Entree: Russia – Arctic North – Голубцы ➤ Golubtsy (Cabbage leaves filled with seasoned meat and rice, cooked in a savory tomato sauce)

Serving Size: 6

Approximate Time

Prep 45 min

Cook 1 hr 15 min

Additional 10 min

Total 2 hrs 10 min

Ingredients

- 1 large head cabbage (about 3–4 lb) (1.4–1.8 kg)
- 1 lb (454 g) ground beef
- 1/2 lb (227 g) ground pork
- 1 cup (185 g) long-grain rice, uncooked
- 1 medium yellow onion, finely chopped (about 6 oz) (170 g)
- 2 cloves garlic, minced
- 1 large egg
- 2 tsp (10 g) salt, divided
- 1/2 tsp (2.5 g) black pepper
- 2 tbsp (30 ml) vegetable oil
- 4 oz (115 g) bacon or smoked pork belly, diced (optional, for Arctic smoky note)
- 1 can (14 oz / 400 g) crushed tomatoes
- 1 cup (240 ml) beef or vegetable broth
- 1/2 cup (120 ml) sour cream
- 1 tbsp (15 ml) tomato paste
- 1 tsp (5 g) sugar
- 1 bay leaf
- 2 tbsp (6 g) fresh dill, chopped (or 2 tsp dried)
- 2 tbsp (30 ml) butter

Instructions

1. Bring a large pot of salted water to a boil. Core the cabbage and blanch the whole head for 6–8 minutes until outer leaves are pliable. Remove leaves as they soften and set aside to cool; reserve smaller inner leaves for later.
2. Meanwhile rinse the rice, then cook it in 1 1/2 cups (360 ml) water for about 8–10 minutes until just tender but not fully soft; drain and cool.
3. In a skillet, heat 2 tbsp (30 ml) vegetable oil over medium heat. Add diced bacon (if using) and chopped onion; sauté until onion is translucent and bacon is lightly browned, about 5–7 minutes. Add garlic and cook 1 minute more. Cool slightly.
4. In a large bowl combine ground beef, ground pork, cooked rice, sautéed onion mixture, egg, 1 tsp (5 g) salt, 1/4 tsp (1.25 g) pepper, and half the chopped dill. Mix until evenly combined.
5. Trim thick vein from the base of each cabbage leaf so it can be rolled. Place about 2–3 tbsp of filling (adjust for leaf size) near the stem end of a leaf, fold sides over, and roll tightly to form closed rolls. Repeat until filling is used (about 18–22 rolls).
6. Preheat oven to 350°F (175°C). In a large ovenproof pot or Dutch oven, melt 2 tbsp (30 ml) butter over medium heat, add tomato paste and cook 1 minute, then stir in crushed tomatoes, broth, sour cream, sugar, remaining 1 tsp (5 g) salt, remaining pepper, and bay leaf. Bring to a gentle simmer.
7. Arrange cabbage rolls seam-side down in the sauce in a single layer; add any reserve chopped cabbage leaves to fill gaps. Spoon sauce over rolls, cover with a lid or foil, and bake for 1 hour 15 minutes until meat is cooked and cabbage is tender.
8. Remove from oven, discard bay leaf, sprinkle with remaining dill, and let rest 10 minutes before serving. Serve hot with extra sour cream at the table.