Entree: Russia – Moscow & Central Russia – Голубцы ➤ Golubtsy (Cabbage leaves rolled around a seasoned meat and rice filling, cooked in a tomato-based sauce)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr

Total 1 hr 30 min

Ingredients

- 1 large green cabbage, about 3 lb (1.4 kg)
- 1 lb (454 g) ground beef
- 1 lb (454 g) ground pork
- 1/2 cup (100 g) long-grain rice, rinsed
- 1 large onion, about 8 oz (225 g), finely chopped
- 2 tbsp (30 ml) vegetable oil
- 3 cloves garlic, minced
- 1 large egg, approx. 2 oz (57 g), beaten
- 2 tbsp (8 g) fresh dill, chopped
- 1 tsp (6 g) salt, plus more to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- 28 oz (800 g) crushed tomatoes (canned)
- 2 tbsp (33 g) tomato paste
- 1 cup (240 ml) beef or vegetable broth
- 1 bay leaf
- 1 tsp (4 g) sugar
- Fresh parsley for garnish

Instructions

1. Bring a large pot of water to a boil. Core the cabbage and carefully separate 12–14 large outer leaves. Blanch the leaves 2–4 minutes until pliable, then drain and cool on a tray. Trim thick central ribs to make leaves easy to roll.
2. Meanwhile, cook the rice: place rinsed rice in a small saucepan with 3/4 cup (180 ml) water, bring to a simmer, cook about 8–10 minutes until just tender, drain any excess and let cool slightly.
3. Heat 2 tbsp (30 ml) vegetable oil in a skillet over medium heat. Sauté the chopped onion until soft and translucent, about 5–7 minutes. Add minced garlic and cook 30 seconds more; remove from heat and let cool.
4. In a large bowl combine ground beef, ground pork, cooked rice, sautéed onion and garlic, beaten egg, chopped dill, 1 tsp (6 g) salt, and 1/2 tsp (1.5 g) black pepper. Mix until evenly combined.
5. Place about 2–3 tbsp (30–45 g) of filling near the stem end of each cabbage leaf. Fold in the sides and roll tightly so the seam is underneath. Repeat until all filling is used (about 12–14 rolls).
6. In a wide, deep pot or Dutch oven, spread a thin layer of crushed tomato (about 1/2 cup / 120 g) on the bottom to prevent sticking. Arrange cabbage rolls seam-side down in a single layer, packing them snugly.
7. Whisk remaining crushed tomatoes with tomato paste, 1 cup (240 ml) broth, bay leaf, and 1 tsp (4 g) sugar. Pour sauce over the rolls until nearly covered.
8. Bring to a gentle simmer on the stovetop, then reduce heat to low, cover, and cook 45–60 minutes until meat and rice are cooked through and flavors have melded. Alternatively bake covered at 350°F (175°C) for 1 hour.
9. Remove bay leaf, adjust seasoning with salt and pepper, and serve hot, garnished with fresh parsley.