Golubtsy

Nutrition · per serving

Steps

1. 1

   Bring a large pot of water to a boil. Meanwhile, core the cabbage by cutting around the stalk with a small knife. Lower the whole cabbage into the boiling water and cook for 6-8 minutes, turning once, until the outer leaves soften and loosen. Peel off 8-10 large leaves as they become pliable, then drain and let them cool enough to handle. Trim the thick rib on each leaf with a knife so it folds easily without tearing.

   1 small head (about 800 g) green cabbage
2. 2

   At the same time, rinse the rice and simmer it in lightly salted water for about 10 minutes until half-cooked; it should still have a little bite because it will finish inside the rolls. Drain well so the filling does not become wet.

   60 g white rice
3. 3

   Heat the sunflower oil in a frying pan over medium heat. Add the onion and carrot and cook for 5-6 minutes until softened and lightly sweet, not browned. Reserve about one third of the vegetables for the sauce and let the rest cool slightly.

   20 ml sunflower oil120 g, finely diced onion80 g, coarsely grated carrot
4. 4

   In a bowl, combine the minced beef and pork, the half-cooked rice, two thirds of the sautéed onion-carrot mixture, 6 g fine salt, and 2 g ground black pepper. Mix thoroughly until the filling holds together; a well-mixed filling stays compact inside the cabbage rather than crumbling.

   300 g minced beef and pork60 g white rice120 g, finely diced onion80 g, coarsely grated carrot6 g fine salt2 g ground black pepper
5. 5

   Place a cabbage leaf on the work surface. Put a portion of filling near the stem end, fold the sides inward, then roll up tightly into a neat parcel. Repeat with the remaining leaves and filling. If a leaf tears, patch it with a smaller softened leaf. Any extra cabbage can be shredded and placed under the rolls in the pot.

   1 small head (about 800 g) green cabbage300 g minced beef and pork
6. 6

   In a wide saucepan or deep sauté pan, combine the reserved sautéed vegetables, tomato passata, water, bay leaf, 3 g fine salt, and 1 g ground black pepper. Stir and bring to a gentle simmer.

   120 g, finely diced onion80 g, coarsely grated carrot250 g tomato passata250 ml water2 bay leaf3 g fine salt1 g ground black pepper
7. 7

   Nestle the cabbage rolls seam-side down into the sauce in a single snug layer. Cover and simmer gently for 30 minutes, turning the heat low enough that the sauce barely bubbles. The golubtsy are done when the cabbage is tender and the filling reaches at least 72°C in the center.

   1 small head (about 800 g) green cabbage250 g tomato passata250 ml water2 bay leaf
8. 8

   Remove from the heat and let the golubtsy rest, covered, for 5 minutes so the juices settle and the rolls firm up slightly. Serve hot with sour cream spooned over and fresh dill on top.

   60 g sour cream5 g, chopped fresh dill

Origin & History

Golubtsy are a classic home-style dish across Russia and much of Eastern Europe, where cabbage leaves are wrapped around a savory filling and gently braised. The name is often linked to an old word related to "little doves," reflecting the delicate rolled shape. They became a staple because cabbage, grains, and minced meat were affordable and widely available ingredients.