Cabbage Rolls Golubtsi (Authentic Recipe) (2024)

FAQs

What are Ukrainian cabbage rolls made of? ›

Description. Ukrainian meat stuffed cabbage rolls. Made with sweet green cabbage, beef, pork, carrots, onions, tomatoes, rice, fresh dill/ parsley, spices.

Golubtsi is a Ukrainian style stuffed cabbage classic dish made with steamed cabbage leaves, stuffed with a mixture of seasoned ground meat, rice, carrots, and onions. The cabbage rolls are baked or cooked in a stove and smothered in a rich tomato-based sauce and can be served with Creme Fraiche.

If you want to make stuffed cabbage leaves, you don't have to cook the leaves to make them pliable. It's a lot easier just to freeze the cabbage—an added benefit is it doesn't stink up your house.

Stuffed cabbage rolls are a popular Polish dish. Pork and beef mixed with rice or barley are nestled in a cabbage leaf and cooked in the oven or on the stove until tender. The cabbage rolls are called gołąbki in Polish, holubky by Czechs and Slovaks, or sarma / сарма by Serbs, Croatians and Bulgarians.

Once the cabbage leaves are softened, stuff them with a mixture of minced meat, uncooked rice, eggs, onion, garlic, paprika, ground black pepper, salt, and roll them up into tight little packages.

Although the direct heritage of cabbage rolls cannot be certain, it's lineage can be traced back to Jewish cooking some 2,000 years ago. Recipes vary among Jewish communities depending on region; Romanians and northern Poles prefer a savory sauce, while Jews from Galicia and Ukraine favor sweet-and-sour.

The name “golubtsy” came to Russia and the region around it in the 18^th century when the aristocracy traveled back and forth to eastern Europe. In France, pigeon was wrapped and cooked in cabbage leaves and stuffed cabbage rolls where then called “golubtsy” because the dish resembled the French dish.

Initially, cabbage rolls were created by the Turkish, who claim to be the original cookers of the dish. But as they conquered more and more territory, the recipe was spread and adapted by tens of other countries.

If your cooked cabbage is tough, it's likely because the cabbage is not cooked through yet. Continue to cook the rolls until they're tender. It's also important to make sure you let the rolls rest after they're finished baking.

How long does it take to blanch cabbage for cabbage rolls? ›

In our Polish heritage, they're actually called Gołąbki (also known as Golumpki, Gwumpki, and Golabki), but the Slovak areas made the name Halupki a more recognizable name than Golumpki. Some people just call them "stuffed cabbage leaves" or even "cabbage casserole." We call them delicious!

Cabbage is one of those vegetables that is so important in Mexican food, but rarely gets acknowledged for some reason! Shredded cabbage is a common garnish for Mexican soups and stews, as well as foods like tostadas or enchiladas.

7 1/2 cups all-purpose flour, divided. 3 large eggs, at room temperature, beaten. 1/3 cup unsalted butter, melted. 1 1/2 teaspoons fine salt.

Varenyky are made from fresh dough and a variety of fillings, such as meat, potatoes, mushrooms, vegetables, fruits, cheese and many more. Their fillings can be salty or sweet, lean or meaty. Recipes vary greatly depending on the region.

"Polish cabbage rolls (filled with a mixture of rice, pork, and beef) stewed in tomatoes.

Although the direct heritage of cabbage rolls cannot be certain, it's lineage can be traced back to Jewish cooking some 2,000 years ago. Recipes vary among Jewish communities depending on region; Romanians and northern Poles prefer a savory sauce, while Jews from Galicia and Ukraine favor sweet-and-sour.