Russian Cabbage Rolls Golubtsi Recipes

Steps:

• Make slits at the base of the cabbage or cut out the entire core. Fill a large saucepan about 1/3 full of water. Bring to a boil and add the whole cabbage. Cook for 15 to 20 minutes, turning occasionally, until cabbage has softened. Drain and cool. Cut the leaves off the cabbage one by one, trying to keep them intact. Cut out the tough, thick center ribs of the large leaves with a sharp knife.
• Bring 1 1/2 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
• Heat 2 tablespoons oil in a skillet and cook 1/2 the chopped onions until soft and translucent, about 5 minutes. Combine cooked rice, cooked onions, ground beef, ground pork, salt, and pepper in a large bowl and mix with your hands until filling is well combined.
• Lay 1 cabbage leaf on a flat surface. Place 1 tablespoon of filling at the base of a cabbage leaf. Overlap with the bottom of the leaf; fold in side edges and roll up. Repeat with remaining cabbage and filling.
• Heat remaining 1 tablespoon oil over medium-high heat and fry cabbage rolls until browned, 2 to 3 minutes on each side. Transfer to a large pot and sprinkle with remaining chopped onion and carrots.
• Stir together sour cream and tomato paste in a bowl until well combined. Whisk in 1 cup water and season sauce with salt and herbs. Pour sauce over the cabbage rolls.
• Cover pot and cook over a medium-low heat until cabbage rolls are cooked through and sauce has thickened, about 45 minutes.

Steps:

• Soak the prunes and raisins in lukewarm water for 30 minutes.
• Separate the cabbage leaves, blanch in a little warm water, drain and leave to cool.
• Mix the ground meats with the rice, salt, and pepper.
• Place 4 tbsp of the mixture on each cabbage leaf, roll up and tie with kitchen string. Fry each cabbage roll on all sides in the butter. Place the rolls in a flameproof dish. Remove string.
• Beat 1 cup of the sour cream with the flour, and add with the raisins and prunes to the pan juices, boil briefly, and pour over the rolls.
• Cover and simmer for 35 minutes.
• Mix remaining sour cream and dill. Serve with cabbage rolls.

Steps:

• Make 4 large slits around the core of the cabbage. Submerge cabbage stem side down in boiling water. Cook on medium heat until cabbage is bendable. Remove. cut large leaves in half, set aside. Combine all ingredients; mix well (Exclude the mustard and horseradish sauces if spice isn't your way of life). Place 1 tablespoon mixture in each leaf and roll up, set into a 12x7x2 inch baking pan or large casserole dish.
• Combine soup and water in pan, bring to a boil.
• Add remaining ingredients, cook over medium heat until slightly thickened.
• Pour sauce over rolls.
• Bake in a 375 oven for 1 hour or until light to medium brown and gravy has thickened.
• Cool slightly and serve with a tossed salad and dinner rolls.
• *Fresh ginger may be used to substitute for the powder

Steps:

• 1. To cook the rice for the meat filling, place 1/2 cup of rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. Drain well. Bring the rice, pinch of salt and 1 cup of water to boil in a small or medium saucepan over high heat. Reduce heat to medium-low, cover and simmer until rice is almost done, about 10 minutes. Allow to cool slightly.
• 2. Preheat oven to 350 degrees.
• 3. To make the meat filling, heat the oil or butter in a frying pan over medium-low heat. Add the onion and fry until soft, about 7 minutes. Place in a bowl with the beef and remaining filling ingredients. Mix well to combine.
• 4. Place cored cabbage in a large pot of boiling salted water. Cook just long enough to soften leaves, about 10 - 15 minutes. Drain in a colander and cool under cold running water. Carefully remove the leaves.
• 5. Cut the thick ribs from the larger leaves, then halve the leaves; keep the smaller leaves whole. You will need 14-16 leaves. Use extra leaves and trimmings to line a deep ovenproof pot.
• 6. To make the rolls, place a generous tablespoon of meat filling at the base of each leaf, roll one turn and tuck in sides to contain the filling. Roll firmly to the end of the leaf. Repeat for each roll.
• 7. In a saucepan over high heat, bring the stock and tomato sauce to a boil. Add the garlic, lemon juice, and salt to taste. Cook for one more minute.
• 8. Arrange the rolls in a large ovenproof pan, pouring the sauce over the top. Cover and bring to a boil. Place in the oven for about 45-50 minutes.
• 9. Serve hot, with a dollop of yogurt of sour cream.