Russian
Golubtsy
Tender cabbage leaves are wrapped around a savory pork-and-beef rice filling, then slowly braised in a tomato-sour cream sauce. Serve them spooned with the braising sauce and a little fresh dill, just as they would come to the table at home.
Watch it madeJenny Can Cook · 12:57
Ingredients
- White cabbage1 small head
- Ground pork and beef mix300g
- Short-grain rice1/3 cup
- Yellow onion, finely chopped1 small
- Carrot, grated1 small
- Sunflower oil2 tbsp
- Tomato paste2 tbsp
- Sour cream1/3 cup
- Water or light beef stock1 1/2 cups
- Bay leaf1
- Salt1 tsp, plus more for cabbage water
- Ground black pepper1/2 tsp
- Fresh dill, chopped1 tbsp
Method
- Bring a large pot of salted water to a boil, cut out the cabbage core, and lower the whole cabbage into the water.
- As the outer leaves soften, peel off 6 large leaves with tongs and simmer them for 2 to 3 minutes until pliable.
- Trim the thick central rib of each cabbage leaf with a knife so the leaves roll easily.
- Rinse the rice, boil it in salted water for 7 minutes until half-cooked, then drain and cool slightly.
- Heat 1 tablespoon sunflower oil in a skillet and gently fry the onion and carrot for 6 to 8 minutes until soft but not browned.
- In a bowl, mix the ground meat, half-cooked rice, half of the onion-carrot mixture, 1 teaspoon salt, and black pepper.
- Place a spoonful of filling near the base of each cabbage leaf, fold in the sides, and roll tightly into neat parcels.
- Spread any torn cabbage leaves or a few spoonfuls of the remaining onion-carrot mixture over the bottom of a heavy pot.
- Arrange the golubtsy seam-side down in the pot in one snug layer.
- Whisk together the tomato paste, sour cream, water or stock, and a pinch of salt until smooth.
- Pour the sauce over the cabbage rolls, add the bay leaf, and scatter over the remaining onion-carrot mixture.
- Bring to a gentle simmer, cover, and braise over low heat for 50 to 60 minutes until the cabbage is tender and the filling is cooked through.
- Rest the golubtsy for 10 minutes, then serve with the sauce from the pot and chopped fresh dill.
Common questions
Can I substitute the pork-beef mix in golubtsy with another meat or make it lighter?
Yes. All-beef works well, as does turkey or chicken, though the filling will be leaner and less juicy. If using lean meat, add a little extra sautéed onion, a splash of stock, or a bit more rice.
How long does it take to make golubtsy from start to finish?
Plan on about 1.5 to 2 hours total. Blanching cabbage, cooking rice, and sautéing the vegetables take around 25 minutes, while rolling and simmering the stuffed cabbage usually takes 45 to 60 minutes.
What are the most common mistakes when making golubtsy?
Overcooking the cabbage leaves makes them fragile, while undercooking the rice leaves the filling dry and underdone. Another common mistake is rolling too loosely or packing the pot too tightly, which can cause them to unfurl or cook unevenly.
How should I store leftover golubtsy, and can I freeze them?
Cool leftovers quickly, then refrigerate in an airtight container for up to 3 to 4 days. Golubtsy freeze well, ideally with sauce, for up to 2 to 3 months. Thaw overnight in the fridge before reheating gently.
What is the best way to serve golubtsy?
Serve them hot with plenty of the cooking sauce, a spoonful of sour cream, and a sprinkle of fresh dill. They pair well with rye bread, mashed potatoes, or pickles for a more traditional Russian-style meal.