Nobody knows exact origin of golubtsy (pronounced in Russian as “go-loob-zy”), i.e. Russian traditional stuffed cabbage dish, neither origin of its name. One thing is for certain – this dish is tasty, satisfying and impossible to get bored with due to tens of variations of the same recipe. One of such variations is named “lazy golubtsy”.
Usually it is a good option when you don’t have much time to wrap traditional forcemeat with rice into cabbage leaves, or simply don’t want to bother with that. In such case stuffing can be placed in layers between cabbage leaves, or simply mixed together with shredded cabbage. I would like to offer you the recipe passed to me by my mom. Full tablespoon of sour cream is a perfect condiment to serve with golubtsy.
For more Russian recipes, visit Russian Cuisine page.
Lazy Style Cabbage Rolls
Lazy Style Cabbage Rolls
(3 votes, average: 4.33 out of 5)
Loading...Ingredients
- 1 lb. ground beef
- 2/3 cup white rice
- 1 1/3 cup water for rice
- 1 small cabbage, or 1/2 of large cabbage, diced
- 1 onion, diced
- 2 eggs
- salt and freshly ground pepper
- 1/2 tsp. paprika
- 1 cup tomato sauce
- 1/2 cup half & half
- sour cream to serve (optional)
- fresh herbs (optional)
Instructions
In the sauce pan mix together the rice, water and 1/4 teaspoon of salt. Turn the heat to high and bring to a boil. Stir once, reduce the heat to low, cover and cook without stirring, until all the water has been absorbed, and the rice is tender, 12-15 minutes. Let it cool.
Meanwhile, in a large, deep fry pan or sauté pan over low heat, warm the olive oil and add the onion. Cook, stirring, just until the onion is wilted, about 3 minutes. Add the cabbage and stir, cook a little more, about 5 minutes. Let it cool.
In a large bowl mix together the rice, cabbage mixture and ground beef. Add the spices and eggs. Mix everything together very well. Using two hands form a medium size cutlets. You should have about 8-10 cutlets.
In a large fry pan over medium heat, warm a little olive oil and sauté the cabbage rolls until well browned on all sides, 8 to 10 minutes. Cover the cabbage rolls with the tomato sauce and half & half mixed together. Cover and cook on a very low heat for about 10-15 minutes. Serve hot with sauce and sure cream. You can sprinkle with fresh herbs as well.
11 Comments
La Table De Nana
October 26, 2015 at 12:55 pmMy husband would love these Yelena:)
Medeja
October 26, 2015 at 1:17 pmOh yummy! This is my comfort food 😀
Rosa's Yummy Yums
October 26, 2015 at 1:54 pmA wonderful dish! Really mouthwatering.
Cheers,
Rosa
Angie Schneider
October 26, 2015 at 3:06 pmSo satisfying and delicious…I don't think I have ever had cabbage rolls made with rice and I love the idea!
Paula S.
October 27, 2015 at 4:18 amWhat type of white rice did you use, something like basmati? And I'm not sure we have this half & half sold here in Italy, any ideas how to substitute it?
Sefa Gencal
October 27, 2015 at 4:57 pmMerhabalar, çok güzel ve leziz görünüyor. Ellerinize sağlık.
Saygılar.
melangery
October 27, 2015 at 6:05 pmHelo Paula, yes, I used basmati rice, but I think you can use any rice you have but sticky. If you don't have half & half you definitely use any cream is available for you, but don't put as much. Lovely to hear from you and thank you for your interest for Russian recipes.
Sue/the view from great island
October 28, 2015 at 7:30 pmThis is perfect timing for me, I just had stuffed cabbage at a restaurant and came away determined to make it for myself!
handmade by amalia
November 4, 2015 at 3:26 pmI haven't seen these for a long time. My grandmother used to make them, though I think her recipe was a little different. These days we make the vegetarian version, rice only.
Amalia
xo
Naomi Kim
May 29, 2016 at 2:57 amI feel like I've missed part of the recipe. What spices and how many eggs? It sounds a lot easier than traditional cabbage rolls and I'm looking forward to trying this.
melangery
May 29, 2016 at 4:31 pmSorry Naomi about the eggs. You will need 2 eggs. And for spices you put salt and pepper, and I use a little paprika, about 1/2 tsp. I hope you like them!