Wednesday, July 13, 2011

Golubtsy (Russian Stuffed Cabbage Rolls)

  • 1 large head of cabbage
  • 1/2 lb ground pork
  • 1 lb ground beef
  • 1 cup long-grain rice, parboiled
  • 2 onions, minced
  • 1 egg, lightly beaten
  • 1 tbsp Italian parsley, minced
  • 1 tbsp fresh dill, minced
  • 15 Roma tomatoes, peeled, seeded and chopped
  • 2 cups chicken stock
  • 1/2 cup dry white wine
  • 3 cloves of garlic, thinly sliced
  • 1 tbsp kosher salt
  • vegetable oil
  • butter
  • salt and pepper to taste
  • 1/2 tsp red pepper flakes
  • sour cream for garnish
  • Bring 10 cups of water to a boil and add 1 tbsp kosher salt. Separate the cabbage head into leaves, wash and pat dry. Immerse the cabbage leaves into boiling brine for 3 minutes. Drain and set aside to cool. 
  • Heat some vegetable oil and butter in a skillet and saute the onions until golden brown. Add beef, pork, rice, egg, parsley and dill into the skillet, season with salt and pepper, mix well. Place 3-4 tablespoons of meat mixture in the middle of cabbage leaf, and fold the leaf from 4 sides, like an envelope. Repeat until all ingredients are used up. Lay the rolls seam side down in a dutch oven (may be arrange in layers).
  • In another skillet, saute garlics and red pepper flakes in some vegetable oil for approximately 2 minutes. Add tomatoes and saute for another 10-15 minutes. Add chicken stock and wine and bring to boil. Pour the sauce over the cabbage rolls. The liquid should immerse them. Set the dutch oven over low flame and let simmer, covered, for 2 hours. Serve the rolls in their broth in soup plates. Garnish with additional fresh parsley and dill and top with sour cream.

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