Golubtsy (Russian stuffed cabbage)

Golubtsy is the stuffed cabbage of Russian cuisine, small rolls cooked in a tomato-vegetable sauce. The soft cabbage leaf hides a meat and rice filling. It resembles Hungarian stuffed cabbage, but uses fresh cabbage leaves instead of sauerkraut.

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Method

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1. Cut the core out of the cabbage, soften it in salted boiling water, and peel off the leaves.
2. Mix the meat with the half-cooked rice, half the onion, salt and pepper.
3. Trim the thick vein off the leaves, put a tablespoon of filling on each, and roll them up tightly.
4. Fry the remaining onion and the carrot in the oil, and add the tomato purée and the stock.
5. Put the rolls in a pot, pour the sauce over them, and simmer over low heat, covered, for 45-50 minutes. ⏱ Timer: 45 min
6. Serve with sour cream.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Soften the cabbage leaves by blanching, as a raw leaf can't be rolled.
• Only part-cook the rice beforehand, as it finishes cooking inside the filling.
• Pack the rolls tightly into the pot so they don't come apart while cooking.
• It's best served with sour cream.

Frequently asked questions

How is it different from Hungarian stuffed cabbage?

Russian golubtsy uses fresh cabbage leaves, and has no sauerkraut or smoked meat in it. Its flavour is lighter and sweeter.

Can it be frozen?

Yes, it freezes well once cooked. After thawing, reheat it in the sauce.

Similar recipes

• Polish stuffed cabbage rolls (gołąbki) · Polish
• Lazy stuffed cabbage rolls (lenivye golubtsy) · Russian
• Kaghambi tolma (stuffed cabbage leaves with ground meat) · Middle East & Caucasus
• Kohlrouladen (German stuffed cabbage rolls in gravy) · German
• Leniwe gołąbki (lazy cabbage roll patties in tomato sauce) · Polish
• Sogan-dolma (Bosnian onions stuffed with minced meat) · South Slavic

More russian ideas

• Pelmeni (Russian meat dumplings)
• Koulibiac (Russian baked salmon and rice pastry)
• Zharkoye (clay pot roast with potatoes)
• Beef Stroganoff
• Pozharsky cutlets
• Kurnik (Russian layered chicken pie)
• Siberian pelmeni (hand-folded, with three kinds of meat)
• Venison stew with lingonberries (Siberian game dish)

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