Golubtsy

Golubtsy

Golubtsy is a very popular meal of Russian cuisine. Yet historians prove the meal was cooked as far back in Ancient Greece. It appeared in Russia in the 18th century, when French cooking became popular in St Petersburg. The dish earned its name for the French practice of cooking pigeons wrapped in cabbage leaves. The Russian word for pigeon is "golub". The diversity of golubtsy is explained by a great number of staffings used. Besides, not only cabbage leaves are stuffed, but also Savoy cabbage, spinach leaves, beetroot or grapes leaves.

Ingredients:

Preparation:

There are quite few ways of preparing cabbage leaves, yet the only aim is make them soft enough to roll in with the stuffing. You can either boil the whole head of cabbage in salt water during 20 minutes. Then peel off the leaves accurately. Or remove and soak cabbage leaves in boiling water for 1-2 minutes. Trim thick centre vein from bottom of each leaf. If you have enough time in advance, it is also recommended to put the whole head of cabbage in a plastic bag, push out the air and put it in the freezer for a day or two. After unfreezing it right in the bag at room temperature, the leaves become soft and easy to peel off.

Grate carrot, chop onion and fry together in oil or butter until tender. Chop parsley, finely chop tomatoes. Boil rice in a salt water until it is almost ready. Mix rice with minced meat and carrots and tomatoes. Add salt and pepper. Peel garlic and finely chop or crush in a garlic press. Place one table spoon of prepared meat stuffing in the centre of each leaf. Roll leaves, covering stuffing from sides like an envelope. Put stuffed cabbage leaves down close to each other on a frying pan. Add two table spoons of tomato sauce, 0,5 litre of water or broth. Add it, covering the bottom of the pan. Simmer gently till the meat is cooked through and the cabbage is soft (around 30-45 min). To add the taste put some butter on the top of the rolls before simmering.

Golubtsy are served with sauce in which they were cooked in a deep plate, garnished with sour cream and chopped greenery.

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