Russian Cabbage Rolls with Gravy Recipe – Russian Special
These Russian cabbage rolls with gravy, also known as Golubtsy, feature a hearty meat and rice filling wrapped in softened cabbage leaves and simmered gently in a rich tomato gravy sauce. A beloved traditional Russian dish, it’s the ultimate winter comfort food, offering hearty warmth and homestyle flavor—perfect for family dinners or cozy gatherings.
- Prep Time40 min
- Cook Time1 hr 40 min
- Total Time2 hr 20 min
Russian Cabbage Rolls with Gravy Ingredients :
- 1 medium head cabbage
- 2 ½ cups water, divided
- ¾ cup uncooked white rice
- 3 tablespoons vegetable oil, divided
- 2 onions, chopped, divided
- 1 pound ground beef
- ¾ pound ground pork
- salt and ground black pepper to taste
- 3 carrots, grated
- 3 tablespoons tomato paste
- 2 tablespoons sour cream
- 1 teaspoon dried mixed herbs, or as needed (Optional)
How To Make Russian Cabbage Rolls with Gravy
Prepare the cabbage: Make slits in the base of the cabbage or remove the entire core. Fill a large saucepan one-third full with water and bring to a boil. Cook the whole cabbage in the boiling water, turning occasionally, until softened, about 15 to 20 minutes. Drain and let cool. Carefully peel off the cabbage leaves one by one, trying to keep them intact. Trim any tough, thick center ribs from the larger leaves with a sharp knife.
Cook the rice: In a saucepan, bring 1 1/2 cups of water and rice to a boil. Reduce the heat to medium-low, cover, and simmer until the rice is tender and the liquid is absorbed, about 20 to 25 minutes.
Prepare the filling: Heat 2 tablespoons of oil in a skillet. Sauté half of the chopped onions in the hot oil until soft and translucent, about 5 minutes. Transfer to a large bowl. Add the cooked rice, ground beef, ground pork, salt, and pepper to the bowl with onions. Mix thoroughly with your hands until the filling is well combined.
Assemble the cabbage rolls: Lay one cabbage leaf flat on a surface. Place 1 tablespoon of filling at the base of the leaf. Fold the sides in and roll up from the bottom, overlapping the leaf at the base of the roll. Repeat with the remaining cabbage leaves and filling.
Brown the cabbage rolls: Heat the remaining 1 tablespoon of oil in a skillet over medium-high heat. Fry the cabbage rolls in the hot oil until browned on all sides, about 2 to 3 minutes per side. Transfer the browned rolls to a large pot and sprinkle with the remaining chopped onion and grated carrots.
Prepare the sauce: In a medium bowl, mix together tomato paste and sour cream until well combined. Whisk in 1 cup of water, season with salt and dried herbs (if using), and pour the mixture over the cabbage rolls in the pot.
Cook the cabbage rolls: Cover the pot and simmer over medium-low heat until the cabbage rolls are cooked through and the sauce has thickened, about 45 minutes.
Recipe Notes:
Cabbage Prep: Core and blanch the cabbage briefly in boiling water—this softens the leaves and makes them easier to roll without tearing.
Filling Texture: Ensure the cooked rice and meat mixture holds together well; it should be moist but firm enough to stay intact during rolling.
Braising Liquid: Combine tomato paste and broth (or water), seasoned with a touch of sour cream or herbs if desired—this creates a flavorful, silky gravy while cooking.
Serving Tips: Serve hot, spooning extra gravy over each roll. For an authentic touch, top with sour cream and chopped fresh dill, and pair with mashed potatoes or dark rye bread.
