Golubtsi

Golubtsi Recipe from Ukraine: Cabbage and Millet Stuffed Rolls

Region / culture: Ukraine | Preparation time: 45 minutes | Cooking time: 1 hour | Servings: 6

Introduction

Golubtsi, also known as cabbage rolls, are a traditional Eastern European dish that consists of cabbage leaves stuffed with a savory filling. This dish is hearty, flavorful, and perfect for a comforting meal.

History

The origins of golubtsi can be traced back to Eastern Europe, where cabbage has long been a staple ingredient in the cuisine. This dish has been enjoyed for generations, with each family adding their own unique twist to the recipe.

Ingredients

2 kg of cabbage
250 ml of millet
50 g of salt pork
2 carrots
1 onion
2 tbsp of flour
2 large eggs
4 tbsp of tomato paste
8 tbsp of sour cream
2 tbsp of butter
2 cups of water — or broth as needed
hot peppers
salt — to taste

How to prepare

Pour boiling water over a head of cabbage with the stem removed.
Separate leaves from head and trim the veins.
Dice the onions and carrots finely (julienne will work on the carrots) and sauté until the onions are starting to brown.
Wash the millet well, cover with water and bring to a boil.
Strain and combine with chopped salt pork, carrot/onion mixture, peppers, salt, and the raw eggs.
Mix thoroughly with your hands, then place portions of the mixture onto the cabbage leaves, roll tightly, and tuck in the ends.
As you finish rolling the cabbage rolls, put them into a Dutch oven, and add the sour cream dressing. Boil thoroughly, strain, salt, and serve.

Sour cream dressing

Brown the flour in the butter.
Add the tomato paste, sour cream, and some of the broth from the millet.

Alternative

Put cabbage rolls in a large baking pan, make the sour cream dressing without thinning it, cover the rolls, and bake at 325°F (163°C) for about an hour.

Variations

For a vegetarian version of golubtsi, you can omit the salt pork and add more vegetables, such as mushrooms or bell peppers, to the filling. You can also experiment with different seasonings and spices to customize the flavor of the dish.

Cooking Tips & Tricks

When preparing golubtsi, be sure to use a head of cabbage with large, sturdy leaves. Boiling the cabbage leaves before stuffing them will make them more pliable and easier to roll. Additionally, be sure to tightly roll the cabbage rolls to prevent the filling from falling out during cooking.

Serving Suggestions

Golubtsi can be served with a dollop of sour cream on top for added creaminess. Pair this dish with a side of mashed potatoes or a fresh green salad for a complete meal.

Cooking Techniques

Boiling the cabbage leaves before stuffing them will make them more pliable and easier to roll. Be sure to tightly roll the cabbage rolls to prevent the filling from falling out during cooking.

Ingredient Substitutions

If you don't have millet on hand, you can substitute it with rice or quinoa. You can also use ground beef or turkey instead of salt pork for a leaner option.

Make Ahead Tips

Golubtsi can be prepared in advance and stored in the refrigerator for up to 2 days before cooking. Simply cover the dish with plastic wrap or aluminum foil and refrigerate until ready to cook.

Presentation Ideas

Golubtsi can be served on a platter garnished with fresh herbs, such as parsley or dill, for a pop of color. You can also drizzle the sour cream dressing on top for added flavor.

Pairing Recommendations

Golubtsi pairs well with a glass of red wine, such as a Pinot Noir or Merlot. You can also serve this dish with a side of crusty bread or garlic bread for a complete meal.

Storage and Reheating Instructions

Leftover golubtsi can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the cabbage rolls in a microwave-safe dish and heat until warmed through.

Nutrition Information

Calories per serving

Each serving of golubtsi contains approximately 300 calories. This dish is a satisfying and filling meal that is perfect for a hearty dinner.

Carbohydrates

Each serving of golubtsi contains approximately 30 grams of carbohydrates. The millet and vegetables used in the filling provide a good source of complex carbohydrates, which can help provide sustained energy throughout the day.

Fats

Golubtsi are a moderate source of fats, with each serving containing approximately 10 grams of fat. The salt pork and butter used in the recipe provide a rich, savory flavor to the dish.

Proteins

Each serving of golubtsi contains approximately 15 grams of protein. The combination of millet, salt pork, and eggs in the filling provides a good source of protein, which is essential for muscle growth and repair.

Vitamins and minerals

Golubtsi are a good source of vitamins and minerals, including vitamin A, vitamin C, and iron. The cabbage used in the recipe is rich in vitamin C, which can help boost the immune system.

Alergens

This recipe contains eggs and dairy in the form of sour cream, which may be allergens for some individuals. Be sure to check for any food allergies before preparing this dish.

Summary

Overall, golubtsi are a nutritious and balanced meal option that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Golubtsi are a delicious and comforting dish that is perfect for a cozy dinner at home. This recipe is easy to make and can be customized to suit your taste preferences. Enjoy this traditional Eastern European dish with your family and friends!

How did I get this recipe?

It feels like just yesterday when I stumbled upon this recipe for Golubtsi. I was a young girl, no older than 10, and my grandmother had invited me into the kitchen to help her prepare dinner. As we stood side by side at the counter, she began to share with me the story behind this traditional Russian dish.

She explained that Golubtsi, also known as stuffed cabbage rolls, were a staple in her family for generations. The recipe had been passed down from mother to daughter, and now it was my turn to learn the art of making these delicious rolls.

The first step was to prepare the filling. My grandmother showed me how to mix together ground beef, rice, onions, and a blend of herbs and spices. The mixture smelled heavenly as it sizzled in the skillet, and I couldn't wait to taste the final product.

Next, we carefully peeled off the leaves of a head of cabbage, blanched them in boiling water, and then filled each one with a spoonful of the savory meat mixture. Rolling up the cabbage leaves was a delicate process, but with my grandmother's guidance, I soon got the hang of it.

As we worked together in the kitchen, my grandmother shared stories of her own childhood and the memories she had of making Golubtsi with her own grandmother. She told me how they would spend hours in the kitchen, laughing and chatting as they cooked together. I could see the love and joy in her eyes as she reminisced, and I knew that this recipe held a special place in her heart.

Finally, we placed the stuffed cabbage rolls in a baking dish, covered them with a rich tomato sauce, and popped them in the oven to bake. The aroma that filled the kitchen was intoxicating, and I could hardly contain my excitement as I waited for them to be done.

When the timer finally dinged, we pulled the golden-brown Golubtsi out of the oven and set them on the table. My grandmother beamed with pride as she watched me take my first bite, savoring the flavors of my hard work and dedication.

From that day on, Golubtsi became a regular dish in our family's rotation. I would make them for special occasions, holidays, or simply as a comforting meal on a cold winter's night. Each time I prepared them, I felt a connection to my grandmother and all the women who had come before me, passing down this cherished recipe through the generations.

As I grew older and had children of my own, I shared the recipe for Golubtsi with them, just as my grandmother had done with me. I watched with pride as they rolled up their own cabbage leaves, filling them with the same savory mixture that had been a part of our family for so long.

Now, as I sit here reminiscing about that day in the kitchen with my grandmother, I can't help but feel grateful for the traditions and memories that have been woven into the fabric of our family through this simple dish. Golubtsi will always hold a special place in my heart, a reminder of the love, laughter, and connection that have been passed down through the generations. And I will continue to make it with pride and joy, knowing that I am honoring the legacy of those who came before me.