Directions
- Wash cabbage and remove outer leaves. Place cabbage head in a large pan with boiling water, cover and simmer for about 15 minutes.
- Drain and cool cabbage head with cold water.
- Carefully pull off large leaves without breaking them and beat flat with flat side of meat mallet.
- Cook rice in salted water until half-ready. Finely chop onions and sauté in oil or butter until translucent. Peel and grate carrots. Remove tomato skins and seeds. Finely chop tomatoes. Combine everything in a bowl.
- Add rice and ground beef, season to taste with salt and pepper and mix well.
- Put 1 tbsp of the filling on the inner side of each cabbage leaf.
- Carefully fold the leaves like envelops and fasten with a thread.
- Heat oil or butter in a pan and fry golubtsi on both sides until golden brown.
- Bring vegetable stock to boil, add tomato paste and bay leaves. Place golubtsi in the pan and simmer for about an hour. It is also possible to slow-cook golubtsi in a preheated 145 C oven.
- Remove threads and serve golubtsi with tomato sauce and sour cream.
Russian recipes
- Salads and Appetizers
Recipes for Russian salads, Mushroom Caviar, Russian eggs, etc. - Soups and stews
Borsch, Solyanka, Shchi and more recipes. - Main Dishes
Recipes for Russian pancakes (bliny), pelmeni, fish and meat recipes. - Grilling and BBQ
Shashlik recipes for Caucasian style barbecue. - Baking
Recipes for Russian pierogi, Vatrushki, an apple pie and cakes - Drinks
Recipes for Kwaß and Cranberry Water with Honey
Russian cuisine
- Cabbage - cooking tipps and recipes.
- Russian Easter Feast - Russian Easter recipes
