Golubtsy - classic Russian comfort food

The differences between Russian and French cuisine are many, but here’s one of the most important: French food is urbane, beckoning you forward while staying a few steps ahead, like a mysterious, beautiful woman; Russian food is like your mother, smothering you with love.

Golubtsy, or stuffed cabbage, is perhaps the most homely of Russian dishes. For most children of the Soviet Union, golubtsy evokes memories of mother or grandma and long, comforting meals in a warm kitchen.

Golubtsy is a cousin to dolma – grape leaves stuffed with meat, popular in the Caucasus and Greece. As they headed north to Russia, cabbage supplanted grape leaves and beef replaced lamb.

It appeared in Russia in the 18th century, when French cooking became popular in St Petersburg.

The dish earned its name for the French practice of cooking pigeons wrapped in cabbage leaves – the Russian word for pigeon is "golub".

Ingredients

• 1 large cabbage

• 1/2lb each minced beef & pork

• 1/2 cup rice

• 1 onion

• 1 carrot

• 2-3 tomatoes

• 2-3 tbs tomato paste

• 3 garlic cloves

• parsley sprig

• salt & pepper to taste

• oil/butter

Preparation

Remove and soak cabbage leaves in boiling water for 1-2 minutes. Trim thick centre vein from bottom of each leaf.

Chop carrot into thin strips, dice onion and fry together in oil or butter until tender.

Chop parsley, finely chop tomatoes (or blend to puree).

Parboil rice (the grains should still be firm to the touch).

Peel garlic and finely chop or crush in a garlic press.

Mix meat with rice, onion, carrot, garlic, tomato, parsley, salt and pepper.

Place 2-3 tablespoons of meat mixture on each cabbage leaf (exact amount varies with size of leaf).

Fold sides of cabbage over, and, from the stem end, roll into tubes and lightly press the mixture into the leaves.

Place tubes in a pan lined with cabbage leaves, pour in boiling water to barely cover, add tomato paste and simmer gently till the meat is cooked through and the cabbage is soft (around 30-45 mins).

Serve with the cooking liquid and sour cream.

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