Welcome to a delightful and healthy twist on a beloved Eastern European classic! Golubtsy, or stuffed cabbage rolls, are the ultimate comfort food, known for their savory filling and tender cabbage wrappers. In this unique version, we're swapping traditional white rice for nutritious red rice, which adds a wonderful nutty flavor and a host of health benefits. This dish combines lean ground meat, fresh vegetables, and aromatic spices, all gently simmered in a savory broth. It's a wholesome, satisfying meal that's perfect for a family dinner and a wonderful way to enjoy a traditional dish with a modern, healthy touch.
Golubtsy with Red Rice
Ingredients for Golubtsy with Red Rice
- 250 g lean ground meat
- 7-8 cabbage leaves
- 120 g red rice
- 1 onion
- 1 carrot
- 350 ml chicken or meat broth
- salt, black and red pepper, parsley
How to Make Golubtsy with Red Rice
You can soak the rice in water overnight.
Leave the leaves in boiling water for 3 minutes.
Finely dice a small onion.
Rinse the red rice with cold water several times. Place it in a saucepan, cover with water, and let it soak for 1-2 hours. You can also soak the rice overnight. After soaking, rinse the rice again and put it in a small pot. Pour in one and a half cups of water. Bring to a boil, then cook on low heat for 45 minutes, salting to taste. Cover the pot with a tight-fitting lid.
Separate the leaves from a large head of white cabbage. In a large pot, bring about 2-3 liters of water to a boil. Submerge the cabbage leaves in the boiling water, 2-3 at a time. Leave them in the boiling water for 3 minutes. Remove them and lay them out on a cutting board. Once the blanched leaves have cooled, gently pound the thick stems with a meat mallet. Be careful not to tear the leaves.
Prepare the filling. Finely dice a small onion. Add the diced onion to the cooled ground meat.
Grate a fresh carrot on a fine grater.
Next, add the red rice and mix thoroughly.
Place the filling on the edge of a cabbage leaf.
Grate a fresh carrot on a fine grater. Add the grated carrot to the ground meat and onion. Salt to taste and mix well.
Next, add the red rice and mix thoroughly. The cooked rice should be cooled to room temperature before adding it to the filling. The filling for the golubtsy (stuffed cabbage rolls) is ready. Feel free to season it with your favorite herbs or spices to your liking.
Place a portion of the filling on the edge of a cabbage leaf. Roll it up like an envelope. To ensure the golubtsy are all the same size, you can weigh the filling and divide it equally.
Arrange the golubtsy tightly in a pan.
Pour in hot chicken or meat broth.
Cook on low heat for 40 minutes.
Grease the bottom of a deep skillet or Dutch oven with odorless vegetable oil. Arrange the golubtsy snugly in the pan.
Pour in hot chicken or meat broth so that the golubtsy are about halfway submerged. If you like, you can add aromatic roots like parsley or celery, 1-2 bay leaves, and a few black peppercorns. If you don’t have ready-made broth, dissolve a bouillon cube in boiling water.
Cover the skillet with a lid. Cook on low heat for 40 minutes.
Sprinkle the finished golubtsy with finely chopped parsley, black and red pepper, and drizzle with extra virgin olive oil.
Sprinkle the finished golubtsy with finely chopped parsley, black and red pepper, and drizzle with extra virgin olive oil. They are delicious served both hot and cold.
And there you have it—beautiful, flavorful golubtsy with red rice, ready to be enjoyed! This dish is a testament to how traditional recipes can be adapted for a modern, health-conscious palate without sacrificing any of their comforting charm. Serve these cabbage rolls hot, perhaps with a dollop of sour cream or Greek yogurt for a traditional touch. They also make for fantastic leftovers, as the flavors continue to meld and deepen overnight. We hope you enjoy making and sharing this hearty, wholesome meal with your loved ones. Bon appétit!
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