Guluptsie Cabbage Rolls Recipes

CABBAGE ROLLS "GOLUBTSI"

Steps:

• Freeze the cabbages 3 days before you need it. The night before defrost cabbage and keep them in the fridge until you are ready.
• Cook rice in plenty water the same way you would pasta until al dente for approximately 5 minutes after the water boils. It shouldn't be too soft. Drain and set aside.
• In a frying pan heat olive oil and cook onions over low heat for 7-10 minutes until tender.
• Grate carrots. In a large bowl combine beef, pork, parsley, onions, carrots, rice, salt and pepper.
• In a medium bowl whisk together stock, crushed tomatoes and creme fraiche, salt and pepper. Set aside.
• Place your head of cabbage on a cutting board, cut off the bottom and pull the leaves away from the stalk. Repeat with the second head of cabbage.
• Preheat your oven to 350F/180C.
• Clear your work space, so all ingredients are within reach. Take a cabbage leaf and cut the rib down, so it's not too thick. Put 2 tbsp of filling at the bottom of the wide part of a leaf (see picture above) and roll it like a burrito, tucking sides in. Your cabbage rolls will vary in size slightly depending on the size of cabbage leaves. You will have approximately 30-32 cabbage rolls.
• Pour a cup of the sauce on the bottom of your cast iron casserole or any other heavy bottom casserole and start stacking your cabbage rolls. Half way through add a couple of bay leaves and 1/3 of the sauce and continue stacking until all cabbage rolls are gone.
• Pour the remaining sauce over cabbage rolls, cover with a lid and bake in the oven for 1 hour. Then take the lid off and bake for 30 more minutes. Serve with additional sour cream or creme fraiche and fresh herbs like dill and parsley.

GULUPTSIE (CABBAGE ROLLS)

Steps:

• Bring a large amount of water to a boil in a large stockpot over high heat.
• Remove cores from the cabbages with the tip of a paring knife, leaving the heads intact. Place the cabbages into the boiling water, and set aside to soften.
• In a large skillet, brown the beef, sausage, and venison in batches over medium-high heat. Drain the meat in a colander. Using a little of the grease from the meat, stir in the onions and garlic; cook until softened and translucent. Stir in the rice, and cook until the rice has begun to brown.
• When the rice has browned, mix it together with the browned meat, red pepper flakes, and dill in a large bowl; season to taste with salt and pepper.
• Remove the heads of cabbage from the hot water. Remove the softened outer leaves, and rinse with cool water. Set the firm, small, inner leaves aside.
• Preheat oven to 350 degrees F (175 degrees C). Butter two 9x13-inch casserole dishes.
• Lay a cabbage leaf flat on a work surface with the inside of the leaf facing up, and the core-side facing you. Place 1 to 2 tablespoons of the meat mixture on the bottom part of the leaf. Roll the leaf about halfway, then fold in the sides, and finish rolling all of the way. Place into the prepared dish, seam-side down. Repeat with remaining ingredients.
• Roughly chop the remaining inner leaves, and sprinkle over the cabbage rolls. Pour the canned tomatoes (with juice) into a bowl and crush by hand into 1/2-inch pieces. Stir in the tomato sauce and chicken broth. Pour this evenly over the rolls, and cover them with aluminum foil.
• Bake in preheated oven until the rice has softened, and the juices are bubbling, about 2 hours.

GULUPTSIE (CABBAGE ROLLS)

Steps:

• Bring a large amount of water to a boil in a large stockpot over high heat. Remove cores from the cabbages with the tip of a paring knife, leaving the heads intact. Place the cabbages into the boiling water, and set aside to soften.
• In a large skillet, brown the beef, sausage, and venison in batches over medium-high heat. Drain the meat in a colander. Using a little of the grease from the meat, stir in the onions and garlic; cook until softened and translucent. Stir in the rice, and cook until the rice has begun to brown. When the rice has browned, mix it together with the browned meat, red pepper flakes, and dill in a large bowl; season to taste with salt and pepper.
• Remove the heads of cabbage from the hot water. Remove the softened outer leaves, and rinse with cool water. Set the firm, small, inner leaves aside.
• Preheat oven to 350 degrees F (175 degrees C). Butter two 9x13-inch casserole dishes.
• Lay a cabbage leaf flat on a work surface with the inside of the leaf facing up, and the core-side facing you. Place 1 to 2 tablespoons of the meat mixture on the bottom part of the leaf. Roll the leaf about halfway, then fold in the sides, and finish rolling all of the way. Place into the prepared dish, seam-side down. Repeat with remaining ingredients.
• Roughly chop the remaining inner leaves, and sprinkle over the cabbage rolls. Pour the canned tomatoes (with juice) into a bowl and crush by hand into 1/2-inch pieces. Stir in the tomato sauce and chicken broth. Pour this evenly over the rolls, and cover them with aluminum foil.
• Bake in preheated oven until the rice has softened, and the juices are bubbling, about 2 hours.

UKRAINIAN HOLUBTSI OR STUFFED CABBAGE ROLLS RECIPE BY TASTY

Steps:

• Cook rice according to package directions and set aside to cool completely once done.
• Adjust oven rack to lower half of oven to allow for height of roasting pan. Preheat the oven to 350°F.
• Boil water in a large pot. While water is heating, remove tough outer leaves of the cabbage and reserve. Core around the stem of the cabbage at enough of an angle to remove. Gently place cabbage into boiling water core side down. Add additional water to ensure cabbage is not touching the bottom of pot.
• Reduce heat just a little and boil cabbage for about 5 minutes or until outer leaves become soft. Using kitchen tongs, remove the outer 2 or 3 leaves intact to a colander placed over a bowl to catch the water. Continue with remaining cabbage leaves one by one, allowing a minute or two between leaves for underlying leaves to soften. You want them to peel apart in one in-tact piece.
• In a large bowl, combine the ground beef, cooked rice, chopped onion, eggs, and salt. Using your hands, work the mixture until combined.
• Position your cooked cabbage leaves alongside your bowl with the mixture in preparation for rolling/stuffing the dumplings. Before stuffing, prepare a large roasting pan by emptying one can of condensed tomato soup or a bit of the canned tomatoes in the bottom and spreading to coat. You do not need much.
• Begin rolling/stuffing the cabbage leaves one at a time. Repeat until all of the meat mixture has been used.
• Once all of the cabbage rolls are tucked tightly in the roasting pan, scatter the pepper strips and the cherry tomatoes on top. If there are remaining unstuffed cabbage leaves left, chop them finely and scatter atop as well. Pour the canned tomatoes, the remaining can of tomato soup, and the Heinz Chili Sauce atop the dumplings. Sprinkle with dried basil and add bay leaves. Dunk the reserved outer leaves detached from the cabbage at the beginning of the recipe into the still hot water used to soften the cabbage. This is simply to remove any grit from the surface of the leaves. Use the outer leaves as a 'blanket' and cover the dumplings completely.
• Place the lid on the roasting pan and bake at 350°F for 2 hours. When 2 hours is up, turn off the oven heat, crack the oven door, and leave the roasting pan in the oven, undisturbed, for an additional hour.
• Let rest until rolls are set. Then, spoon sauce over the cabbage rolls and serve alongside fresh bread of choice.

GULUPTSIE (CABBAGE ROLLS)

Steps:

• Bring a large amount of water to a boil in a large stockpot over high heat. Remove cores from the cabbages with the tip of a paring knife, leaving the heads intact. Place the cabbages into the boiling water, and set aside to soften.
• In a large skillet, brown the beef, sausage, and venison in batches over medium-high heat. Drain the meat in a colander. Using a little of the grease from the meat, stir in the onions and garlic; cook until softened and translucent. Stir in the rice, and cook until the rice has begun to brown. When the rice has browned, mix it together with the browned meat, red pepper flakes, and dill in a large bowl; season to taste with salt and pepper.
• Remove the heads of cabbage from the hot water. Remove the softened outer leaves, and rinse with cool water. Set the firm, small, inner leaves aside.
• Preheat oven to 350 degrees F (175 degrees C). Butter two 9x13-inch casserole dishes.
• Lay a cabbage leaf flat on a work surface with the inside of the leaf facing up, and the core-side facing you. Place 1 to 2 tablespoons of the meat mixture on the bottom part of the leaf. Roll the leaf about halfway, then fold in the sides, and finish rolling all of the way. Place into the prepared dish, seam-side down. Repeat with remaining ingredients.
• Roughly chop the remaining inner leaves, and sprinkle over the cabbage rolls. Pour the canned tomatoes (with juice) into a bowl and crush by hand into 1/2-inch pieces. Stir in the tomato sauce and chicken broth. Pour this evenly over the rolls, and cover them with aluminum foil.
• Bake in preheated oven until the rice has softened, and the juices are bubbling, about 2 hours.

OLD-FASHIONED CABBAGE ROLLS

Steps:

• Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 12 large leaves for rolls. In a small bowl, combine the beef, pork, 1/2 cup tomato sauce, onion, rice, parsley, salt, dill and cayenne; mix well., Cut out the thick vein from the bottom of each leaf, making a V-shaped cut. Place about 1/4 cup meat mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Repeat., Slice the remaining cabbage; place in a Dutch oven. Arrange the cabbage rolls seam side down over sliced cabbage. Combine the tomatoes, sugar and remaining tomato sauce; pour over the rolls. Cover and bake at 350° until cabbage rolls are tender, 1-1/2 hours.

GULUPTSIE (CABBAGE ROLLS)

Steps:

• Bring a large amount of water to a boil in a large stockpot over high heat. Remove cores from the cabbages with the tip of a paring knife, leaving the heads intact. Place the cabbages into the boiling water, and set aside to soften.
• In a large skillet, brown the beef, sausage, and venison in batches over medium-high heat. Drain the meat in a colander. Using a little of the grease from the meat, stir in the onions and garlic; cook until softened and translucent. Stir in the rice, and cook until the rice has begun to brown. When the rice has browned, mix it together with the browned meat, red pepper flakes, and dill in a large bowl; season to taste with salt and pepper.
• Remove the heads of cabbage from the hot water. Remove the softened outer leaves, and rinse with cool water. Set the firm, small, inner leaves aside.
• Preheat oven to 350 degrees F (175 degrees C). Butter two 9x13-inch casserole dishes.
• Lay a cabbage leaf flat on a work surface with the inside of the leaf facing up, and the core-side facing you. Place 1 to 2 tablespoons of the meat mixture on the bottom part of the leaf. Roll the leaf about halfway, then fold in the sides, and finish rolling all of the way. Place into the prepared dish, seam-side down. Repeat with remaining ingredients.
• Roughly chop the remaining inner leaves, and sprinkle over the cabbage rolls. Pour the canned tomatoes (with juice) into a bowl and crush by hand into 1/2-inch pieces. Stir in the tomato sauce and chicken broth. Pour this evenly over the rolls, and cover them with aluminum foil.
• Bake in preheated oven until the rice has softened, and the juices are bubbling, about 2 hours.

GULUPTSIE (CABBAGE ROLLS)

Steps:

• Bring a large amount of water to a boil in a large stockpot over high heat. Remove cores from the cabbages with the tip of a paring knife, leaving the heads intact. Place the cabbages into the boiling water, and set aside to soften.
• In a large skillet, brown the beef, sausage, and venison in batches over medium-high heat. Drain the meat in a colander. Using a little of the grease from the meat, stir in the onions and garlic; cook until softened and translucent. Stir in the rice, and cook until the rice has begun to brown. When the rice has browned, mix it together with the browned meat, red pepper flakes, and dill in a large bowl; season to taste with salt and pepper.
• Remove the heads of cabbage from the hot water. Remove the softened outer leaves, and rinse with cool water. Set the firm, small, inner leaves aside.
• Preheat oven to 350 degrees F (175 degrees C). Butter two 9x13-inch casserole dishes.
• Lay a cabbage leaf flat on a work surface with the inside of the leaf facing up, and the core-side facing you. Place 1 to 2 tablespoons of the meat mixture on the bottom part of the leaf. Roll the leaf about halfway, then fold in the sides, and finish rolling all of the way. Place into the prepared dish, seam-side down. Repeat with remaining ingredients.
• Roughly chop the remaining inner leaves, and sprinkle over the cabbage rolls. Pour the canned tomatoes (with juice) into a bowl and crush by hand into 1/2-inch pieces. Stir in the tomato sauce and chicken broth. Pour this evenly over the rolls, and cover them with aluminum foil.
• Bake in preheated oven until the rice has softened, and the juices are bubbling, about 2 hours.

RUSSIAN CABBAGE ROLLS (GOLUBTSI)

Steps:

• Make 4 large slits around the core of the cabbage. Submerge cabbage stem side down in boiling water. Cook on medium heat until cabbage is bendable. Remove. cut large leaves in half, set aside. Combine all ingredients; mix well (Exclude the mustard and horseradish sauces if spice isn't your way of life). Place 1 tablespoon mixture in each leaf and roll up, set into a 12x7x2 inch baking pan or large casserole dish.
• Combine soup and water in pan, bring to a boil.
• Add remaining ingredients, cook over medium heat until slightly thickened.
• Pour sauce over rolls.
• Bake in a 375 oven for 1 hour or until light to medium brown and gravy has thickened.
• Cool slightly and serve with a tossed salad and dinner rolls.
• *Fresh ginger may be used to substitute for the powder

DANISH CABBAGE ROLLS

Steps:

• Combine meats, egg, salt& pepper in a large bowl.
• Add milk and flour to make a stiff consistency.
• It should all come together in a ball.
• Cut around core of cabbage and soak in boiling water to loosen leaves.
• Remove leaves and fill each one with a spoonfull of meat mixture toward the core end.
• Fold this end over the meat and then fold in the sides and fasten with toothpicks.
• Place the cabbage rolls in a large pot, fold side down.
• Cover with water and boil on med.
• heat for 20 to 25 minutes.
• When cooked, drain liquid from the cabbage rolls into a large measuring cup and keep.
• SAUCE FOR CABBAGE ROLLS Melt 1/4 lb.
• margarine in a large pot.
• Add enough flour to the margarine, a little at a time, to make a crumbly texture.
• Add the cabbage water slowly, in small amounts, stirring constantly, the sauce will thicken and you continue adding cabbage water and stirring until you get a nice creamy sauce.
• Add salt& pepper to taste.
• Serve the warm cabbage rolls with a tureen of sauce to be ladled over them.

VENISON CABBAGE ROLLS

Steps:

• In a large pot of boiling water, cook cabbage leaves for 3 minutes; drain and set aside. In a skillet over medium heat, cook venison, onion, salt and nutmeg until meat is no longer pink; drain. Stir in 1 cup tomato sauce. Place 1/3 cup meat mixture on each cabbage leaf; fold in sides. Starting at an unfolded edge, roll up completely to enclose filling., Cook rice according to package directions; stir in remaining tomato sauce. Transfer to a large skillet; add cabbage rolls. Cover and simmer for 20 minutes. Sprinkle with cheese; heat until cheese begins to melt.