Russian Stuffed Cabbage - Golubtsi or Golubtsy
These Russian stuffed cabbage rolls, also known as golubtsi, are uniquely prepared with a millet filling instead of rice.
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Instructions
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Preheat the oven to 325 F.
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Core a cabbage head, then boil it whole in salted water for 3 minutes until leaves soften; remove 18 leaves, then cool them.
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Trim the thick center stem from each cooled leaf; chop the remaining cabbage and layer it at the bottom of a casserole dish or Dutch oven.
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Sauté chopped salt pork, carrots, and onions until tender, then let cool.
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In a saucepan, bring millet and 2 cups of broth or salted water to a boil, then turn off heat, drain, and reserve the cooking liquid.
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Combine the parboiled millet with the cooled salt pork-carrot-onion mixture, eggs, salt, pepper, and optional hot pepper.
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Place about 1/2 cup of millet filling on each cabbage leaf, roll it into an envelope shape, and arrange the rolls in layers over the chopped cabbage in the Dutch oven.
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Prepare a golden roux with butter and flour, then whisk in tomato paste, sour cream, and reserved millet liquid as needed for a smooth sauce.
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Add 1 cup of liquid to the Dutch oven, bring to a boil, turn off heat, and pour the sauce over the cabbage rolls.
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Cover the Dutch oven and bake for about 1 hour, or until the cabbage and millet are tender.