Russian Cabbage Rolls Golubtsi: History and Origin
Russian cabbage rolls, known as golubtsi, are a traditional dish of Slavic cuisine, very popular in Russia, Ukraine, and Belarus. Their name derives from the Russian word "голубцы" meaning "little doves," referring to the way the cabbage leaves are wrapped around the filling, simulating a delicate and compact morsel.
This dish has peasant roots and emerged as an economical and nutritious way to make use of simple ingredients available year-round. In various Latin American countries, although not as common, similar variants can be found under other names, such as "rollos de repollo" or "rollitos de acelga," adapting the recipe to local ingredients.
The technique of wrapping meat and vegetables in cabbage leaves can also be seen in other cultures, but golubtsi stand out for their characteristic use of spices and baking with a creamy sauce. Due to their comforting flavor and versatility, these cabbage rolls have become a family staple on many tables in Eastern Europe and beyond.
How to Prepare Russian Cabbage Rolls Golubtsi
Ingredients:
Head of cabbage, ground beef, ground turkey, potato, traditional oats, Worcestershire sauce, Grey Poupon mustard, prepared horseradish, garlic, Italian seasoning, black pepper, dried dill, ginger root, parsley, condensed golden mushroom soup, Tabasco sauce, Shilling lemon herb seasoning, and water.
Steps:
Make 4 large cuts around the cabbage core.
Submerge the cabbage with the stem facing down in boiling water.
Cook over medium heat until the cabbage is flexible.
Remove.
Cut the large leaves in half, set aside.
Combine all ingredients except the cabbage, soup, Tabasco sauce, and water.
Mix well.
Place 1 tablespoon of the mixture on each leaf and roll up, place in a 30x18x5 cm baking dish or a large casserole dish.
Combine the condensed golden mushroom soup and water in a pot, bring to a boil.
Add the Tabasco sauce and Shilling lemon herb seasoning, cook over medium heat until it thickens slightly.
Pour the sauce over the rolls.
Bake at 190 degrees Celsius for 1 hour or until they are light to medium brown and the sauce has thickened.
Let cool slightly and serve with a mixed salad and dinner rolls.
Fresh ginger can be used as a substitute for powder to intensify the flavor.
