Baked Stuffed Cabbage Rolls – Golubtsi

Baked Stuffed Cabbage Rolls – Golubtsi

Embark on a cozy kitchen journey with Baked Stuffed Cabbage Rolls – Golubtsi, where tender cabbage leaves hug a savory chicken-and-rice filling, then bake slowly in a tomato-dill sauce until everything melts together. Because the technique is gentle and the flavors are bright, every bite tastes like comfort and care.

Whether it’s a laid-back family dinner or a festive weekend gathering, Baked Stuffed Cabbage Rolls – Golubtsi brings timeless homestyle warmth to your table. Moreover, the make-ahead nature helps you cook calmly, serve confidently, and enjoy the evening. In fact, leftovers taste even better the next day, which makes this dish a smart plan for busy weeks.

Try this super-moist cornbread as a classic side.

Comforting and Flavor-Packed: Your New Go-To Baked Stuffed Cabbage Rolls – Golubtsi

This Baked Stuffed Cabbage Rolls – Golubtsi method keeps the process simple, yet it delivers deep flavor. First, you soften whole cabbage leaves until flexible. Then, you sauté aromatics for sweetness, fold them into a seasoned chicken-and-rice mixture, and roll everything snugly. Next, the rolls nestle into a bed of chopped cabbage and onions, and a tomato-broth sauce with fresh dill bathes the pan. Finally, a slow oven does the rest, yielding rolls that slice neatly and taste rich, clean, and bright.

Pro Tips for Tender Baked Stuffed Cabbage Rolls – Golubtsi:

1. Soften leaves the smart way: Core the cabbage and blanch leaves only until pliable, not mushy. Then drain well.
2. Don’t overpack the filling: Leave a little room for rice to swell. As a result, the rolls stay tender.
3. Roll seam-side down: Tuck the sides, roll firmly, and place seam-side down so each roll holds together as it bakes.
4. Layer for moisture: Scatter diced leftover cabbage and a spoon of sautéed aromatics under the rolls. Consequently, steam keeps everything juicy.
5. Bake low and slow, then rest: Cover tightly and bake gently. Finally, rest 10 minutes so the sauce settles and flavors round out.

(Psst—if you like a from-scratch seasoning blend, peek at this easy homemade poultry seasoning.)

Baked Stuffed Cabbage Rolls – Golubtsi Recipe:

• Preparation time: 30 minutes
• Cooking time: 1 hour 45 minutes
• Servings: 6
• Equipment: Large saucepan, tongs, skillet, mixing bowl, 9×13-inch baking dish, foil, wire rack or tray

With these Baked Stuffed Cabbage Rolls – Golubtsi, your kitchen transforms into a haven of slow-baked comfort, echoing the heart of Eastern European home cooking.

Want a crusty sidekick? This bakery-style French bread is perfect.

Ingredients:

• 1 pound Ground Chicken (you can use any ground meat)
• 1 large head of Cabbage
• 1 Cup Cooked rice
• 1 Onion, diced
• 1 Carrot, diced
• 3 Garlic cloves, minced
• 2 Tbsp. Butter
• 1 Egg, beaten
• 2 tsp. fresh Dill or Dill Weed
• salt and pepper

For the sauce:

• 2 Cups Chicken Broth
• 4 Tbsp. Tomato Paste
• 2 tsp. fresh Dill or Dill Weed
• 2 Bay leaves
• water
• salt and pepper to taste

Planning a holiday spread? Pair these rolls with classic green bean casserole.

Directions:

1. Blanch the cabbage leaves: Bring a large saucepan of salted water to a boil. Add whole leaves (or carefully peel layers). Cook 2–5 minutes until softened and flexible. Then transfer to a warm plate, pat dry, and cover to keep pliable. Reserve the core and any torn bits for chopping.
2. Sauté the aromatics: Melt butter in a skillet over medium heat. Add onion, carrot, and garlic; sauté until tender and fragrant, 4–6 minutes. Salt to taste. Next, divide the mixture: place two-thirds in a bowl for the filling, and reserve one-third for the baking dish.
3. Mix the filling: In a large bowl, combine ground chicken, cooked rice, the reserved sautéed onion/carrot/garlic (two-thirds), beaten egg, dill, salt, and pepper. Mix gently until just combined. Do not overwork; the rolls will stay tender.
4. Assemble the cabbage rolls: Trim thick ribs from leaves if needed. Place a mound of filling near the base of each leaf. Then tuck in sides and roll snugly to enclose the filling. Keep rolls seam-side down. Work until all filling is used.
5. Prepare the baking dish: Dice leftover cabbage leaves (and any trimmings). Scatter them into the bottom of a 9×13-inch baking dish. Then spoon the reserved one-third onion/carrot/garlic over the chopped cabbage. Arrange rolls on top, seam-side down, in tight rows.
6. Make the sauce and bake: Whisk chicken broth, tomato paste, and dill. Pour over the rolls. Add bay leaves. Next, add enough water to just cover the rolls, and season the liquid with salt and pepper to taste. Cover tightly with foil. Bake at 350°F for 1½ to 2 hours, depending on how soft you like them. Finally, remove from the oven, rest 10 minutes, and serve warm with sour cream if you like.

(Meanwhile, for a hands-off side, you could start this easy Dutch oven no-knead bread.)

Ready to Relish!

Baked Stuffed Cabbage Rolls – Golubtsi bring balance: savory filling, sweet cabbage, and a bright tomato-dill sauce. Because the rolls are baked under a blanket of steam, they emerge juicy, slice cleanly, and hold together on the plate. Consequently, they make excellent leftovers and freeze beautifully. For a complete supper, add a crisp salad, a dollop of sour cream, and something warm from the oven. If you love saucy, spoonable dinners, you’ll return to this comfort classic again and again.

(Serving a crowd? Round out the table with a pot of homemade spaghetti sauce for pasta lovers or a bubbling tray of something hearty like chicken bacon ranch casserole with potatoes.)

Enjoy!

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