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Cabbage rolls with cabbage and minced meat in the oven

Baked Stuffed Cabbage Rolls (Golubtsi)

Oven-baked stuffed cabbage rolls — simple and delicious! This dish has been a favorite for generations. It's a side and a main course rolled into one. Making baked cabbage rolls with meat filling takes a little time, but it's absolutely worth it.

Anna

Recipe author

Cabbage rolls with cabbage and minced meat in the oven

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Composition / ingredients

Servings:

White cabbage

900

Ground meat

500

Onion

Rice

Sour cream

100

Tomato paste

Water

0.5

Salt

Ground black pepper

Vegetable oil

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 23 % 5 g

Fats 45 % 10 g

Carbohydrates 32 % 7 g

139 kcal

GI: 63 / 38 / 0

Cooking method

Step 1:

How do you make baked cabbage rolls? Gather the listed ingredients. Homemade mixed ground meat is best; choose the meat ratio to your taste — I'm using a pork/chicken blend. Use a firm, young head of cabbage; other cabbage will need a longer baking time. I used parboiled short-grain rice. Have an oven-safe baking dish ready.
Step 2:

Cover the rice with boiling water. Once the water cools, rinse the rice under running water.
Step 3:

Bring water to a boil in a pot and lower the whole head of cabbage into it. After 3 minutes, turn the head over. Then turn off the heat but leave the cabbage in the water.
Step 4:

In a deep bowl, combine the ground meat, rinsed rice, and chopped onion. Grating the onion makes the filling juicier and keeps the onion pieces from being too noticeable. Add salt to taste and ground black pepper, and mix the filling evenly.
Step 5:

Take the cabbage out of the water and separate it into leaves, cutting them free at the base with a knife. If the leaves are stiff and tear when you pull them off the head, soak them in the boiling water a little longer.
Step 6:

The base of each leaf is thick and tough. You can shave it down along with part of the soft leaf, cut it out in a triangle, or flatten it with a meat mallet — whichever way is easiest for you.
Step 7:

Place some filling at the edge of each leaf and roll it up into an envelope, tucking in the sides. Trim off any excess leaf with a knife.
Step 8:

Heat vegetable oil in a skillet and fry the rolls over medium heat until golden on each side. To cut the calories and save time, you can skip this step. Preheat the oven to 350°F (180°C).
Step 9:

Arrange the fried rolls in a single layer in your baking dish.
Step 10:

In a deep bowl, mix the tomato paste, sour cream, and water, add a pinch of salt, and stir thoroughly. Pour this sauce over the rolls in the dish.
Step 11:

Cover the dish with foil and bake in the preheated oven for 40–50 minutes. After 30–40 minutes, remove the foil and finish baking uncovered.
Step 12:

Serve the cabbage rolls hot, on their own or with a potato side dish. Be sure to offer some sour cream alongside.

Keep in mind that every oven is different, so the temperature and cooking time may vary from what's listed here. For any baked dish to come out great, it helps to know your own oven's quirks.