Stuffed Cabbage (a.k.a. Golubtsi / Holubtsi / Halupki / Golumpki)
Stuffed Cabbage (a.k.a. Golubtsi / Holubtsi / Halupki / Golumpki)
00:00 Intro
00:31 Blanching the Cabbage and Cooking Rice
02:42 The Filling
05:32 Stuffing the Cabbage Leaves
06:25 The Sauce
08:00 Baking
08:31 Browning and Serving
Serves 6
1 large head of green cabbage (about 4 Lb / 1.8kg)
1/2 cup (100g) jasmine rice
220g carrots (2 medium)
190g yellow onion (1 medium), coarsely chopped
100g celery rib (1 medium), coarsely chopped
2 garlic cloves, sliced
3 Tbsp cold unsalted butter, cut into 3 pieces
Remove the core from the cabbage. Bring a large oven safe pot of water to a boil. Add salt. Add the cabbage and cook turning frequently. Every 30 seconds or so remove a leaf from the cabbage and set it on a baking sheet to cool. When the leaves become very small, fish out the remaining cabbage from the water (use it in some other dish). Add the rice to the water. Boil for 10 min. Drain and rinse under cold water. The rice will go into the filling.
When the cabbage is cool enough to handle, trim the thick ribs to make the leaves flat. Chop the ribs to add to the filling.
Fit a food processor with a grating disk and grate the carrots (set aside for the sauce). Fit a food processor with a chopping blade and process the onion, celery, garlic, and butter until finely chopped. Put into a large bowl to use in the filling.
Filling:
1/4 cup cold water
10g unflavored gelatin (3.5 tsp)
Pureed onions, celery, garlic, and butter from above
2 Lb (900g) meatloaf mix (or half beef, half pork)
Chopped cabbage ribs
Par-cooked rice from above
30g panko bread crumbs (1/3 cup)
Black pepper
13g salt or to taste
Bloom gelatin in water for 5 min, then microwave in 10 sec intervals just until dissolved. Add the liquid gelatin to the bowl with pureed veggies and butter. The gelatin step is optional, especially if you are using a meatloaf mix, but very helpful if using only beef or pork. Add all the other filling ingredients and mix thoroughly with hands (or with a paddle attachment of a stand mixer).
Stuff the cabbage leaves with the filling starting with the biggest leaves. When you get to the smaller leaves, use 2 for one roll. If you have leaves leftover, reserve 3-4 leaves to cover the top of the cabbage when baking and chop up the rest to use in the sauce.
Sauce:
2 Tbsp olive oil, plus more as needed
Chopped up remaining cabbage leaves
Grated carrots from above
190g diced yellow onion (1 medium)
2 garlic cloves, minced
1/2 cup dry white wine
750g canned or diced chopped tomatoes
1 tsp sugar
1 tsp pomegranate molasses or balsamic vinegar
Preheat the oven to 325F (165C).
Set the pot you used to blanch the cabbage over high heat and add the oil. When the oil is hot, add the chopped up cabbage and cook without stirring until brown. Stir and let it brown again. Repeat a few times until the cabbage is nicely brown. Remove to a bowl and set aside.
Add the carrots, onions, a pinch of salt, and another 1-2 Tbsp olive oil to the pot. Reduce the heat to medium and cook stirring occasionally until the onions are translucent and the vegetables start to brown. Add the garlic and cook stirring occasionally for 1-2 minutes. Add the wine, tomatoes, sugar, pomegranate molasses and salt to taste. Bring to a simmer. Stir in the browned chopped up cabbage.
Remove most of the sauce from the pot leaving a thin layer. Arrange the stuffed cabbage tightly in the pot. You’ll end up with 2 layers. Pour the sauce on top. Cover with the remaining cabbage leaves and a lid or foil. Bring to a simmer on the stove top. Bake in the middle of the oven for 1 hour or until the cabbage is tender and the filling reaches 160F (71C). Make sure to check the top middle rolls since they’ll be the coolest.
Serve as is, or for best results, cool completely and refrigerate overnight, then brown.
Browning and serving:
Remove the cabbage rolls from the sauce, and dry well on paper towels. Set a non-stick skillet over medium heat. Add 1 tsp of butter + 1 tsp of olive oil for every 3 cabbage rolls. When the butter is melted and the foam starts to subside, place the cabbage rolls in the skillet, cover and cook until brown, about 5 min. Regulate the heat so that they don’t brown too fast. Flip, cover, and brown the other side. Flip again, add the sauce, cover and cook until the sauce is bubbly and the filling is at least 130F (55C). Place the stuffed cabbage on a serving plate. Reduce the sauce until syrupy. Taste and correct for salt. Pour over the stuffed cabbage and serve with sour cream and dill.
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Best Stuffed Cabbage Rolls Recipe | Golubcy | Голубцы dinner recipes russian recipes allasyummyfood
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Stuffed Cabbage Rolls - Golubcy are one of my favorite comfort foods. Serve with my delicious tomato sauce and sour cream for a comforting meal. Stuffed cabbage or golubtsy (“go-lub-tzy”) in Russian is a dish of Middle Eastern as well as European cuisine. This dish emerged on different continents and at different times under many names, but the essence of it remained the same: put some cooked grains and minced meat in large leave (grape, cabbage etc), wrap neatly and serve. The result is sensational. This recipe serves about 10 people and keeps well in a fridge up to 3 days. It’s a satisfying, filling meal that is bound to lift your spirits.
Russian Cabbage Rolls
Cabbage leaves are precooked and stuffed with a minced meat and rice filling. Great comfort food! Find this recipe at a fabulous online collection of recipes from home cooks in Australia and New Zealand. Join for free and share your special recipes!
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Ukrainian Holubtsi or Stuffed Cabbage Rolls | Yummylogy | Tasty Recipes - Worldwide Food
This video covers how to make Classic Ukrainian Holubtsi (Golubtsi) or Stuffed Cabbage Rolls at home.
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Ukrainian Holubtsi or Stuffed Cabbage Rolls | Yummylogy | Tasty Recipes - Worldwide Food
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Golubtsi, Ukrainian style Stuffed Cabbage, my sister's recipe
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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.
My mom and my sister love to make Golubtsi, (stuffed cabbage rolls) and this dish I ate at least once a week, back when I was growing up. Back then in my home country, everyone made laboring love food. Something that is good for your tummy and your soul.
Ingredients for the stuffed cabbage
1 1/2 cups arborio rice
1 lb. ground meat (I used beef in the video)
1 large cabbage
1 onion, chopped
2 carrots, shredded
2-3 Tablespoons sunflower oil
1/2 chopped parsley (optional)
Salt, and freshly ground black pepper
Ingredients for the sauce
5 cups tomato sauce (I used 3 cans of 15 oz. sauce)
1 Tablespoon sugar
3 Tablespoons butter
1/2 cup creme fraiche
1 Bay leaf (optional)
1/2-1 cup water (beef or chicken stock)
Salt, and freshly ground black pepper
Red pepper flakes (optional)
Creme Fraiche or sour cream (for serving)
Chopped parsley (for garnish)
How to make creme fraiche
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#wearewithukraine
#lovegolubtsi
#homecooking
#everythingfromscratch
#golubtsiukrainianstylestuffedcabbagemysistersrecipe
#cleaneating
#probioticrichfood
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#itsdelish
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#glutenfree
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ITEMS I USED IN THIS VIDEO:
Silicone spatula
Chef knife – 8-inch:
Wooden cutting board
Mixing bowl glass
Kitchen Scale:
Foil
Baking dish
Frying pan, heavy bottom
large pot
Pair knife
Traditional Ukrainian stuffed cabbage rolls! Original Holubtsi recipe
Hello, my name is Alina, I live in Ukraine and I want to introduce you to real Ukrainian cuisine. Today I prepared cabbage rolls for the whole family. Each hostess prepares this delicious dish in her own way, but I believe that this is the most delicious recipe for cabbage rolls:
Ingredients for Golubtsi:
- cabbage
- rice
- minced meat
- onion
- carrots
- tomato paste
- homemade sour cream
- garlic
- oil for frying
- salt and pepper