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Cabbage rolls from young cabbage

Cabbage Rolls (Golubtsi) from Young Cabbage

Tender, juicy, very meaty, and endlessly delicious! Cabbage rolls (golubtsi) made with young cabbage come together much faster than the traditional kind — young cabbage leaves separate from the head far more easily and take less time to cook. Serve the rolls with sour cream, which sets off their delicate flavor.

katushafin

Recipe author

Composition / ingredients

Servings:

Cabbage

Minced meat

400

Rice

100

Onion

Carrots

Sour cream

Tomato paste

Vegetable oil

Flour

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 3 g

Fats 38 % 8 g

Carbohydrates 48 % 10 g

131 kcal

GI: 60 / 30 / 10

Cooking method

Step 1:

Get the ingredients ready.
Step 2:

First, cook the rice. Rinse it well under running water, cover it with filtered water, and set it over high heat. When it boils, lower the heat and cook for five minutes.
Step 3:

Drain the rice in a colander and leave it to cool. We cooked the rice only halfway on purpose: raw rice in the filling would soak up all the liquid and make it dry, while fully cooked rice would make it mushy.
Step 4:

Now for the cabbage. You need to cut out the core: make vertical cuts around it, angling them slightly toward the center.
Step 5:

Bring water to a boil in a large pot — about half full. Lower in the head of cabbage and cook for about five minutes.
Step 6:

Take the cabbage out and cool it. Now it's very easy to separate it into individual leaves without tearing them.
Step 7:

The leaves closer to the center stay firm; I boil those a little separately. Don't pour out the cabbage water — we'll need it.
Step 8:

Cut the thick stem off the cooled leaves.
Step 9:

Peel the onions, finely chop one, and add it to the ground meat. Add the rice too. Salt, pepper, and knead well.
Step 10:

Place a lump of filling on the edge of a cabbage leaf, fold in three sides, and roll it into an envelope.
Step 11:

Like this.
Step 12:

Do the same with all the filling and leaves.
Step 13:

Make the sauce. Peel the onion and carrot, chop the onion, and grate the carrot. In the cauldron or skillet you'll cook the rolls in, heat the oil and fry the onion and carrot for about three minutes.
Step 14:

Add the tomato paste, stir, and fry another minute. Turn off the heat.
Step 15:

Add the sour cream and stir well.
Step 16:

Thin the sauce with the cabbage water until it's pourable. Salt to taste. Still don't pour out the water.
Step 17:

Heat oil in a skillet and fry the rolls, dredging them in flour first.
Step 18:

Fry for a minute on each side, until golden.
Step 19:

Put the rolls in the cauldron with the sauce. Top up with water if needed. Simmer for an hour over medium heat.