Meat cabbage rolls
6 servings
40 minutes
Meat golubtsy are a refined dish of European cuisine, embodying the traditions of home comfort and culinary mastery. Their history begins in the kitchens of Eastern Europe, where cabbage leaves became a convenient wrapper for meat fillings. This version uses tender beef fillet wrapped in bacon and fried to a delicious crust, then stewed in a rich broth with vegetables and sherry. The golubtsy acquire tenderness, a rich meaty flavor with a subtle sweetness from caramelized vegetables and noble acidity from tomatoes. Serving with a velvety sauce makes them a true culinary delight. These golubtsy are perfect for a festive dinner or cozy family gathering, delighting with harmony of flavors and aromas.
1
Boil cabbage leaves in salted water for ten minutes, then roll them out with a rolling pin or pound them with the bottom of a pan to a thickness of 1 mm.
- Cabbage leaves: 8 pieces
- Salt: to taste
2
Cut the beef into pieces 10 cm long and 3-4 cm wide. Wrap the meat in thin slices of bacon and fry in oil until golden brown on all sides. Season with pepper and wrap in cabbage leaves. Fry the stuffed cabbage on all sides in the remaining beef fat. Set aside.
- Beef fillet: 900 g
- Bacon: 6 pieces
- Vegetable oil: 20 ml
- Ground black pepper: to taste
3
In the same pan, fry small cubes of onion, carrot, and celery until golden. Pour in sherry and evaporate.
- Onion: 1 head
- Carrot: 1 piece
- Celery stalk: 1 stem
- Sherry: 50 ml
4
Add broth, diced tomatoes, place cabbage rolls on top, season with salt and pepper, cover the pan with foil, make a few holes, and place in an oven preheated to 180 degrees for twenty minutes.
- Beef stock: 500 ml
- Tomatoes: 200 g
- Salt: to taste
- Ground black pepper: to taste
5
Place the cabbage rolls on a plate. Send the sauce to a blender, make it smooth (you can strain it for beauty) and pour it over the cabbage rolls.