Beetroot leaf cabbage rolls
4 servings
90 minutes
Beet leaf golubtsy is an original dish of Russian cuisine that combines the tenderness of young greens with the rich flavor of meat filling. Historically, this recipe originated in rural kitchens where beet leaves were used instead of cabbage, especially in summer. The dish has a delicate aroma, a slight tang from the greens, and juiciness from the filling. Thanks to the tomato sauce, golubtsy acquire a rich taste with a hint of spiciness. They are served as a main dish accompanied by sour cream or fresh herbs. This treat is perfect for family dinners, bringing warmth to the home.
1
We prepare the leaves. Wash them, cut off the stems, place them in a dish and pour boiling water over them. Leave for 5 minutes. Drain the water and take out the leaves.
- Beet tops: 3 bunchs
2
Add chopped onion, rinsed raw rice, and grated carrot to the minced meat. Season with salt, pepper, and add herbs. Mix everything well.
- Onion: 1 head
- Rice: 70 g
- Carrot: 1 piece
- Ground meat: 400 g
- Green: to taste
- Salt: to taste
- Ground black pepper: to taste
3
We take out the leaves one by one and gently tap the tip of the stem. We place the prepared filling on the leaf and wrap it.
- Beet tops: 3 bunchs
- Ground meat: 400 g
4
Grate the carrots and chop the onions, then fry them in a deep pan. Add the chopped tomato, tomato paste, and fry a bit more. Season with salt and pepper, then pour in hot water. Place the cabbage rolls in and add enough water to cover them completely. Cover with a lid and simmer for 40 minutes.
- Carrot: 1 piece
- Onion: 1 head
- Tomatoes: 1 piece
- Tomato paste: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
5
We turn it off, cover it with a towel, and let it 'steep' for another 30 minutes.