Cabbage Rolls "Golubtsi"

Method10 steps

1. 1

   Step 1: Freeze both small cabbage (2) heads 3 days before making the rolls. The night before cooking, thaw them in the refrigerator and keep refrigerated until needed.

   Uses 2 cabbage (2 small heads)

2. 2

   Step 2: Bring plenty of water to a boil. Add the rice (110 g) and boil for about 5 minutes, until partly cooked and still firm. Drain and reserve.

   Par-cook rice after water boils · 5 minUses 110 g dry rice · Water as needed to boil rice; drain after par-cooking

3. 3

   Step 3: Heat the olive oil (2 tbsp) in a frying pan and cook the chopped onion (1) over low heat for 7–10 minutes until tender.

   Soften cabbage-roll filling onion · 10 minUses 2 tbsp olive oil · 1 onion (large, chopped)

4. 4

   Step 4: Grate the carrots (2). Mix them with the raw ground beef (450 g) and pork (450 g), chopped parsley (25 g), cooked onion, drained partly cooked rice, 2 teaspoons filling salt and ½ teaspoon pepper.

   Uses 2 carrots (grated) · 450 g extra-lean ground beef · 450 g extra-lean ground pork · 25 g parsley, chopped · Sautéed onion in olive oil · Par-cooked drained rice · 2 tsp salt · 0.5 tsp pepper

5. 5

   Step 5: Whisk together the chicken stock (250 ml), crushed tomatoes or passata (500 ml), and sour cream or crème fraîche (250 ml). Season this sauce with its separate salt and pepper to taste and reserve.

   Uses 250 ml chicken stock · 250 ml full-fat sour cream or crème fraîche · 500 ml canned crushed tomatoes or passata · Salt and pepper to taste, for the sauce

6. 6

   Step 6: Cut the base from each thawed cabbage head and gently separate the leaves.

   Uses Thawed cabbage heads

7. 7

   Step 7: Preheat the oven to 180°C/350°F.

8. 8

   Step 8: Trim the thick rib of each cabbage leaf. Place about 2 tablespoons filling near its wide end, fold in the sides and roll up. Repeat, making approximately 30–32 rolls depending on leaf size.

   Uses Separated softened cabbage leaves · Raw meat rice and vegetable filling

9. 9

   Step 9: Pour 1 cup of the prepared sauce into a heavy lidded casserole and begin stacking the rolls. Halfway through stacking, add the 2–3 bay leaves and about one-third of the prepared sauce. Continue stacking all remaining rolls.

   Uses Filled unbaked cabbage rolls · 1 cup prepared sauce for the bottom · One third of the prepared sauce, added midway through stacking · 2-3 bay leaf

10. 10

    Step 10: Pour the remaining prepared sauce over the rolls. Cover and bake at 180°C/350°F for 1 hour. Uncover and bake about 30 minutes more, until the ground-meat centres reach 71°C/160°F and the cabbage and rice are tender. Serve with the separately listed optional extra cream and herbs.

    Bake rolls 60 minutes covered then 30 uncovered · 90 minUses Stacked raw cabbage rolls with bottom and middle sauce · Remaining prepared tomato-cream sauce · Extra sour cream or crème fraîche, optional for serving · Fresh dill or parsley, optional garnish