Golubtsy

Golubtsy are cabbage leaves with filling, widespread in the home cooking of Russia and other Eastern European countries. In Russia, they have been known under this name at least since the 19th century. The fillings changed: along with meat, various grains were used, including millet. Today, most often meat mince with rice is wrapped in cabbage, and then the golubtsy are stewed in tomato or sour cream sauce.

Golubtsy are traditional stuffed cabbage rolls that became a familiar Russian comfort food. They are usually made by wrapping cabbage leaves around a filling of meat, rice, carrots and onions, then simmering or baking them in tomato sauce. Some historians think the dish was influenced by Middle Eastern or Central Asian wrapped foods, but it became deeply rooted in Russian home cooking. The name is often linked to the word for «pigeons,» though the exact origin is not fully clear. Golubtsy were especially popular in village kitchens and later in Soviet family meals because they were filling and inexpensive. Today they remain a beloved dish that many people associate with childhood. A plate of hot golubtsy should be accompanied with a good tablespoon of thick and cold sour cream and chopped herbs like dill, spring onions and parsley.

cooking
time 90 min

difficulty
level Medium

key
ingredients 7

Ingredients

Cabbage rolls

cabbage head

1600 g

ground beef

680 g

ground pork

680 g

white rice, uncooked

120 g

onion

150 g

carrots

200 g

egg

1 pc

salt and black pepper

to taste

garlic powder

5 g

Sauce

crushed tomatoes

800 g

water

240 g

sour cream for serving
dill and parsley — for serving (optional)
Servings: 6 (30 rolls)

Recipe

Core cabbage, blanch in boiling water 7 for minutes. Peel 30 leaves (about 60g each).

Parboil rice in water for 5 minutes; drain. Sauté onion and carrots in oil. 5. Mix with raw meat, egg, salt, pepper and garlic powder. Place 45g filling on each leaf; roll tightly.

Layer in greased pot. Pour tomatoes and water over. Cover and bake at 170°C for 90 minutes.

Serving

Serve hot with cold sour cream and chopped herbs - dill and parsley.

where
to try

Beluga

Moscow

Beluga celebrates Russian gastronomy with an emphasis on premium seafood, caviar, and traditional delicacies presented in a contemporary style. Located next to Red Square, it offers one of Moscow’s finest dining experiences.

Savva

Moscow

One Michelin star. Novikov Group. Russian contemporary cuisine — classic dishes in a modern reading. The case where Russian food is worth understanding at its best.

Astoria

Saint-Petersburg

The restaurant of the legendary Astoria Hotel, opened long ago opposite St. Isaac’s Cathedral. From the moment it opened, the hotel became one of the symbols of St. Petersburg’s high society: it hosted foreign guests, diplomats, performers, and members of the upper class. Today, the restaurant preserves the atmosphere of a historic grand hotel: European cuisine, classic service, and views of St. Isaac’s Square.