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

Scale

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
3/4 cup green onions, chopped
1/3 cup parsley, chopped
1 tsp sea salt
1/2 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

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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 1/3 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