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Russian/Eastern European · Dinner

Golubtsy

Non-vegMedium

Diet: Non-veg · High-protein

Golubtsy is a Russian/Eastern European dish. Leave room in each roll for uncooked rice to expand.

Prep
45 min
Cook
75 min
Total
120 min
Servings
6
Difficulty
Medium
Cuisine
Russian/Eastern European
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Golubtsy. The photograph includes sour cream and a different sauce presentation from this recipe.
The photograph includes sour cream and a different sauce presentation from this recipe. Representative photograph of Golubtsy. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Leaves

Filling

Sauce

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; rolling pin; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Leaves · About 15 min

  1. Core cabbage from 1 large cabbage, 3000 ml water, blanch in its boiling water and peel off 12 softened leaves. Trim thick ribs.

Fill · About 15 min

  1. Mix 600 g minced beef, 150 g uncooked rice, 150 g onion, finely chopped, 1 tsp salt, ½ tsp pepper, divide among leaves and roll, folding sides inward.

Braise · About 75 min

  1. Arrange seam-side down in a deep pot with 700 g passata, 700 ml beef stock, 150 g carrots, grated, 150 g onion, sliced. Simmer covered 65–75 minutes until rice is tender and filling reaches 74°C / 165°F.

    Check: Look for this result: rice is tender and filling reaches 74°C / 165°F.

Tips

  • Leave room in each roll for uncooked rice to expand.
  • Judge Golubtsy by the texture and doneness signs in its steps. Your pan and heat affect how long Golubtsy takes to cook.

Substitutions

  • In Golubtsy, replace part of the beef with minced pork.

Storage

  • Cool Golubtsy in shallow portions and refrigerate promptly, ideally within one hour. Finish Golubtsy within 24 hours, keeping it at 4°C / 40°F or colder.
  • Reheat the cooked rice in Golubtsy once, until it steams throughout and reaches 74°C / 165°F. If serving Golubtsy as a cold rice dish, keep it refrigerated until serving.

Make ahead

  • Prepare the measured ingredients for Golubtsy one day ahead. For Golubtsy, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Golubtsy on the day of serving.

FAQ

What matters most when making Golubtsy?

Leave room in each roll for uncooked rice to expand.

What can I substitute in Golubtsy?

In Golubtsy, replace part of the beef with minced pork.

Can I prepare Golubtsy ahead?

Prepare the measured ingredients for Golubtsy one day ahead. For Golubtsy, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Golubtsy on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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