Russian Stuffed Cabbage Rolls Golubtsy with Minced Meat and Rice

Cut out the core of the cabbage head for the golubtsy, put the whole head into a pot of boiling salted water and cook for 5-8 minutes. Gradually peel off the softened leaves with tongs and set them aside to cool. Each leaf should be pliable but not fragile. Flatten the tough central ribs with the back of a knife or trim them lightly, so the roll wraps more easily.

In a bowl, thoroughly mix the ground pork and beef, raw short-grain rice, finely chopped onion, salt and pepper. Work it by hand into a smooth filling. The rice goes in raw and cooks right inside the roll.

Place a spoonful of filling (about the size of an egg) in the center of each cabbage leaf. Fold the bottom edge over the filling, fold in both sides and roll it up tightly. Arrange the finished rolls snugly seam-side down in a deep roasting dish or a pot with a lid.

In oil, saute the finely chopped onion and grated carrot until golden. Add the tomato paste and cook briefly, stirring. Stir in the sour cream, pour in enough water so the rolls are almost submerged. Add the bay leaf and allspice, and season with salt.

Pour the sauce over the rolls. Bring to a boil, then cover with a lid and simmer over low heat for 1.5 hours, or put the dish into an oven preheated to 180 °C and bake for 1.5 hours. The golubtsy are done when the rice in the filling is completely soft.