Golubtsi are traditional Slavic cabbage rolls filled with a seasoned blend of ground beef and pork mixed with rice and vegetables, then simmered in a creamy tomato sauce. This family recipe yields tender, flavorful rolls that are best served hot with a dollop of sour cream and fresh dill.
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Prepare the cabbage by discarding the outer leaves and cutting off the core at the bottom.
Place the whole head of cabbage on a plate and microwave for 10 minutes to soften the leaves.
Once cool enough to handle, carefully peel the softened leaves off the head of cabbage and set aside.
Heat olive oil in a large skillet over medium heat. Add the diced onions and shredded carrots and sauté for 5 minutes until softened.
Add the minced garlic and cook for another 30 seconds until fragrant. Season with 2 teaspoons of salt and 1 teaspoon of black pepper, and stir to combine.
Remove half of the sautéed vegetable mixture and place it in a large mixing bowl for the filling. Leave the other half in the skillet for the sauce.
To make the sauce, add 1 teaspoon of sugar, the can of diced tomatoes with juice, and 1 cup of water (or broth) to the vegetables in the skillet. Stir to combine.
Cover the skillet and let the sauce simmer for 5 minutes.
Turn off the heat and stir in 1/2 cup of sour cream until fully incorporated. Set the sauce aside.
To make the filling, add the ground meat, cooked rice, 2 teaspoons of salt, 1 teaspoon of black pepper, 1 teaspoon of paprika, and 1 teaspoon of chopped fresh dill to the mixing bowl with the reserved vegetables.
Using your hands, mix the filling ingredients until everything is well combined.
Line the bottom of a large Dutch oven or heavy-bottomed pot with a few cabbage leaves to prevent the rolls from burning.
Prepare the cabbage leaves for rolling by cutting out the tough, thick stem from the base of each leaf.
Place a portion of the meat filling onto a cabbage leaf and roll it up tightly, tucking in the sides. Repeat with the remaining leaves and filling.
Arrange the cabbage rolls snugly in the prepared Dutch oven.
Pour the prepared tomato-sour cream sauce evenly over the cabbage rolls. Gently shake the pot to help the sauce settle to the bottom.
Place the pot on the stovetop over medium-high heat and bring to a boil.
Once boiling, reduce the heat to low, cover, and let it simmer for 1 hour and 15 minutes.
Serve the cabbage rolls hot, garnished with additional sour cream and fresh dill, if desired.
Refrigerate covered for up to 4 days; reheat covered over low heat for 30–40 minutes. Cabbage rolls freeze well for up to 3 months in an airtight container; thaw overnight in the refrigerator before reheating.
Dutch oven or heavy-bottomed pot with lid · Large skillet
Yes. Assemble the rolls, pour the sauce over them, cover, and refrigerate up to 24 hours. Reheat covered on the stovetop over low heat for 30–40 minutes until warmed through.
Microwave in 2–3 minute increments until leaves separate easily. Alternatively, freeze the whole cabbage overnight, then thaw at room temperature for 4–6 hours before peeling.
Yes, but the pork adds richness and moisture. If using beef only, increase the sour cream in the filling by 2–3 tablespoons or add 1/4 cup beef broth to keep rolls moist.
After 1 hour 15 minutes of simmering on low heat covered, the sauce should be bubbling gently and the cabbage leaves very tender when pierced with a fork.
Red cabbage is tougher and more bitter; it will require 15–20 extra minutes of simmering. Green cabbage is recommended for this recipe.
