Golubtsi Recipe is a traditional Ukrainian dish.
The greatest filled cabbage rolls I've ever had! Cabbage rolls (golubtsi) are fashioned from basic, affordable, yet delicious (and freezer-friendly!) ingredients.
Servings 12 - 16
- 1 teaspoon Mrs. Dash or other salt-free seasonings of choice
- 1 tbsp soured cream
- 1 tbsp. butter olive oil
- 2 cups mushroom marinara sauce of choice
- 6 medium-sized grated sticks (4 for the meat mixture, 2 for the Puddlelife sauce)
- 1 tablespoon white vinegar
- two huge eggs
- 1 pound turkey ground
- 1 pound pork mince
- 2 large cabbages
- 6 cups medium cooked white rice, made from 2 cups uncooked rice (recipe follows).
How to Cook Rice and Cabbage:
2 cups white rice, rinsed and cooked in 3 1/2 cups water with 2 tablespoons olive oil and 1 teaspoon salt Simmer, covered, for 20 minutes, or until the water is entirely absorbed. Alternatively, do the same in a rice cooker.
Fill a large soup pot halfway with water. Allow it to boil. Combine 1/2 teaspoon salt and 4 tablespoons vinegar in a mixing bowl.
Jingle each cabbage and scrape off the top two leaves. Cut the core of each cabbage with a knife (see photo). We put the cabbage in the water first, the cork, for approximately 5 minutes, then turned it over and cooked for another 5-6 minutes. When the leaves begin to soften, they will begin to pull. If the leaves are chopped, they will cook more quickly. When finished, transfer the leaves to a dish to cool. When it goes soft and yellow and the huge leaves turn pale green, you know it's finished. Continue with the second cabbage, adding extra water as needed. Keep 3-4 glasses of water away from the pot!
Meat combination / stuffed meat preparation:
In a large mixing bowl, combine ground meat and rice.
4 carrots, grated, fried in 3 tablespoons oil and 1 tablespoon butter over medium/high heat. When the mushrooms are cooked, add 1 cup of the mushroom marinara sauce and cook for another minute.
Combine the carrot and beef combination. 2 eggs and a teaspoon of salt Combine thoroughly.
Cooked Leaves Chopped and Stuffed:
Large Leaves: Cut the leaves in half in the middle and remove the tough section to make two leaves. Top each leaf with 2 teaspoons of the meat mixture (or as much as possible - leaf sizes vary). Roll the paper into a cone, with the thickest section at the bottom and the widest part crammed at the top. Arrange them in the same pot you used to boil the cabbage or in a cast iron Dutch oven while filling it.
Small Leaves: Only cut the high surface of the firm center stem to flatten the leaf and make coiling easier. Fill roughly 2 teaspoons of the meat mixture into each cabbage leaf. Place the filler on the trunk's bottom. Make a tortilla and fill both ends with your fingers.
Pudleva preparation (sauce):
2 tablespoons of olive oil, heated Fry 2 shredded carrots with 1 teaspoon Mrs. Dash reserved. Stir until completely smooth. 1 cup mushroom marinara sauce and 1 tablespoon sour cream Fryeha for another minute before removing it from the heat.
Pour the Buddleva over the Golubtsy and top with enough saved water to cover (2 1/2 to 3 cups).
This can be prepared in two ways:
Bring a small pot to a gentle boil, then cover and simmer for 40 minutes over medium heat.
Cover and bake at 450°F for 20-25 minutes on the lowest third if using a Dutch oven (preferred technique) (one step below the center rack). Reduce the heat to 350 degrees Fahrenheit and bake for an hour after it pops.