How To Cook Golubtsy Cabbage Based Dishes

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Golubtsy

Golubtsy

Dalgano - Russian Food | Golubtsy is a typical Russian food consisting of thinly sliced meat wrapped in cabbage, then steamed or boiled until cooked, and served with cream on top to make it even more delicious. This food can be found in almost all parts of Eastern Europe. If you want to know other recipes from Russia, you can see the recipe Solyanka Soup Is Delicious And Full Of Flavour

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Ingredients

• 1 whole head cabbage, about 4 pounds
• 1 cup millet, rinsed and drained
• 1 3/4 ounces salted pork, minced
• 2 large carrots, peeled and finely chopped
• 1 large onion, finely chopped
• 2 large eggs
• Salt to taste
• Freshly ground black pepper, to taste
• Hot peppers, optional
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 4 tablespoons of tomato paste
• 1/2 cup sour cream

How to make Golubtsy

1. Preheat oven to 325F.
2. Remove the stones from the cabbage. Place your entire head in a large pot of boiling saltwater. Cover and cook for 3 minutes or until soft enough to remove individual leaves. You will need about 18 sheets.
3. When the leaves are cool enough to touch, use a pairing knife to cut the thick middle stem from each leaf without cutting the entire leaf.
4. Chop the remaining cabbage and place it on a casserole plate or the bottom of the casserole.
5. In a large saucepan, fry the salted pork, chopped carrots, and onions until tender and cool. Place millet in a medium saucepan and cover with 2 cups of your favorite soup or brine. Bring to a boil, turn off the heat, and drain, but catch the boiling liquid. Mix the half-cooked millet with the pork carrot onion salt mixture. Mix eggs, salt, pepper, and pepper to taste.
6. Add about 1/2 cup of millet to each cabbage leaf. Roll up and wrap the filling. Rotate the right side of the chair to the center, then turn the left side up. It looks like an envelope. Roll yourself again to make a neat little roll. Place it on top of the chopped cabbage on top of the casserole. 7. In a small saucepan or skillet, make a roux with butter and flour and cook until golden. Mix the tomato paste and sour cream together in a whisk and add a few tablespoons of millet cooker as needed for a smooth consistency.
7. Put about 1 cup of liquid in the Dutch oven and bring to a boil. Turn off the heat and pour the tomato paste and cream sauce over the cabbage rolls. Cover and put in the oven. Heat for about 1 hour until the cabbage and millet are tender.