Description
This traditional Eastern European dish features tender cabbage leaves rolled with a flavorful mixture of ground beef, pork, rice, and vegetables, all baked in a rich tomato and sour cream sauce. The cabbage is pre-frozen to soften the leaves for easy rolling, then baked slowly to meld the flavors perfectly, making a hearty and comforting meal.
Ingredients
Scale
Cabbage and Filling
- 2 small heads of cabbage
- 110g (1/2 cup) rice, any type
- 2 tbsp olive oil
- 1 large onion, chopped
- 450g (1 lb) ground beef, 5% fat
- 450g (1 lb) ground pork, 5% fat
- 25g (1/4 cup) parsley, chopped
- 2 carrots, grated
- 2 tsp salt
- 0.5 tsp pepper
- 2–3 bay leaves
Tomato Sauce
- 250ml (1 cup) chicken stock
- 250ml (1 cup) sour cream or creme fraiche, full fat
- 500ml (2 cups) canned crushed tomatoes or passata
- Salt and pepper, to taste
Instructions
- Prepare Cabbage: Freeze the cabbages at least 3 days ahead of time. The night before cooking, defrost them in the fridge to make the leaves tender and pliable for rolling.
- Cook Rice: Boil rice in plenty of water until al dente, about 5 minutes after boiling starts. Drain and set aside, ensuring rice is cooked but not mushy.
- Sauté Onions: Heat olive oil in a frying pan over low heat. Cook chopped onions gently for 7-10 minutes until translucent and soft, then remove from heat.
- Mix Filling: Grate the carrots. In a large bowl, combine ground beef, ground pork, chopped parsley, sautéed onions, grated carrots, cooked rice, salt, and pepper. Mix well to evenly distribute ingredients.
- Prepare Sauce: In a medium bowl, whisk together chicken stock, crushed tomatoes, and sour cream or creme fraiche. Season with salt and pepper to taste and set aside.
- Prepare Cabbage Leaves: Place a head of cabbage on a cutting board, cut off the bottom core, then gently peel off the leaves. Repeat with the second head.
- Preheat Oven: Preheat your oven to 350°F (180°C).
- Roll Cabbage Leaves: Work with a clean surface and lay out cabbage leaves. Trim the thick central rib of each leaf to make rolling easier. Place about 2 tablespoons of filling at the wider end of a leaf, fold sides in, and roll tightly like a burrito. Expect to make about 30-32 rolls.
- Layer Rolls and Sauce: Pour a cup of sauce into the bottom of a heavy casserole dish (preferably cast iron). Layer cabbage rolls snugly; halfway through layering, add bay leaves and another third of the sauce, then continue stacking all rolls.
- Bake Cabbage Rolls: Pour remaining sauce over the top of the rolls, cover the casserole with a lid, and bake in the preheated oven for 1 hour. Remove the lid and bake for an additional 30 minutes to allow the sauce to thicken and edges to brown slightly.
- Serve: Serve the Golubtsi hot, topped with extra sour cream or creme fraiche and freshly chopped herbs like dill and parsley for garnish.
Notes
- Freezing cabbage beforehand makes the leaves pliable and easier to roll without tearing.
- You can substitute ground turkey or chicken for a leaner version.
- For a vegetarian variation, replace meat with cooked lentils and mushrooms.
- Leftovers keep well in the fridge for up to 3 days and also freeze well for up to 1 month.
- Use a heavy-bottomed casserole dish for even cooking and to prevent burning.
- Adjust salt and pepper in the sauce and filling according to preference.
Keywords: baked cabbage rolls, golubtsi, stuffed cabbage, ground beef and pork, tomato sauce, Eastern European recipe, comfort food