Everyday Kitchen

Russian/Eastern European · Dinner

Golubtsy

Draft recipe — not kitchen-tested
Non-vegMedium

Diet: Non-veg · High-protein

Golubtsy is a Russian/Eastern European dish. Leave room in each roll for uncooked rice to expand.

Prep
45 min
Cook
75 min
Total
120 min
Servings
6
Difficulty
Medium
Cuisine
Russian/Eastern European
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

Jump to recipe

Representative photograph of Golubtsy. The photograph includes sour cream and a different sauce presentation from this draft.
The photograph includes sour cream and a different sauce presentation from this draft. Representative photograph of Golubtsy. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
0 of 3 steps complete

Screen wake-lock status will appear when cooking view starts.

Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Leaves

Filling

Sauce

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; rolling pin; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Leaves · About 15 min

  1. Core cabbage from 1 large cabbage, 3000 ml water, blanch in its boiling water and peel off 12 softened leaves. Trim thick ribs.

Fill · About 15 min

  1. Mix 600 g minced beef, 150 g uncooked rice, 150 g onion, finely chopped, 1 tsp salt, ½ tsp pepper, divide among leaves and roll, folding sides inward.

Braise · About 75 min

  1. Arrange seam-side down in a deep pot with 700 g passata, 700 ml beef stock, 150 g carrots, grated, 150 g onion, sliced. Simmer covered 65–75 minutes until rice is tender and filling reaches 74°C / 165°F.

    Check: Look for this result: rice is tender and filling reaches 74°C / 165°F.

Tips

  • Leave room in each roll for uncooked rice to expand.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use minced pork instead of part of the beef.

Storage

  • Cool in shallow portions and refrigerate promptly, ideally within one hour. Keep at 4°C / 40°F or below and use within 24 hours.
  • Reheat cooked rice only once, until steaming hot throughout at 74°C / 165°F. Keep cold rice dishes refrigerated until serving.

Make ahead

  • Prepare the measured ingredients for Golubtsy one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Golubtsy?

Leave room in each roll for uncooked rice to expand.

What can I substitute in Golubtsy?

Use minced pork instead of part of the beef.

Can I prepare Golubtsy ahead?

Prepare the measured ingredients for Golubtsy one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

Related recipes