Homemade Traditional Russian Golubtsy: Step-by-Step Recipe

Ingredients

1 lb ground beef
1 lb ground pork
1 cup uncooked rice
2 large onions, finely chopped
2 carrots, grated
2 cloves garlic, minced
1 large head of cabbage
1 can (6 oz) tomato paste
1 can (14 oz) diced tomatoes
2 cups beef broth
2 bay leaves
Salt and pepper to taste
2 tablespoons vegetable oil
Fresh parsley for garnish

Steps and instructions

Fill a large pot with salted water and bring it to a boil.
Add the head of cabbage to the boiling water and cook it for about 2 minutes. Then, carefully remove the softened leaves with a fork or tongs. Repeat this process until all the leaves are cooked and removed. Allow the leaves to cool.
Meanwhile, prepare the filling by cooking the rice according to the package instructions. Set it aside to cool.
In a large pan, heat the vegetable oil over medium heat. Add the onions and carrots, and sauté until they're softened and lightly browned. Add the garlic and cook for another minute.
In a large bowl, combine the cooked rice, sautéed vegetables, ground beef, ground pork, salt, and pepper. Mix until everything is well combined.
Preheat your oven to 350°F (175°C).
Take a cabbage leaf and place a portion of the meat and rice mixture in the center. Fold in the sides and roll up the leaf to encase the meat. Repeat this with all the cabbage leaves and meat mixture.
Place the cabbage rolls seam-side down in a large baking dish.
In a bowl, mix together the tomato paste, diced tomatoes, and beef broth to make the sauce. Pour this sauce over the cabbage rolls in the baking dish.
Place the bay leaves on top, cover the baking dish with foil, and bake for about 1 hour, or until the cabbage is tender and the meat is cooked through.
Remove from the oven and let them cool for a few minutes. Garnish with fresh parsley before serving.

Tools for making

Large pot - for boiling the cabbage leaves
Large pan - for sautéing the onions, carrots, and garlic
Baking dish - for baking the cabbage rolls
Fork or tongs - for removing the softened cabbage leaves from the boiling water
Bowl - for mixing the filling and the sauce
Foil - for covering the baking dish during baking

Recipe variations

Vegetarian option: Replace the ground beef and ground pork with a plant-based ground meat substitute.
Mushroom filling: Instead of using ground meat, sauté a mixture of mushrooms, onions, and garlic to use as the filling.
Quinoa filling: Substitute the rice with cooked quinoa for a different texture and flavor.
Spicy version: Add some diced jalapenos or chili flakes to the filling mixture for a kick of heat.
Cheesy twist: Mix in some grated cheese, such as cheddar or mozzarella, to the meat and rice filling.
Italian-inspired: Replace the tomato paste and diced tomatoes with marinara sauce, and add Italian herbs like oregano and basil to the filling.
Smoky flavor: Incorporate smoked paprika or liquid smoke into the filling mixture to give it a smoky taste.
Grain-free option: Use cauliflower rice instead of regular rice for a low-carb or grain-free version.
Sauerkraut addition: Place a layer of sauerkraut between the cabbage rolls for a tangy and flavorful twist.
Asian fusion: Add soy sauce, ginger, and sesame oil to the filling mixture for an Asian-inspired twist.

Recipe overview

Golubtsy is a comforting and hearty dish that originates from Eastern Europe. This classic recipe features a delicious combination of ground beef and pork, rice, and vegetables, all wrapped up in tender cabbage leaves and baked to perfection. The cabbage rolls are simmered in a rich tomato sauce, which infuses them with amazing flavor. This recipe requires a bit of prep work, but the resulting dish is well worth the effort. It's perfect for a cozy dinner at home, and it's sure to warm you up on a cold day. The steps are easy to follow, and you'll end up with a dish that's both satisfying and full of flavor.

Common questions

Can I use a different type of meat for the filling? Yes, you can use different types of meat or a combination of meats according to your preference. Ground turkey or chicken can be used as alternatives to beef and pork.
How do I soften the cabbage leaves? To soften the cabbage leaves, blanch them in boiling water for a couple of minutes until they become pliable. Then, carefully remove the leaves and let them cool before using them.
Can I make this recipe ahead of time? Yes, you can prepare the cabbage rolls ahead of time and store them in the refrigerator for up to 24 hours before baking. You may need to adjust the baking time slightly if the rolls are cold when going into the oven.
Can I freeze the leftover Golubtsy? Absolutely! Golubtsy freezes well. Allow the cooked rolls to cool completely, then place them in an airtight container or freezer-safe bag. They can be stored in the freezer for up to 3 months. Thaw them in the refrigerator before reheating.
What can I serve with Golubtsy? Golubtsy is often served with a dollop of sour cream on top. It pairs well with mashed potatoes or buckwheat groats as a side dish. A simple salad or steamed vegetables also make great accompaniments.

Serving dishes and utensils

Large pot - for boiling the cabbage leaves
Large pan - for sautéing the onions, carrots, and garlic
Baking dish - for cooking the cabbage rolls in the oven
Foil - to cover the baking dish while baking
Fork or tongs - for removing the softened cabbage leaves from the boiling water
Bowl - for mixing the filling ingredients
Spoon - for mixing the sauce ingredients

Origin stories

Golubtsy is a cherished dish that hails from the vast terrains of Eastern Europe, particularly Russia and Ukraine. The name 'Golubtsy' translates to 'pigeons' in English, invoking a sense of curiosity and wonder. The dish got its name not because it contains pigeon meat, but interestingly because of its resemblance to stuffed pigeon breasts, a dish that was favored among the upper class in the 18th century. However, as pigeons were difficult to catch, common folk started using cabbage leaves to mimic the delicacy, stuffing them with easily available ingredients like beef, pork, and rice. Thus, Golubtsy, a dish of humble origins yet filled with rich flavors, was born, becoming a beloved staple across the region and beyond, particularly during the cold winter months.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.