Golubtsi (Stuffed Cabbage Rolls)

Golubtsi (Stuffed Cabbage Rolls)

Julia Outkina, Anna and Alexey Ronzhin

Recipes From Russia

(RFR241023)

“Golubtsi (Stuffed Cabbage Rolls)”

Ingredients

Cabbage wraps:
2 quarts boiling water (reserve for use)
½ tsp salt
16 cabbage leaves
Filling:
½ cup mung beans, presoaked 8 hours
1 cup rice, presoaked 8 hours
1 onion, peeled and finely chopped
parsley, finely chopped
1 tomato, finely chopped
2 cloves garlic, peeled and crushed
2 tsp salt
1 tsp ground turmeric
1 tsp ground coriander
2 Tbsp vegetable oil
Sauce:
2 tomatoes, chopped
1 tsp salt
1 Tbsp vegetable oil
Garnish:
non-dairy sour cream
parsley

Steps

Step 1
Fill a large stockpot with water and bring to a boil. Place the cabbage leaves in boiling salted water and simmer until softened. Cooking time can range from 30 seconds to 10 minutes, depending on the type of cabbage used.
Step 2
Remove the cabbage leaves, cool slightly, and remove the thick bottom stem edge. Reserve cabbage water.
Step 3
To prepare the filling: Combine your presoaked mung beans, rice, chopped onions, parsley and tomatoes. Add crushed garlic, salt, turmeric, ground coriander, vegetable oil and mix thoroughly.
Step 4
Place 1 heaping tablespoon of filling at the base of each cabbage leaf, folding the sides of the leaf inward as you tightly roll the leaf around the filling.
Step 5
Layer the cabbage rolls in a saucepan, adding chopped tomatoes between each layer.
Step 6
Salt to taste and add 1 tablespoon vegetable oil. Pour the reserved hot cabbage water so that it completely covers the cabbage rolls.
Step 7
Simmer until done, about 1 hour.
Step 8
Serve with dairy-free sour cream and fresh parsley.

Recipe tags: Cabbage, Mung Beans, Non-dairy sour cream, Rice, Tomatoes