In the cold weather dawned upon us for longer than usual this season, stuffed cabbage dish such as this one is the perfect treat for the mind, body and soul. Named “golubtsy” in Ukrainian culture, it is very popular in Russian speaking families. The recipe is a three fold.
1st – You have to boil the cabbage (Napa or regular cabbage will do). Place the head of cabbage in the boiling water for about 5 minutes. Be careful not to over cook as the leaves then become too soft.
After 5 minutes, take the cabbage out of the boiling water, place it on the plate to cool. When cooled down, you can begin to peel the cabbage one leaf at the time. You will then roll each leaf with the stuffing inside, starting with the thicker edge of the leaf. You can use the knife to cut off the thickest end.
2nd – Prepare the stuffing. You can use any stuffing you like, meat or vegetarian. I use ground turkey combined with chopped onions, carrots and mushrooms. Some times I add corn (such as in this photo) and one raw egg.
3rd – Prepare the sauce. Golubtsy are cooked in the sauce and can be placed on the stove or inside the oven. Again, you can experiment with the sauce or use just water. I use half a glass jar of tomato/basil pasta sauce, mix it with another half of water and 2 table spoons of sour cream. Here also, you can add some chopped mushrooms, onions and carrots.
Now that you have boiled your cabbage, prepared stuffing and the sauce, you can begin rolling the leaves and placing them in the cooking pot, or a baking tray.
Separate one leaf from the head of the cabbage, take a spoonful of stuffing, place it at the thicker edge or the leaf and roll it like a burrito. Place it in the deep baking tray. Continue until all leaves are rolled.
Now pour the sauce over it distributing it evenly in the baking tray. Your golubtsy should be half way in the sauce. Preheat the oven to 400 degrees. Cook for 20-25 minutes. Do not overcook.