Golubtsy is a main dish, very popular in Russia. It is cooked in everyday life and for holidays as well.
Method
Boil the whole head of cabbage in a salt water during 20 minutes. Then peel off the leaves accurately. Boil rice in a salt water until it is almost ready. Grate carrots and chop tomatoes. Mix rice with minced meat and carrots and tomatoes. Don''t forget about salt and pepper. Put each leaf the inner side up. Place one tablespoon of prepared meat stuffing in the centre of each leaf. Roll leaves, covering stuffing from sides like an envelope. Put stuffed cabbage leaves with seam down close to each other on a frying pan. Add two tablespoons of tomato sauce or ketchup to 0,5 litre of water or broth. Add it, covering the bottom of the pan. Spread butter on top of each piece. Heat oven to 140 degrees Celsius (250 degrees Fahrenheit). Bake golubtsy for an hour. Served with seam down, in a deep plate. Garnished with sour cream or sauce in which golubtsy were cooked. Servings: 2-3
If you don''t eat meat, you can put more rice and more vegetables. Anyway it will be tasty.
Russian Cabbage Rolls This is a quick, easy, inexpensive, delicious meal. I shall serve it often
thank you. I used vegetable broth in lieu of ketchup. Bev Donaldson
Russian Cabbage Rolls Great recipe. I used a thickened beef stock with sauteed sliced mushrooms instead of the tomato sauce. Gene
Just like Mama used to make This is exactly how my mother made them except that she chopped the tomatoes, carrots and cabbage and steamed the rolls with them, instead of adding them to the meat and rice. She did this instead of tomato sauce. The best meal ever! Molly
not too bad Just made this the other night. I missed the russian cuisine i had this june when i visited friends in piotogorsk. Although it mine seems to be missing some spices. Maybe not enough salt & pepper. Ben Van Meter
Golubtsy Good basic recipe a, here's a variation; add onion instead of carrot, puree the tomatoes for more moisture and add at least 1 bunch of freash dill soft parts only. The sauce showed also be slighly thickened with a little flour to serve with a little more fresh dill. This is three generations old. Mark Berkovich
