Quick Weeknights · Russian
Golubtsy (Cabbage Rolls)
Soft cabbage leaves wrapped around a filling of rice and ground meat. They simmer in a savory tomato sauce until everything is perfectly tender.
Why This Works
The tender cabbage leaves create a natural, delicious wrapper for the savory meat and rice filling, while the tomato-based sauce adds moisture and flavor.
The Upgrade
Add a tablespoon of sour cream or a pinch of paprika to the meat filling for extra richness.
Chef's Secret
Michelin TechniqueDon't pack the filling too tightly into the cabbage leaves; this allows the rice to expand and prevents the rolls from bursting.
Ingredients
Total time including resting: 45 min
Directions
Carefully core the cabbage. Place the whole head in a large pot of boiling water for 5-7 minutes, until the outer leaves start to loosen. Drain and carefully peel off the softened leaves, about 8-10 large ones. Trim any thick ribs.
7 minIn a large bowl, combine the ground beef, cooked rice, half of the chopped onion (reserve the other half), minced garlic, salt, and pepper. Mix gently with your hands until just combined.
Lay a cabbage leaf flat. Place about 1/4 cup of the meat mixture near the stem end. Fold the sides of the leaf inwards, then roll tightly from the stem end upwards to form a neat roll.
Repeat with the remaining cabbage leaves and meat mixture. If you have extra filling, you can form small meatballs.
In a Dutch oven or large, deep skillet (12-inch), sauté the remaining chopped onion in 1 tablespoon of oil (not listed, but implied for sautéing) over medium heat until softened, about 5 minutes.
5 minPour in the tomato sauce and beef broth. Stir to combine and bring to a simmer.
Carefully arrange the cabbage rolls (seam-side down) in the simmering sauce. If you made meatballs, nestle them in as well. The liquid should come about halfway up the rolls.
Cover the pot, reduce heat to low, and simmer gently for 30-35 minutes, or until the cabbage is very tender and the filling is cooked through. Serve hot, spooning sauce over the rolls, with a dollop of sour cream.
35 minWine Pairing
Barbera
Red Wine
The BottleGiacomo Conterno Barbera d'Alba
Barbera is known for its high acidity and low tannins, making it the perfect companion for a tomato-based dish. Its bright, juicy acidity balances the sweetness of the cooked cabbage and ground meat.
Nutrition per Serving
400
calories
32g
protein
25g
carbs
20g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Sour Cream Dollop
Add a large dollop of chilled sour cream to the warm rolls to provide a creamy, tangy contrast.
Ingredients
Directions
Place the chilled sour cream into a small, non-reactive mixing bowl.
Fold in the lemon juice, sea salt, and black pepper until fully incorporated.
Gently stir in the minced dill, ensuring the herb is evenly distributed without overworking the cream.
Keep the mixture refrigerated until the exact moment of service to maintain the necessary thermal contrast.
Using a chilled spoon, quenelle a generous portion of the cream directly onto the center of each warm cabbage roll.
Serve immediately to highlight the juxtaposition between the steaming cabbage and the cool, sharp cream.
Side Dish
Dill and Parsley Salad
A simple green herb salad provides a refreshing, aromatic finish to the tomato-simmered cabbage.
Ingredients
Directions
Submerge herbs in a bowl of ice water for 5 minutes to ensure maximum crispness.
Drain herbs thoroughly using a salad spinner; dry completely to ensure the dressing adheres.
In a small bowl, whisk together the olive oil, lemon juice, and sea salt to create an emulsified vinaigrette.
Place the dried herbs into a chilled mixing bowl.
Drizzle the vinaigrette over the herbs immediately before serving.
Toss gently with your hands to lightly coat the leaves and plate immediately to maintain texture.
Member Reviews
How did it turn out?
Rate this recipe
Cooked it for guests over the weekend — everyone wanted the recipe.
Very approachable even for a beginner. Turned out great.