GOLUBTSI RECIPE; A CLASSIC UKRAINIAN FOOD - Голубцы
These stuffed cabbage rolls are the best I've tried! Cabbage rolls (golubtsi) are made with simple, inexpensive ingredients but are super delicious (and a freezer friendly meal!) My family loves these with sour cream and soft French bread.
Provided by Natasha of NatashasKitchen.com
Categories Medium
Time 3h30m
Number Of Ingredients 13
Steps:
- Rinse 2 cups white rice and cook in 3 1/2 cups water with 2 Tbsp olive oil and 1 tsp salt. Cover and simmer for about 20 minutes, or until all the water is absorbed. Or do the same thing in a rice maker.
- Fill 2/3 of large soup pot with water. Bring to a boil. Add 1/2 Tbsp salt and 4 Tbsp vinegar.
- Peal and discard the top two leaves from each cabbage. Use a knife to cut out the core of each cabbage (see picture). Put first cabbage in water, cork down, for about 5 minutes, then rotate and continue cooking another 5-6 min. You will pull off leaves as they begin to soften. The leaves will cook faster if they are pulled apart. Remove the leaves to a platter to cool when they are done. You know they are done when they are soft and yellowish and larger leaves will turn a dull green. Repeat with the second cabbage, adding more water if needed. Reserve about 3-4 cups of water from the pot!
- Mix ground meats and rice together in a large bowl.
- Grate and saute 4 carrots in approximately 3 Tbsp oil and 1 Tbsp butter over med/high heat. Once they are soft, add 1 cup of mushroom marinara sauce and saute another minute.
- Add carrot mixture to rice and meat. Add 2 eggs and 1 Tbsp salt. Mix well.
- Large leaves: cut the leaves in half down the center removing the tough stem portion- you will end up with 2 leaves. Place 2 Tbsp meat mixture at the top of each leaf (or as much as you can fit - leaf sizes vary). Roll the leaf into a cone shape with the thicker part of the leaf at the base and stuff the wide part into the top. As you stuff your cabbage, arrange them either in the same pot you used to cook the cabbage or in a cast iron dutch oven.
- Small Leaves: slice off the raised surface of the tough center stem just to flatten the leaf and make it easier to roll. Fill each cabbage leaf with about 2 Tbsp meat mixture. Place the filling over the stem/ bottom portion. Roll like a burrito and stuff both ends in with fingers.
- Heat approx. 2 Tbsp of olive oil. Saute remanding 2 grated carrots with 1 tsp of Mrs. Dash. Stir until soft. Add 1 Tbsp sour cream and 1 cup of mushroom marinara sauce. Saute another minute and remove from heat.
- Pour Podliva over the Golubtsy and add enough reserved water to almost cover goloobtsi (2 1/2 to 3 cups).
- If using the pot, bring to a light boil, then cover and simmer 40 minutes over medium heat.
- If using a dutch oven (recommended method), cover and bake at 450 ° F for 20-25 minutes on the bottom third (one step below the center rack). When it bubbles, reduce heat to 350°F and bake 1 hour.
BABA'S TRADITIONAL UKRAINIAN PEROGIES RECIPE
Number Of Ingredients 8
Steps:
- Peel potatoes and cut into quarters. Cook in boiling water until soft enough to mash.
- Drain well. Reserve 2 cups of potato water for dough (optional: You can just use regular water but potato water works really well for making perogy dough!)
- Return potatoes to the pot and add the grated cheese and sautéed onion. Mash until smooth and all ingredients well combined. Place filling in the fridge to cool. Prep filling ahead of time and let it cool overnight if possible. Otherwise let cool for at least an hour or so while making the dough.
- In a large bowl, sift flour and combine with salt. Mix together the water, the oil and the egg and pour half of this mixture into the flour. Mix and slowly add the remaining liquid. Knead by hand until flour and liquid are well combined. You may need to add a small amount of either flour or water, depending on the consistency of the dough. You should end up with a ball of dough that is very pliable but not sticky.
- Wrap dough in plastic wrap or a clean plastic bag and let dough rest for at least 30 minutes.
- Cut dough in half or in thirds, keeping unused dough well wrapped in plastic until needed. Flour the table or counter lightly and roll dough to about 1/8 inch thickness.
- Cut the dough in rounds using a biscuit cutter or a small, upside down drinking glass.
- Fill each round of dough with about one tablespoon of potato filling and seal the edges of the dough together with your fingers. Make sure there are no gaps when pinching the edges because if there are, your perogies will boil out when you cook them and you'll be left with just the dough (although this is still really yummy).
- To cook, bring a pot of water to a boil and cook in small batches (10-15 perogies at a time), stirring gently to prevent dumplings from sticking together. Perogies are finished cooking when they float to the top.
- Use a slotted spoon to remove them from water and drain before transferring to a serving bowl. Toss with butter and serve hot with sour cream. Add fried onions and.or bacon bits to take your perogies to the next level!
- To freeze perogies, place them in a single layer on a baking sheet lined with parchment paper and flash freeze them. You can layer parchment paper on top of perogies to freeze more on one tray, just don't let the perigees touch each other or they will stick together. Once perogies are frozen solid, transfer them to a freezer bag and store for up to 6 months.
CABBAGE ROLLS "GOLUBTSI"
Cabbage leaves stuffed with a mixture of beef, pork, rice and seasoned vegetables.
Provided by Julia Frey of Vikalinka
Categories Main
Time 1h50m
Number Of Ingredients 15
Steps:
- Freeze the cabbages 3 days before you need it. The night before defrost cabbage and keep them in the fridge until you are ready.
- Cook rice in plenty water the same way you would pasta until al dente for approximately 5 minutes after the water boils. It shouldn't be too soft. Drain and set aside.
- In a frying pan heat olive oil and cook onions over low heat for 7-10 minutes until tender.
- Grate carrots. In a large bowl combine beef, pork, parsley, onions, carrots, rice, salt and pepper.
- In a medium bowl whisk together stock, crushed tomatoes and creme fraiche, salt and pepper. Set aside.
- Place your head of cabbage on a cutting board, cut off the bottom and pull the leaves away from the stalk. Repeat with the second head of cabbage.
- Preheat your oven to 350F/180C.
- Clear your work space, so all ingredients are within reach. Take a cabbage leaf and cut the rib down, so it's not too thick. Put 2 tbsp of filling at the bottom of the wide part of a leaf (see picture above) and roll it like a burrito, tucking sides in. Your cabbage rolls will vary in size slightly depending on the size of cabbage leaves. You will have approximately 30-32 cabbage rolls.
- Pour a cup of the sauce on the bottom of your cast iron casserole or any other heavy bottom casserole and start stacking your cabbage rolls. Half way through add a couple of bay leaves and 1/3 of the sauce and continue stacking until all cabbage rolls are gone.
- Pour the remaining sauce over cabbage rolls, cover with a lid and bake in the oven for 1 hour. Then take the lid off and bake for 30 more minutes. Serve with additional sour cream or creme fraiche and fresh herbs like dill and parsley.
Nutrition Facts : Calories 429 kcal, Carbohydrate 27 g, Protein 21 g, Fat 27 g, SaturatedFat 11 g, Cholesterol 79 mg, Sodium 686 mg, Fiber 6 g, Sugar 10 g, ServingSize 1 serving
TRADITIONAL CABBAGE ROLLS
Cabbage rolls made the most traditional way, grandmother's way, they are to-die-for. This recipe is the epitome of Ukrainian comfort food.
Provided by Natalya Drozhzhin
Categories Main Course
Time 1h30m
Number Of Ingredients 11
Steps:
- Boil rice in a pot of salted water until it's cooked. Saute grated carrots and thinly cut onions with olive oil.
- Cool rice and carrots with onion, combine them together with the meat in a large bowl, add greens and spices, and mix well.
- Bring 1 gallon water to boil in a large deep pan, and place the cabbage in the pan. Boil for 2-3 minutes, cut and takeout the upper cabbage leaves, trying to keep them from braking. Repeat until the cabbage leaves are too small. Let the leaves cool.
- Cut out the hard part of the cabbage leaves by slicing each piece into two and removing the middle of the leaf
- Place cabbage leaf into your hand, add filling and fold over the cabbage leaf into a roll.
- Press the top of the pocket into the filling.
- Place the cabbage rolls into a ceramic pot, spaced tightly together.
- For the Sauce - preheat skillet with a bit of oil, add onion rings and saute until they are golden brown. Pour sour cream and tomato sauce into the pan. Combine everything together.
- Pour sauce over cabbage rolls. Bake them in an oven at 375F for 45 minutes.
- Serve the cabbage rolls while they are warm with a dollop of sour cream.
Nutrition Facts : Calories 179 kcal, Carbohydrate 19 g, Protein 8 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 34 mg, Sodium 91 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
CABBAGE ROLLS - REAL HUNGARIAN STYLE
I've eaten at Tony Packos in Toledo Ohio many times over the years and I can only wish that they'd use this recipe for their cabbage rolls. One year, after Christmas, my boss brought in some of these cabbage rolls leftovers from a family dinner and they were so fantastic that I kept bugging him until his wife very kindly wrote out the recipe for me. He is Hungarian and his wife is Polish so you can see that there is a lot of quality cooking in their genes. Everyone who has eaten these has begged for the recipe and if you make these I promise that you will love them and your friends will offer to detail your car to get the recipe. Ok, maybe that's a bit of hyperbole but these are so good that I've stopped looking for cabbage roll recipes. I freeze the leftovers in Seal-a-Meal bags and they keep for months (2 or 3 months is as long as I've been able to keep them before finishing them off). It's great being able to drop the bags in boiling water and having a meal as good as this in 30 minutes. This recipe is exactly as I got it and it comes out perfectly if you cut it in half, which is usually the way that I do it. (If I pack too many goodies in my freezer, I can't fit in my ice cream maker). The juice from this dish is terrific over mashed potatoes and the optional sausage really turns out great after simmering in the roasting pan.
Provided by Redox
Categories Meat
Time 3h
Yield 28 cabbage rolls
Number Of Ingredients 21
Steps:
- Core cabbage, heat in salt water till leaves separate.
- Remove each leaf and drain in colander.
- FILLING--(2nd ingredient group):.
- To scald rice: Heat a generous amount of water in a heavy pan that will hold the heat.
- Make sure that the water will be more than enough to cover the rice.
- Make sure the water is at a rolling boil, if rice is not scalded enough it will be crunchy!
- Let stand for at least 5 minutes.
- Rinse with cold water, draining with sieve, then mix into rest of filling ingredients.
- Now fill the cabbage leaves with filling mixture; folding leaves.
- While rolling pigs, start cooking the stewing sauce in another pot.
- STEWING SAUCE--(3rd ingredient group):.
- Mix group together, bring to a boil, then simmer 5 to 10 minutes.
- TO ASSEMBLE:.
- Line the roaster with: sauce, layer of pigs, more sauce, sprinkle with bacon crumbs, layer of pigs, layer of sauce, sprinkle with bacon crumbs etc.
- Set oven at 350°F.
- Cover roaster, and once all comes to a kind of a boil, reduce temperature to about 300°F so it doesn't boil over.
- Cook about 2 more hours.
- The smoked sausage is optional.
- If using, mix it in among the other ingredients.
- NOTE: 3/8 cup dehydrated onions may be used instead of 2 small onions in recipe.
Hearty, meaty cabbage rolls (holubsti) are Scottish style Ukrainian Cabbage Rolls stuffed with ground beef, rice, mushrooms, smothered in a tomato sauce and gluten-free!
Provided by Terri's Mom (Edith Konoplenko)
Categories Side Dish
Time 3h
Number Of Ingredients 7
Steps:
- Preheat oven to 250 degrees F and spray a large casserole dish or roaster pan with non-stick cooking spray.
- Cook cabbage in microwave for 10 minutes, and then cool. Turn and return to microwave and cook for another 10 minutes (Mom started to use this method when she got a microwave in the 1980's because it's much faster)
- Remove core from cabbage and carefully remove cabbage leaves. Return to microwave for another 5 minutes if the leaves aren't flexible enough and they don't come off easily - be careful, as they will tear.
- Brown ground beef with chopped onion on stove top. Add mushrooms when beef is nearly done. Cook until meat is browned and onions and mushrooms are soft
- Cook rice until done.
- Mix ground beef mixture, rice and ketchup together in large bowl. Add additional ketchup to your liking.
- Roll about a tablespoon of the filling up in the cabbage roll by (this amount will depend on the size of each cabbage leaf)
- Place gently in prepared pan and pour tomato soup over the cabbage rolls
- Bake in oven for about 2 hours or until cabbage is tender. Serve warm
Nutrition Facts : ServingSize 1 cabbage roll, Calories 186 kcal, Carbohydrate 29 g, Protein 6 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 13 mg, Sodium 112 mg, Fiber 2 g, Sugar 3 g
UKRAINIAN CABBAGE ROLLS
My parents are Ukrainian and this is a recipe we always made when I was growing up. These cabbage rolls have no meat in them. Sometimes they used salt pork in them, but I didn't care for it.
Provided by starbuck
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 2h30m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 2 quart casserole dish.
- Steam the whole head of cabbage until it is al dente. Meanwhile, in a saucepan bring 3 cups of water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
- Melt butter in a small skillet over medium heat. Saute onion until translucent; stir into cooked rice. Season with salt and pepper to taste.
- Cut the leaves off of the cabbage and cut the larger leaves in half. Spoon 1 tablespoon of rice into a leaf and roll tightly. Place rolls in prepared casserole dish, stacking in layers. Pour tomato juice over the rolls, using enough just to cover.
- Cover and bake in preheated oven for 2 hours.
Nutrition Facts : Calories 206.6 calories, Carbohydrate 39.6 g, Cholesterol 7.6 mg, Fat 3.5 g, Fiber 3 g, Protein 5.7 g, SaturatedFat 1.9 g, Sodium 521.4 mg, Sugar 7.1 g
REAL UKRAINIAN CABBAGE ROLLS
Make and share this Real Ukrainian Cabbage Rolls recipe from Food.com.
Provided by jill.flamand
Categories Russian
Time 3h
Yield 6-10 serving(s)
Number Of Ingredients 7
Steps:
- Take core out of center of cabbage.
- Place head of cabbage in a large pot of Boiling water, cored side down. Cover and simmer as the leaves become pliable remove with tongs and place in a colander that has been placed on a cookie sheet to catch excess water.
- When done removing all the leaves that can be used, (there will be the center of the cabbage that is too small for use, but do save it!).
- Place leaves on a cutting board and shave down the "vein" or if the leaf is large enough cut in half on either side of it.
- Dice bacon and onion and place in a frying pan cook until tender but bacon is not crisp.( DO NOT DRAIN OFF FAT!)Cook rice as pkg. directs BUT remove from heat while rice still has a hard kernel in the center.
- Add rice and bacon mixture together along with the garlic, dill and the veg oil.
- Place a spoonful (tbsp) in center of leaf tuck in the sides and roll.
- Place in a foil pan or roaster until all leaves etc. are done.
- To bake either use enough water to just cover the rolls or for a different taste, mix one can tomato soup (AYLMERS is best) with i/4 can water and pour over top. Use the leftover cabbage leaves from the core to put over top to prevent scorching; cover with foil.
- Bake at 325°F for 1.5 to 2 hours.
Nutrition Facts : Calories 611.3, Fat 43.6, SaturatedFat 12.6, Cholesterol 51.5, Sodium 668.8, Carbohydrate 41.9, Fiber 5.5, Sugar 8.7, Protein 14.4
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