Cabbage rolls simple recipe
4 servings
120 minutes
Golubtsy are a traditional dish of Russian cuisine that embodies the warmth of family meals. Its roots go back centuries when cabbage leaves served as the perfect wrapper for juicy meat filling. In this simple recipe, minced beef and pork are mixed with aromatic onions and tender rice, creating a harmonious blend of flavors. Cabbage leaves are softened in boiling water and then wrapped around the filling to become appetizing parcels. A light frying gives them a golden crust, while stewing in tomato sauce makes them especially juicy. Golubtsy are served with sour cream that complements their delicate texture. This dish is not only nutritious but also versatile—prepared for family gatherings, celebrations, and cozy evenings to enjoy its rich taste and aroma.
1
Boil the rice.
- Rice: 0.5 glass
2
While the rice is cooking, carefully separate the cabbage into leaves.
- White cabbage: 1 piece
3
Put in boiling water for 3 minutes.
- White cabbage: 1 piece
4
Cut the veins if they protrude significantly. The surface of the sheet should be as flat as possible.
5
Chop the onion finely.
- Onion: 1 head
6
Mix rice, onion, beef, and pork mince. Season with salt and pepper to taste. The volume of rice and mince should be 1:1.
- Rice: 0.5 glass
- Onion: 1 head
- Ground pork: 250 g
- Ground beef: 250 g
- Salt: to taste
- Ground black pepper: to taste
7
Wrap the cabbage rolls: place a small amount of filling on a cabbage leaf and wrap it like an envelope. Leave a few leaves for the bottom of the pot. Spoiled leaves can be used.
- White cabbage: 1 piece
8
Fry the cabbage rolls in vegetable oil. They should brown slightly, fry on high heat for a couple of minutes.
- Vegetable oil: to taste
9
Place the remaining cabbage leaves at the bottom of the pot, then tightly arrange the stuffed cabbage on top.
- White cabbage: 1 piece
10
Fry the flour in vegetable oil (1:1) until the smell of 'bread' appears.
- Wheat flour: 1.5 tablespoon
- Vegetable oil: to taste
11
Add tomato puree, mix thoroughly to avoid lumps, and sauté a little.
- Tomato puree: 1 tablespoon
12
Pour cold water (determine the amount of water based on the size of your pot with cabbage rolls, so that the finished sauce completely covers the rolls) and bring to a boil.
- Tomato puree: 1 tablespoon
- White cabbage: 1 piece
13
Pour with sauce and simmer on low heat for 40 minutes.
14
Serve with sour cream and cabbage roll sauce.
- Vegetable oil: to taste
