Entree: Russia – Cossack Cuisine – Голубцы ➤ Golubtsy (Cabbage leaves stuffed with seasoned meat and rice, cooked in a tangy tomato sauce)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr 20 min

Total 1 hr 50 min

Ingredients

- 1 medium head green cabbage, about 2 lb (900 g)
- 1 lb (454 g) ground beef
- 1/2 lb (225 g) ground pork
- 1 cup (200 g) long-grain white rice, uncooked
- 1 medium onion, finely chopped
- 1 large carrot, grated
- 2 tbsp (30 ml) vegetable oil
- 2 cloves garlic, minced
- 1 egg, beaten
- 2 tsp (10 g) salt, divided
- 1/2 tsp (1 g) black pepper
- 2 cups (480 ml) crushed tomatoes or tomato sauce
- 1 cup (240 ml) beef or vegetable stock
- 1 tbsp (15 ml) sugar (optional, to balance acidity)
- 2 bay leaves
- 2 tbsp (30 ml) sour cream (for serving)
- 2 tbsp (8 g) chopped fresh dill or parsley (for garnish)

Instructions

1. Bring a large pot of salted water to a boil. Core the cabbage and blanch the whole head for 5–7 minutes until outer leaves are pliable; remove leaves as they soften and set aside to cool. Reserve any small inner leaves for layering in the braising pot.
2. Cook the rice: in a small saucepan, combine the rice with 1 3/4 cups (420 ml) water and a pinch of salt, bring to a boil, reduce heat, cover and simmer until water is absorbed and rice is just tender, about 12–15 minutes; let cool slightly.
3. Make the filling: heat 2 tbsp (30 ml) vegetable oil in a skillet over medium heat. Sauté the onion and grated carrot until soft, 6–8 minutes. Add garlic and cook 1 minute more. Add ground beef and pork, breaking up with a spoon, and cook until no longer pink, about 6–8 minutes. Stir in the cooked rice, beaten egg, 1 tsp (5 g) salt and 1/4 tsp (0.5 g) pepper; remove from heat and let the mixture cool enough to handle.
4. Assemble rolls: trim thick ribs from cabbage leaves so they roll easily. Place about 2–3 tbsp (30–45 g) of filling near the base of each leaf, fold in sides and roll up snugly. Repeat to make about 10–12 rolls; tuck any small leftover leaves into the pot to line the base.
5. Arrange the rolls seam-side down in a large heavy pot or Dutch oven in a single layer, packing gently. Combine crushed tomatoes, stock, remaining 1 tsp (5 g) salt, 1/4 tsp (0.5 g) pepper, sugar (if using) and bay leaves; pour over the rolls so they are mostly covered. Place a plate on top to keep rolls submerged.
6. Bring to a gentle simmer, cover and cook over low heat for 45–60 minutes until cabbage is tender and filling is cooked through. Alternatively, bake covered at 350°F (180°C) for 45–60 minutes.
7. Serve hot, spooning sauce over each portion and finish with a dollop of sour cream and a sprinkle of chopped dill or parsley.