Russian Cabbage Rolls (Golubtsi)

Total Time
Prep 0 mins
Cook 0 mins

Ingredients Nutrition


  1. Make 4 large slits around the core of the cabbage. Submerge cabbage stem side down in boiling water. Cook on medium heat until cabbage is bendable. Remove. cut large leaves in half, set aside. Combine all ingredients; mix well (Exclude the mustard and horseradish sauces if spice isn't your way of life). Place 1 tablespoon mixture in each leaf and roll up, set into a 12x7x2 inch baking pan or large casserole dish.
  2. Combine soup and water in pan, bring to a boil.
  3. Add remaining ingredients, cook over medium heat until slightly thickened.
  4. Pour sauce over rolls.
  5. Bake in a 375 oven for 1 hour or until light to medium brown and gravy has thickened.
  6. Cool slightly and serve with a tossed salad and dinner rolls.
  7. *Fresh ginger may be used to substitute for the powder


Most Helpful

I have tried almost every recipe for stuffed cabbage rolls that I have come across. This is truly a great one. Very different and I don't think the mustard and horseradish make it spicy at all so don't be afraid to try it. I served it with mashed potatos and garlic green beans. Delish!

Gay November 28, 2001

Great recipe bursting with flavor. Will definitely be cooking this recipe quite often.

Red in US March 21, 2008

Like most cabbage rolls, a lot of prep, but easy and worth the extra time. These are great. I used pork sausage instead of plain ground pork and all of the optional ingredients. I wasn't sure about the Tobasco, but I tasted the sauce and it was a little bland without it so I went ahead and added it. This is the only cabbage roll recipe I've tried that calls for potato, and I thought it was a nice touch. I didn't like these quite as much as my usual cabbage roll recipe, but DH liked them even better. He said these were juicier. I'll make this often. Thanks.

littleturtle August 23, 2007

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