Golubtsy Stuffed Cabbages

READY IN: 2hrs
SERVES: 6-7
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pre-heat oven to 350.
  • Cut out and discard cabage core.
  • Place cabbage bottom down in a pot of boiling water.
  • Boil cabbage taking leaves off one by one from pot as they wilt. Trim or pound the large vein on the back of each leaf. Allow to cool SAVE 4 cups cooking liquid.
  • Mix together meat, rice, half the minced onion, dill/parsley, pepper, salt and 3 Tbsp of cooking liquid.
  • Stuff leave with suffing mixture.
  • Brown on all sides in a deep pan with the olive oil.
  • Arrange browned cabbage rolls in 1-2 rows in a baking dish, add bay leaves.
  • In same pan used to brown cabbage rolls bring 2 cups cabbage liquid to a boil. Add 2 Tbsp tomatoe paste, can crushed tomatoes, 4 Tbsp of sour cream, remaining onion, add salt, pepper and dill to taste. simmer for 5-10 minute.
  • Pour Sauce over Gollubtsy and if necessary and more cabbage liquid to cover.
  • Place unused cabbage leaves on top, cover with sour cream, shake slightly and bake in pre heated oven for 1 hour.
  • Serve with a dollop of sour cream and minced dill or parsley.
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