Golubtsy

🔥 Prep

• Remove the core from 1 whole cabbage and carefully separate about 12–15 large leaves; blanch the leaves in boiling water for 2 minutes until pliable, then drain and set aside.
• Rinse 100 g of rice and cook it in salted water according to package instructions until just tender (about 12–15 minutes), then drain and let cool.
• Peel and finely chop 1 onion.
• Measure out 2 tbsp of tomato paste and 100 ml of sour cream, keeping them ready for the sauce.

🔥 Cook

• 1. Heat a tablespoon of oil in a large skillet over medium-high heat and add the chopped onion; sauté for 3–4 minutes until translucent.
• 2. Add the 400 g of ground beef to the skillet, breaking it up with a spoon, and cook for 6–8 minutes until browned and no longer pink.
• 3. Stir in the cooked 100 g of rice, season with salt and pepper to taste, and mix well; remove from heat and let the filling cool slightly.
• 4. Place a spoonful of the meat‑rice mixture near the base of each blanched cabbage leaf, fold the sides over, and roll tightly to form a golubtsy; secure with a toothpick if needed.
• 5. Arrange the rolled golubtsy seam‑side down in a large, deep pot or Dutch oven; they should fit snugly in a single layer.
• 6. Dissolve the 2 tbsp of tomato paste in about 300 ml of hot water (or broth) and pour the liquid over the rolls until they are just covered.
• 7. Bring the liquid to a gentle boil over medium heat, then reduce to low and simmer, covered, for 40–45 minutes until the cabbage is tender and the filling is cooked through.
• 8. Stir in the 100 ml of sour cream, heat for an additional 2–3 minutes on low just to warm through, and adjust seasoning if necessary.

🔥 Serve

• Transfer the golubtsy to a serving platter, spooning some of the warm tomato‑sour cream sauce over the top.
• Garnish with freshly chopped dill or parsley if desired.
• Serve hot alongside crusty rye bread, boiled potatoes, or a simple cucumber salad.