📝 About This Recipe
Golubtsi are the ultimate symbol of Russian home cooking, featuring tender cabbage leaves wrapped around a succulent filling of ground meat and rice. These 'little pigeons' are braised to perfection in a rich, velvety tomato and smetana (sour cream) sauce that infuses the cabbage with incredible depth. This recipe delivers a nostalgic, soul-warming experience that balances savory meat with the slight sweetness of simmered cabbage.
🥗 Ingredients
The Cabbage Wrapper
- 1 large head Green Cabbage (approx. 3-4 lbs, core removed)
The Filling
- 1 lb Ground Beef (80/20 lean-to-fat ratio for juiciness)
- 1/2 lb Ground Pork (adds essential fat and flavor)
- 1/2 cup White Rice (uncooked, parboiled for 7 minutes and drained)
- 1 medium Yellow Onion (finely minced)
- 3 cloves Garlic (minced)
- 1 large Egg (to bind the filling)
- 1.5 teaspoons Salt
- 1/2 teaspoon Black Pepper (freshly ground)
The Braising Sauce
- 2 medium Carrots (grated)
- 3 tablespoons Tomato Paste (concentrated)
- 15 oz Tomato Sauce or Puree (canned)
- 1/2 cup Sour Cream (full fat (Smetana style))
- 2 cups Beef Broth (low sodium)
- 2 pieces Bay Leaves
- 1 teaspoon Sugar (to balance the acidity)
For Garnish
- 1/4 cup Fresh Dill (finely chopped)
- 1/2 cup Extra Sour Cream (for serving)
👨🍳 Instructions
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1
Bring a large pot of salted water to a boil. Remove the tough outer leaves of the cabbage and use a sharp knife to cut deep around the core to loosen it.
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2
Carefully lower the whole cabbage head into the boiling water. As the outer leaves soften (about 2-3 minutes), peel them off one by one with tongs and set aside on a tray. Repeat until you have 12-14 large, pliable leaves.
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3
Use a small paring knife to shave down the thick central vein on the back of each cabbage leaf so it is flush with the leaf surface; this makes them much easier to roll.
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4
In a large mixing bowl, combine the ground beef, ground pork, parboiled rice, minced onion, garlic, egg, salt, and pepper. Mix by hand until just combined—do not overwork the meat or it will become tough.
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5
Lay a cabbage leaf flat. Place about 2-3 tablespoons of the meat mixture near the stem end. Fold the sides inward and roll tightly like a burrito.
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6
In a large Dutch oven or deep skillet, heat a tablespoon of oil over medium heat. Sauté the grated carrots for 5 minutes until soft. Stir in the tomato paste and cook for 1 minute to caramelize.
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7
Whisk in the tomato sauce, beef broth, sugar, and sour cream until smooth. Bring the sauce to a gentle simmer.
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8
Carefully nestle the cabbage rolls into the sauce, seam-side down. They should be packed snugly together. The sauce should almost cover the rolls; add a splash of water or more broth if needed.
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9
Tuck the bay leaves between the rolls. Cover the pot with a tight-fitting lid and reduce heat to low.
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10
Simmer for 60 to 75 minutes. The cabbage should be 'melt-in-your-mouth' tender and the internal temperature of the meat should reach 160°F (71°C).
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11
Remove from heat and let the dish rest for 10 minutes before serving. This allows the sauce to thicken slightly and the flavors to settle.
💡 Chef's Tips
For the best texture, always parboil your rice; fully raw rice will absorb too much moisture from the meat, making the filling dry. If you find rolling difficult, you can freeze the whole head of cabbage a day in advance and thaw it; the cell walls break down, making the leaves naturally soft without boiling. Don't skip the pork; the fat content is what keeps the filling moist during the long braising process. Always place the rolls seam-side down in the pot to prevent them from unraveling during the simmer. If the sauce is too thin at the end, remove the rolls and simmer the sauce uncovered for 5-10 minutes to reduce it.
🍽️ Serving Suggestions
Serve hot with a generous dollop of cold, full-fat sour cream on top. Sprinkle liberally with fresh chopped dill and parsley for a burst of color and herbal notes. Pair with a side of crusty rye bread or 'Borodinsky' bread to soak up the extra tomato sauce. Accompany with a side of boiled or mashed potatoes for a truly traditional Russian feast. A glass of chilled Kvass or a dry red wine cuts through the richness of the meat and cream beautifully.