Russian Cabbage Rolls Golubtsi
Experience the comforting flavors of Eastern Europe with this classic recipe for Russian Cabbage Rolls (Golubtsi). Tender green cabbage leaves are lovingly wrapped around a savory filling of ground beef, ground pork, and fluffy white rice, perfectly seasoned with garlic and onion. Simmered to perfection in a rich tomato-based sauce, these cabbage rolls become melt-in-your-mouth tender, making every bite a hearty, soul-warming delight. With a preparation time of just 40 minutes and a slow simmer that allows the flavors to meld beautifully, this dish is a great make-ahead option for family dinners or gatherings. Serve these Golubtsi piping hot, topped with a sprinkle of fresh dill and a dollop of tangy sour cream for an authentic Russian touch. Whether you're new to cabbage rolls or revisiting a nostalgic favorite, this recipe is sure to transport your taste buds straight to the heart of traditional Slavic cuisine!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 head Green cabbage
- 500 grams Ground beef
- 250 grams Ground pork
- 200 grams Cooked white rice
- 1 medium Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 large Egg
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 3 tablespoons Tomato paste
- 400 grams Crushed tomatoes
- 500 milliliters Beef or chicken broth
- 2 tablespoons Vegetable oil
- 2 tablespoons Dill, chopped (optional)
Instructions
Remove the core from the head of cabbage and boil it in a large pot of salted water for 10 minutes. Carefully peel away 12-15 large leaves and set aside to cool.
Finely chop the remaining inner cabbage that cannot be used as wrappers and set aside.
In a large bowl, combine the ground beef, ground pork, cooked rice, chopped onion, minced garlic, egg, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix thoroughly.
Lay a cabbage leaf flat and place about 2 tablespoons of the meat mixture near the stem end. Fold the sides of the leaf over the filling and roll it up tightly like a burrito. Repeat with the remaining leaves and filling.
Heat the vegetable oil in a large, deep skillet or Dutch oven over medium heat. Add the chopped inner cabbage and sauté for 5 minutes.
In a small bowl, mix the tomato paste, crushed tomatoes, beef or chicken broth, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Pour half of this sauce over the sautéed cabbage.
Arrange the cabbage rolls, seam-side down, over the sautéed cabbage and tomato sauce in a single layer. Pour the remaining sauce over the rolls.
Cover the pan with a lid, reduce the heat to low, and simmer the cabbage rolls for 1.5 hours, occasionally spooning the sauce over them to keep them moist.
Once cooked, sprinkle the rolls with freshly chopped dill (if desired) and serve hot with sour cream on the side.
Nutrition Facts
Calories |
2735 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.7 g | 228% | |
| Saturated Fat | 61.2 g | 306% | |
| Polyunsaturated Fat | 18.9 g | ||
| Cholesterol | 798 mg | 266% | |
| Sodium | 7754 mg | 337% | |
| Total Carbohydrate | 121.3 g | 44% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 33.5 g | ||
| Protein | 175.5 g | 351% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 456 mg | 35% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 3669 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
