Russian Cabbage Rolls With Gravy Recipes

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CABBAGE ROLLS "GOLUBTSI"



Cabbage Rolls

Cabbage leaves stuffed with a mixture of beef, pork, rice and seasoned vegetables.

Provided by Julia Frey of Vikalinka

Categories     Main

Time 1h50m

Number Of Ingredients 15

2 cabbage (2 small heads)
110g/1/2cup rice, any type
2 tbsp olive oil
1 onion (large, chopped)
1 lbs ground beef (I used 5% fat)
1 lbs ground pork (I used 5% fat)
25g/1/4 cup parsley (chopped)
2 carrots (grated)
2 tsp salt
0.5 tsp pepper
2-3 bay leaf
250ml/1 cup chicken stock
250ml/1 cup sour cream or creme fraiche (full fat )
500ml/2 cups canned crushed tomatoes/passata (crushed or Passata- 2 cups)
salt and pepper

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.

Nutrition Facts : Calories 429 kcal, Carbohydrate 27 g, Protein 21 g, Fat 27 g, SaturatedFat 11 g, Cholesterol 79 mg, Sodium 686 mg, Fiber 6 g, Sugar 10 g, ServingSize 1 serving

RUSSIAN CABBAGE ROLLS WITH GRAVY



Russian Cabbage Rolls with Gravy image

Stuffed cabbage rolls are very popular in Russia and are a staple in people's diet, especially during the winter months. This version is stuffed with rice and mixed ground meat. You can substitute ground turkey for a lighter version.

Provided by Olechka_Kavalenko

Categories     World Cuisine Recipes     European     Eastern European     Russian

Time 1h58m

Yield 8

Number Of Ingredients 12

1 medium head cabbage
2 ½ cups water, divided
¾ cup uncooked white rice
3 tablespoons vegetable oil, divided
2 onions, chopped, divided
1 pound ground beef
¾ pound ground pork
salt and ground black pepper to taste
3 carrots, grated
3 tablespoons tomato paste
2 tablespoons sour cream
1 teaspoon dried mixed herbs, or as needed

Steps:

  • Make slits at the base of the cabbage or cut out the entire core. Fill a large saucepan about 1/3 full of water. Bring to a boil and add the whole cabbage. Cook for 15 to 20 minutes, turning occasionally, until cabbage has softened. Drain and cool. Cut the leaves off the cabbage one by one, trying to keep them intact. Cut out the tough, thick center ribs of the large leaves with a sharp knife.
  • Bring 1 1/2 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
  • Heat 2 tablespoons oil in a skillet and cook 1/2 the chopped onions until soft and translucent, about 5 minutes. Combine cooked rice, cooked onions, ground beef, ground pork, salt, and pepper in a large bowl and mix with your hands until filling is well combined.
  • Lay 1 cabbage leaf on a flat surface. Place 1 tablespoon of filling at the base of a cabbage leaf. Overlap with the bottom of the leaf; fold in side edges and roll up. Repeat with remaining cabbage and filling.
  • Heat remaining 1 tablespoon oil over medium-high heat and fry cabbage rolls until browned, 2 to 3 minutes on each side. Transfer to a large pot and sprinkle with remaining chopped onion and carrots.
  • Stir together sour cream and tomato paste in a bowl until well combined. Whisk in 1 cup water and season sauce with salt and herbs. Pour sauce over the cabbage rolls.
  • Cover pot and cook over a medium-low heat until cabbage rolls are cooked through and sauce has thickened, about 45 minutes.

Nutrition Facts : Calories 377.1 calories, Carbohydrate 26.6 g, Cholesterol 63.9 mg, Fat 21.1 g, Fiber 4.5 g, Protein 20.5 g, SaturatedFat 7.1 g, Sodium 164 mg, Sugar 6.7 g

UNCLE BILL'S RUSSIAN CABBAGE ROLLS



Uncle Bill's Russian Cabbage Rolls image

The original recipe was given to me by my Russian Grandmother 55 years ago. I made some modifications to enhance the flavor. These are excellent cabbage rolls but do take time to make.

Provided by William Uncle Bill

Categories     Rice

Time 2h45m

Yield 18-24 cabbage rolls, 12 serving(s)

Number Of Ingredients 17

2 cups long grain rice, cooked (yields 4 cups)
4 cups water
2 whole savoy cabbage, about 2 pounds each
1/2 cup water
2 medium onions, chopped small, divided
2 tablespoons margarine or 2 tablespoons butter
3/4 cup uncooked brown basmati rice
1 lb lean ground beef
1/2 lb breakfast pork sausage
6 garlic cloves, finely chopped
3 teaspoons dried dill weed
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon granulated sugar
28 fluid ounces condensed tomato soup
28 fluid ounces canned plum tomatoes, including liquid
12 large bay leaves

Steps:

  • In a medium size saucepan, add 2 cups of rice and 4 cups of water, bring to boil; reduce heat to simmer and cook for about 20 minutes or until all water is absorbed.
  • Fluff rice with a fork; set aside and let cool.
  • Remove core from savoy cabbage using a long thin knife.
  • Using a large microwave container with a lid, place cabbage with core side down and add 1/2 cup of water.
  • Cover and microwave on HIGH (full power) for 10 minutes.
  • Turn cabbage over and cook on HIGH (full power) for an additional 10 minutes.
  • Cook each cabbage head separately.
  • When cabbage is cooked, drain water and let cabbage cool slightly.
  • Separate leaves carefully and set aside.
  • Divide chopped onions in two.
  • In a frying pan add margarine or butter, 1/2 of the onions and saute' until translucent, about 3 to 4 minutes but do not brown.
  • In a large mixing bowl, mix together both cooked and uncooked rice, cooked and uncooked onions, ground beef, pork sausage, garlic cloves, dill weed, salt, black pepper and sugar and mix well until well blended.
  • If cabbage leaves are too big, cut them in half along the rib.
  • Spoon about 2 or 3 heaping teaspoons of mixture onto the wide end of the cabbage leaf.
  • Bring the end of the cabbage leaf over the mixture, roll part way, then tuck or fold inward the ends to prevent the filling from falling out and continue to roll.
  • Carefully place each cabbage roll in a single layer (with the end of the roll down), in a 9" x 13" oven-proof casserole dish.
  • You will require 2- 9" x 13" casserole dishes.
  • In a food processor or blender, process condensed soup and tomatoes until smooth.
  • Pour tomato mixture over cabbage rolls until just covered.
  • If the cabbage rolls are not covered with tomato mixture, add more condensed soup or water.
  • Place 6 bay leaves on top of the sauce in each dish.
  • Cover each dish tightly with aluminum foil and bake at 300 F for 2 hours.
  • Maintain oven heat at this temperature so that the cabbage rolls do not burn.
  • When cooked, remove from oven and let cool for about 15 minutes.
  • Remove foil and serve while still hot.
  • These cabbage rolls freeze well.
  • You may also make small or petite cabbage rolls by cutting the cabbage leaves smaller and reducing the amount of filling.

Nutrition Facts : Calories 354.8, Fat 11.7, SaturatedFat 3.8, Cholesterol 38.2, Sodium 639.5, Carbohydrate 46.9, Fiber 2.3, Sugar 7.5, Protein 15.2

RUSSIAN CABBAGE ROLLS (GOLUBTSI)



Russian Cabbage Rolls (Golubtsi) image

Make and share this Russian Cabbage Rolls (Golubtsi) recipe from Food.com.

Provided by Tonkcats

Categories     Russian

Yield 6 serving(s)

Number Of Ingredients 20

1 large head of cabbage
1 lb ground beef
1/2 lb ground turkey or 1/2 lb ground pork
1 medium potato, shredded
1/2 cup old-fashioned oatmeal, combined with enough milk to cover for moistness
1 tablespoon Worcestershire sauce
1 tablespoon Grey Poupon mustard (optional)
1 tablespoon prepared horseradish (optional)
1 clove garlic, minced
1 teaspoon italian seasoning
1/2 teaspoon black pepper
1/4 teaspoon dill weed
1/4 teaspoon gingerroot
1 tablespoon parsley
2 (10 3/4 ounce) cans condensed golden mushroom soup
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco sauce (optional)
1 teaspoon Shilling Lemon Herb Seasoning
1 1/2 cups water
1 tablespoon parsley

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

Nutrition Facts : Calories 404.5, Fat 18.6, SaturatedFat 6.8, Cholesterol 84.3, Sodium 1019.4, Carbohydrate 32.2, Fiber 6.9, Sugar 9.9, Protein 28.7

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