"Golubzy"/Russian Stuffed Cabbage Rolls

ground meat

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is lower in fat, while ground beef is often less expensive.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides similar creaminess with fewer calories.

tomato sauce

🥗Healthier: homemade tomato puree

💰Cheaper: canned tomatoes

Homemade puree avoids preservatives and can be cheaper.

cabbage

🥗Healthier: collard greens

💰Cheaper: kale

Collard greens and kale can be used for a similar texture.

Trace the core of the cabbage with a sharp knife, making deep incisions without removing the core.

Place the cabbage core-side down in a large pot of boiling water to cook.

Remove 4-5 outer leaves as they become tender, and line them on a tray with paper towels to absorb moisture.

Continue cooking the cabbage until all outer leaves are removed and tender.

Wash 1 cup of rice until the water runs clear, then add to a pot with 1 teaspoon of salt and cover with boiling water.

Cook the rice for 6 minutes, then cover and let it sit for an additional 3 minutes before draining and cooling.

Chop 2 large onions finely for both the filling and sauce.

In a skillet, heat 1 tablespoon of butter and 2 tablespoons of cooking oil, then add the chopped onions and sauté until they have some color.

Divide the sautéed onions in half; one half will go into the filling and the other half into the sauce.

Grate 3 medium-sized carrots and add them to the skillet with the remaining sautéed onions, along with 5 pressed cloves of garlic.

Add half a cup of the San Marzano tomatoes to the skillet, smashing the rest into a paste for the sauce.

Season the sauce with salt, pepper, and fresh herbs like parsley and dill, then set aside.

For the filling, combine 1 pound of beef, 1 pound of pork, half of the sautéed onions, 1/4 cup of tomato puree, 1 cup of cooked rice, salt, pepper, and some water to help cook the rice further.

Trim the thick part of the cabbage leaves for pliability, then place a generous amount of filling in each leaf and roll tightly.

Place the cabbage rolls in a tagine or pot, layering them tightly and using the cabbage core to prevent burning.

Pour the sauce over the cabbage rolls and steam for 45 minutes to 1 hour, checking liquid levels and adding water if necessary.

Cooking Techniques

Equipment Needed

Spice Level: