Baked cabbage rolls
10 servings
150 minutes
Baked golubtsy is a true gem of Ukrainian cuisine, intertwining the coziness of home and the rich aromas of traditional spices. Historically, the dish emerged as a way to prepare a nutritious and hearty dinner from available ingredients. The tender filling of beef and chicken, complemented by zucchini and rice, gives golubtsy juiciness while cabbage leaves gently hold their shape. Baking in a sauce made from tomatoes, celery, and white wine reveals flavor nuances and makes the dish particularly rich. A light tartness from lemon and spiciness from chili add brightness to the taste. Golubtsy are served hot with sour cream, highlighting their velvety texture. This dish is perfect for both family dinners and festive tables, reminding us of the richness and warmth of Ukrainian gastronomic traditions.
1
For the filling, mix beef and ground chicken breast (or lean pork), add grated zucchini, onion, garlic, ground pepper, chili, and 3-4 tablespoons of good tomato paste. Rinse the rice and add it to the filling as well. Season with salt and pepper.
- Beef: 500 g
- Chicken breast: 500 g
- Zucchini: 1 piece
- Onion: 300 g
- Garlic: 1 head
- Ground black pepper: to taste
- Chili pepper: 1 piece
- Double-concentrated tomato paste: 400 g
- Basmati rice: 200 g
- Salt: to taste
- Ground black pepper: to taste
2
Divide the cabbage into leaves and microwave for 4-5 minutes. I usually do it in portions — one portion softens and wraps, the next is on the way. Cut out the thick part.
- White cabbage: 1 piece
3
Wrap the cabbage rolls like an envelope.
4
In a pot for cooking cabbage rolls, sauté onion and celery in vegetable oil, add pepper and chili. Once sautéed, add 200-250 grams of good tomato paste and a can of peeled tomatoes in their own juice. Stew everything together.
- Onion: 300 g
- Celery: 500 g
- Ground black pepper: to taste
- Chili pepper: 1 piece
- Double-concentrated tomato paste: 400 g
- Tomatoes in their own juice: 1 jar
5
Place the cabbage rolls in the sauté. Layer each with celery stalks and the remaining cabbage. The process is ongoing on the stove.
- Celery: 500 g
- White cabbage: 1 piece
6
Pour with dry/semi-dry white wine. If the liquid doesn't cover 3/4, add hot water. Place half a lemon on top. When it boils, reduce the heat to minimum.
- Dry white wine: 700 ml
- Salt: to taste
- Sugar: to taste
7
After 40 minutes, try adding salt and sugar and simmer for another 20 minutes.
- Salt: to taste
- Sugar: to taste
8
Then carefully transfer to a baking dish, pour with sauce. Cover the dish with foil/lid and bake in the oven for another hour at 200 degrees.
9
Serve hot with sour cream.
