Golubtsy Russian Stuffed Cabbage Rolls Recipes

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GOLUBTSY (RUSSIAN CABBAGE ROLLS)

Make and share this Golubtsy (Russian Cabbage Rolls) recipe from Food.com.

Provided by Member 610488

Categories     White Rice

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 12



Golubtsy (Russian Cabbage Rolls) image

Steps:

  • Soak the prunes and raisins in lukewarm water for 30 minutes.
  • Separate the cabbage leaves, blanch in a little warm water, drain and leave to cool.
  • Mix the ground meats with the rice, salt, and pepper.
  • Place 4 tbsp of the mixture on each cabbage leaf, roll up and tie with kitchen string. Fry each cabbage roll on all sides in the butter. Place the rolls in a flameproof dish. Remove string.
  • Beat 1 cup of the sour cream with the flour, and add with the raisins and prunes to the pan juices, boil briefly, and pour over the rolls.
  • Cover and simmer for 35 minutes.
  • Mix remaining sour cream and dill. Serve with cabbage rolls.

Nutrition Facts : Calories 587.3, Fat 35.8, SaturatedFat 18.9, Cholesterol 110.3, Sodium 172.2, Carbohydrate 44.9, Fiber 6.1, Sugar 13.9, Protein 24.3

10 prunes, pitted
1 tablespoon raisins
1 large white cabbage
1/2 lb ground beef
1/2 lb ground pork
2 cups cooked rice
salt, to taste
black pepper, to taste
3 tablespoons butter
2 cups sour cream
2 tablespoons flour
3 tablespoons dill, chopped

RUSSIAN CABBAGE ROLLS (GOLUBTSI)

Make and share this Russian Cabbage Rolls (Golubtsi) recipe from Food.com.

Provided by Tonkcats

Categories     Russian

Yield 6 serving(s)

Number Of Ingredients 20



Russian Cabbage Rolls (Golubtsi) image

Steps:

  • Make 4 large slits around the core of the cabbage. Submerge cabbage stem side down in boiling water. Cook on medium heat until cabbage is bendable. Remove. cut large leaves in half, set aside. Combine all ingredients; mix well (Exclude the mustard and horseradish sauces if spice isn't your way of life). Place 1 tablespoon mixture in each leaf and roll up, set into a 12x7x2 inch baking pan or large casserole dish.
  • Combine soup and water in pan, bring to a boil.
  • Add remaining ingredients, cook over medium heat until slightly thickened.
  • Pour sauce over rolls.
  • Bake in a 375 oven for 1 hour or until light to medium brown and gravy has thickened.
  • Cool slightly and serve with a tossed salad and dinner rolls.
  • *Fresh ginger may be used to substitute for the powder

Nutrition Facts : Calories 404.5, Fat 18.6, SaturatedFat 6.8, Cholesterol 84.3, Sodium 1019.4, Carbohydrate 32.2, Fiber 6.9, Sugar 9.9, Protein 28.7

1 large head of cabbage
1 lb ground beef
1/2 lb ground turkey or 1/2 lb ground pork
1 medium potato, shredded
1/2 cup old-fashioned oatmeal, combined with enough milk to cover for moistness
1 tablespoon Worcestershire sauce
1 tablespoon Grey Poupon mustard (optional)
1 tablespoon prepared horseradish (optional)
1 clove garlic, minced
1 teaspoon italian seasoning
1/2 teaspoon black pepper
1/4 teaspoon dill weed
1/4 teaspoon gingerroot
1 tablespoon parsley
2 (10 3/4 ounce) cans condensed golden mushroom soup
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco sauce (optional)
1 teaspoon Shilling Lemon Herb Seasoning
1 1/2 cups water
1 tablespoon parsley

GOLUBTSY (RUSSIAN STUFFED CABBAGE ROLLS)

Posted to participate in a cooking game where the chef's travel the world by cooking and tasting food from other cultures. I use a lower fat ground beef to keep my rolls from being too greasy. :)

Provided by Lynette !

Categories     Beef

Time 1h40m

Number Of Ingredients 15



Golubtsy (Russian Stuffed Cabbage Rolls) image

Steps:

  • 1. To cook the rice for the meat filling, place 1/2 cup of rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. Drain well. Bring the rice, pinch of salt and 1 cup of water to boil in a small or medium saucepan over high heat. Reduce heat to medium-low, cover and simmer until rice is almost done, about 10 minutes. Allow to cool slightly.
  • 2. Preheat oven to 350 degrees.
  • 3. To make the meat filling, heat the oil or butter in a frying pan over medium-low heat. Add the onion and fry until soft, about 7 minutes. Place in a bowl with the beef and remaining filling ingredients. Mix well to combine.
  • 4. Place cored cabbage in a large pot of boiling salted water. Cook just long enough to soften leaves, about 10 - 15 minutes. Drain in a colander and cool under cold running water. Carefully remove the leaves.
  • 5. Cut the thick ribs from the larger leaves, then halve the leaves; keep the smaller leaves whole. You will need 14-16 leaves. Use extra leaves and trimmings to line a deep ovenproof pot.
  • 6. To make the rolls, place a generous tablespoon of meat filling at the base of each leaf, roll one turn and tuck in sides to contain the filling. Roll firmly to the end of the leaf. Repeat for each roll.
  • 7. In a saucepan over high heat, bring the stock and tomato sauce to a boil. Add the garlic, lemon juice, and salt to taste. Cook for one more minute.
  • 8. Arrange the rolls in a large ovenproof pan, pouring the sauce over the top. Cover and bring to a boil. Place in the oven for about 45-50 minutes.
  • 9. Serve hot, with a dollop of yogurt of sour cream.

2 Tbsp olive oil or clarified butter
1 medium onion, finely chopped
2 medium carrots, shredded
1 lb ground beef
1 c long grain rice, cooked until almost done (10 minutes-13 minutes)
1/2 tsp allspice
salt
pepper
2 Tbsp fresh parsley, chopped
1 medium head of cabbage, cored
4 clove garlic, finely chopped
1/4 c lemon juice
2 c chicken stock
3 Tbsp tomato sauce
yogurt or sour cream to garnish

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