Entree: Russia – St. Petersburg & Northwest – Голубцы ➤ Golubtsy (Cabbage leaves stuffed with seasoned ground meat and rice cooked in a savory tomato sauce)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 1 hr

Additional 15 min

Total 1 hr 50 min

Ingredients

- 1 large head green cabbage, about 3 lb (1.4 kg)
- 1 lb (454 g) ground beef
- 1/2 lb (227 g) ground pork
- 1/2 cup (100 g) uncooked long-grain rice
- 1 medium onion, finely chopped
- 1 medium carrot, grated
- 2 cloves garlic, minced
- 1 large egg, approx. 1.8 oz (50 g)
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 can (14 oz / 400 g) crushed tomatoes
- 2 cups (480 ml) beef or vegetable broth
- 2 tbsp (30 ml) tomato paste
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (4 g) sugar
- 1 bay leaf
- Fresh dill, chopped, for garnish
- Sour cream for serving (optional)

Instructions

1. Prepare the cabbage leaves: core the cabbage and blanch the whole head in a large pot of boiling water for 8–10 minutes until outer leaves are pliable. Remove leaves as they soften and trim the thick central rib to make rolling easier. Reserve any inner small leaves for smaller rolls.
2. Cook the rice: rinse rice then simmer in 1 cup (240 ml) water with a pinch of salt until just tender (about 10–12 minutes). Drain and let cool slightly.
3. Make the filling: in a bowl combine ground beef, ground pork, cooked rice, chopped onion, grated carrot, minced garlic, egg, 1 tsp salt, and 1/2 tsp pepper. Mix thoroughly but do not overwork.
4. Form the rolls: place about 2–3 tbsp (30–45 g) of filling near the base of each cabbage leaf. Fold sides over the filling and roll tightly to enclose, seam side down. Repeat until filling is used; you should have about 12–16 rolls depending on leaf size.
5. In a wide heavy pot or Dutch oven heat 2 tbsp (30 ml) oil over medium heat. Arrange a layer of leftover cabbage core pieces or a few cabbage leaves on the bottom (this prevents sticking). Place rolls seam-side down in the pot in a snug single layer.
6. Make the sauce: combine crushed tomatoes, tomato paste, remaining 1 cup (240 ml) broth, 1 tsp sugar, and bay leaf. Pour sauce over the rolls, then add remaining broth if needed to come halfway up the rolls. Bring to a gentle simmer.
7. Cover pot and simmer over low heat for 45–60 minutes until meat is cooked through and cabbage is tender. Check occasionally and add more broth if sauce becomes too thick.
8. Serve warm, spooning sauce over each roll and garnishing with chopped fresh dill. Offer sour cream at the table.