Best 3 Golubtsy Stuffed Cabbages Recipes

GOLUBTSY STUFFED CABBAGES

Steps:

• Pre-heat oven to 350.
• Cut out and discard cabage core.
• Place cabbage bottom down in a pot of boiling water.
• Boil cabbage taking leaves off one by one from pot as they wilt. Trim or pound the large vein on the back of each leaf. Allow to cool SAVE 4 cups cooking liquid.
• Mix together meat, rice, half the minced onion, dill/parsley, pepper, salt and 3 Tbsp of cooking liquid.
• Stuff leave with suffing mixture.
• Brown on all sides in a deep pan with the olive oil.
• Arrange browned cabbage rolls in 1-2 rows in a baking dish, add bay leaves.
• In same pan used to brown cabbage rolls bring 2 cups cabbage liquid to a boil. Add 2 Tbsp tomatoe paste, can crushed tomatoes, 4 Tbsp of sour cream, remaining onion, add salt, pepper and dill to taste. simmer for 5-10 minute.
• Pour Sauce over Gollubtsy and if necessary and more cabbage liquid to cover.
• Place unused cabbage leaves on top, cover with sour cream, shake slightly and bake in pre heated oven for 1 hour.
• Serve with a dollop of sour cream and minced dill or parsley.

GOLUBTSY (RUSSIAN CABBAGE ROLLS)

Steps:

• Soak the prunes and raisins in lukewarm water for 30 minutes.
• Separate the cabbage leaves, blanch in a little warm water, drain and leave to cool.
• Mix the ground meats with the rice, salt, and pepper.
• Place 4 tbsp of the mixture on each cabbage leaf, roll up and tie with kitchen string. Fry each cabbage roll on all sides in the butter. Place the rolls in a flameproof dish. Remove string.
• Beat 1 cup of the sour cream with the flour, and add with the raisins and prunes to the pan juices, boil briefly, and pour over the rolls.
• Cover and simmer for 35 minutes.
• Mix remaining sour cream and dill. Serve with cabbage rolls.

GOLUBTSY (RUSSIAN STUFFED CABBAGE ROLLS)

Steps:

• 1. To cook the rice for the meat filling, place 1/2 cup of rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. Drain well. Bring the rice, pinch of salt and 1 cup of water to boil in a small or medium saucepan over high heat. Reduce heat to medium-low, cover and simmer until rice is almost done, about 10 minutes. Allow to cool slightly.
• 2. Preheat oven to 350 degrees.
• 3. To make the meat filling, heat the oil or butter in a frying pan over medium-low heat. Add the onion and fry until soft, about 7 minutes. Place in a bowl with the beef and remaining filling ingredients. Mix well to combine.
• 4. Place cored cabbage in a large pot of boiling salted water. Cook just long enough to soften leaves, about 10 - 15 minutes. Drain in a colander and cool under cold running water. Carefully remove the leaves.
• 5. Cut the thick ribs from the larger leaves, then halve the leaves; keep the smaller leaves whole. You will need 14-16 leaves. Use extra leaves and trimmings to line a deep ovenproof pot.
• 6. To make the rolls, place a generous tablespoon of meat filling at the base of each leaf, roll one turn and tuck in sides to contain the filling. Roll firmly to the end of the leaf. Repeat for each roll.
• 7. In a saucepan over high heat, bring the stock and tomato sauce to a boil. Add the garlic, lemon juice, and salt to taste. Cook for one more minute.
• 8. Arrange the rolls in a large ovenproof pan, pouring the sauce over the top. Cover and bring to a boil. Place in the oven for about 45-50 minutes.
• 9. Serve hot, with a dollop of yogurt of sour cream.