Thinning out leaf ribs
A flat rib base makes the blade flexible and prevents the roulade from jumping open when rolling or braising.
Russian Recipe
Golubtsy
Blanched cabbage leaves can be folded without tearing, the rice is only pre-cooked and then swells up in the sauce together with the meat filling.
Total time
2 hr
Calories
560 kcal
Servings
6 servings
Difficulty
Medium
Why this recipe works
Russian cabbage roulades with minced meat and rice
Golubtsy require some preparation time, but can be cooked very well in large quantities. Cabbage leaves should be soft enough to roll, but not to break up. Rice is only half-cooked in the filling, because it still absorbs liquid when braised. A simple tomato sauce keeps the roulades juicy; sour cream and fresh dill are only added at the table.
Lunch
One-Pot Recipes
Dinner
Meat
Recipe
Golubtsy
Golubtsy are Russian cabbage roulades with a juicy filling of minced beef, pork, rice, onions and herbs in a mild tomato sauce.
Ingredients
6 servings
Method
-
1
Cook rice only half
Cook rice in plenty of water for 7 to 8 minutes, drain and rinse cold. It should be soft on the outside, but still firm in the core.
-
2
Loosen cabbage leaves
Cut out the stalk in a conical shape. Place the cabbage in a large pot of boiling salted water and carefully remove the outer leaves that are softening.
-
3
Cut thick leaf ribs flat
Cool twelve to fourteen large leaves and pat dry. Cut the thick middle rib base flat without cutting the leaf.
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4
Sweat vegetables
Heat half the oil. Sauté the onion and carrot for 6 minutes until soft, add the garlic and let the mixture cool completely.
-
5
Mix and roll filling
Mix both types of minced meat with rice, half of the vegetables, dill, salt and pepper. Depending on the size of the leaves, place 70 to 90 g on top, fold in the sides and roll them up tightly.
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6
Prepare sauce
Heat the remaining oil in a wide saucepan. Fry the remaining vegetables and tomato paste for 2 minutes, then stir in the tomatoes, stock, sugar and bay leaves.
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7
Golubtsy stew
Place the roulades with the seam facing down tightly into the sauce. Cover and cook over low heat for 55 to 65 minutes until the cabbage and rice are tender and the filling reaches at least 71 ° C.
-
8
Serve with sour cream
Remove the bay leaves and season to taste. Garnish Golubtsy with sauce, a spoonful of sour cream and fresh dill.
Kitchen know-how
Tips for Golubtsy
rice not ready to cook
Half cooked rice absorbs meat juice and sauce. Fully cooked rice would become soft and mushy in the long braising phase.
Variations
How to adapt this recipe
Replace minced meat with 500 g of roasted mushrooms and 250 g of cooked brown lentils. Keep rice and other filling ingredients.
Finely chop cabbage and form into loose balls with meat-rice mixture. Braise in the same sauce; the taste remains similar, no rolling is required.
Nutrition per serving
560kcal
44.0 gCarbohydrates
34.0 gProtein
27.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Golubtsy
White cabbage is classic and stable. It is easier to roll, cooks faster and produces softer, slightly less robust roulades.
They were still too firm or the rib too thick. Blanch the leaves longer and carefully flatten the rib base before filling.
Yes. Ready rolled Golubtsy can be chilled for a day. When cooked, they often taste even rounder after slow warming up in their sauce.
The rice is soft and the centre of a roulade reaches at least 71 ° C. The colour of the ground beef alone is not a reliable indicator.
Fully cooled roulades can be frozen in portions with sauce. Defrost slowly in the fridge and cover completely.
Keep cooking