Golubtsy (Голубцы)

Ingredients

Preparation

1. 1

   Prepare the cabbage

   Remove any damaged outer leaves, then carefully cut out the core in a cone shape with a small knife without separating all the leaves. Bring a very large pot of lightly salted water to a boil.

2. 2

   Blanch the cabbage leaves

   Lower the cabbage into the boiling water. After two to three minutes, carefully remove the first softened leaves with tongs. Return the cabbage to the water and repeat until you have about twelve to sixteen large usable leaves.

3. 3

   Trim the thick ribs

   Let the leaves cool slightly. With a knife, thin the thickest part of the central rib without cutting through the leaf. This makes folding easier and produces more even rolls.

4. 4

   Half-cook the rice

   Rinse the rice under cold water, then add it to a pan of lightly salted boiling water. Cook for about six to eight minutes depending on the variety, until only half tender. Drain, rinse briefly and let cool.

5. 5

   Sauté the vegetables

   Heat the oil in a large frying pan. Add the onions and carrot with a small pinch of salt. Cook over medium heat for eight to ten minutes until the onion is soft and lightly golden.

6. 6

   Add the garlic

   Add the chopped garlic to the vegetables and cook for thirty seconds while stirring. Remove about half of the mixture from the pan and let it cool; this portion will be added to the filling.

7. 7

   Prepare the tomato sauce

   To the vegetables remaining in the pan, add the tomato paste and cook for one minute. Stir in the crushed tomatoes, stock, sugar, bay leaves, a pinch of salt and pepper. Simmer for ten minutes.

8. 8

   Prepare the filling

   In a large bowl, combine the beef, pork, cooled rice, reserved vegetables, about half the dill, salt and pepper. Mix by hand just enough to distribute the ingredients without compacting the meat too much.

9. 9

   Test the seasoning

   Take a small spoonful of filling and cook it quickly in a frying pan. Taste, then adjust the salt and pepper in the raw filling if necessary. This prevents bland cabbage rolls.

10. 10

    Fill a cabbage leaf

    Lay a cabbage leaf flat with the rib end facing you. Place about two to three tablespoons of filling near the base, leaving several centimetres free on both sides.

11. 11

    Roll the golubets

    Fold the base of the leaf over the filling, fold both sides toward the centre, then roll firmly but without crushing until the end of the leaf. The filling should be enclosed without excessive tension.

12. 12

    Shape all the rolls

    Repeat with the remaining leaves and filling. If some leaves are very large, cut them in half after removing the central rib. Use small leaves or scraps to line the bottom of the casserole.

13. 13

    Arrange the golubtsy

    Pour a thin layer of sauce into a large casserole. Arrange the golubtsy seam-side down, snugly but without crushing them. Make a second layer if necessary, then pour the remaining sauce over the top.

14. 14

    Begin braising

    Bring the casserole gently to a simmer on the stove. Once the sauce is hot, reduce the heat, cover and braise for about one hour. The sauce should simmer gently rather than boil vigorously.

15. 15

    Cook until tender

    Check after one hour. The leaves should be very tender and the filling fully cooked. If the cabbage is still firm, continue for fifteen to twenty minutes. Add a little hot stock if the sauce reduces too much.

16. 16

    Let the rolls rest

    Remove the casserole from the heat and let the golubtsy rest, covered, for fifteen minutes. The sauce will thicken slightly and the filling will become more stable when cut.

17. 17

    Serve

    Serve two to three golubtsy per person with a generous spoonful of tomato sauce. Add sour cream and sprinkle with the remaining fresh dill. Serve with dark bread, potatoes or simply a salad.

Tips & tricks

• Choose white or green cabbage with large, flexible leaves.
• Blanch the whole cabbage or individual leaves to soften them without fully cooking them.
• Trim or thin the thick central rib of each leaf to make rolling easier.
• Cook the rice only halfway before adding it to the filling because it will continue cooking in the sauce.
• Use a beef-pork mixture for a juicier filling than beef alone.
• Let the rice cool before mixing it with the meat.
• Do not compact the filling too firmly or the rolls will become dense.
• Do not overfill the leaves because the rice will expand slightly during cooking.
• Place the rolls seam-side down so they do not open.
• Braise gently and slowly for very tender cabbage leaves.
• Let the golubtsy rest for fifteen minutes after cooking so the filling settles.
• Serve with sour cream and fresh dill to balance the tomato sauce.

Variations

• Replace the beef-pork mixture with veal or minced chicken.
• Make a vegetarian version with rice, mushrooms and lentils.
• Add grated carrot to the filling.
• Add a little sweet paprika to the sauce.
• Replace part of the rice with cooked buckwheat.
• Add sautéed mushrooms to the filling.
• Cook the golubtsy entirely in a covered casserole in the oven.
• Serve with a tomato sauce enriched with sour cream.

Storage

Golubtsy keep for up to three days in the refrigerator in an airtight container, ideally with their sauce. They reheat very well over low heat or covered in a 160°C oven. They can also be frozen for up to three months. Thaw in the refrigerator, then reheat gently with a little sauce or water.

Nutrition facts(per serving)

What to serve with this recipe?

• Sour cream and dill
• Rye bread
• Steamed potatoes
• Cucumber salad

Frequently asked questions