Description
This delicious and hearty Russian chicken and cabbage rolls recipe, also known as Golubtsi, features tender ground chicken wrapped in soft cabbage leaves and cooked in a flavorful tomato and vegetable sauce. Perfect for a comforting family dinner, it combines fresh ingredients with simple cooking techniques for a delicious and nutritious meal.
Ingredients
Units
Scale
Cabbage Rolls:
- 2 lb ground chicken
- 1/4 cup white rice, cooked
- 1 onion, chopped
- 2 tsp tomato paste
- 1 red bell pepper, chopped
- 1 large head cabbage
For the sauce:
- 2 carrots, grated
- 1 onion, chopped
- 2 Tbsp tomato paste
- Salt, to taste
- Pepper, to taste
- 2 Tbsp extra virgin olive oil
Instructions
- Prepare the chicken filling: In a mixing bowl, combine ground chicken thighs with grated onion, cooked rice, salt, black pepper, and 2 teaspoons of tomato paste. Mix thoroughly until well incorporated.
- Boil the cabbage: Fill a large pot with water and bring to a boil. Carefully remove the core from the head of cabbage and submerge the whole cabbage in boiling water for about 1 hour or until the leaves are soft. Carefully peel off each leaf, trimming the hard stem if needed. If a leaf is too large, cut in half.
- Assemble the rolls: Place about 1 tablespoon of meat mixture on each cabbage leaf. Fold the sides over the filling and roll up tightly like an egg roll. Place the prepared rolls seam-side down in a Dutch oven or large pot. If you run out of leaves, form the remaining mixture into meatballs and add them on top of the rolls.
- Make the sauce: In a pan, heat 2 Tbsp of olive oil over medium heat. Add chopped onions and sauté for 2 minutes. Add grated carrots and cook for another 2 minutes. Stir in chopped red bell pepper and 2 Tbsp of tomato paste, sautéing for an additional 3-4 minutes. Pour the sautéed vegetables over the cabbage rolls in the pot.
- Cook the dish: Bring a kettle of water to a boil and add enough boiling water to the pot to just cover the cabbage rolls. Season with salt and pepper. Bring to a boil, then reduce heat to low and simmer gently for 1 hour. Serve hot.
Notes
- If remaining cabbage leaves are too small or scarce, you can use extra meat mixture to make additional meatballs as pictured in the recipe.
- Feel free to substitute ground beef, pork, lamb, or a mix of meats for the chicken, based on your preference.
- This dish pairs well with fresh herbs like dill or parsley, added before serving.
Nutrition
- Serving Size: 1 roll (approx.)
- Calories: 312 kcal
- Sugar: 11 g
- Sodium: 163 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.1 g
- Carbohydrates: 26 g
- Fiber: 7 g
- Protein: 18 g
- Cholesterol: 54 mg
