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Russia · Food

Golubtsi

70 min
340 kcal
6 servings

By eatmundo · September 8, 2026

Golubtsi🇷🇺AI-generated image

Same ingredients, elsewhere in the world

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Dishes from other countries' kitchens, made from the same core ingredients as Golubtsi. The percentage is the share of ingredients the two recipes have in common.

Same technique: Stuffed vegetable39 recipes from 13 countries

Hearty cabbage rolls stuffed with a savory mixture of meat and rice. These are simmered in a creamy, tangy tomato sauce that makes them melt in your mouth.

According to eatmundo's ingredient comparison, the closest dish to Golubtsi from another cuisine is Lahanodolmades (Greece): the two share 63% of their ingredients.

Ingredients

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Adapt this recipe:
6 servings

How to Make It

  • 1

    Cut out the core of the 800g cabbage, lower the whole head into boiling water for 5 minutes, then carefully peel off the softened outer leaves; return the head to the water for a few more minutes as needed until you have 12 soft, pliable leaves.

  • 2

    Mix 500g of minced beef with 100g of pre-cooked rice and 75g of finely diced onions.

  • 3

    Season the meat mixture with 6g of salt and 2g of black pepper, mixing well by hand.

  • 4

    Place a spoonful of filling in the center of each leaf, fold in the sides, and roll into a tight cigar shape.

  • 5

    Arrange the rolls seam-side down in a large, heavy-bottomed pot.

  • 6

    Whisk together 50g of tomato paste, 150g of sour cream, 300ml water, 6g of salt, and 1g of black pepper, then stir in the remaining 75g of finely diced onions for the sauce.

  • 7

    Pour the sauce over the cabbage rolls, bring to a gentle boil, and simmer covered for 45 minutes.

  • 8

    Let them rest for 10 minutes in the sauce before serving so the flavors settle.

Frequently Asked Questions

What are Golubtsi?

Golubtsi are traditional Russian cabbage rolls consisting of tender cabbage leaves stuffed with a seasoned mixture of minced meat and rice. They are typically braised in a creamy, acidic tomato-based sauce.

Which type of cabbage is best?

A standard green cabbage head with thin, soft leaves is best; avoid very hard or winter-harvested heads as they are too tough to roll.

Can I bake them instead?

Yes, you can place the rolls in a baking dish, cover with the sauce, and bake at 180°C for 60 minutes for a lovely caramelized finish.

Why do we blanch the leaves?

Blanching softens the thick veins of the cabbage, making the leaves pliable enough to roll without tearing.

What side dish goes well with this?

A side of mashed potatoes or simply crusty bread to soak up the flavorful sauce is the classic pairing.

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