Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 large green cabbage (2–2.5 lb / 900–1150 g)
- 3/4 cup (135 g) long-grain rice
- 1 lb (450 g) ground beef + 1/2 lb (225 g) ground pork
- 1 medium onion, 1 carrot, 3 garlic cloves
- 1 large egg; 1/4 cup chopped dill & parsley
- 1 1/2 tsp kosher salt (divided), 1 tsp paprika, black pepper
- 1 tbsp neutral oil
- Sauce: 1 can (28 oz/800 g) crushed tomatoes, 1 1/2 cups (360 ml) beef broth, 3/4 cup (180 ml) sour cream, 2 tbsp tomato paste, 2 tsp red wine vinegar, 1 tsp sugar, 1 bay leaf
- Mashed potatoes: 2 lb (900 g) Yukon Gold potatoes, 4 tbsp (56 g) butter, 1/2 cup (120 ml) warm milk, 1/3 cup (80 ml) sour cream, salt
Do This
- 1) Heat oven to 350°F (175°C). Parboil rice 7–8 min; drain.
- 2) Core and blanch cabbage 8–10 min; peel 12–14 leaves; trim ribs.
- 3) Sauté onion and carrot in 1 tbsp oil; stir in garlic; cool.
- 4) Mix filling: beef, pork, rice, aromatics, egg, herbs, paprika, salt, pepper.
- 5) Whisk sauce: tomatoes, broth, sour cream, paste, vinegar, sugar, bay leaf, salt, pepper.
- 6) Roll: 1/4 cup filling per leaf; seam-side down in 9×13-in dish; cover with sauce.
- 7) Bake covered 60 min, then uncovered 15 min. Rest 10 min. Make mashed potatoes and serve.
Why You’ll Love This Recipe
- Classic comfort: tender cabbage wrapped around juicy beef-pork filling in a velvety, tangy tomato–sour-cream sauce.
- Make-ahead friendly: rolls bake hands-off and reheat beautifully.
- Balanced flavors: gentle sweetness, subtle dill, and bright vinegar for a clean finish.
- Complete dinner: includes creamy mashed potatoes for soaking up all that sauce.
Grocery List
- Produce: 1 large green cabbage, 1 onion, 1 carrot, 3 garlic cloves, fresh dill, fresh parsley, Yukon Gold potatoes
- Dairy: Sour cream, butter, whole milk, 1 egg
- Pantry: Long-grain rice, crushed tomatoes, beef broth, tomato paste, red wine vinegar, sugar, neutral oil, paprika, bay leaf, kosher salt, black pepper
Full Ingredients
Cabbage and Rice
- 1 large green cabbage (2–2.5 lb / 900–1150 g)
- 3/4 cup (135 g) long-grain white rice, rinsed
- 2 tsp kosher salt, for blanching and rice water
Meat Filling
- 1 lb (450 g) ground beef (about 85% lean)
- 1/2 lb (225 g) ground pork
- 1 medium onion, finely diced (about 1 cup / 150 g)
- 1 medium carrot, grated (about 3/4 cup / 90–100 g)
- 3 garlic cloves, minced (10 g)
- 1 tbsp neutral oil (15 ml)
- 1 large egg
- 2 cups cooked rice (from above; well-drained)
- 1/4 cup finely chopped fresh dill and parsley (about 10 g)
- 1 tsp sweet paprika
- 1/2 tsp freshly ground black pepper
- 1 1/4 tsp kosher salt
- Optional: 1/4 tsp smoked paprika for a subtle smokiness
Tomato–Sour-Cream Sauce
- 1 can (28 oz / 800 g) crushed tomatoes
- 1 1/2 cups (360 ml) beef broth
- 3/4 cup (180 ml) sour cream
- 2 tbsp (30 g) tomato paste
- 2 tsp (10 ml) red wine vinegar
- 1 tsp sugar (4 g)
- 1 bay leaf
- 1 tsp kosher salt, 1/2 tsp black pepper
For Baking & Assembly
- Neutral oil, to grease the dish (1 tsp)
- 9×13-inch (3–4 qt) baking dish and foil or lid
Mashed Potatoes (for serving)
- 2 lb (900 g) Yukon Gold potatoes, peeled and cut into chunks
- 4 tbsp (56 g) unsalted butter
- 1/2 cup (120 ml) whole milk, warmed
- 1/3 cup (80 ml) sour cream
- 3/4 tsp kosher salt, plus more to taste
- Freshly ground black pepper
Optional Garnish
- Additional chopped fresh dill and parsley
- Extra sour cream for serving
Step-by-Step Instructions
Step 1: Preheat and par-cook the rice
Preheat the oven to 350°F (175°C). Bring a medium pot of well-salted water (2 quarts with 1 tsp salt) to a boil. Add the rinsed rice and cook 7–8 minutes until just shy of tender (al dente). Drain well and spread on a plate to steam off excess moisture.
Step 2: Blanch cabbage leaves
Bring a large pot of salted water (at least 5 quarts with 1 tsp salt) to a boil. Use a knife to cut a deep cone around the core of the cabbage to loosen leaves. Submerge the whole head, core side down. After 4–5 minutes, pull off softened outer leaves with tongs; return the head to the pot to loosen more. Continue 8–10 minutes total until you have 12–14 large, flexible leaves. Pat dry. With a paring knife, shave the thick center rib of each leaf until flush so the leaf rolls easily without cutting through.
Step 3: Sauté aromatics for the filling
Heat 1 tbsp oil in a skillet over medium heat. Add the diced onion, grated carrot, and a pinch of salt. Cook, stirring, until softened and sweet, 5–6 minutes. Stir in minced garlic and cook 30 seconds until fragrant. Transfer to a plate to cool for 3–4 minutes.
Step 4: Mix the meat-and-rice filling
In a large bowl, combine ground beef and pork, cooked rice (about 2 cups), cooled onion-carrot mixture, egg, chopped dill and parsley, paprika, 1/2 tsp black pepper, and 1 1/4 tsp kosher salt. Mix gently with a fork or your hand until evenly combined but not compacted. If the mixture feels very stiff, add 1–2 tbsp cold water to keep it tender.
Step 5: Whisk the tomato–sour-cream sauce
In a bowl or large measuring jug, whisk together crushed tomatoes, beef broth, sour cream, tomato paste, red wine vinegar, sugar, bay leaf, 1 tsp kosher salt, and 1/2 tsp black pepper until smooth and unified.
Step 6: Fill and roll the cabbage
Grease a 9×13-inch (3–4 qt) baking dish. Lay a cabbage leaf flat, stem end toward you. Place about 1/4 cup (60 g) filling near the base. Fold the bottom up over the filling, tuck in the sides, then roll tightly to form a neat cylinder. Arrange seam-side down in the dish. Repeat to make 12–14 rolls, packing them snugly in a single layer.
Step 7: Sauce and bake until tender
Spoon about 1 cup of sauce into the bottom of the dish, then nestle in the rolls. Pour the remaining sauce evenly over the top, ensuring every roll is coated. Cover tightly with foil (or a lid) and bake for 60 minutes. Uncover and bake 15 minutes more, until the cabbage is very tender and the centers reach 165°F (74°C). Remove from the oven and rest 10 minutes to settle.
Step 8: Make mashed potatoes and serve
About 20 minutes before the rolls are done, place potatoes in a pot, cover with cold salted water by 1 inch, and bring to a simmer. Cook 15–18 minutes until fork-tender. Drain well, return to the warm pot, and mash with butter, warm milk, sour cream, 3/4 tsp salt, and pepper to taste. To serve, spoon mashed potatoes onto plates, add 2 cabbage rolls per person, and ladle over plenty of the tomato–sour-cream sauce. Garnish with fresh dill and an extra spoonful of sour cream if you like.
Pro Tips
- Freezer-soften method: Freeze the whole cabbage overnight, then thaw in the fridge; leaves will soften without blanching. Still trim the ribs before rolling.
- Rice matters: Parboil only to al dente so grains stay distinct inside the rolls.
- Even portions: Aim for 1/4 cup (about 60 g) filling per leaf for uniform cooking.
- Balance the sauce: The small amount of sugar and vinegar softens acidity and keeps the sauce bright, not sharp.
- Salt awareness: If using a denser salt (like Morton), reduce salt by about 25% compared to Diamond Crystal.
Variations
- Lighter mix: Use all ground turkey or a beef–veal blend; add 1 tbsp oil to the filling for moisture if very lean.
- Mushroom-forward: Replace half the meat with finely chopped sautéed mushrooms (8 oz / 225 g) for umami and a lighter feel.
- Stovetop braise: Layer rolls and sauce in a Dutch oven, bring to a simmer, cover, and cook gently over low heat 60–75 minutes.
Storage & Make-Ahead
Refrigerate cooked golubtsy in their sauce up to 4 days. Reheat covered at 350°F (175°C) for 20–25 minutes or gently on the stovetop. Freeze cooked rolls with sauce up to 3 months; thaw overnight and reheat as above. To freeze uncooked, roll and freeze in a single layer, then transfer to a bag; bake from thawed and add 10–15 minutes to the covered bake time. Mashed potatoes keep 3 days refrigerated; rewarm with a splash of milk.
Nutrition (per serving)
Approximate: 720 calories; 34 g fat; 60 g carbohydrates; 35 g protein; 5 g fiber; 920 mg sodium. Includes mashed potatoes and sauce. Values vary based on brands and portion sizes.
