sauce, using only a deep skillet.

Although it usually takes a long time to prepare these rolls, I found a trick, freezing the head of cabbage, that turns it into a quicker recipe. Making homemade stuffed Russian cabbage rolls has never been that easy!

For more information check the original Stuffed cabbage rolls recipe on my website www.lazyhomecook.com






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Russian Stuffed Cabbage Rolls (Golubtsi)

Recipe details

  • 14  Rolls
  • Prep time: 15 Minutes Cook time: 50 Minutes Total time: 1 hr 5 min
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Ingredients

The Rolls:

  • 1 small head cabbage (about 700 gr)
  • 125 gr (4 1/2 oz) minced beef
  • 125 gr (4 1/2 oz) minced pork
  • 50 gr (1 3/4 oz) dried (basmati) rice
  • 100 gr (3 1/2 oz) carrots, finely grated
  • 1 medium onion, finely diced
  • 3 garlic cloves, finely minced
  • 3 tbsp mayonnaise
  • 1/3 tsp smoked paprika
  • Salt/pepper

Sauce:

  • 1 small onion, finely diced
  • 400 gr (14 oz) canned tomatoes
  • 60 ml (2 fl oz) heavy cream
  • 200 ml (6 3/4 fl oz) water
  • Salt/pepper

For serving:

  • Fresh dill, chopped
  • Sour cream (optional)

Instructions


Cut out the core from the center of the cabbage and freeze the cabbage 1 or 2 days before you need it. The night before, defrost the cabbage and keep it in the fridge until you are ready to start cooking.
Cook rice in plenty of water until al dente (the rice should not be completely cooked through yet). This would approximately be between 5-10 minutes after the water starts boiling. Drain and set aside.
Sauté onion and garlic until golden brown, and set aside.
To a medium bowl add: meat, mayonnaise, carrot, rice, onion mixture, smoked paprika and mix until combined. Season with salt and pepper.
Begin making the rolls by carefully peeling (about 14) cabbage leaves off, starting from the core, pushing it gently upwards. Cut out the stem at the bottom of the leaf where it is the toughest in a V shape.
Place approximately 1 to 2 full tablespoons of meat mixture onto the wide end of the leaf. Fold sides over meat mixture, then fold the bottom of the leaf over the meat mixture and tuck underneath. Roll to seal.
Repeat this step with all the leaves and meat mixture, and set aside.
Now, sauté onion in a deep skillet until golden brown, add canned tomatoes, water and cook for 4 minutes.
Whisk in cream and season with salt and pepper.
Carefully place the rolled cabbage rolls seam side down in the skillet, and bring to a simmer.
Put the lid on the skillet and let it simmer for about 40 minutes, until soft and cooked through. Check from time to time and lower heat if sauce thickens too quick or add a bit of water if needed.
Cook the last 5-10 minutes without lid to thicken the sauce.
Serve with dill on top and a scoop of sour cream.
Lazy Home Cook
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