Cabbage Rolls Golubtsi (Authentic Recipe) (2024)

Published | Julia Frey (Vikalinka)

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Cabbage leaves stuffed with a savoury combination of ground beef, pork, rice and vegetables, then cooked in the oven in a creamy tomato sauce. Making cabbage rolls at home is much easier than you think!

Serve these with our Herb and Garlic Mashed Potatoes for a satisfying and cozy dinner.

Cabbage Rolls Golubtsi (Authentic Recipe) (1)

Cabbage Rolls

Stuffed Cabbage rolls is a dish that every Russian and Ukrainian family makes. It’s a true comfort food for us, while managing to be quite healthy! It might be a little fiddly but not difficult at all.

Do you ever wonder how Russians survive long and cold winters without constantly coming down with colds? The secret is eating a lot of cabbage in the winter.

How is it relevant? Cabbage has LOADS of vitamin C, more than oranges!We can eat it as a salad, in soups, braised, or many other ways as well!

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How to Make Cabbage Rolls

The recipe I am sharing today is my mother’s. I might’ve tweaked it a bit to make it easier but the taste remained the same.

What cabbage to use

The most traditional cabbage to use in this recipe is green cabbage, however I’ve recently been experimenting with Savoy cabbage and loved the results.

Savoy cabbage is considered to be the sweetest of all cabbages. It also adds more texture to this dish and is a dream to work with as the leaves separate much easier.

Whatever type of cabbage you use make sure it’s fresh and crispy. I found that using cabbage later in the season (around March or April) produces cabbage rolls that could be a bit tough and stringy.

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Cabbage roll stuffing

These rolls are stuffed with a mixture of extra lean proteins. Ground beef and pork, caramelized onions, carrots, lots of fresh parsley and rice.

After the cabbage leaves are stuffed and rolled they are baked in a sour cream tomato sauce. It’s a one pot dish, that takes a bit of time to prepare but once it’s in the oven, it cooks hands free!

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How to Separate Cabbage Leaves

My mother never did that but I use a new method for separating cabbage leaves, which is much easier and faster.

According to the traditional method you have to boil a head of cabbage for a short time until the leaves soften enough to pull them apart. Sounds easy enough but it turns out to be a lot of pain!

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You have to boil it long enough for the leaves to become pliable but not too long so they turn mushy.

Then you have to pull that cabbage out of boiling water, burn your fingers in the process, cut away the outer leaves, then put it back in the water, then take it out again. Pain!

I’ve heard that it’s possible to freeze cabbage instead of boiling it with the same results. Sure enough, I froze it for a couple of days, then defrosted it and the leaves were very easy to separate and perfect for rolling! Success.

This recipe yields 10-12 servings. Basically it makes enough for two full meals.

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Can I freeze cabbage rolls?

Yes! They are very freezer friendly. Just pop them in freezer bags and they will keep for at least a month. This way you’ve got delicious dinner put away for a day in the future when you don’t feel like fussing in the kitchen.

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More authentic Russian cabbage recipes to try

  • Braised Cabbage with Bacon and Mushrooms
  • Homemade Russian Sauerkraut (Kvashenaya Kapusta)
  • Beef and Cabbage Soup Shchi
  • Lazy Cabbage Rolls (Easy Version)

Cabbage Rolls Golubtsi (Authentic Recipe) (8)

Cabbage Rolls “Golubtsi”

Julia Frey of Vikalinka

Cabbage leaves stuffed with a mixture of beef, pork, rice and seasoned vegetables.

4.92 from 36 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 50 minutes mins

Course Main

Cuisine Russian

Servings 10

Calories 429 kcal

Ingredients

  • 2 cabbage 2 small heads
  • 110g/1/2cup rice, any type
  • 2 tbsp olive oil
  • 1 onion large, chopped
  • 1 lbs ground beef I used 5% fat
  • 1 lbs ground pork I used 5% fat
  • 25g/1/4 cup parsley chopped
  • 2 carrots grated
  • 2 tsp salt
  • 0.5 tsp pepper
  • 2-3 bay leaf

For the sauce

  • 250ml/1 cup chicken stock
  • 250ml/1 cup sour cream or creme fraiche full fat
  • 500ml/2 cups canned crushed tomatoes/passata crushed or Passata- 2 cups
  • salt and pepper

Instructions

  • Freeze the cabbages 3 days before you need it. The night before defrost cabbage and keep them in the fridge until you are ready.

  • Cook rice in plenty water the same way you would pasta until al dente for approximately 5 minutes after the water boils. It shouldn't be too soft. Drain and set aside.

  • In a frying pan heat olive oil and cook onions over low heat for 7-10 minutes until tender.

  • Grate carrots. In a large bowl combine beef, pork, parsley, onions, carrots, rice, salt and pepper.

  • In a medium bowl whisk together stock, crushed tomatoes and creme fraiche, salt and pepper. Set aside.

  • Place your head of cabbage on a cutting board, cut off the bottom and pull the leaves away from the stalk. Repeat with the second head of cabbage.

  • Preheat your oven to 350F/180C.

  • Clear your work space, so all ingredients are within reach. Take a cabbage leaf and cut the rib down, so it's not too thick. Put 2 tbsp of filling at the bottom of the wide part of a leaf (see picture above) and roll it like a burrito, tucking sides in. Your cabbage rolls will vary in size slightly depending on the size of cabbage leaves. You will have approximately 30-32 cabbage rolls.

  • Pour a cup of the sauce on the bottom of your cast iron casserole or any other heavy bottom casserole and start stacking your cabbage rolls. Half way through add a couple of bay leaves and ⅓ of the sauce and continue stacking until all cabbage rolls are gone.

  • Pour the remaining sauce over cabbage rolls, cover with a lid and bake in the oven for 1 hour. Then take the lid off and bake for 30 more minutes. Serve with additional sour cream or creme fraiche and fresh herbs like dill and parsley.

Nutrition

Calories: 429kcalCarbohydrates: 27gProtein: 21gFat: 27gSaturated Fat: 11gCholesterol: 79mgSodium: 686mgPotassium: 851mgFiber: 6gSugar: 10gVitamin A: 2690IUVitamin C: 76mgCalcium: 145mgIron: 3mg

Keyword cabbage rolls, stuffed cabbage, stuffed cabbage rolls

Tried this recipe?Let us know how it was!

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About Julia Frey (Vikalinka)

Julia Frey is a London based recipe developer and photographer. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone.
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Cabbage Rolls Golubtsi (Authentic Recipe) (2024)

FAQs

What are the ingredients for cabbage rolls? ›

Combine ground beef, cooked rice, egg, milk, onion, salt, and pepper in a large bowl. Spoon about 2 tablespoons of mixture onto each cabbage leaf. Bring one end of the cabbage leaf over the mixture, rolling and tucking in the ends to prevent filling from falling out; arrange rolls in a single layer in the slow cooker.

Why do you freeze cabbage before making cabbage rolls? ›

Freezing breaks down the structure of the leaves, making them pliable and unlikely to crack or break when you pull them from the head or roll them for stuffing.

Why are my stuffed cabbage rolls tough? ›

If your cooked cabbage is tough, it's likely because the cabbage is not cooked through yet. Continue to cook the rolls until they're tender. It's also important to make sure you let the rolls rest after they're finished baking.

Why is my cabbage tough on my cabbage rolls? ›

If your cabbage rolls are too tough, it means that you have not cooked them long enough. My method to start with, letting the cabbage sit overnight, starts to get the cabbage nice and soft. But if they are still not soft enough after cooking, it means that you need to return them to the oven and cook for longer.

Why is vinegar added to cabbage? ›

Then, there is the red cabbage which tends to turn blue when cooked and so, most commonly just eaten raw. If you do want to cook it, add a touch of acid like lemon juice or vinegar to lessen the effect.

Is it better to freeze or boil cabbage for cabbage rolls? ›

Freezing is a far safer method than blanching. You won't be placing a head of cabbage in a boiling pot of water and removing it every minute or two, which will result in hot water splashes. It also means you can do the entire leaf removal at one time and not in stages.

What happens if you don't blanch cabbage before freezing? ›

Once it's washed and cut up, cabbage can be frozen, but for longer-term storage, it's best to blanch it first. Blanched cabbage can be frozen for up to nine months, while unblanched cabbage will only keep for one to two months.

How long can uncooked cabbage rolls stay in the fridge? ›

To make ahead: Cool cabbage rolls and refrigerate in airtight container for up to 3 days.

Can you overcook cabbage? ›

The key to cooking cabbage: Don't overcook it.

Cabbage is sweet and aromatic when cooked correctly. But the same sulfuric compounds that provide many of its health benefits can turn saboteur when overcooked, creating a pungent, unpleasant smell.

How do you know when cabbage is done cooking? ›

Simmer, covered, until the cabbage begins to soften, 5 to 7 minutes. Turn the cabbage carefully, and continue to simmer until the cabbage is tender, an additional 5 minutes. The cabbage is ready when a small paring knife inserted into the thickest part of the cabbage near the core slides through easily.

How many days is stuffed cabbage good for? ›

Do you want to eat the stuffed cabbage in the next week? If so, place them in the refrigerator. The stuffed cabbage will stay fresh for up to 1 week. If not, place them in the freezer.

How long do you need to boil cabbage? ›

Bring a large pot of salted water to a boil, then add cabbage. (It's OK to crowd the pot because the cabbage will shrink!) Step 2Boil until tender, about 5 minutes for shredded cabbage and 10 minutes for wedges. Drain on a paper-towel lined plate to dry.

Should you eat cabbage core? ›

Cabbage core (CC) is regarded as a waste part of the vegetable, despite being edible and containing various nutritional and functional compounds.

Can dogs have cabbage? ›

Both red and green cabbage is fine for dogs to eat, though red cabbage contains more vitamins and minerals than the green variety. However, all types of cabbage are safe for dogs to eat and can be a good nutrient-dense addition to their well-balanced dog food diet.

What is cabbage mostly made of? ›

Raw cabbage is 92% water, 6% carbohydrates, 1% protein, and contains negligible fat. In a 100-gram reference amount, raw cabbage is a rich source of vitamin C and vitamin K, containing 44% and 72%, respectively, of the Daily Value (DV).

What are German cabbage rolls made of? ›

ingredients
  1. 1 lb ground beef.
  2. 1 lb ground pork.
  3. 4 ounces nice smoked bacon, diced fine.
  4. 1 tablespoon coarse black pepper.
  5. 1 teaspoon chili pepper flakes (optional)
  6. 1 tablespoon good paprika (optional)
  7. 1 medium onion, diced fine.
  8. 1 -2 head sour cabbage.

What are Ukrainian cabbage rolls made of? ›

Description. Ukrainian meat stuffed cabbage rolls. Made with sweet green cabbage, beef, pork, carrots, onions, tomatoes, rice, fresh dill/ parsley, spices.

What gives cabbage its Flavour? ›

It has substantial amounts of β carotene provitamin A), ascorbic acid, riboflavin, niacin and thiamine. Ascorbic acid content varies from 30-65 mg per 100 g fresh weight. Flavour in cabbage leaves is due to the glycoside sinigrin.

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