russian stuffed cabbage recipe

Written ByJenny Smyth Posted on
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The Best russian stuffed cabbage recipe

I’ve been making Russian Stuffed Cabbage for years, and it’s still one of my family’s favorite dishes. This hearty recipe originated in Eastern Europe, where cabbage and meat were staple ingredients.

The dish is often served at special occasions, but it’s also a comforting meal for a weeknight dinner. The combination of tender cabbage leaves, flavorful ground meat, and aromatic spices is a winning combination that never gets old.

One of the reasons I love this recipe is that it’s incredibly versatile – you can make it in advance, freeze it for later, or serve it hot straight from the oven. My kids have grown up on this dish, and now they request it when they come home from college.

I’m happy to oblige, as it’s a great way to slow down and enjoy a home-cooked meal together as a family. As for the health benefits, stuffed cabbage is an excellent source of fiber, vitamins, and minerals – making it a guilt-free choice for anyone looking for a satisfying meal without the extra calories.

Plus, with just a few simple ingredients and some basic cooking skills, you can create an authentic Russian-inspired meal that will impress your loved ones.

Russian Stuffed Cabbage Rolls (Golubtsy)

4.8 from 694 votes

Tender cabbage leaves wrapped around a savory filling of ground meat and rice, simmered in a tangy tomato sauce. This hearty dish is a classic comfort food in Russian cuisine, perfect for a satisfying family meal.

Prep Time30 mins
Cook Time1 hour 30 mins
Resting Time0 mins
Total Time2 hours
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Cabbage Rolls

1 large head green cabbage (about 2.5 pounds)
1 pound ground beef (80/20)
1/2 pound ground pork
1 cup cooked white rice, cooled
1 medium onion, finely chopped
2 cloves garlic, minced
1 large egg
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup chopped fresh dill

For the Sauce

1 (15-ounce) can tomato sauce
1 (14.5-ounce) can diced tomatoes, undrained
1/4 cup sour cream
2 tablespoons brown sugar
1 tablespoon apple cider vinegar
1 bay leaf
1 teaspoon salt
1/2 teaspoon black pepper

👨‍🍳Directions

1Bring a large pot of salted water to a rolling boil.
2Carefully add the whole head of cabbage and cook for 3 to 5 minutes, until the outer leaves become pliable and translucent.
3Using tongs, remove the softened leaves one by one, returning the cabbage to the boiling water if needed to loosen more leaves.
4You will need about 12 to 15 large leaves.
5In a large bowl, combine the ground beef, ground pork, cooked rice, chopped onion, minced garlic, egg, salt, pepper, and fresh dill.
6Mix thoroughly with your hands until all ingredients are evenly incorporated.
7The mixture should hold together when pressed.
8Lay a cabbage leaf flat on a cutting board.
9Use a sharp knife to cut out the thickest part of the central vein, creating a V-shaped notch.
10Place about 1/4 cup of the meat mixture near the base of the leaf.
11Fold the sides of the leaf over the filling, then roll tightly from the base to the tip, forming a compact parcel.
12Repeat with remaining leaves and filling.
13Preheat your oven to 350°F (175°C).
14In a medium bowl, whisk together the tomato sauce, diced tomatoes with their juices, sour cream, brown sugar, apple cider vinegar, bay leaf, salt, and pepper until smooth.
15The sauce should be a rich, reddish-pink color.
16Spread a thin layer of the sauce on the bottom of a 9×13-inch baking dish.
17Arrange the cabbage rolls seam-side down in a single layer, packing them snugly together.
18Pour the remaining sauce evenly over the rolls, ensuring they are all covered.
19Cover the dish tightly with foil.
20Bake for 1 hour and 15 minutes, then remove the foil and bake for an additional 15 minutes.
21The sauce should be bubbling and slightly thickened, and the rolls should be tender when pierced with a fork.
22Let rest for 10 minutes before serving.
23The internal temperature of the rolls should reach at least 160°F.

🔧Equipment

Large pot
Sharp knife
Cutting board
Large bowl
Small bowl
Baking dish (9×13 inches)
Foil

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22g💛Saturated Fat: 9g❤️Cholesterol: 105mg🧂Sodium: 980mg🌾Total Carbs: 35g🥦Dietary Fiber: 6g🍬Sugars: 12g🥩Protein: 28g

📝Notes

For a lighter version, substitute ground turkey or chicken for the beef and pork. You can also add 1/2 cup of grated carrot to the filling for extra sweetness and moisture. Leftover cabbage rolls keep well in the refrigerator for up to 3 days and their flavor improves overnight.

Watch Video Of How Russian Stuffed Cabbage Rolls (Golubtsy) Works

This Russian stuffed cabbage recipe is always a good idea for any occasion, whether it is a Sunday dinner or a holiday gathering. The rolls are comforting and filling, and they bring everyone to the table.

I love how the flavors meld together as they simmer, creating a dish that feels both special and homey. For storage, let the rolls cool completely, then place them in a container with some sauce to keep them moist.

They reheat beautifully in a skillet over low heat or in the oven at 350 degrees for about 20 minutes. I like to serve leftovers with a fresh sprinkle of dill and extra sour cream.

This recipe works well for family gatherings because you can make it ahead, and it always impresses guests with its rich taste and tender texture.

❓ Frequently Asked Questions About Russian Stuffed Cabbage Rolls (Golubtsy)

What type of meat should I use for stuffed cabbage?

The traditional choice is beef, but pork or chicken can also be used.

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