Welcome to a fresh take on a beloved classic! Golubtsy, or stuffed cabbage rolls, are a cornerstone of Eastern European comfort food, traditionally filled with meat and rice. But today, we're giving this hearty dish a vibrant, vegetarian makeover. Our Golubtsy with Spinach recipe swaps the meat for a delicious and wholesome filling of tender spinach, savory cheese, and fluffy rice. It's a lighter, brighter version that's just as satisfying and packed with flavor. Perfect for a healthy family dinner or a cozy meal, these green-hued rolls are sure to surprise and delight your taste buds!
Golubtsy with Spinach
Ingredients for Golubtsy with Spinach
- 1 small head of young cabbage
- 1.5 cups of rice
- 1 bunch of spinach
- 50-100 g of Dutch-style cheese (like Gouda)
- salt
- smetana (a type of sour cream)
- fresh herbs
How to Make Golubtsy with Spinach
Boil the rice in salted water (use 2 parts water for 1 part rice). Add cold water to the rice, bring to a boil over medium heat, then reduce the heat to low and cook, stirring occasionally, until almost done (the rice can still be a little firm, it will finish cooking inside the golubtsy (cabbage rolls)). After turning off the heat, leave the rice covered for 5-10 minutes, then transfer it to a bowl to cool.
Soak the spinach in cold water for five minutes to loosen any dirt from the leaves, then rinse under running water.
Pour boiling water into a heatproof bowl and submerge the leaves for 3 minutes. Then, drain the spinach in a colander to remove excess water. Once cooled, chop the spinach with a knife.
Grate the cheese on a coarse grater.
Boil the rice
Blanch the spinach in boiling water
Grate the cheese
Prepare the cabbage as described in the Lenten Cabbage Rolls with Vegetables recipe. Remove a couple of the outer leaves from the head. Make incisions around the core. Submerge the cabbage in boiling water for 3-5 minutes. The younger and more tender the cabbage, the less time it needs to boil for the leaves to soften while remaining intact.
Boil the cabbage and, after letting it cool, separate the leaves
Place the cabbage in a colander, and once the water has drained and the head has cooled slightly, carefully separate it into leaves. Cut away the thick veins in the middle of the leaves.
Mix the rice, cheese, and spinach for the filling
Once the rice and spinach have cooled, prepare the filling: combine the rice, greens, and grated cheese, season with salt and pepper, and mix thoroughly.
Place the filling onto the cabbage leaves and fold them into neat parcels.
Place the filling on a cabbage leaf
Fold the cabbage leaf into an envelope
Arrange the golubtsy in a pot with water
Pour a little water into the bottom of an enamel pot and arrange the golubtsy snugly next to each other. You can place a second layer on top of the first; it’s not necessary for the water to cover them, as the golubtsy will steam. The main thing is to have a layer of water at the bottom, otherwise, if it all evaporates, the rolls might burn.
Cook the spinach golubtsy for 15-20 minutes, covered, over a gentle simmer. They are ready when the cabbage is tender. You can pour smetana (a type of sour cream) over the golubtsy directly in the pot, add salt, and sprinkle with chopped dill, then turn off the heat after a couple of minutes. Alternatively, add the smetana when serving. You can even stew these golubtsy in smetana instead of water if you’re making a small portion.
Golubtsy with Spinach
And there you have it—beautifully tender and flavorful Golubtsy with Spinach, a wonderful vegetarian meal that's both comforting and nourishing. The best way to enjoy them is fresh and warm, generously topped with a dollop of smetana (sour cream) and a sprinkle of fresh dill, which perfectly complements the earthy spinach and creamy cheese. These cabbage rolls also reheat wonderfully, making them a great option for meal prep. We hope you enjoy this unique twist on a traditional favorite and that it brings a taste of cozy, modern Eastern European cuisine to your kitchen!
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