Golubtsi (Голубцы)
Ingredients
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salt - 0.25 teaspoon |
Cook rice and drain it. Boil mushrooms for 15-20 minutes, cut them into small cubes and fry in butter for 10 minutes. Add carrots and onions cut into small cubes and simmer for 10 minutes. Mix with cooked rice, adding salt and black pepper. Optional: boiled chopped eggs and parsley can be added. Boil whole head of cabbage for 20-25-minutes. Peel off leaves. Flatten them out. Put each leaf the inner side up. Place one tablespoon of prepared stuffing in the center of each leaf. Roll leaves, covering stuffing from sides like an envelope. Put stuffed cabbage leaves with seam down close to each other into a deep baking dish (I use glass dish). Add water or broth, covering the bottom of the dish. Spread butter on top of each piece. Preheat oven to 250 degrees Fahrenheit (140 degrees Celsius). Bake golubtsi for an hour.
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You can cook this dish on the stove: Brown golubtsi on vegetable oil and put them into a big pot and add broth (it should almost cover golubtsi), the cooking time is about 45-50 min. Serve with seam down, in a deep plate garnished with sour cream, ketchup and sauce in which golubtsi were cooked (Collect the sauce from the baking dish and add some minced garlic to it, mix well.) Servings: 2-3 |
In my family we use a slightly different recipe, in which vegetables are substituted by the same amount of minced meat (I usually mix beef and turkey or chicken). Fried onions grately improve the taste of this filling. Meat doesn’t need to be precooked before mixing with rice and stuffing cabbage leaves; an hour in the oven or 45 min on the stove is enough to cook it thoroughly. |
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There is another, Georgian, method of making golubtsi: instead of cabbage, use marinated grape leaves (available at Russian Stores). Golubtsi made with grape leaves are called Dolma. |
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