Russian golubtsy which are known in the usa mostly as Polish golabki. are merely cabbage rolls with meat andnbsp arenbsp popular in lots of Countries in europe. I consider golubtsy certainly one of Russian traditional and loved dishes. It requires some effort and persistence, however the payoff is simply great: steaming hot rolls with many wonderful meat filling supported having a dollop of cold sour cream. March 20, 2011 by Nadia
Russian golubtsy which are known in the usa mostly as Polish golabki. are merely cabbage rolls with meat and therefore are popular in lots of Countries in europe. I consider golubtsy certainly one of Russian traditional and loved dishes. It requires some effort and persistence, however the payoff is simply great: steaming hot rolls with many wonderful meat filling supported having a dollop of cold sour cream. One could not want a much better Sunday dinner. Ready for any challenge? Then follow me to our kitchen.
1 big loose mind of white-colored cabbage
1 lb hamburger, pork or lamb
1 + 1 onions, chopped
1/2 cup grain pre-steamed by 50 percent glasses of water
1 small carrot, finely grated
2 big ripe tomato plants, diced
3 tablespoons of essential olive oil
Salt
Pepper
Red pepper (optional)
Filtered water, about 1 - 1 1/4 cups
1 big pot to boil cabbage
1 fry pan
1 Nederlander oven or big shallow pot with lid
Preparation time: a couple of hrs
Feeds 6-8 people, based on appetite
Inside a big pot bring water almost to some boil. Cut (slightly, but don't tear removed from the mind) a couple of cabbage leaves close to the root and put the entire cabbage mind in serious trouble. It ought to be covered completely. In case your pot isn't large enough, you need to carefully turn the cabbage mind to melt every side. Allow it to boil on low heat for any couple of minutes, then using two forks, turn the cabbage mind inside a handy position to chop from the leaves which are already softened. Set them on the separate dish to awesome. Do that with all of those other leaves when you can: the tiniest foliage is too wrinkled for use for rolls, therefore the center a part of cabbage mind is generally discarded. My cabbage produced 19 functional pieces.
Once the foliage is awesome enough to deal with, stop the thickest areas of the leaves having a sharp knife. Tap the leaves dry with paper towel.
Rinse uncooked grain in cold water, drain, and boil for 7 min by 50 percent glasses of water - rinse in cold water and drain, then use within the filling.
Prepare the filling: mix well meat, grain, 1 chopped onion, salt, pepper, carrot, 1/2 cup water.
To create a roll, convey a cabbage leaf on the board, scoop out a couple of tablespoons of meat, and put as you can see around the picture. Then fold and press slightly the leaf in the thickest part nearest for you, then fold the edges, then roll it from you, and form a tidy pocket.
Should there be holes inside a leaf, don't be concerned, just cover them from inside with leftover cabbage leaves - mend them, as they say. Nobody is ever going to notice. )
Your rolls is going to be of various sizes and shades of eco-friendly. the greatest holds a couple of tb spoonfuls of meat, the tiniest 1 tb spoonful. Place more meat or fewer, but bear in mind you have meat along with a side in a single here, so I'd prefer more cabbage. But tastes differ.
Many people also serve the rolls with taters, but to my taste they appear unnecessary here.
Heat oil within the pan on medium heat, and caramelize your rolls on sides, start with along side it in which the finish flap is, to retain the form of the roll and stop unwrapping.
Typically the rolls are simply steamed, but this is the way these were cooked within my family. Caramelized cabbage provides the dish a totally different aroma and taste.
Create a bed of just one onion and diced tomato plants inside a shallow pot with lid, add salt and red pepper, if you want. Transfer caramelized rolls at the base and arrange within an overlapping manner rather tightly, using the final flap facing lower.
Fill the pot, sprinkle with salt, add about 1/2 - 2/3 cup boiling water, cover, placed on medium to low heat, and simmer for around one hour. The cabbage should be completely soft, and also the meat is going to be ready with that time. Do not overcook cabbage.
Three small golubtsy didn't easily fit in my pot - I needed to prepare them individually.
Description of how the are prepared. ) As you can tell, they lost some color and shape, but they are so-o-o tasty.
Serve them hot with chilled sour cream atop.
Bon apptit!
Summary: a Russian traditional primary course recipe