Russian Cabbage Rolls (Golubtsy)
Голубцы GolubtsySay it: guh-LUB-tsi
Golubtsy are comforting Russian cabbage rolls filled with a savory mixture of ground meat, rice, and aromatics, then braised in a rich tomato-based sauce. They are a beloved everyday dish across Russia and the former Soviet states, often prepared for family dinners, holidays, and celebrations. Tender cabbage leaves embrace the juicy filling while the sauce becomes deeply flavorful during slow cooking. The slight sweetness of the cabbage perfectly balances the hearty meat and tangy tomato gravy, making golubtsy a complete and satisfying meal.
Russian Cabbage Rolls (Golubtsy)
Голубцы, Golubtsy
Pronounced guh-LUB-tsi
- Serves
- 6
- Prep
- 45 min
- Cook
- 1 hr 30 min
- Total
- 2 hr 15 min
- Level
- Medium
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Bring a large pot of water to a boil. Carefully remove the core from the cabbage head and lower the whole cabbage into the boiling water. Cook for 8-10 minutes, turning occasionally, until the outer leaves are pliable and can be peeled off easily. Remove 12-14 large leaves and set aside to cool. Reserve the remaining cabbage.
In a large skillet, heat 1 tablespoon of oil over medium heat. Add the chopped onion and grated carrot and sauté until soft and lightly golden, about 7 minutes. Add the minced garlic and cook for 30 seconds more. Let the mixture cool slightly.
In a large bowl, combine the ground beef, ground pork, cooked rice, sautéed vegetables, egg, 1 1/2 teaspoons salt, black pepper, and chopped dill. Mix gently but thoroughly with your hands until evenly combined.
Lay a cabbage leaf flat on a work surface. Cut out the thick central rib if necessary. Place about 1/3 cup of filling near the base of the leaf. Fold the sides over the filling and roll it up tightly into a neat cylinder. Repeat with the remaining leaves and filling.
Chop enough of the remaining cabbage to make about 2 cups. Heat the remaining tablespoon of oil in a large, heavy-bottomed pot or Dutch oven. Add the chopped cabbage and sauté for 3-4 minutes until it begins to soften.
Arrange the cabbage rolls seam-side down in a single or double layer over the chopped cabbage. Whisk together the tomato sauce, broth, tomato paste, remaining 1/2 teaspoon salt, bay leaf, and sugar if using. Pour the sauce over the rolls; it should nearly cover them.
Bring the pot to a gentle boil, then reduce heat to low. Cover and simmer for 1 hour and 15-20 minutes, until the cabbage is very tender and the filling is cooked through. Occasionally spoon sauce over the tops of the rolls.
Remove from heat, discard the bay leaf, and let the golubtsy rest for 10 minutes before serving. Sprinkle with additional fresh dill.
Regional variants
In some Russian regions, golubtsy are made with buckwheat instead of rice or wrapped in blanched grape leaves in the southern areas. Modern versions sometimes use ground turkey or add mushrooms to the filling for a lighter or vegetarian adaptation.
Cook's notes
- To make rolling easier, you can freeze the whole cabbage head overnight, then thaw it; the leaves will peel off soft and pliable without boiling.
- Use a mixture of beef and pork for the most traditional juicy texture; all beef works well too.
- The rolls taste even better the next day after the flavors have melded; reheat gently on the stovetop with a splash of broth.
Serve with
Sour cream, fresh dill, and crusty bread; often accompanied by a simple cucumber and tomato salad.
Make ahead and storage
Can be fully prepared and refrigerated for up to 3 days or frozen before or after cooking. Reheat on the stovetop or in a low oven with extra sauce.
