Russian Cabbage Rolls with Gravy – Tender, Juicy, and Richly
Russian cabbage rolls are stuffed cabbage leaves filled with meat and rice.They are gently simmered in a rich tomato-based gravy.Known as Golubtsy in Russian cuisine.Soft, juicy, and packed with flavor.Perfect for family meals or special occasions.A traditional dish with deep cultural roots.
Ingredients
For Cabbage Rolls:
- 1 large cabbage (leaves separated)
- 300g ground beef or pork
- 1 cup cooked rice
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1 egg
- Salt and pepper to taste
For Gravy:
- 2 cups tomato sauce
- 1 tbsp tomato paste
- 1 cup sour cream
- 1 tbsp flour
- 2 cups broth
- 1 tsp paprika
- 2 tbsp oilSalt and pepper to taste
Instructions
- Boil whole cabbage or blanch leaves until soft and pliable. Carefully separate leaves.
- In a bowl, mix ground meat, rice, onion, garlic, egg, salt, and pepper.
- Place filling on each leaf. Fold sides and roll tightly to form neat parcels.
- Place rolls seam-side down in a large pot or baking dish.
- Heat oil, add flour, and cook briefly. Stir in tomato sauce, paste, broth, sour cream, paprika, salt, and pepper.
- Pour gravy over rolls. Cover and simmer on low heat for 45–60 minutes or bake at 180°C (350°F) for 1 hour.
- Serve hot with extra gravy and a dollop of sour cream.
Notes
- Choose large cabbage leaves for easy rolling.
- Do not overfill to prevent tearing.
- Blanch leaves just until soft.
- Use a mix of beef and pork for richer flavor.
- Keep rolls tightly packed while cooking.
- Simmer gently to avoid breaking rolls.
- Adjust gravy thickness with broth.
- Let rest before serving for better flavor.