Chilly nights demand comfort food
Now that fall is officially here, I'm craving rich and hearty comfort foods. Dishes that take just a little love and care to prep, but are left to cook slowly, unaided by stirring, flipping, or prodding. Meals that are perfect to eat on nights when house windows get cold enough to form condensation and throw blankets start making a regular appearance when snuggled up on the couch. My Golubtsi (or Cabbage Rolls) are the perfect "Welcome to fall!" food, but they only get better as the nights get colder. This dish is a favorite cold weather comfort food that carries all the way through the chilly winter months.
What is Golubtsi?
Golubtsi, or Cabbage Rolls, is a hearty dish comprised of savory filling (usually beef and/or pork mixed with rice or potato as well as onions and carrots) rolled in cabbage leaves and baked in a creamy tomato sauce. I've come across several different variations at both German and Russian restaurants locally, but they also have a huge presence in many other Central and Eastern European cuisines.
How to tenderize and prep the cabbage leaves
There are several ways to tenderize the cabbage leaves so they are pliable for stuffing and rolling, but my preferred way to tenderize them is by simmering them in a big pot of hot water.
Add cored cabbage to a large pot of water over medium-high heat. Bring to a simmer and allow to cook for 5-6 minutes, or until the leaves are tender and pliable, then remove from heat. Remove cabbage from the water, drain, and allow to cool until it has reached a temperature that you can comfortably work with the cabbage by hand. Carefully separate the outer leaves of the cabbage one at a time, working inward. Reserve separated leaves to the side to be filled.
Baking low and slow is best
This dish bakes low and slow for 2 hours in a dutch oven, which I think is the best way to produce tender, fall apart Golubtsi. If you would like to shave the bake time down by half an hour, the meat should be cooked through to a safe temperature (165 degrees F) after 90 minutes and you technically can remove them from the oven at that point. However, the cabbage will continue to tenderize as it cooks in its sauce, so I highly recommend cooking for the full two hours, especially if you are cooking your Golubtsi in multiple layers.
If you do not have a large dutch oven, this recipe can also be made in a casserole dish topped with an oven-safe lid or tin foil.
What tools do I need to make this recipe?
- cutting board
- a good chefs knife
- a stockpot or large soup pot
- a medium saucepot
- a large dutch oven. Alternatively, you may use a casserole dish topped with an oven-safe lid or tin foil.
- 2 large prep bowls to reserve the cooked cabbage leaves and mix the filling
- measuring cups and spoons
- 2 wooden spoons to mix the filling and the sauce
- a can opener
Storage and Freezing
Leftovers may be stored in the refrigerator in an airtight container for up to 4 days or in the freezer for up to three months in airtight freezer-safe containers. To reheat, thaw in the refrigerator overnight then bake for 30 minutes at 350 degrees F, or from frozen for 50-60 minutes at 350 degrees F. Thawed Golubtsi can alternatively be reheated in the microwave for 2-4 minutes per serving.
Print
Golubtsi (Cabbage Rolls)
- Prep Time: 15 minutes
- Cook Time: 2 hours 15 minutes
- Total Time: 2 hours 45 minutes
- Yield: 8 servings 1x
- Category: Mains
- Method: Stovetop + Oven
- Cuisine: Russian
- Diet: Gluten Free
Description
My Golubtsi (or Cabbage Rolls) are the perfect "Welcome to fall!" food, but they only get better as the nights get colder. This dish is a favorite cold-weather comfort food that carries all the way through the chilly winter months.
Ingredients
For the cabbage rolls:
- 1 large head of cabbage, cored
- 1 lb ground beef
- 1 lb ground Italian sausage
- 2 cups riced cauliflower or cooked rice
- ¾ cup green onions, chopped
- ⅓ cup parsley, chopped
- 1 tsp sea salt
- ½ tsp cracked black pepper
For the sauce:
- 1 (28 oz) can crushed tomatoes
- 1 cup sour cream
- 2 tbsp fresh dill, chopped
- 2 tbsp garlic oil (may substitute olive oil + 3 minced garlic cloves)
- 1 tsp sea salt
Instructions
- Add cored cabbage to a large pot of water over medium-high heat. Bring to a simmer and allow to cook for 5-6 minutes, or until the leaves are tender and pliable, then remove from heat. Remove cabbage from the water, drain, and allow to cool until it has reached a temperature that you can comfortably work with the cabbage by hand. Carefully separate the outer leaves of the cabbage one at a time, working inward. Reserve separated leaves to the side to be filled.
- While the cabbage cools, start prepping the filling. In a large bowl, add the ground beef, Italian sausage, shredded cauliflower, green onions, parsley, and black pepper. Mix until well incorporated. Reserve to the side.
- In a medium saucepan, over medium-high heat add the crushed tomatoes, sour cream, dill, garlic oil, and sea salt. Stir until combined and allow to come to a simmer. Cook for 2-3 minutes then remove from heat.
- Now if a good time to preheat your oven to 350 degrees F (177 C).
- In a large dutch oven or deep oven-safe baking dish, add ⅓ of the tomato sauce mixture to the bottom. Then assemble your cabbage rolls. Start by peeling an outer leaf off of the cooled cabbage head, then fill with your meat mixture. Roll like a burrito, tucking the sides in as you roll until it is a closed parcel. Stack each roll with the edge of the roll facing downward so they do not unroll and repeat, side by side until you have one well-packed layer.
- Depending on the size of your dutch oven or baking dish, you may end up with 1-3 layers. My baking dish allows 2 layers of 8-9 cabbage rolls, for a total of 16-18 rolls. After I complete each layer, I pour an additional portion of the tomato sauce over the top, finishing with the last of the sauce on the top layer.
- Bake, covered, for 90 minutes. Then remove the cover and bake for an additional 30 minutes. I like to serve this with an additional dollop of sour cream and a sprinkle of fresh dill.
Notes
Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Nutrition
- Serving Size: 1 serving
- Calories: 361
- Sugar: 8 g
- Sodium: 1034 mg
- Fat: 23 g
- Saturated Fat: 10 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 93 mg
Linda says
We have quite a similar version but using fish instead of meat or sausages. These cabbage rolls sound so good especially with that sauce all over it.
Megan Stevens says
These are so beautiful and look delicious! I love this low carb dinner!
Michelle says
Your cabbage rolls look to die for! I love them. My mom would make Ukrainian cabbage rolls all the time. Such a labor of love and very warm and comforting on cold evenings for dinner. Now I'm off to make your recipe.
Carrie | Clean Eating Kitchen says
I love cabbage rolls, something so comforting about them! Looks like a great recipe full of flavor, can't wait to try them!
Colleen says
I grew up eating Ukranian cabbage rolls and we still adore them. I need to venture out of the family favourite recipes, though, and try these. I really love that you used Italian sausage and cauliflower. Will be making soon!
Analida Braeger says
I had a Polish co-worker who made golumpki which is very similar although I like your recipe with the sausage better! Thanks for sharing!
Shelley says
My dear neighbor has a secret recipe for cabbage rolls, which I just adore (especially as the weather turns cooler and we all need this kind of comfort food)! I was so excited that your recipe looks so much like his - now I can make my own, any time! Great tips all along the way, and I'm thrilled to see that these are freezable, too. Thank you!
Raia Todd says
Cabbage rolls are definitely a comfort food. These sound delicious!
Easy Keto Dishes says
As I’ve gotten older I’ve really come to appreciate cabbage, cabbage rolls are no exception! I’ll definitely be looking forward to toppings of sour cream and dill which I have never done before.
Heather H says
Comfort food at its finest! I would happily eat these leftovers all week!
ChihYu says
Delicious comfort food! So savory and satisfying!
Don Baiocchi says
Wow, I wish I had a bowl of this right now. And can we just talk about how cute they are all nestled together in the pot?
Jaclyn Anne says
These cabbage rolls look amazing - although I have never heard them called golubtsi before. Thanks for teaching me something new!
Tisha says
This is a perfect comfort food dish!!!
Andrea @ Cooking with Mamma C says
First, I love your writing! Second, I love this recipe! I'm half Hungarian and really appreciate the stick-to-your-ribs comfort meals. I've never added sour cream to stuffed cabbage, but I need to try that!
Elizabeth says
I've never had cabbage rolls but have been so curious to try them! I like all of the ingredients so I'm pretty sure I'd love them--thanks for the recipe inspiration!
Katherine Hackworthy says
It really is coming in to that weather where you want warming foods, the heating back on and snuggle blankets. This looks like the perfect meal for just the occasion, delicious and full of flavour.
Natalie says
My family loves cabbage rolls. It's true Fall food. I love your version. It sounds so flavorful with cauliflower. I have to save this recipe to try.
Marisa Franca says
Cabbage rolls are one of our favorites. I didn't know anything about them until I started dating my Hubby-to-be. We've made them countless times throughout the years and they are always a Fall favorite.
Veena Azmanov says
I love stuffed cabbage very much but I have never made it myself. My mother-in-law used to make a delicious version. This looks so simple and easy,