Traditions in Eastern European families include cabbage rolls, “Golubtsi”, made in a unique way that Baba (grandmother) used to make. This is peasant food since the ingredients are quite inexpensive; however, they are labour intensive to make. As a result, they are often reserved for family gatherings over the holidays.
Size matters. The best cabbage roles are palm-sized or smaller.
Make Baba’s Cabbage Rolls "Golubtsi"
Traditions in Eastern European families include cabbage rolls, made in a unique way that Baba (grandmother) used to make. Size matters. The best cabbage roles are palm-sized or smaller.
Ingredients
Cabbage Roll
- 1 large cabbage
- 8 cups long grain rice slightly underdone
- 1- 1/2 lbs. minced beef or pork
- 1 large onion finely chopped
- 2 large eggs
- 1 tbsp. Paprika
- 1 tsp. kosher salt
- 1 tsp. pepper freshly ground
Sauce
- 3 cups canned tomatoes
- 3/4 cup water
- 2 tbsp. white vinegar
- 2 tbsp. brown sugar
- 1 tbsp. cornstarch
- 1 clove garlic finely chopped
Instructions
Prepare the Cabbage
- Many home cooks turn to Savoy cabbage since the leaves are less tough than regular green cabbage, but you can make allowances with any cabbage as long as it is large enough generate enough leaves for our roll. Alternatively, you can use two smaller cabbages.
- My Baba used to first boil and then freeze her cabbage, but I find it is easier to just put the cabbage in the freezer for a few days. Take the cabbage out of the freezer and let fully thaw. Cut out the core and start carefully peeling each cabbage leaf off. The goal is to get as many "usable" leaves to roll so try to avoid tearing. Use a knife to dig deeper into the core if you need to. Layer the leaves on cookie sheet to get ready to make cabbage rolls.
Make the Filling
- Mix the cooked rice with pork and spices and eggs. Families differ on the amount of meat to put in. Some exclude meat altogether. I like the 50/50 mixture of meat and rice.
Make the Rolls
- Prepare a Dutch oven by lining the bottom with the largest, thickest cabbage leaves that you won't be able to use for rolling. This step prevents the bottom row from burning in the oven.
- Cut on either side of the large vein in the middle to create a small sheet of translucent cabbage for rolling. Sometimes I will shave a bit of the centre core down with a sharp knife so that I can still use the piece to roll. Put the leaves you can't use aside.
- The eggs should help bind the rice mixture together. Scoop a healthy tablespoonful of filling, then lay your leaf on your hand and then at the bottom of the leaf and roll up tightly.
- To tuck in the ends, gently squeeze your rolled log and use your index finger to push in the loose cabbage ends into the roll and repeat on the other side. Voila! You have completed a cabbage roll!
- Place your roll against the side of the Dutch oven and continue adding more until you have filled the pot, run out of leaves and or filling.
Make the Sauce
- Use a blender or hand blender to break down the tomatoes and place them in a small saucepan on medium heat. Add the rest of the ingredients and heat until the sauce boils.
Final Assembly
- Pour the sauce over the rolls and top the rolls with leftover cabbage to prevent the top from burning.
- Bake in a 325F degree oven for 3 to 4 hours. They are done when the cabbage is light and flaky and the filling is fully cooked.
- Cabbage rolls freeze well and you can repurpose the leftover leaves in soups or stir-fries.
Nutrition
Serving: 40gCalories: 160kcalCarbohydrates: 34gProtein: 4gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gTrans Fat: 0.001gCholesterol: 9mgSodium: 84mgPotassium: 169mgFiber: 2gSugar: 3gVitamin A: 266IUVitamin C: 13mgCalcium: 34mgIron: 1mg
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