Golubtsy

Name: Golubtsy
Yield: 4
Cuisine: Russia
Ingredients: Large head cabbage — 1; Minced pork or beef — 500 g (1 lb 2 oz); Cooked rice — 185 g (6.5 oz); Onion, finely chopped — 1; Egg — 1; Tomato sauce — 480 ml (16 fl oz); Stock — 240 ml (8 fl oz); Oil — 2 tbsp; Salt and pepper — to taste

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)

Servings

Ingredients

Large head cabbage — 1
Minced pork or beef — 500 g (1 lb 2 oz)
Cooked rice — 185 g (6.5 oz)
Onion, finely chopped — 1
Egg — 1
Tomato sauce — 480 ml (16 fl oz)
Stock — 240 ml (8 fl oz)
Oil — 2 tbsp
Salt and pepper — to taste

Method

Core the cabbage and blanch the whole head in boiling water for a few minutes to soften the leaves, peeling them off as they soften; set aside.
Combine the minced meat, cooked rice, chopped onion, egg, salt and pepper for the filling.
Place a spoonful of filling near the base of each cabbage leaf, fold in the sides, and roll up tightly.
Arrange the rolled cabbage parcels seam-side down in a baking dish or large pot.
Pour over the tomato sauce and stock.
Cover and simmer (or bake at 180°C / 350°F) for 1–1.5 hours until the cabbage is tender and the filling is fully cooked.
Serve hot, spooned with the sauce.

Introduction: Cabbage leaves stuffed with seasoned minced meat and rice, simmered in a savoury tomato sauce, a beloved Russian comfort food.

Cultural Background: Golubtsy, meaning 'little pigeons', are cherished across Russia, their cabbage-wrapped filling reflecting a long tradition of resourceful, hearty home cooking passed down through generations.

Tips: Blanch the cabbage leaves just enough to soften them for easy rolling without tearing. Pack the filling snugly but not overly tight, as the rice will expand slightly during cooking.

Variations: Use a mix of pork and beef for a more traditional, richer filling. Add a little sour cream to the sauce for extra richness.

Storage: Refrigerate in an airtight container for up to 3 days.

Reheating: Reheat gently on the stovetop or in an oven, covered, with a little extra sauce, until hot throughout.

FAQs:

Q: What does 'golubtsy' mean?

A: 'Little pigeons' in Russian, a playful name referencing the rolled shape of the cabbage parcels.

Q: Can golubtsy be made ahead?

A: Yes, they reheat well and the flavour often improves after a day in the refrigerator.