Entree: Russia – Western Siberia – голубцы ➤ golubtsy (Cabbage leaves stuffed with seasoned meat and rice simmered in a tomato-based sauce)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr 15 min

Total 1 hr 50 min

Ingredients

- 1 medium head 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 medium onion, finely chopped (about 1 cup / 150 g)
- 1 large carrot, grated (about 1/2 cup / 60 g)
- 1 large egg (about 50 g)
- 3 tbsp (45 ml) vegetable oil
- 3 tbsp (45 g) butter
- 2 cups (480 ml) canned tomato sauce
- 1 cup (240 ml) beef or chicken broth
- 2 tbsp (30 ml) tomato paste
- 2 bay leaves
- 1 tsp (5 g) sugar
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2.5 g) black pepper
- 2 cloves garlic, minced (about 6 g)
- 2 tbsp (8 g) fresh dill, chopped, for garnish
- Sour cream to serve (optional)

Instructions

1. Core the cabbage and blanch the whole head in a large pot of boiling salted water until outer leaves are pliable, 5–8 minutes; lift out and cool. Reserve the cooking water. Remove 12–16 large leaves, trim thick rib bottoms to make rolling easier.
2. Meanwhile cook the rice in 1 cup (240 ml) of the reserved cabbage water or plain water until just tender, about 10 minutes; drain and let cool slightly.
3. In a skillet, heat 2 tbsp (30 ml) oil and 1 tbsp (15 g) butter over medium heat. Sauté the onion and carrot until soft and translucent, about 6–8 minutes. Stir in minced garlic, cook 30 seconds, then remove from heat and cool.
4. In a large bowl combine ground beef, ground pork, cooked rice, sautéed onion and carrot, egg, 1 tsp (5 g) salt, 1/2 tsp (2.5 g) black pepper and mix until evenly combined.
5. Place about 2–3 tbsp of filling (depending on leaf size) near the stem end of each cabbage leaf, fold in the sides and roll up snugly to enclose the filling. Repeat until all filling is used.
6. In a wide heavy pot or Dutch oven melt remaining 2 tbsp (30 g) butter with 1 tbsp (15 ml) oil. Spread a few leftover or torn cabbage leaves on the bottom to prevent sticking. Arrange rolls seam-side down in layers, packing snugly.
7. Whisk together tomato sauce, broth, tomato paste, sugar, and bay leaves; pour over the rolls to come nearly to the top but not fully submerged. Bring to a gentle simmer.
8. Cover and braise on low heat for 60–75 minutes, turning once after 35–40 minutes, until meat is cooked through and cabbage is tender. Skim fat if needed.
9. Adjust seasoning with salt and pepper. Serve hot, garnished with chopped dill and a dollop of sour cream if desired.