Baked Stuffed Cabbage Rolls – Golubtsi (Голубцы)

Baked Stuffed Cabbage Rolls

As many of you know by now, my criteria for choosing recipes is: Quick, Easy, Healthy (or somewhat healthy) and Delicious! This recipe fits 3 of them. Quick is not one of them. This does takes time since you have to make the rice, boil cabbage leaves and prepare each cabbage roll individually. It definitely worth the trouble, I must admit!!! Super tasty and you can enjoy these for couple of days! Hope you will make them! 

You can make Stuffed Cabbage Rolls with ground beef, pork or ground chicken as we like them. 

Baked Stuffed Cabbage Rolls
The ingredients used in this recipe. 

Baked Stuffed Cabbage Rolls



Slice onion, carrots and garlic. 

Baked Stuffed Cabbage Rolls

Saute onion, carrot and garlic in butter. Salt to taste. Divide the mix, ⅔ for the filling and ⅓ to add to the bottom of baking pan.

Baked Stuffed Cabbage Rolls

In a large bowl, mix: ground chicken, rice, onion/carrot/garlic, egg, dill paste and salt/pepper.
Assemble the cabbage rolls. Divide the chicken mixture evenly among the cabbage leaves, tucking in the sides.

Baked Stuffed Cabbage Rolls

 

Baked Stuffed Cabbage Rolls



Mix broth, tomato paste and dill paste. Pour on top of the cabbage rolls. Add bay leaves and additional water to cover the rolls. Add salt/pepper to taste. Bake COVERED in the Preheated at 350°F oven for 1½ to 2 hours depending on how you like them.

Baked Stuffed Cabbage Rolls

Serve with Sour Cream, if you like.

Baked Stuffed Cabbage Rolls
Enjoy!


leafs
Baked Stuffed Cabbage Rolls – Golubtsi (Голубцы)
 
Cook time
Total time
 
Author:
Ingredients
  • 1 pound Ground Chicken (you can use any ground meat)
  • 1 large head Cabbage
  • 1 Cup Cooked rice
  • 1 Onion, diced
  • 1 Carrot, diced
  • 3 Garlic cloves, minced
  • 2 Tbsp. Butter
  • 1 Egg, beaten
  • 1 Tbsp. Dill paste
  • salt and pepper
  • ------------------
  • For the sauce:
  • ------------------
  • 2 Cups Chicken Broth
  • 4 Tbsp. Tomato Paste
  • 2 Tbsp. Dill paste
  • 2 Bay leaves
  • water
  • salt and pepper to taste
Instructions
  1. Bring a large saucepan of water to a boil. Add salt and then add cabbage leaves. Cook for 2 to 5 minutes or until softened. Transfer to a warm plate and cover.
  2. Saute onion, carrot and garlic in butter. Salt to taste. Divide the mix, ⅔ for the filling and ⅓ to add to the bottom of baking pan.
  3. In a large bowl, mix: ground chicken, rice, onion/carrot/garlic, egg, dill paste and salt/pepper.
  4. Assemble the cabbage rolls. Divide the chicken mixture evenly among the cabbage leaves, tucking in the sides.
  5. Dice the leftover cabbage leaves and add to the bottom of baking dish. Add the leftover onion/carrot/garlic and place cabbage rolls o top.
  6. Mix broth, tomato paste and dill paste. Pour on top of the cabbage rolls. Add bay leaves and additional water to cover the rolls. Add salt/pepper to taste.
  7. Bake COVERED in the Preheated at 350°F oven for 1½ to 2 hours depending on how you like them.
  8. Serve with Sour Cream, if you like.
  9. Enjoy!

 

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