Stuffed Russian Cabbage Rolls
These stuffed Russian cabbage rolls, also called golubtsi or golubtsy, are made with tender cabbage leaves filled with seasoned ground beef and rice, then baked in a savory tomato sauce. Serve them with sour cream and fresh dill for a comforting Eastern European-inspired dinner.
Ingredients
For the cabbage rolls
- 1 large head green cabbage
- ¾ cup uncooked long-grain white rice
- 1 pound lean ground beef 85% to 90% lean
- 1 small yellow onion very finely diced
- 3 garlic cloves minced
- 1 large egg
- 2 tablespoons chopped fresh dill plus more for serving
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
For the tomato sauce
- 1 tablespoon olive oil
- 1 small yellow onion finely diced
- 1 medium carrot grated
- 2 garlic cloves minced
- 2 cups tomato sauce
- 2 tablespoons tomato paste
- 1 cup low-sodium beef broth chicken broth, or vegetable broth
- 1 teaspoon paprika
- 1 teaspoon sugar
- ½ teaspoon salt plus more to taste
- ¼ teaspoon black pepper
- ½ cup sour cream or plain Greek yogurt optional, for serving
- Fresh dill or parsley optional, for serving
Instructions
- Preheat the oven to 375°F / 190°C.
- Bring a large pot of water to a boil. Carefully cut around the core of the cabbage with a sharp knife.
- Place the cabbage head in the boiling water. Cook for 3 to 5 minutes, then use tongs to gently remove softened outer leaves. Repeat until you have 12 to 14 large leaves.
- Lay the cabbage leaves on a clean work surface. Use a small knife to shave down the thick rib at the base of each leaf so it lies flat and is easier to roll.
- Bring a small saucepan of water to a boil. Add the rice and cook for 7 minutes, until partially cooked. Drain well and let cool slightly.
- In a large bowl, combine the par-cooked rice, ground beef, diced onion, minced garlic, egg, dill, salt, black pepper, and paprika. Mix gently until evenly combined.
- Heat 1 tablespoon olive oil in a saucepan over medium heat. Add the onion and grated carrot. Cook for 5 minutes, until softened.
- Add the garlic and cook for 30 seconds. Stir in tomato sauce, tomato paste, broth, paprika, sugar, salt, and black pepper. Simmer for 5 minutes, then remove from the heat.
- Spread about 1 cup of tomato sauce in the bottom of a large Dutch oven or 9-by-13-inch baking dish.
- Place about 3 tablespoons of filling near the base of one cabbage leaf. Fold the bottom over the filling, fold in the sides, and roll tightly. Repeat with the remaining cabbage leaves and filling.
- Arrange the cabbage rolls seam-side down in the prepared dish. Place them close together so they stay closed while baking.
- Pour the remaining tomato sauce evenly over the cabbage rolls. Cover tightly with a lid or aluminum foil.
- Bake for 60 to 70 minutes, until the cabbage is tender, the rice is fully cooked, and the filling is cooked through.
- Let the cabbage rolls rest for 10 minutes before serving. Spoon tomato sauce over each portion and serve with sour cream and fresh dill if desired.
Notes
- Mention both golubtsi and golubtsy naturally in the article for readers searching either English spelling.
- Use half ground beef and half ground pork for a richer filling.
- Replace ground beef with ground turkey for a lighter version; add 1 tablespoon olive oil to the filling if the meat is very lean.
- Use vegetable broth and a filling made with lentils, mushrooms, rice, and grated carrots for a vegetarian version.
- Par-cook the rice for about 7 minutes. Fully cooked rice may become too soft, while fully raw rice may not cook evenly inside the rolls.
- Put each cabbage roll seam-side down and keep the pan covered to prevent the rolls from opening or drying out.
- Refrigerate leftovers promptly in airtight containers and enjoy within 3 to 4 days.
- Freeze cooked cabbage rolls in their sauce for up to 2 to 3 months for best quality.