Cabbage Rolls (Golubtsy) – Hearty Stuffed Cabbage
Savoury minced meat and rice wrapped in tender cabbage leaves, simmered in a tangy tomato broth – a comforting Russian staple perfect for weeknight or weekend dinner.
- Prep
- 30 min
- Cook
- 1 hr 30 min
- Total
- 2 hr
- Serves
- 4
- Difficulty
- Medium
Method
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Step 1 of 6
Core the cabbage and place the head in a large pot of boiling water; simmer 5‑7 minutes until the outer leaves soften and can be peeled off, then set aside to cool.
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Step 2 of 6
In a skillet, heat the oil over medium heat, add onion and carrot, and sauté 4‑5 minutes until softened; stir in the ground meat, breaking it up, and cook until browned, about 6 minutes.
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Step 3 of 6
Combine the cooked meat mixture with rice, salt, pepper, dill and egg; mix until well incorporated.
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Step 4 of 6
Place a spoonful of filling onto each cabbage leaf, fold in the sides and roll tightly, securing the seam inside.
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Step 5 of 6
Arrange the rolls seam‑side down in a deep saucepan, pour over crushed tomatoes, broth and tomato paste, add the bay leaf, bring to a gentle boil then reduce to a simmer; cover and cook 45‑60 minutes until the rice is tender.
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Step 6 of 6
Remove the bay leaf, let the rolls rest 5 minutes, then serve hot with a dollop of sour cream on the side.
Notes from the kitchen
If fresh cabbage is unavailable, frozen cabbage leaves thawed and blanched work well. Leftovers improve after a day as flavours meld; store in the fridge for up to 3 days.
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