Golubzi

Ingredients for 8 servings:

• 1 white cabbage
• 300 g rice
• 3 onions
• 1 kg minced meat, mixed
• 1 tsp broth, granulated
• 6 bay leaves
• 500 ml sour cream
• 3 large carrots
• 5 tbsp tomato paste
• n. B. water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Ukrainian cabbage rolls

Cut the stalk off the cabbage head and remove the wilted outer leaves. Place the head in boiling water. As soon as the outer leaves begin to soften, remove the head and remove the leaves. Place the cabbage head back in the water, let the outer leaves soften again and then remove them. Continue this process until all the cabbage leaves have detached. Pat the leaves dry and lay them out on a kitchen towel. In the meantime, cook the rice until half cooked. Meanwhile, peel and finely chop the onions. Clean and coarsely grate the carrots. Mix together the rice, minced meat, onions, half the carrots, salt, pepper, and granulated stock and season to taste. Loosely fill the cabbage leaves with this mixture. Place the cabbage rolls tightly packed next to and on top of each other in a large casserole dish. Add 2-3 bay leaves and some of the remaining grated carrots to each layer. Mix the sour cream with the water, tomato paste, salt, and pepper and pour over the cabbage rolls. Braise in a preheated oven at 140°C (top/bottom heat: 130°C) for about 75 minutes. Serve immediately. Tip: For recipes that call for the rice to be cooked until half-cooked, never use parboiled rice. The rice in our cabbage rolls, for example, should still be grainy even after braising. Parboiled rice is already cooked after just a few minutes and will, at best, become mushy with further braising.