Entree: Russia – Bashkir & Ural Region – Уральские голубцы ➤ Uralskiye golubtsy (Ural-style cabbage rolls stuffed with seasoned meat and rice simmered in a tomato and sour cream 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 (93 g) long-grain white rice, uncooked
- 1 large onion, finely chopped, about 6 oz (170 g)
- 1 medium carrot, grated, about 3 oz (85 g)
- 1 large egg (about 50 g)
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) butter
- 2 cups (480 ml) beef or chicken broth
- 1 cup (240 ml) crushed tomatoes
- 1/2 cup (120 ml) sour cream
- 2 tbsp (30 g) tomato paste
- 1 bay leaf
- 1 tsp (5 g) sugar
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) black pepper
- 2 tbsp (8 g) chopped fresh dill or parsley for garnish

Instructions

1. Remove core from the cabbage and blanch the whole head in boiling salted water 8–10 minutes until outer leaves are pliable; drain and cool. Peel off 12–14 large intact leaves and reserve the remainder of the cabbage for shredding if desired.
2. While cabbage cools, rinse the rice under cold water until runoff is clear. Cook rice in 1 cup (240 ml) water until just underdone (about 8–10 minutes); drain and let cool slightly.
3. In a skillet, heat 2 tbsp (30 ml) vegetable oil and 1 tbsp (15 g) butter over medium heat. Sauté the chopped onion and grated carrot until soft and translucent, about 6–8 minutes. Stir in minced garlic for 30 seconds and remove from heat.
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 (1 g) black pepper, and mix until evenly incorporated.
5. Trim any thick rib from the cabbage leaves to make them pliable. Place about 2–3 tbsp (30–45 g) of filling near the stem end of a leaf, fold the sides in, and roll tightly to form a neat parcel. Repeat with remaining filling and leaves to make 12–14 rolls.
6. In a deep Dutch oven or wide saucepan, melt remaining 1 tbsp (15 g) butter over medium heat. Stir together crushed tomatoes, tomato paste, 2 cups (480 ml) broth, 1 tsp (5 g) sugar, and 1 bay leaf; bring just to a simmer.
7. Arrange cabbage rolls seam-side down in the sauce in a single layer (stack if necessary). Add any leftover shredded cabbage around the rolls. Spoon sauce over the top so rolls are mostly covered.
8. Cover and simmer gently on low for 45–60 minutes, or bake covered at 350°F (175°C) for 45–60 minutes, until cabbage and filling are tender and flavors meld.
9. Stir sour cream into a ladle of hot sauce to temper, then swirl back into the pot or serve spooned on each roll. Garnish with chopped dill or parsley and serve hot.