1 large head of white or yellow cabbage (available in Russian, Asian and some specialty stores)
1-1/2 lb ground pork
1 lb ground beef
1 cup long-grain rice, parboiled
2 yellow onions, minced
1 egg, lightly beaten
1 tbsp Italian parsley, minced
1 tbsp dill, minced
10 Roma tomatoes, peeled, seeded, and chopped
2 cups veal or chicken stock (preferably veal, though)
1/2 cup dry white wine
3 cloves garlic, thinly sliced
1 tbsp Kosher salt
salt and pepper to taste
pinch of red pepper flakes
sour cream (for garnish)measures conversion [+]
Bring 10 cups of water to a boil and add 1 tbsp Kosher salt.
Separate the cabbage head into leaves, and wash and pat dry. Immerse the cabbage leaves into boiling brine for 3 minutes. Transfer to a colander and let cool.
Warm some vegetable oil and butter in a skillet and saute the onions until golden-brown.
Combine beef, pork, onions, rice, egg, parsley, and dill. Season with salt and generously with black pepper. Mix thoroughly.
Place a portion of the meat mixture in the middle of a cabbage leaf, and fold the leaf from the 4 sides, like an envelope. Repeat until the ingredients are used up. Lay the "envelopes" seam side down in a heavy Dutch oven. (Golubtsy may be arranged in layers.)
Saute the garlic and red pepper flakes in some vegetable oil for approximately 2 minutes. Add tomatoes and saute for another 10-15 minutes. Add the veal stock and the wine, and bring to a boil.
Pour the sauce over the golubtsy. The liquid should cover them. If the amount is insufficient, add a little more stock and adjust the seasonings.
Set the Dutch oven over very low flame and let simmer, covered, for 2 hours.
Serve the golutsy in their broth in soup plates. Garnish with additional fresh parsley and dill, and top with sour cream.
RediscaRecipe category: Meat-Dishes > Pork
, Vegetable-Dishes > Cabbage
, Vegetable-Dishes > Rice
, Meat-Dishes > Beef