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Brief Overview
Golubtsy is the kind of dish that brings warmth before it even reaches the plate. These hearty cabbage rolls, filled with rice and minced meat, simmered in tomato sauce, have long held a place in Russian kitchens and family tables.
Served during holidays, family dinners, or quiet winter evenings, Golubtsy feels like a recipe passed down with care. There is comfort in their soft texture and satisfying flavour, built from simple ingredients handled with purpose.
They might not look flashy, but Golubtsy has a depth that rewards slow eating and appreciation. It is the kind of food that tastes like it has a story, even if no one at the table is telling one.
What Is Golubtsy?
Golubtsy is a dish of cooked cabbage leaves wrapped around a filling of minced meat and rice. The rolls are placed in a pot or baking dish, then slowly simmered or baked in a light tomato based sauce until tender.
Each roll is neatly packed, soft on the outside and rich within. Some cooks mix pork and beef for added depth, while others keep it vegetarian with mushrooms and grains. The sauce brings everything together with a gentle acidity.
The name might come from the Russian word for dove, suggesting the rolls’ neat, plump appearance. Whether served with sour cream or just the cooking juices, Golubtsy is a dish made to be eaten slowly and with care.
Ingredients and Taste
The filling typically blends minced meat, such as pork or beef, with cooked rice, onions, garlic, salt, and pepper. Some families add herbs like dill or parsley, or even a spoon of sour cream for richness inside the mix.
Cabbage leaves are softened in boiling water until pliable, then used to wrap the filling into small bundles. Once placed in a pot, they are covered with a sauce made from tomatoes, stock, onions, and sometimes bay leaf or paprika.
The taste is soft and savoury, with a gentle tang from the tomato and a subtle sweetness from the cabbage. The filling is tender and well-seasoned, while the cabbage provides a comforting, almost silky contrast with each bite.
A Taste of History
Golubtsy is thought to have arrived in Russian cuisine through influence from the Middle East or Central Asia, where wrapped dishes are common. Over time, it settled into Slavic cooking and became a tradition in Russian households.
Historically, it was a dish of practicality and patience. Ingredients were accessible, and the method allowed for feeding large families with few resources. The process of rolling and layering gave the meal a sense of care and ritual.
While cabbage rolls are found across Eastern Europe, each country brings its own take. In Russia, the tomato sauce and use of sour cream are signature. In some regions, barley replaces rice, or the sauce is made creamier for a winter variation.
Today, Golubtsy continues to be served with the same quiet pride. It represents a link to home, memory, and shared meals. Whether made for celebration or just another weekday supper, it brings the kind of comfort that does not need decoration.
How to make Golubtsy
Golubtsy are traditional Russian cabbage rolls filled with a savoury blend of minced meat and rice, simmered gently in a tomato based sauce until tender. This dish speaks of comfort and homeliness, with flavours that deepen as they cook. Patience with the cabbage preparation and careful rolling make all the difference. See the recipe card at the bottom for printable directions
Ingredients
For the cabbage rolls
- 1 large white cabbage
- 300g minced beef
- 200g minced pork
- 100g uncooked white rice
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 egg
- 1 tsp salt
- ½ tsp ground black pepper
For the sauce
- 400ml tomato passata
- 200ml beef or vegetable stock
- 1 tbsp tomato paste
- 1 tsp sugar
- 2 tbsp sunflower oil or unsalted butter
- 1 bay leaf
For serving
- Sour cream
- Fresh dill, chopped (optional)
Cooking Instructions
Step 1: Prepare the cabbage leaves
To begin, bring a large pot of water to a boil. Remove the core from the cabbage and gently lower the head into the water. As the outer leaves soften, peel them away carefully with tongs. Continue until you have 12–14 whole leaves. Set them aside to cool. Proceed to make the filling.
Step 2: Mix the filling
In a large bowl, combine the minced beef and pork, rice, chopped onion, garlic, egg, salt and pepper. Mix gently with your hands until evenly combined. Avoid overmixing to keep the filling tender. Move on to shaping the rolls.
Step 3: Shape the cabbage rolls
Trim the thick vein at the base of each cabbage leaf to make them easier to roll. Place about 2 tablespoons of filling in the centre of a leaf, fold the sides inward, and roll tightly from the base to the tip. Continue until all filling is used. Transition to preparing the sauce.
Step 4: Make the tomato sauce
Heat sunflower oil or butter in a pan. Add tomato paste and cook for 1–2 minutes to deepen the flavour. Pour in tomato passata, stock, sugar, and bay leaf. Stir and let simmer gently for 5 minutes. Now prepare to layer the rolls in a pan.
Step 5: Arrange the rolls in a pan
In a deep, heavy bottomed pot or Dutch oven, place a few leftover cabbage leaves on the bottom to prevent sticking. Arrange the rolls seam side down in layers. Pour the tomato sauce evenly over the rolls. Move on to the cooking step.
Step 6: Simmer the rolls
Cover the pot with a lid and simmer over low heat for 60 minutes, or until the cabbage is tender and the filling is cooked through. Alternatively, bake covered at 180°C for the same time. Proceed to resting.
Step 7: Let them rest
Once cooked, let the rolls rest in the pot for 10–15 minutes before serving. This helps the flavours settle and makes the rolls easier to lift without breaking. Now get ready to serve.
Final Step: Serve with sour cream
Serve the cabbage rolls hot, spooning over extra sauce from the pot. Add a dollop of sour cream and a sprinkle of fresh dill for a traditional finish. Best enjoyed with rye bread or mashed potatoes on the side.
Variations and substitutions
- Swap beef and pork for minced turkey or mushrooms for a lighter or vegetarian version
- Add grated carrot or celery to the filling for added texture
- Use sauerkraut leaves for a tangier Eastern European twist
Cooking Tips for Perfect Golubtsy
- Freeze the cabbage head for 24 hours and thaw it for easy peeling if you prefer not to boil
- Use long grain rice and rinse it well before mixing
- Roll tightly but not too firm to allow room for the rice to expand
- Always place rolls seam side down to prevent unravelling during cooking
Russian Golubtsy (Stuffed Cabbage Rolls)
Ingredients
For the cabbage rolls
- 1 large white cabbage
- 300 g minced beef
- 200 g minced pork
- 100 g uncooked white rice
- 1 medium onion finely chopped
- 2 garlic cloves minced
- 1 egg
- 1 tsp salt
- ½ tsp ground black pepper
For the sauce
- 400 ml tomato passata
- 200 ml beef or vegetable stock
- 1 tbsp tomato paste
- 1 tsp sugar
- 2 tbsp sunflower oil or unsalted butter
- 1 bay leaf
For serving
- Sour cream
- Fresh dill chopped (optional)
Instructions
- To begin, bring a large pot of water to a boil. Remove the core from the cabbage and gently lower the head into the water. As the outer leaves soften, peel them away carefully with tongs. Continue until you have 12–14 whole leaves. Set them aside to cool. Proceed to make the filling.
- In a large bowl, combine the minced beef and pork, rice, chopped onion, garlic, egg, salt and pepper. Mix gently with your hands until evenly combined. Avoid overmixing to keep the filling tender. Move on to shaping the rolls.
- Trim the thick vein at the base of each cabbage leaf to make them easier to roll. Place about 2 tablespoons of filling in the centre of a leaf, fold the sides inward, and roll tightly from the base to the tip. Continue until all filling is used. Transition to preparing the sauce.
- Heat sunflower oil or butter in a pan. Add tomato paste and cook for 1–2 minutes to deepen the flavour. Pour in tomato passata, stock, sugar, and bay leaf. Stir and let simmer gently for 5 minutes. Now prepare to layer the rolls in a pan.
- In a deep, heavy bottomed pot or Dutch oven, place a few leftover cabbage leaves on the bottom to prevent sticking. Arrange the rolls seam side down in layers. Pour the tomato sauce evenly over the rolls. Move on to the cooking step.
- Cover the pot with a lid and simmer over low heat for 60 minutes, or until the cabbage is tender and the filling is cooked through. Alternatively, bake covered at 180°C for the same time. Proceed to resting.
- Once cooked, let the rolls rest in the pot for 10–15 minutes before serving. This helps the flavours settle and makes the rolls easier to lift without breaking. Now get ready to serve.
- Serve the cabbage rolls hot, spooning over extra sauce from the pot. Add a dollop of sour cream and a sprinkle of fresh dill for a traditional finish. Best enjoyed with rye bread or mashed potatoes on the side.
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