Голубцы (Goloobsti or Stuffed Cabbage)

Голубцы (Goloobsti or Stuffed Cabbage)

Голубцы (Goloobsti or Stuffed Cabbage)

Голубцы (Goloobsti or Stuffed Cabbage)

Голубцы (Goloobsti or Stuffed Cabbage)

Growing up this has always been my favorite dish prepared by mygrandma and it is a common dish in the Ukrainian/Russianhousehold. You can find these at every holiday meal we have. Theyare so savory and with a dollop of sour cream I am unaware of anybetter combination. In attempt to get my grandmas original recipe,it turns out that she has no measurements. So, I found this one onlineand it seems to about right. Now days I would personally replacethe meat with mushrooms and it’s still just as delicious. Thank youNatasha’s Kitchen!
Course Main Course, naan bread


  • 6 cups medium grain cooked white rice
  • 2 medium cabbages
  • 1 pound ground pork
  • 1 pound ground turkey
  • 2 large eggs
  • 6 medium carrots, grated (4 for meat mix, 2 for “Podliva” sauce)
  • 2 cups of your favorite mushroom marinara sauce
  • 1/4 cup white vinegar
  • Olive oil
  • 1 Tbsp butter
  • 1 Tbsp sour cream
  • 1 tsp Mrs. Dash, or your favorite salt-free seasoning salt


Cooking Rice and Cabbage

  • Rinse 2 cups white rice and cook in 3 1/2 cups water with 2 Tbsp olive oil and 1 tspsalt. Cover and simmer for about 20 minutes, or until all the water is absorbed. Or dothe same thing in a rice maker.
  • Fill 2/3 of large soup pot with water. Bring to a boil. Add 1/2 Tbsp salt and 4 Tbspvinegar.
  • Peal and discard the top two leaves from each cabbage. Use a knife to cut outthe core of each cabbage (see picture). Put first cabbage in water, cork down, forabout 5 minutes, then rotate and continue cooking another 5-6 min. You will pull offleaves as they begin to soften. The leaves will cook faster if they are pulled apart.Remove the leaves to a platter to cool when they are done. You know they aredone when they are soft and yellowish and larger leaves will turn a dull green.Repeat with the second cabbage, adding more water if needed. Reserve about 3-4cups of water from the pot!

Stuffing/Meat Mixture Prep

  • Mix ground meats and rice together in a large bowl.
  • Grate and sauté 4 carrots in approximately 3 Tbsp oil and 1 Tbsp butter over med/high heat. Once they are soft, add 1 cup of mushroom marinara sauce and sautéanother minute.
  • Add carrot mixture to rice and meat. Add 2 eggs and 1 Tbsp salt. Mix well.

Cutting & Stuffing Cooked Leaves:

  • Small Leaves: slice off the raised surface of the tough center stem just to flatten theleaf and make it easier to roll. Fill each cabbage leaf with about 2 Tbsp meatmixture. Place the filling over the stem/bottom portion. Roll like a burrito and stuffboth ends in with fingers.
  • Large leaves: cut the leaves in half down the center removing the tough stemportion-you will end up with 2 leaves. Place 2 Tbsp meat mixture at the top of eachleaf (or as much as you can fit–leaf sizes vary). Roll the leaf into a cone shape withthe thicker part of the leaf at the base and stuff the wide part into the top. As youstuff your cabbage, arrange them either in the same pot you used to cook thecabbage or in a cast iron dutch oven.

How to make Podliva (Sauce)

  • Heat 2 Tbsp of olive oil. Sauté remaining 2 grated carrots with 1 tsp of Mrs. Dash. Stiruntil soft. Add 1 Tbsp sour cream and 1 cup of mushroom marinara sauce. Sautéanother minute and remove from heat.
  • Pour Podliva over the Golubtsy and add enough reserved water to almost covergoloobtsi (2 1/2 to 3 cups). There are 2 ways to Cook these: 1. If using the pot, bringto a light boil, then cover and simmer 40 minutes over medium heat. 2. If using adutch oven (recommended method), pre-heat the oven to 450˚ F, cover and bakefor 20-25 minutes on the bottom third (one step below the center rack). When itbubbles, reduce heat to 350°F and bake 1 hour.
Keyword Cookbook, Голубцы (Goloobsti or Stuffed Cabbage)
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