Golubtsi
Golubtsi (also spelled Holubtsi, Halupki, or Gołąbki depending on the region) are a beloved traditional dish in many Eastern European cuisines — especially Russian, Ukrainian, and Polish.They’re essentially cabbage rolls: leaves of cabbage are blanched until soft, then filled with a savory mixture of ground meat (often beef, pork, or a combination), rice or another grain, onions, and spices. The rolls are tucked neatly and then simmered or baked in a tomato-based sauce — sometimes with sour cream added for richness.The name golubtsi loosely means “little pigeons” — an old term of endearment for something small and cherished (don’t worry, there are no actual pigeons involved!).
Ingredients
For the Rolls:
- 1 head cabbage medium
- 1 lb ground beef (or half beef, half pork)
- ½ cup uncooked rice
- 1 medium onion finely chopped
- 1-2 cloves garlic minced
- 1 egg
- 1 tablespoon oil or butter (for sautéing onions)
- Salt and pepper to taste
For the Sauce:
- 2 cups crushed tomatoes (or tomato purée)
- 1 tablespoon tomato paste (optional, for richer flavor)
- 1 cup water or broth
- 1 teaspoon sugar (balances acidity)
- ½ teaspoon paprika
- ½ teaspoon dried dill (optional)
- ½ cup sour cream (stir in at the end, optional)
- Salt and pepper to taste
Instructions
- Prepare the cabbage: Bring a large pot of water to boil.Carefully remove the core of the cabbage.Place the whole cabbage into the boiling water for a few minutes, then peel off the softened outer leaves one by one with tongs. Remove about 8–10 large leaves. Set aside to cool.
- Cook the rice: Cook the rice halfway (about 8 minutes if it takes 15 to fully cook). Drain and let cool slightly.
- Make the filling: Sauté chopped onions in a bit of oil until translucent. Add garlic and cook 1 more minute.In a large bowl, combine the meat, onion mixture, rice, egg, salt, and pepper. Mix gently until evenly combined.
- Assemble the rolls: Trim the thick rib on each cabbage leaf (slice off the raised ridge to make rolling easier).Place about 2 tablespoons of filling near the base of each leaf, fold the sides over, and roll tightly into a small bundle.
- Prepare the sauce: In a saucepan, mix crushed tomatoes, tomato paste, water (or broth), sugar, paprika, dill, salt, and pepper. Bring to a gentle simmer.
- Cook the rolls: Arrange the seam-side down in a large pot or a baking dish.Pour the sauce over them so they’re mostly covered.Stovetop method: Simmer gently, covered, for about 1 to 1.5 hours.Oven method: Cover tightly with foil and bake at 350°F (175°C) for about 1 hour.
- Finish and serve: Stir in the sour cream (if using) into the sauce just before serving.Spoon some sauce over each roll and serve hot with extra sour cream or fresh dill on top.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 591kcal (30%)Carbohydrates: 47g (16%)Protein: 29g (58%)Fat: 34g (52%)Saturated Fat: 12g (75%)Polyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 138mg (46%)Sodium: 338mg (15%)Potassium: 1213mg (35%)Fiber: 9g (38%)Sugar: 16g (18%)Vitamin A: 809IU (16%)Vitamin C: 98mg (119%)Calcium: 207mg (21%)Iron: 5mg (28%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
