Dilute the leaf ribs
A flat rib base makes the leaf flexible and prevents the roulade from jumping up when rolling or smithing.
Russian Recipe
Golubtsy
Blanched cabbage leaves can be folded without tearing. The rice is only pre-cooked and then boiled together with the meat filling in the sauce.
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 need some preparation time, can be cooked very well in larger quantities. The cabbage leaves should be soft enough to roll, but not crumble. Rice only comes half-cooked in the filling, because it still absorbs liquid when braising. A simple tomato sauce keeps the roulades juicy; smear 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 beef and pork, rice, onions and herbs in mild tomato sauce.
Ingredients
6 servings
Method
-
1
Half-cooked rice
Cook rice in plenty of water for 7 to 8 minutes, drain and rinse cold. It should be soft outside, but clearly firm in the core.
-
2
Dissolve cabbage leaves
Cut out the conical stump. Put cabbage in a large pot with boiling salt water and gently remove the soft outer leaves.
-
3
Flat-cut thick leaf ribs
Scare twelve to fourteen large leaves cold and dry. Cut the thick middle rib base flat without cutting the leaf.
-
4
Sweat vegetables
Heat half the oil. Heat the onions and carrot for 6 minutes, add garlic briefly and let the mixture cool completely.
-
5
Mix and roll filling
Mix both minced meats with rice, half of the vegetables, dill, salt and pepper. Depending on the leaf size, lay on 70 to 90 g, strike sides and roll firmly.
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6
Put on sauce
Heat the remaining oil in the wide stew. Fry the remaining vegetables and tomato paste for 2 minutes, then stir in tomatoes, broth, sugar and bay leaf.
-
7
Golubtsy burn
Place roulades with the seam down tightly into the sauce. Covered in a small heat, simmer for 55 to 65 minutes until cabbage and rice are soft and the filling reaches at least 71 °C.
-
8
Serve with simmering
Remove bay leaf and season with sauce. Serve Golubtsy with sauce, a spoonful of savor and fresh dill.
Kitchen know-how
Tips for Golubtsy
Do not cook rice ready
Semi-cooked rice takes on meat juice and sauce. Fully cooked rice would be soft and porridgey in the long bleak phase.
Variations
How to adapt this recipe
Replace minced meat with 500 g of strongly fried mushrooms and 250 g of cooked brown lentils. Keep rice and other filling ingredients.
Cut cabbage finely and form with meat-rice-mass into loose balls. Melt in the same sauce; the taste remains similar, the rolling is omitted.
Nutrition per serving
560kcal
44.0 gCarbohydrates
34.0 gProtein
27.0 gFat
Values are estimates per serving 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. Spitz cabbage is easier to roll, cooks faster and results in softer, slightly less robust roulades.
They were still too firm or the rib too thick. Blanch leaves longer and gently flatten the rib base before filling.
Yes. Pre-rolled Golubtsy can be cooled for one day. They often taste even more round after slow warming up in their sauce.
The rice is soft and the middle of a roulade reaches at least 71 °C. The colour of minced meat alone is not a reliable indicator.
Fully cooled roulades can be frozen in portions with sauce. Slowly thaw in the refrigerator and completely heat covered.
Keep cooking