Entree: Russia – Eastern Siberia – Голубцы ➤ Golubtsy (Cabbage leaves filled with seasoned meat and rice, simmered in a tangy tomato sauce)

Serving Size: 6

Approximate Time

Prep 45 min

Cook 1 hr

Total 1 hr 45 min

Ingredients

- 1 large head green cabbage, about 3 lb (1.4 kg)
- 1 lb (450 g) ground pork
- 8 oz (225 g) ground beef
- 1/2 cup (100 g) uncooked short-grain rice
- 1 medium onion, finely chopped (approx. 6 oz / 170 g)
- 2 cloves garlic, minced (approx. 6 g)
- 1 large egg
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1.5 g) ground black pepper
- 2 tbsp (30 ml) vegetable oil
- 14 oz (400 g) crushed tomatoes
- 1 cup (240 ml) beef or chicken broth
- 2 tbsp (30 ml) tomato paste
- 1 tbsp (15 ml) sugar
- 2 tbsp (30 ml) chopped fresh dill (or 2 tsp dried dill)
- 2 tbsp (30 g) butter
- 1/2 cup (120 ml) sour cream for serving (optional)

Instructions

1. Bring a large pot of salted water to a boil. Core the cabbage and blanch the whole head 3–4 minutes until outer leaves are pliable. Peel off leaves as they soften and set aside to cool; reserve any small inner leaves for later.
2. Meanwhile, rinse the rice and cook it in 1 cup (240 ml) water for 8–10 minutes until partially cooked; drain and let cool slightly.
3. In a skillet, heat 2 tbsp (30 ml) vegetable oil over medium heat; sauté the chopped onion until translucent, 5–6 minutes. Add the minced garlic and cook 30 seconds more; remove from heat and let cool.
4. In a bowl combine the ground pork, ground beef, partially cooked rice, sautéed onion and garlic, egg, 1 tsp (5 g) salt and 1/2 tsp (1.5 g) black pepper. Mix until just combined.
5. Trim thick ribs from cabbage leaves so they roll easily. Place about 2–3 tbsp of filling (or more for larger leaves) near the stem end, fold sides in and roll up firmly to enclose. Repeat until filling is used.
6. In a wide Dutch oven or deep skillet, melt 2 tbsp (30 g) butter over medium heat. Brown the cabbage rolls seam-side down in batches, about 2 minutes per side, to seal.
7. Combine crushed tomatoes, 1 cup (240 ml) broth, 2 tbsp (30 ml) tomato paste and 1 tbsp (15 ml) sugar in a bowl; pour over the browned rolls. Add any loose leaves or reserve cabbage pieces to fill gaps. Bring to a simmer.
8. Cover, reduce heat to low, and simmer gently 45–60 minutes until rolls are cooked through and tender, turning once halfway and adding a splash of water or broth if the sauce reduces too much.
9. Adjust seasoning with salt and pepper, sprinkle with 2 tbsp (30 ml) chopped fresh dill, and serve hot with 1/2 cup (120 ml) sour cream per serving if desired.