Golubtsi – Cabbage Rolls (Голубцы)

Cabbage rolls are a widely known dish in Europe. I’m sharing the recipe that we like to make in our family. This healthy main dish is perfect for making ahead of time. Even though it is time consuming to make, it’s totally worth it, because the leftovers taste even bettter.

Some people are adamant that true cabbage rolls should be made with only cabbage and meat. Well, I’m not a traditionist and don’t mind making additions or subtractions as long as the end result makes my taste buds happy:). I am not a big fan of eating just cabbage and meat, so I add other ingredients that add another dimension of seasoning to the dish.

For the filling, I combine ground pork, rice, onions, carrots and finely minced cabbage and wrap it all around a cabbage leaf. By adding all these other ingredients, the meat filling is tender, juicy and packed with savory flavors. Layering the cabbage rolls in between more carrots and onions, I also use a tomato sauce to cook them in. As they simmer in this aromatic sauce, all the components meld together and create one yummy cabbage roll, that’s SO good with a dallop of sour cream and a slice of Black Bread.

Let’s start cooking!

Serves: 12-15 small golubtsi

Ingredients

• 1 small-medium cabbage head
• 1-1/2 lbs ground pork
• 3 onions, finely chopped
• 2-3 carrots, shredded
• ¼ cup uncooked rice, cooked according to package instructions
• ¼ cup water, for meat mixture
• 1 small bell pepper, center removed
• 1 can (14.5 oz) diced tomatoes, pureed in the food processor
• ⅓ cup reserved cabbage water
• salt, pepper

Instructions

Take out the core from a small head of cabbage. Submerge the whole thing in a pot of salted water. Bring it to a boil and cook until the outer leaves are tender but not mushy. You want the leaves to be pliable enough to work with but not falling apart. Save the water.
When the cabbage is cool enough to handle, carefully peel off the cabbage leaves. Cut off the hard rib on each leaf with a paring knife and discard. If the center leaves are hard, you might want to return them to the water and cook for a few minutes. Many times, I peel the leaves of cabbage before cooking them and then cook them. It's faster that way, but sometimes the cabbage leaves don't cooperate and I have to cook them first.
At the very center of the cabbage, the leaves will be too small to use. Chop up that cabbage very finely to get about ¼ - ⅓ cup. You will add this to the meat mixture. Coarsely chop the rest of the cabbage that you won't use to roll into golubtsi and set aside.
Meanwhile, make the meat mixture. Melt about a Tablespoon of butter in a skillet and add the onion. Season with salt. Cook until the onions are tender and golden. Put the onions into a bowl where you will be mixing the meat.
In the same skillet, melt another tablespoon of butter and cook the onion and carrots, seasoning with salt and pepper until they are tender, 5-7 minutes.
Cook the rice according to package instructions.
Mix the meat, onions, ⅓ cup carrot and onion mixture, finely minced cabbage, rice, water, salt, pepper.
Take a small portion of the meat mixture and place it in the center of a cabbage leaf. Fold the side edges over the meat. Starting from the folded over cabbage leaf closest to you, roll up the cabbage leaf over the meat to form a roll. Repeat with the rest of the meat and cabbage. Fill the pepper with the meat mixture also, if you're using it.
Spread some of the carrots and onions on the bottom of the pot and add some of the coarsely chopped cabbage. You can also add a chopped bell pepper, if you'd like. Place the cabbage rolls in a tight, single layer. Cover with more carrots and onions. Repeat with another layer of cabbage rolls. Cover with carrots and onions.
Pour the pureed tomatoes and cabbage water over the cabbage rolls. Season with salt and pepper. Bring to a boil. Cover, reduce to a simmer and cook for 30-40 minutes. Serve with sour cream.

Source:

http://www.olgasflavorfactory.com/main-course/golubtsi-cabbage-rolls/