Welcome to a modern twist on a beloved Eastern European classic! Golubtsy, or stuffed cabbage rolls, are a staple comfort food known for their hearty filling and tender cabbage wrapping. While traditionally made with regular cabbage, which can be time-consuming to prepare, this recipe uses delicate Napa cabbage leaves. This simple swap makes the process quicker and easier, yielding incredibly tender results. Inside, you'll find a savory filling of seasoned ground beef and fluffy rice, all baked in a savory broth with a hint of soy sauce for a unique, umami-rich finish. Get ready to fall in love with this simplified yet incredibly flavorful version of golubtsy!
Napa Cabbage Rolls with Ground Beef and Rice
Ingredients for Napa Cabbage Rolls (Golubtsy) with Ground Beef and Rice
- 10 Napa cabbage leaves
- 350 g ground beef
- 300 g cooked rice
- paprika, salt, dried herb mix (dill, parsley)
- soy sauce
- vegetable oil
How to Make Napa Cabbage Rolls (Golubtsy) with Ground Beef and Rice
Carefully separate the leaves from the head, trying not to tear them.
Cut off the tough bottom part of the leaves.
Boil the rice.
First, prepare the cabbage leaves. Carefully separate the leaves from the head, trying not to tear them. For these golubtsy (stuffed cabbage rolls), choose a large head of cabbage for bigger leaves.
Cut off the thick, tough bottom part of the leaves. You can use this part of the Napa cabbage in a salad or to cook a delicious borscht (a sour soup, typically made with beetroot) with Napa cabbage.
Next, cook the rice. Place the grains in a bowl with cold water and rinse several times until the water runs clear. Put the rinsed rice in a saucepan and add water in a 1:1 ratio (one part rice to one part water). Bring to a boil. Cook for 11-12 minutes over low heat with the lid tightly closed. Turn off the heat and let the rice steam for another 5-6 minutes. Do not salt the rice at this stage!
Add the chilled ground beef to the cooled rice.
Season the filling.
Mix the filling thoroughly.
Add the chilled ground beef to the rice once it has cooled to room temperature.
Season the filling. Add salt to taste, along with half a teaspoon of sweet ground paprika and a dried herb mix—this recipe uses dill and parsley.
Mix the filling thoroughly. At this stage, I recommend adding about 1/2 cup of cold water to make it juicier and more flavorful.
Gently pound the thick part of the leaves with a meat mallet to even out the thickness.
In a large pot, bring 1.5 liters (about 6 cups) of salted water to a boil. Blanch the Napa cabbage leaves in batches for 1-2 minutes. Remove the blanched leaves with tongs, lay them on a cutting board, and spread them out. Gently pound the thickest part of the stem with a meat mallet to even out the thickness of the leaves.
Place 70-75 g of filling on the edge of the leaf.
Roll the rest of the cabbage rolls this way; I made 10 rolls in total.
Arrange the cabbage rolls snugly next to each other.
Place 70-75 grams (about 1/3 cup) of the beef and rice filling on the thicker edge of a leaf. Roll it up to form a cabbage roll.
Continue rolling the rest of the golubtsy; I made 10 rolls in total.
Grease a deep, ovenproof baking dish with vegetable oil (use a refined, odorless oil). Arrange the cabbage rolls snugly in the dish. Pour in enough beef or chicken broth to cover the rolls more than halfway. If you don’t have broth, you can use the water in which you blanched the cabbage leaves.
Drizzle the cabbage rolls with soy sauce to your liking and place in the preheated oven for 25-30 minutes.
Preheat the oven to 180°C (350°F). Drizzle the cabbage rolls with soy sauce to your liking and bake in the preheated oven for 25-30 minutes. You can cover the dish with foil or a lid, removing it for the last 5 minutes of cooking to allow the tops to brown slightly.
And there you have it—beautifully tender and flavorful Napa cabbage rolls, ready to be enjoyed! This dish is wonderfully versatile and can be served as a standalone meal or with a dollop of sour cream for a more traditional touch. These golubtsy are perfect for a cozy family dinner and are sure to impress your guests. Don't be afraid to make a double batch; they freeze beautifully, making for a quick and delicious meal on a busy day. We hope this modern take on a classic recipe brings warmth and comfort to your kitchen. Enjoy!
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