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Russian Stuffed Cabbage Recipe (Golubtsy)

This is one delicious stuffed cabbage recipe. The sauce really pulls all the flavors together. The next time I make it, I will use 2 cabbage heads so I could use only the thinner, more pliable outer leaves rather than having to use the stiffer inner leaves. I added an egg to this recipe to help the beef and rice bind together better.

Adapted from one by Minna Petrushanskaya printed in “Memories from a Russian Kitchen”.

Prep: 20 minutes | Cook: 40 minutes | Serves: 8



  • 1 head of cabbage
  • 3/4 pound ground beef
  • 1/2 cup rice, cooked
  • 1 onion, chopped and sauteed
  • 1 egg
  • salt and pepper to taste
  • 2 tablespoons butter


  • 1 cup water
  • 1/2 cup sour cream
  • 1 tablespoon flour
  • 1 tablespoon tomato paste
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/4 teaspoon pepper


  1. Preheat oven to 350°F.
  2. In a large pot, boil enough water to cover the cabbage head. Place the head of cabbage into boiling water and cook for 5-7 minutes. Transfer to a colander to drain. Carefully remove the cabbage leaves from the head.
  3. In a medium bowl, combine the ground meat, rice, sauteed onions, egg, salt and pepper. Mix well. Place about 3 tablespoons of beef mixture in center of each cabbage leaf and wrap.
  4. Melt butter in a large frying pan and lightly brown the cabbage rolls. Place seam side down in a large baking dish.
  5. In a medium saucepan, whisk water, sour cream, flour, tomato paste, sugar, salt and pepper. Bring to a boil and simmer about 5 minutes, stirring constantly. Pour sauce over the cabbage rolls (I reserved a few tablespoons of the sauce to spoon over the cabbage rolls after I plated them).
  6. Bake at 350°F for 30-40 minutes.

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