Golubtsy (Russian Stuffed Cabbage Rolls)
Local name: Голубцы
In short: Fresh cabbage leaves wrapped around a filling of beef, pork and rice, then simmered in a sweet tomato and carrot sauce until tender. It takes about 2 h 10 min in total and makes 6 servings.
- Prep
- 1 h
- Cook
- 1 h 10 min
- Total
- 2 h 10 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 465 kcal
Golubtsy are Russian cabbage rolls, made from fresh white cabbage leaves rather than soured ones. The filling mixes ground meat, partly cooked rice and onion, and the rolls are browned and simmered in a sauce of tomato, carrot and onion until the cabbage turns soft and sweet. Many families cook a big batch because golubtsy reheat well and freeze well. Serve them hot with sour cream and a sprinkle of dill.
Instructions
- Cut out the core of the cabbage. Simmer the whole head in a large pot of salted water for 8 to 10 minutes, lifting off the softened outer leaves with tongs as they loosen, until you have 12 large leaves. Shave down the thick rib of each leaf so it rolls easily.
- Soften the chopped onion in 1 tablespoon of the oil for 5 minutes, then cool. Mix it with the beef, pork, rice, salt and pepper until evenly combined.
- Place about 1/3 cup (80 g) of filling near the stem end of a leaf. Fold the base over, tuck in the sides and roll up snugly. Repeat with the remaining leaves.
- Heat 1 tablespoon of oil in a large pan and brown the rolls, seam side down, for 2 minutes per side. Pack them seam side down into a heavy pot lined with torn cabbage trimmings.
- Cook the diced onion and carrots in the last tablespoon of oil for 6 minutes. Stir in the tomato paste, stock, bay leaves, sugar and a pinch of salt and bring to a simmer.
- Pour the sauce over the rolls so they are nearly covered. Cover and simmer very gently for 50 minutes, until the cabbage is soft and the filling reaches 71°C (160°F).
- Rest for 10 minutes. Serve the rolls with the sauce spooned over, sour cream and dill.
Tips
- Freeze the whole cabbage overnight and thaw it, and the leaves will peel off without boiling. Many Russian cooks use this shortcut.
- Parboil the rice for only 7 minutes so it finishes cooking inside the roll. Fully cooked rice turns mushy, and raw rice can stay hard.
Questions and answers
What makes golubtsy different from other cabbage rolls?
Golubtsy use fresh cabbage leaves and cook in a tomato and carrot sauce, not soured leaves, so the flavor is sweeter and milder.
Can I freeze golubtsy?
Yes. Freeze the cooked rolls with some sauce for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove or in a low oven.
Can I make golubtsy with chicken or without meat?
Ground chicken works if the filling reaches 74°C (165°F). For a meatless version, use mushrooms cooked with onion and a little extra rice.
How long does it take to make Golubtsy (Russian Stuffed Cabbage Rolls)?
About 2 h 10 min in total: 1 h of preparation and 1 h 10 min of cooking.
How many calories are in Golubtsy (Russian Stuffed Cabbage Rolls)?
About 465 kcal per serving, with 24 g of protein, 31 g of carbohydrates and 27 g of fat. These values are estimates.
Nutrition per serving
| Calories | 465 kcal |
|---|---|
| Protein | 24 g |
| Carbohydrates | 31 g |
| Fat | 27 g |
| Fiber | 6 g |
| Sugar | 11 g |
| Sodium | 950 mg |
Estimated values, calculated from the ingredients.
