Cabbage Rolls (Golubtsi) Recipe – Russian Special
Golubtsi, or stuffed cabbage rolls, are a cherished dish in Russian and Eastern European cuisine. Tender cabbage leaves are wrapped around a savory mixture of ground meat, rice, and herbs, then simmered gently in a rich tomato sauce until melt-in-your-mouth delicious. Comforting, hearty, and incredibly satisfying, Golubtsi are perfect for family dinners or meal prep—and they taste even better the next day!
- Prep Time30 min
- Cook Time1 hr 15 min
- Total Time1 hr 45 min
For the Rolls:
- 1 large head green cabbage
- 500g (1 lb) ground beef or pork (or a mix)
- 1 cup cooked rice
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 egg
- Salt & pepper, to taste
For the Tomato Sauce:
- 1 tbsp vegetable oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 cups crushed tomatoes or tomato sauce
- 1 tbsp tomato paste (optional, for depth)
- 1 tsp sugar
- Salt & pepper, to taste
- 1/2 cup water or broth
Prepare the Cabbage:
Bring a large pot of water to a boil. Carefully remove core from cabbage. Boil whole head for 10–15 mins, peeling off leaves as they soften. Set leaves aside and trim thick stem parts.
Make the Filling:
In a bowl, mix ground meat, cooked rice, onion, garlic, egg, salt, and pepper until well combined.
Assemble the Rolls:
Place 2–3 tbsp of filling in the center of each leaf. Fold sides over and roll tightly like a burrito. Repeat with remaining filling.
Prepare the Sauce:
Heat oil in a pan. Sauté onion and garlic until soft. Add tomato sauce, paste, sugar, and broth. Simmer for 5–10 mins. Season to taste.
Cook the Rolls:
In a large pot or Dutch oven, layer some sauce on the bottom. Add cabbage rolls seam-side down. Cover with remaining sauce. Simmer covered on low for 1 hour.
Serve:
Serve warm with a dollop of sour cream and fresh dill or parsley if desired.
Recipe Notes :
Meat Options: A beef-pork mix gives richness, but ground turkey or chicken works too.
Rice Tip: Use cold, cooked rice for best texture in the filling.
Make Ahead: Golubtsi can be refrigerated for up to 3 days or frozen for up to 2 months.
Sauce Variations: Add a splash of vinegar or lemon juice for a tangier flavor, or a touch of cream for richness.
Baking Option: Bake in a covered casserole dish at 180°C (350°F) for 1 hour instead of stovetop simmering.
