Meat cabbage rolls
4 servings
80 minutes
Golubtsy is one of the most famous dishes of Ukrainian cuisine, combining a tender cabbage shell and aromatic meat filling with grains. The history of this dish traces back to Eastern Europe, where cabbage was an accessible and versatile product. The secret to the perfect taste of golubtsy lies in the right balance of meat filling and soft cabbage, which is filled with rich tomato-sour cream sauce after stewing. They are juicy and have a pleasant texture, with a delicate flavor that makes them a favorite choice for family dinners.
1
Pass the meat through a meat grinder, boil the grains, cool them, and mix with the minced meat, adding finely chopped, lightly fried onion, as well as salt and pepper.
- Meat: 300 g
- Pearl barley: 0.5 glass
- Onion: 1 head
2
Simultaneously boil whole cabbage leaves in boiling water for 5-7 minutes, remove from boiling water, cool, lay on the table, gently pound the stems to the thickness of the leaf, place the filling (meat with grains and onions), roll into sausage shapes, fry in a pan, and place in a pot.
- White cabbage: 800 g
- Meat: 300 g
- Pearl barley: 0.5 glass
- Onion: 1 head
- Vegetable oil: 2 tablespoons
3
After that, pour sour cream, tomato puree, a glass of water into the pan, add flour, bring to a boil, salt, pour over the cabbage rolls, and simmer covered on low heat (or in the oven without a lid) for 30-40 minutes.
- Sour cream: 2 tablespoons
- Tomato puree: 2 tablespoons
- Wheat flour: 1 tablespoon
4
Serve in the sauce in which the cabbage rolls were stewed, sprinkled with dill or chopped parsley.
