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Baked Savoy Cabbage Rolls (Golubtsy)

Tired of the usual cabbage rolls? Try this fresh take! These baked Savoy cabbage rolls are a find for anyone who loves golubtsy but wants to shake up the routine. Instead of regular cabbage, this recipe uses Savoy leaves, and the rolls are baked in the oven under a fragrant sauce and melted cheese. A dollop of sour cream on the side is the perfect finishing touch.

JozhykAuthor avatar
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Cabbage rolls from Savoy cabbage in the oven
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 22 % 5 g
Fats 39 % 9 g
Carbohydrates 39 % 9 g
138 kcal
GI: 44 / 56 / 0
  • Preheat the oven to 400°F (200°C), and while it heats, prep your ingredients: wash and peel the carrot and cut it into small dice; peel the onion and garlic, dice the onion like the carrot, and grate or press the garlic; wash the celery and cut it into small dice; wash and dry the Savoy cabbage leaves and set them aside in a bowl for now; wash, dry, and finely chop the basil; peel the tomatoes and cut them into cubes; grate the cheddar on the coarse side of a box grater. Now let's cook: 1. Add olive oil to a large pot and heat it over medium, then add the chopped onion, carrot, and celery. Stir now and then and cook until soft, then add the garlic and sauté everything together, stirring, for another 2 minutes. 2. Add the ground beef, raise the heat, and cook everything together, stirring, for 6 minutes (until lightly golden). 3. Add the tomato sauce and rice, mix well, and warm through for 2 minutes. Take the pan off the heat to cool. 4. Make the sauce: heat olive oil in another skillet over medium heat. Add the onion and fry for 3–4 minutes (until soft), then add the garlic and cook for 1 more minute. Add the tomatoes, season with salt and pepper, and stir. Cook everything together for 10 minutes, lowering the heat a little. Stir in the basil and take the pan off the heat. 5. Bring a large pot of salted water to a boil (3–4 liters is plenty), then drop in the Savoy leaves. Blanch them for 2 minutes, then lift them out and plunge them into ice water. Set them aside to dry a little. 6. Put 2 tablespoons of the beef-and-rice filling on each leaf and roll it up seam-side down. 7. Spread half of the sauce over the bottom of a baking dish. Arrange the rolls neatly on top, pour the rest of the sauce over them, and sprinkle with cheddar. 8. Bake for 30 minutes (the cabbage should be tender and the cheese melted). Serve the cabbage rolls and enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Tomatoes - 23  kcal/100g
  • Raw wild rice - 353  kcal/100g
  • Raw brown rice - 360  kcal/100g
  • Boiled brown rice - 119  kcal/100g
  • Raw fortified white rice - 363  kcal/100g
  • Boiled fortified white rice - 109  kcal/100g
  • Raw parboiled long-grain white rice - 369  kcal/100g
  • Boiled parboiled long-grain white rice - 106  kcal/100g
  • Dry instant rice - 374  kcal/100g
  • Instant rice, ready to eat - 109  kcal/100g
  • Rice - 344  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Fresh basil - 27  kcal/100g
  • Dried basil - 251  kcal/100g
  • Celery - 12  kcal/100g
  • Celery root - 32  kcal/100g
  • Savoy cabbage - 33  kcal/100g
  • Mixed ground meat - 351  kcal/100g
  • Salt - 0  kcal/100g
  • Olive oil - 913  kcal/100g
  • Pepper - 26  kcal/100g
  • Spicy tomato sauce - 99  kcal/100g
  • Cheddar cheese - 392  kcal/100g

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