• Cooking Time: 90
  • Servings: 5
  • Preparation Time: 15



  • 1 medium head of green cabbage
  • ¾ cup rice, uncooked
  • ¾ cup onions peeled, finely diced
  • 1¾ cups carrots, peeled, shredded
  • 1¾ cups tomatoes, skin and seeds removed - finely chopped
  • 14 oz ground beef
  • 2 tbsp tomato paste
  • Salt and pepper to taste
  • 2 cups water
  • Sour cream


  • Preheat oven to 145° F.
  • Wash cabbage and remove outer leaves.
  • Place cabbage head in a large pan with boiling water, cover and simmer for about 15 minutes.
  • Drain and cool cabbage head with cold water, drain.
  • Cook rice in salted water until half cooked (10 minutes). Finely chop onions and sauté in oil or butter until translucent.
  • Peel and grate carrots.
  • Remove tomato skins and seeds.
  • Finely chop tomatoes.
  • Combine everything in a bowl.
  • Add rice and ground beef, season to taste with salt and pepper and mix well.
  • Put 1 tablespoon of filling on the inner side of each cabbage leaf.
  • Carefully fold the leaves like envelops seam side down.
  • Heat oil or butter in a pan and fry golubtsi on both sides until golden brown.
  • Bring water to boil, add tomato paste.
  • Place golubtsi in the pan and simmer for about 1 hour, or slow cook in pre-heated 145° F oven for 1 hour.
  • Remove from pan and serve with sour cream.

Author Credit: Bella Raykin

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