Stuffed Cabbage (Golubtsi or Голубцы)

Daniel served his mission in Ukraine, where he had the opportunity to try many different Russian foods. This is one of his favorites ... and one we cooked for a "Russian Night" with one of Dan's old mission buddies a while back. It's a little time consuming, but super good.

If you're interested in more Russian and Eastern European cooking, check out this awesome cookbook! I bought it for Daniel and we love it. It's got myriad authentic recipes and the history to go along with it.

Stuffed Cabbage (Golubtsi or Голубцы)

Stuffing

• 1 Tbsp unsalted butter
• 1 large onion, chopped
• 6 oz ground beef
• 6 oz ground pork
• 1/2 C long-grain rice
• 2 Tbsp ketchup
• 1/3 C beef broth
• 2 Tbsp chopped fresh dill
• 2 Tbsp chopped fresh parsley
• Salt and pepper, to taste

Cabbage and Sauce

• 12-14 large green cabbage leaves
• Salt, to taste
• 1/4 C vegetable oil
• 1/4 C all-purpose flour
• 2 C beef broth (or more if needed)
• 3 Tbsp tomato paste
• 2 Tbsp ketchup
• 1 1/2 tsp brown sugar, firmly packed
• Black pepper, to taste
• 1/4 C Parmesan cheese
• 3/4 C Bechamel Sauce

Melt the butter in a small skillet over medium heat. Add the onion and saute, stirring occasionally, until lightly colored, about 10 minutes.

In a large bowl, combine the meats, onion and remaining stuffing ingredients. Knead until the mixture is thoroughly blended. Set aside. 

Scald the cabbage leaves in a pot of salted boiling water for about 5 minutes. Drain thoroughly and pat dry with paper towels. 

With a sharp knife, cut out the tough center vein from each cabbage leaf. Divide the stuffing into equal portions. Place a portion on the base of each leaf, tuck in the sides and roll the leaves up, tucking in the sides firmly as you go. 

In a large heatproof casserole or Dutch oven that will accommodate all the rolls, heat the oil over medium heat for 1 minute. Spread the flour on a plate and roll the cabbage rolls in it, then place them in the casserole dish, seam side down. Brown the rolls on all sides until deeply colored, about 15 minutes. 

Heat the stock in a small saucepan over medium heat. Stir in the tomato paste, ketchup and sugar, then season with salt and pepper. Add the mixture to the casserole. The liquid should cover the rolls completely (if it doesn't, add more stock). Bring to a boil over high heat, then reduce the heat to low, cover and simmer for 25 minutes. 

Meanwhile, preheat the oven to 375° F.

Increase the heat under the casserole to high, uncover and let the liquid boil until it is somewhat reduced, about 5 minutes. Place the casserole in the oven and bake, uncovered, until the liquid reduces even further, about 15 minutes.

Spread the bechamel evenly over the rolls, sprinkle with the grated Parmesan and bake, uncovered, until the top is nicely browned, 10 minutes or longer. Serve the cabbage rolls at once.

Serves 4-6.

Bechamel Sauce

• 3 Tbsp unsalted butter
• 3 Tbsp all-purpose flour
• 1 1/2 C milk, hot
• Salt and freshly ground white pepper, to taste
• Pinch of freshly grated nutmeg

Melt the butter in a heavy saucepan over low heat. Add the flour and cook, stirring, for 3 minutes

Remove the pan from the heat and add the milk in a steady stream, whisking vigorously until the mixture is thick and smooth. 

Return the pan to the heat and simmer the sauce until thickened, about 10 minutes. Season with salt, pepper and nutmeg. If you are not going to use it right away, keep the sauce covered with buttered waxed paper to prevent a skin from forming. 

Serves 4-6.

Nutrition Facts

Serving Size 366 g

Amount Per Serving

Calories  427 Calories from Fat  205

% Daily Value*

Total Fat  22.8g 35%

Saturated Fat  9.4g 47%

Trans Fat  0.0g

Cholesterol  75mg 25%

Sodium  626mg 26%

Total Carbohydrates  30.5g 10%

Dietary Fiber  1.5g 6%

Sugars  8.5g

Protein  24.7g

Vitamin A 15% • Vitamin C 12% Calcium 17% • Iron 20%

Nutrition Grade B

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• High in selenium

Bad points

• High in saturated fat