Get ready to embark on a culinary journey that will transport you straight to the cozy kitchens of Russia with these mouthwatering Galuptsi (cabbage rolls)! These tender, savory parcels are more than just a meal - they're a delicious piece of cultural tradition that promises to warm your soul and tantalize your taste buds. Whether you're a seasoned home cook or a curious food adventurer, this easy recipe will have you creating restaurant-worthy Russian comfort food in your very own kitchen.
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: Russian
Serves: 6 servings
Ingredients
- 1 large head of cabbage
- 1 lb ground beef
- 1 cup rice
- 1 onion, chopped
- 1 can diced tomatoes
- 2 tablespoons tomato paste
- Salt and pepper to taste
Instructions
- Core the cabbage head by cutting out the tough stem at the bottom. Carefully remove the outer leaves, keeping them as intact as possible.
- Bring a large pot of salted water to a boil. Gently place the cabbage leaves into the boiling water and blanch for 2-3 minutes until they become soft and pliable. Remove leaves carefully with tongs and set aside to cool.
- In a large mixing bowl, combine ground beef, uncooked rice, chopped onion, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
- Trim the thick stem portion of each cabbage leaf to make rolling easier. Place a small portion of the meat mixture near the stem end of each leaf.
- Roll the cabbage leaf tightly, folding in the sides as you roll to create a neat, compact package. Repeat with remaining leaves and filling.
- In a large Dutch oven or deep skillet, mix diced tomatoes and tomato paste to create a sauce base.
- Arrange the cabbage rolls seam-side down in the sauce, nestling them closely together. If needed, create multiple layers.
- Pour additional water or broth around the rolls to ensure they are mostly covered with liquid.
- Cover the pot and simmer on low heat for approximately 1 hour, or until the meat is fully cooked and the rice is tender.
- Check occasionally and add more liquid if the sauce becomes too thick. The rolls should be moist and surrounded by a rich tomato sauce.
- Remove from heat and let rest for 10 minutes before serving. Serve hot, spooning extra sauce over the cabbage rolls.
Tips
- • Choose a fresh, large cabbage head with flexible leaves for easier rolling • Blanch cabbage leaves carefully to prevent tearing - 2-3 minutes is the sweet spot • Make sure to trim the thick stem part of each leaf to ensure smooth, tight rolls • Don't overstuff your rolls - a small, compact portion ensures even cooking • Use a heavy-bottomed pot or Dutch oven for consistent, gentle simmering • Let the rolls rest for 10 minutes after cooking to allow flavors to settle and make serving easier • For extra flavor, consider adding a splash of beef broth or a sprinkle of fresh herbs to your sauce • Leftovers taste even better the next day, so don't be afraid to make a big batch!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 20g
Fat: 18g
Saturated Fat: 7g
Cholesterol: 75mg
