Golubtsi Recipe; A classic Ukrainian food

Our family loves these stuffed cabbage rolls. This step-by-step recipe makes it so easy! Absolutely delicious recipe for these cabbage rolls (golubtsi)

Its pronounced “golubtsy”or “goloobsti.” It’s also known as stuffed cabbage, but not like any stuffed cabbage you’ve ever had. This is something every Russian and Ukrainian family makes. This is my Mama-in-law’s recipe. It tastes just like my moms; PERFECT!!

Golubtsi take a lot of time if you are making the full recipe (2 hours to prep and stuff the cabbage, then 1 to 2 hours to cook). By “family size,” I mean; Mom, Dad and 12 kids (That many kids is not uncommon in the land of Ukraine – in fact, I can name off several families that have 10 or more kids). My point is, it makes a full pot.

I will say this: Golubtsi are worth the trouble! You can make the whole batch and then freeze it in portions using freezer safe tupperware. That’s what I did and you honestly can’t tell the difference in taste whether you saute up the fresh or thawed golubtsi.

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Ingredients for Golubtsi:

6 cups medium grain cooked white rice (from 2 cups uncooked rice – instructions below)
2 Medium Cabbages
1 pound ground pork
1 pound ground turkey
2 large eggs
6 medium carrots, grated (4 for meat mix, 2 for “Podliva” sauce)
2 cups of your favorite mushroom marinara sauce
1/4 cup white vinegar
Olive oil
1 Tbsp butter
1 Tbsp sour cream
1 tsp Mrs. Dash, or your favorite salt-free seasoning
Salt

Our family loves these stuffed cabbage rolls. This step-by-step recipe makes it so easy! Absolutely delicious recipe for these cabbage rolls (golubtsi)

Watch How to make Golubtsy:

Cooking Rice and Cabbage

1. Rinse 2 cups white rice and cook in 3 1/2 cups water with 2 Tbsp olive oil and 1 tsp salt. Cover and simmer for about 20 minutes, or until all the water is absorbed. Or do the same thing in a rice maker.

2. Fill 2/3 of  large soup pot with water. Bring to a boil. Add 1/2 Tbsp salt and 4 Tbsp vinegar.

Our family loves these stuffed cabbage rolls. This step-by-step recipe makes it so easy! Absolutely delicious recipe for these cabbage rolls (golubtsi)

3. Peal and discard the top two leaves from each cabbage. Use a knife to cut out the core of each cabbage (see picture). Put first cabbage in water, cork down, for about 5 minutes, then rotate and continue cooking another 5-6 min. You will pull off leaves as they begin to soften.

The leaves will cook faster if they are pulled apart. Remove the leaves to a platter to cool when they are done. You know they are done when they are soft and yellowish and larger leaves will turn a dull green. Repeat with the second cabbage, adding more water if needed.

Our family loves these stuffed cabbage rolls. This step-by-step recipe makes it so easy! Absolutely delicious recipe for these cabbage rolls (golubtsi)

Our family loves these stuffed cabbage rolls. This step-by-step recipe makes it so easy! Absolutely delicious recipe for these cabbage rolls (golubtsi)

Our family loves these stuffed cabbage rolls. This step-by-step recipe makes it so easy! Absolutely delicious recipe for these cabbage rolls (golubtsi)
Reserve about 3-4 cups of water from the pot!

Stuffing/ Meat Mixture Prep

1. Mix ground meats and rice together in a large bowl.

Our family loves these stuffed cabbage rolls. This step-by-step recipe makes it so easy! Absolutely delicious recipe for these cabbage rolls (golubtsi)

2. Grate and saute 4 carrots in approximately 3 Tbsp oil and 1 Tbsp butter over med/high heat. Once they are soft, add 1 cup of mushroom marinara sauce and saute another minute.

Our family loves these stuffed cabbage rolls. This step-by-step recipe makes it so easy! Absolutely delicious recipe for these cabbage rolls (golubtsi)

Our family loves these stuffed cabbage rolls. This step-by-step recipe makes it so easy! Absolutely delicious recipe for these cabbage rolls (golubtsi)

3. Add carrot mixture to rice and meat. Add 2 eggs and 1 Tbsp salt. Mix well (it’s easy to mix with a KitchenAid with a paddle attachment.

Our family loves these stuffed cabbage rolls. This step-by-step recipe makes it so easy! Absolutely delicious recipe for these cabbage rolls (golubtsi)

Cutting & Stuffing Cooked Leaves:

1. Small Leaves: slice off the raised surface of the tough center stem just to flatten the leaf and make it easier to roll. Fill each cabbage leaf with about 2 Tbsp meat mixture. Place the filling over the stem/ bottom portion. Roll like a burrito and stuff both ends in with fingers.

2. Large leaves: cut the leaves in half down the center removing the tough stem portion- you will end up with 2 leaves. Place 2 Tbsp meat mixture at the top of each leaf (or as much as you can fit – leaf sizes vary). Roll the leaf into a cone shape with the thicker part of the leaf at the base and stuff the wide part into the top. As you stuff your cabbage, arrange them either in the same pot you used to cook the cabbage or in a cast iron dutch oven.

Our family loves these stuffed cabbage rolls. This step-by-step recipe makes it so easy! Absolutely delicious recipe for these cabbage rolls (golubtsi)

Our family loves these stuffed cabbage rolls. This step-by-step recipe makes it so easy! Absolutely delicious recipe for these cabbage rolls (golubtsi)

How to make Podliva (Sauce)

1. Heat 2 Tbsp of olive oil. Saute remaining 2 grated carrots with 1 tsp of Mrs. Dash. Stir until soft. Add 1 Tbsp sour cream and 1 cup of mushroom marinara sauce. Saute another minute and remove from heat.

Our family loves these stuffed cabbage rolls. This step-by-step recipe makes it so easy! Absolutely delicious recipe for these cabbage rolls (golubtsi)

2. Pour Podliva over the Golubtsy and add enough reserved water to almost cover goloobtsi (2 1/2 to 3 cups).

Our family loves these stuffed cabbage rolls. This step-by-step recipe makes it so easy! Absolutely delicious recipe for these cabbage rolls (golubtsi)

Our family loves these stuffed cabbage rolls. This step-by-step recipe makes it so easy! Absolutely delicious recipe for these cabbage rolls (golubtsi)

There are 2 ways to Cook these:

1. If using the pot, bring to a light boil, then cover and simmer 40 minutes over medium heat.

2. If using a dutch oven (recommended method), pre-heat the oven to 450˚ F, cover and bake for 20-25 minutes on the bottom third (one step below the center rack). When it bubbles, reduce heat to 350°F and bake 1 hour.

(Click Here to watch our video tutorial)

Golubtsi Recipe; A classic Ukrainian food - Голубцы

4.94 from 43 votes
Prep Time: 2 hours
Cook Time: 1 hour 30 minutes
Total Time: 3 hours 30 minutes
Our family loves these stuffed cabbage rolls. This step-by-step recipe makes it so easy! Absolutely delicious recipe for these cabbage rolls (golubtsi)
These stuffed cabbage rolls are the best I've tried! Cabbage rolls (golubtsi) are made with simple, inexpensive ingredients but are super delicious (and a freezer friendly meal!) My family loves these with sour cream and soft French bread.
Author: Natasha of NatashasKitchen.com
Skill Level: Medium
Cost to Make: $16-$20
Servings: 12 -16

Ingredients

  • 6 cups medium grain cooked white rice from 2 cups uncooked rice - instructions below
  • 2 Medium Cabbages
  • 1 pound ground pork
  • 1 pound ground turkey
  • 2 large eggs
  • 6 medium carrots grated (4 for meat mix, 2 for "Podliva" sauce)
  • 2 cups of your favorite mushroom marinara sauce
  • 1/4 cup white vinegar
  • Olive oil
  • 1 Tbsp butter
  • 1 Tbsp sour cream
  • 1 tsp Mrs. Dash or your favorite salt-free seasoning
  • Salt

Instructions

How to prep the Rice and Cabbage

  1. Rinse 2 cups white rice and cook in 3 1/2 cups water with 2 Tbsp olive oil and 1 tsp salt. Cover and simmer for about 20 minutes, or until all the water is absorbed. Or do the same thing in a rice maker.
  2. Fill 2/3 of large soup pot with water. Bring to a boil. Add 1/2 Tbsp salt and 4 Tbsp vinegar.
  3. Peal and discard the top two leaves from each cabbage. Use a knife to cut out the core of each cabbage (see picture). Put first cabbage in water, cork down, for about 5 minutes, then rotate and continue cooking another 5-6 min. You will pull off leaves as they begin to soften. The leaves will cook faster if they are pulled apart. Remove the leaves to a platter to cool when they are done. You know they are done when they are soft and yellowish and larger leaves will turn a dull green. Repeat with the second cabbage, adding more water if needed. Reserve about 3-4 cups of water from the pot!

Stuffing/ Meat Mixture Prep

  1. Mix ground meats and rice together in a large bowl.
  2. Grate and saute 4 carrots in approximately 3 Tbsp oil and 1 Tbsp butter over med/high heat. Once they are soft, add 1 cup of mushroom marinara sauce and saute another minute.
  3. Add carrot mixture to rice and meat. Add 2 eggs and 1 Tbsp salt. Mix well.

Cutting & Stuffing Cooked Leaves:

  1. Large leaves: cut the leaves in half down the center removing the tough stem portion- you will end up with 2 leaves. Place 2 Tbsp meat mixture at the top of each leaf (or as much as you can fit - leaf sizes vary). Roll the leaf into a cone shape with the thicker part of the leaf at the base and stuff the wide part into the top. As you stuff your cabbage, arrange them either in the same pot you used to cook the cabbage or in a cast iron dutch oven.
  2. Small Leaves: slice off the raised surface of the tough center stem just to flatten the leaf and make it easier to roll. Fill each cabbage leaf with about 2 Tbsp meat mixture. Place the filling over the stem/ bottom portion. Roll like a burrito and stuff both ends in with fingers.

How to make Podliva (Sauce)

  1. Heat approx. 2 Tbsp of olive oil. Saute remanding 2 grated carrots with 1 tsp of Mrs. Dash. Stir until soft. Add 1 Tbsp sour cream and 1 cup of mushroom marinara sauce. Saute another minute and remove from heat.
  2. Pour Podliva over the Golubtsy and add enough reserved water to almost cover goloobtsi (2 1/2 to 3 cups).

There are 2 ways to Cook these:

  1. If using the pot, bring to a light boil, then cover and simmer 40 minutes over medium heat.
  2. If using a dutch oven (recommended method), cover and bake at 450 ° F for 20-25 minutes on the bottom third (one step below the center rack). When it bubbles, reduce heat to 350°F and bake 1 hour.

 

Our family loves these stuffed cabbage rolls. This step-by-step recipe makes it so easy! Absolutely delicious recipe for these cabbage rolls (golubtsi)

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Neringa
    April 24, 2018

    In my family (Lithuania) we fry them on the pan from both sides first and only then add to boil in sauce 🙂 Reply

    • Natasha's Kitchen
      April 24, 2018

      Great suggestion, thanks for sharing! Reply

  • Lily
    March 29, 2018

    Hi! Love this recipe and have made it multiple times! I plan to make it for Easter but want to make ahead. Today is Thursday and Easter is on Sunday, can i make them and cook them and keep them in fridge until sunday or do I prepare them and keep them raw and bake on sunday? Thanks in advance! Reply

    • Natasha
      natashaskitchen
      March 29, 2018

      HI Lily, you could do either way but they reheat really well so if I were doing it, I would probably precook and store in the refrigerator then reheat on a skillet. Reply

  • Snizhana
    March 27, 2018

    I made these today and they turned out SO delicious! Hubby was impressed for a first timer on holuptsi 😉 thanks to Natasha once again! Also, spot on on the rice cooking. Everything came out perfect and juicy! Reply

    • Natasha's Kitchen
      March 28, 2018

      You’re welcome! I’m glad to hear you both enjoy the recipe. Thanks so much for sharing your great review! Reply

      • Snizhana
        March 28, 2018

        How long will these be safe to freeze for? I put a portion in the freezer and just wondering what’s the time frame for them to be eaten and not go bad? Reply

        • Natasha
          natashaskitchen
          March 29, 2018

          Hi Snizhana, a general rule of thumb is 3 months in a standard freezer and longer in a deep freezer. It will keep better if you make sure to get as much air as possible out of the packaging before freezing. Reply

  • Dawn
    March 27, 2018

    Interesting and unusual recipe, carrots aren’t typical and certainly not the high proportion of meat but of course would be delicious and unique. Not sure what part of Ukraine, but everyone I know and all references I’ve seen calls it Holopcis/holopchi. Again interesting recipe and spelling/pronunciation. Reply

    • Natasha
      natashaskitchen
      March 27, 2018

      Hi Dawn! It’s interesting how various regions have different naming for dishes and even just different families in the same region. 🙂 Reply

  • Snizhana
    March 23, 2018

    I plan to make these after I buy the ingredients. Just have questions, did you use 6 whole cups of uncooked rice to cook? Won’t the rice expand and double in size? Or is it 2 whole cups of uncooked rice which when once cooked makes it 6 cups? Since rice expands when cooks. I’ve never cooked rice before so I want to check! Lol Reply

    • Natasha
      natashaskitchen
      March 24, 2018

      Hi Snizhana, the recipe calls for 6 cups medium grain cooked white rice. Two cups of uncooked rice will yield 6 cups of cooked 😀 Reply

      • Snizhana
        March 24, 2018

        I thought so! Just nervous when I cook so need to be sure everytime lol. Thanks! 🙂 Reply

  • Natalie
    March 14, 2018

    Hi Natasha, Would just ground beef work this for recipe? Reply

    • Natasha
      natashaskitchen
      March 14, 2018

      Hi Natalie, yes that would work. 🙂 Reply

  • Katie
    February 22, 2018

    Just made these on Wednesday for my boyfriend and his family who are Russian 🙂 with 8 kids in the family the food was devoured. His parents LOVED them and even said I make them better then some Russians that they know!

    It’s so nice to be able to make foods for my boyfriend he grew up loving, and also experimenting with foods I never grew up having. Thanks so much for the great recipe. Definitely be making them again. Reply

    • Natasha's Kitchen
      February 23, 2018

      I’m glad to hear the recipe is a big hit! Thanks for following and sharing your fantastic review Katie! Reply

  • Kristina
    February 16, 2018

    Hi Natasha! How big of a Dutch oven do you use for this recipe? Thank you! Reply

    • Natasha
      natashaskitchen
      February 16, 2018

      Hi Kristina, this is a 5 1/2 QT – the size I use for all of my recipes 🙂 Reply

  • Lana
    February 13, 2018

    hey Natasha, have u tried freezing the cabbage instead of boiling for the leaves to get soft in the beginning of process? Reply

    • Natasha
      natashaskitchen
      February 13, 2018

      Hi Lana, I haven’t tried that but it was mentioned by a couple of readers. Is that your usual method? Reply

      • Lana
        February 14, 2018

        No, actually i never tried doing that so thats why I was wondering if you know if it works.. Also, with ground chicken meat only would be ok? Reply

        • Natasha
          natashaskitchen
          February 14, 2018

          Hi Lana, ground chicken would work also. Reply

          • Lana
            February 14, 2018

            Ok, thanks !

          • Natasha's Kitchen
            February 14, 2018

            You’re welcome Lana!

  • Gail Norton
    January 25, 2018

    Hi Natasha
    Can I leave out the carrots cause I am not a carrot fan.For cabbage rolls.

    thanks

    Gail Reply

    • Natasha
      natashaskitchen
      January 25, 2018

      Hi Gail, I think that would still work without carrots 🙂 Reply

  • Tanya
    December 26, 2017

    Natasha what is the best way to freeze golubtsi cooked or uncooked? Reply

    • Natasha
      natashaskitchen
      December 26, 2017

      Hi Tanya, I freeze them cooked – they thaw and reheat on a skillet really well, just freeze them with the juices that are in the pot while baking. Reply

  • Patti Karpik
    December 21, 2017

    I love making these for my family. I learned a little trick with the cabbage which makes making them much easier. Freeze the cabbage heads. Take out a couple days before you plan to make and cut out the core. No boiling the cabbage and the vein is soft as can be. Saves lots of time not having to work with hot leaves. Patti Karpik Reply

    • Natasha's Kitchen
      December 21, 2017

      Thanks for sharing your helpful tips with other readers Patti! Reply

  • December 20, 2017

    I added a little garlic powder once and my husband loved it. Reply

    • Natasha's Kitchen
      December 21, 2017

      Great suggestion Judith! Thanks for sharing! Reply

  • December 20, 2017

    I have made these for yrs,but planning to try your recipe tomorrow. We love cabbage rolls.mmm Thanks for sharing the recipe. Love your dishes.! Reply

    • Natasha's Kitchen
      December 21, 2017

      My pleasure Judith! I hope you enjoy the recipe. Please let me know what you think! Reply

  • Eva
    December 5, 2017

    I just made these for my book club (tie-in to Russians in book), but a friend told me a short cut: put the cored cabbages in the freezer, whole, 24-48 hours. When the filling is cooked and cooled enough to handle, take out the cabbages, and plunk them in a pot of hot water from the tap (or just heated, if you’re concerned about minerals). The leaves peel off, soft and ready to fill. No scalded hands! Reply

    • Natasha's Kitchen
      December 5, 2017

      Great suggestion Eva! Thanks for sharing your tip with other readers! Reply

  • Ruslana
    November 24, 2017

    Hi Natasha i was wondering if i can out them in slow cooker and cook them? Reply

    • Natasha
      natashaskitchen
      November 24, 2017

      Hi Ruslana, I have not tried that myself but one reader wrote this review: “I did it in the slow cooker followed the recipe and cooked on low for 6 hours. It was really good.” Let me know how you like it in the slow cooker! Reply

  • Natalia
    November 21, 2017

    Hello, and here the onion is not needed ? Reply

    • Natasha
      natashaskitchen
      November 21, 2017

      Hi Natalia, I have made them with and without onion and it tastes great both ways 🙂 Reply

  • Anna
    November 16, 2017

    Hello Natasha! Love all your recipes! I am from Belarus and remember mom making golubci all the time. So, I wanted to make it here. My husband is vegetarian 😱 do you have any ideas what supplement meat with? Thank you! Reply

    • Natasha
      natashaskitchen
      November 17, 2017

      Hi Anna, I haven’t really tried making these without meat but I’m thinking the next best thing might be diced mushrooms or even eggplant. Reply

      • Leshya
        December 20, 2017

        My mom made them with bulgur wheat especially during fasting seasons like Lent and Advent. Reply

  • Pav
    November 12, 2017

    Natasha these are great. After rolling out the golubtsi, I took the leftover stems and torn up leaves, a little bit of meat mixture and some sauce, and heated it all up in a skillet in a sort of leniviye golubtsi style while the main golubtsi were cooking in the oven and treated myself to a chefs snack. Keep up the great posts, you are much appreciated. Reply

    • Natasha's Kitchen
      November 13, 2017

      I’m happy to hear you enjoy the recipe Pav! Thanks for following and sharing your great review with other readers! Reply

  • Denise
    November 12, 2017

    Hi, I have a daughter-in-law who is from Russia. She is also Muslim. She does not eat Pork Products. Neither do we, being 7th Day Adventist. Is there any other kind of meat, that can be substituted for the PORK? I want to surprise her with this dish, and see what she says. Reply

    • Natasha
      natashaskitchen
      November 13, 2017

      Hi Denise, ground turkey or even ground beef would work 🙂 Reply

  • Mariana Dzus
    October 16, 2017

    Hiya, thanks for the grand recipe, but they’re called “holubtsi”, not ‘golubtsi’. Thanks. Reply

    • Inna
      December 19, 2017

      Since it is a russian name not English,I guess either spelling in English will work))) However,if you use translit,it will spell голубцы with g. Reply

  • Marisa d'Escoto
    September 12, 2017

    I’m planning on making this recipe next week! And was wondering, how many quarts is your Dutch oven you used? Reply

    • Natasha
      natashaskitchen
      September 12, 2017

      Hi Marisa, it is a 5 1/2 Qt Dutch oven. Reply

  • vince
    September 11, 2017

    Love the site! I was wondering what the difference was between Goubsti and Halupki? (if any!) Reply

    • Natasha
      natashaskitchen
      September 11, 2017

      Hi Vince, I think it is just a difference in how they are named – some Slavic people call them golubtsi and others call them halupki. Reply

  • Linka
    August 7, 2017

    In Poland we also make these 🙂 They are called ‘gołąbki” – it means ‘little pigeons’. Does the Ukrainian name mean the same? Reply

    • Natasha
      natashaskitchen
      August 7, 2017

      Hi Linka, you know, I’ve never thought of it that way but golub means pigeon! What a funny name for food – I just love how creative and strange it is 😉 Reply

  • Madera Roja de la Secoya
    July 27, 2017

    It is so disappointing to try to watch your videos on Youtube because of the adverts that you cannot see the process very well. Reply

    • Natasha
      natashaskitchen
      July 27, 2017

      Hi Madera, we don’t really control the specific types of ads that YouTube puts up – we definitely have more control of what shows on our site though. I hope your experience was better here 🙂 Reply

  • Ari
    July 18, 2017

    I’ve been dying to try to making these and researching recipes. I’m a Puerto rican American and my husband is from Lviv, Ukraine. Obviously I have like zero experience with making Ukrainian or Russian foods. You made my biggest fear of separating the leaves and the “fancy” folding part so simple! GREAT VIDEO! I did make some small changes to the filling [ I added fresh parsley and sautéed onions]. But it’s a tasty recipe either way, my husband devoured them, and I froze a bunch for later. Sorry this is so long …I just wanted to say …really appreciate your Ukrainian and Russian recipes [ as does my husband 🙂 ]. THANKS!! [dia-koo-you!!!] Reply

    • Natasha's Kitchen
      July 18, 2017

      You’re welcome Ari! I’m happy to hear you both are enjoying the recipes! Thanks for sharing your wonderful review! 🙂 Reply

  • Marina
    July 16, 2017

    Hi Natash,
    Just made these and they turned out delicious, just like grandma and mom make. Love the flavor and simplicity of this récipe and how it captures the authentic flavor! Reply

    • Natasha's Kitchen
      July 17, 2017

      Hello Marina! I’m so glad to hear you love the recipe! Thanks for sharing your excellent review! Reply

  • Maria
    June 28, 2017

    Have you ever made this in a crockpot? Reply

    • Natasha
      natashaskitchen
      June 29, 2017

      Hi Maria, I have not tried that myself but one reader wrote this review: “I did it in the slow cooker followed the recipe and cooked on low for 6 hours. It was really good.” Let me know how you like it in the slow cooker! Reply

  • Natasha
    June 21, 2017

    Hi Natasha!
    Just to let you know, your site is awesome! Just finished rolling up the golubtsi and thinking of the side dishes that might go well with them for the meal. Can you suggest any side dishes? Reply

  • Lidiya
    June 13, 2017

    Did you ever try making them in a pressure cooker ? Reply

    • Natasha
      natashaskitchen
      June 13, 2017

      Hi Lidiya, I haven’t tried that personally but one of my readers, Rebecca, writes: “instead of using a dutch oven, I use a pressure cooker. They cook so quickly and are amazing! Even my Russian speaking friends love them! Just an idea for those that are pressed for time.” Reply

  • Katie
    June 5, 2017

    Hi Natasha, I have a quick question for you. I plan to make this as a meal this weekend. When I was at the store looking for the mushroom marinara sauce I wasn’t having any luck.. Or I just have bad eyes and didn’t see any. I instead bought a mushroom spaghetti sauce. Do you think this would still work or will it make the taste noticeably different? Reply

    • Natasha
      natashaskitchen
      June 5, 2017

      Hi Katie, that should work great. Mushroom marinara and mushroom spaghetti sauce are interchangeable in this recipe. Almost any kind of spaghetti sauce will work here 🙂 Reply

  • Marimar
    May 10, 2017

    So delicious hmm. I just made it, I made my own tomato sauce Reply

    • Natasha's Kitchen
      May 10, 2017

      I’m glad you enjoy the recipe! Thanks for sharing 🙂 Reply

  • Roseann Fillman Thomas
    May 8, 2017

    Freeze your cabbage. Take out and thaw or run warm water over it. Ready to roll NO boiling!!!!👍☝️❤️ Reply

    • Natasha
      natashaskitchen
      May 8, 2017

      Hi Roseann, Thank you so much for sharing that great tip!! 🙂 Reply

    • Jenny
      May 8, 2017

      How does the cabbage taste afterwards? Is it real soft or crunchy when you’re eating the Golubtsi? Reply

  • Victoria
    May 4, 2017

    Do you have to pre-heat the oven to 450°F? Reply

    • Natasha
      natashaskitchen
      May 4, 2017

      Yes, the oven needs to be preheated. I made a clarification in the post. Reply

  • Natasha
    April 27, 2017

    Hi cooking them only 40min on stovetop will they be ready?
    What kind of Dutch oven would you recommend to get? Thank you love your Blog! Reply

    • Natasha
      natashaskitchen
      April 27, 2017

      Hi Natasha, 40 minutes covered and simmering the entire time is correct. A standard size Dutch oven should do the job, about a 5 1/2 quart. They have a huge range in price. It really depends on what your budget is. I would encourage you to check out the shop section of our blog where you will see the one I use. I’m so happy you enjoy our recipes and website! Thank you for sharing that with me! Reply

  • Shannon
    April 25, 2017

    This is definitely a time-consuming recipe, but SO worth the time! I made these on a Sunday afternoon while my husband napped and they turned out so well! I love recipes that make a lot of food that can then be saved for later meals or lunches to take to work. Thank you so much for sharing this recipe. I will certainly be looking for more. Reply

    • Natasha's Kitchen
      April 25, 2017

      My pleasure Shannon! Thanks for sharing you wonderful review! Reply

  • Lana
    April 23, 2017

    This recipe is just like my mom’s – love it! Thank you so much, Natasha. Your website and Ukrainian recipes rock! Reply

    • Natasha's Kitchen
      April 24, 2017

      You’re welcome Lana! Thanks for following and for sharing your awesome review!! 😀 Reply

  • Sonia Griffin
    April 13, 2017

    Hate to be Picky—- but they are Holuptsi if you are Ukrainian..
    How ever if you are Russian – as you Must know they become Goluptsi– maybe. I never heard of Goluptsi in Ukraine… Just for accuracy sake. Reply

    • Natasha
      natashaskitchen
      April 13, 2017

      Hi Sonia, sometimes I spell it the way people search for it on Google. So if there are 100 searches for Golubtsi and 5 for Holuptsi, I will choose the first spelling so more people can discover the recipe. 🙂 Reply

      • Fred
        April 29, 2017

        Hi Natasha…

        I agree with Sonia. My Mum and my Grandparents were Ukie. My Grandparents left The Ukraine to Canada the Bolshevik Revolution unfolded. I ALWAYS knew “cabbage rolls” as HOLUPCHY…I know the spelling is not as per but the point is that I never heard of Golubtsi. The same as perogies..which is Polish.. I knew them as PETAHA.

        NONETHELESS….BY ANY NAME THEY ARE FANTASTIC Reply

  • Irene
    April 5, 2017

    Hi, quick question. Can you make these with brown rice and just turkey without the pork? Thanks Reply

    • Natasha
      natashaskitchen
      April 5, 2017

      Hi Irene, I think you could make that work. You might add a little extra butter to the rice to compensate for the leaner turkey so it doesn’t end up on the dry side. I hope you love it! Reply

  • Angela Welch
    March 27, 2017

    Can I use apple cider vinegar instead of white? I realized that’s all I have! Reply

    • Natasha
      natashaskitchen
      March 27, 2017

      I haven’t tried that but I think it would work. You might add slightly more since white vinegar is a little stronger. Reply

  • Valerie
    March 15, 2017

    I just finished making this. I am brushing up on Russian cooking for an event I’m having. This turned out fabulous. Of course, I made it my own with some personal tweaks, as people tend to do. Thank you so much for sharing this. It is a delight to eat! I’m glad to see they freeze well as it made a LOT. 🙂 1st world problem. Reply

    • Natasha's Kitchen
      March 15, 2017

      LOL! I’m happy to hear you enjoy the recipe Valerie! 🙂 Reply

  • Monika
    February 8, 2017

    Rice can be substituted with buckwheat kasha, other kinds of kasha or even potatoes, but I like the classic rice version best. I would like also like to recommend the freezer treatment for cabbage an earlier commentator mentioned – my Polish mother does it, it works like a dream and saves you the hassle of blanching these cabbage leaves. Reply

    • Natasha's Kitchen
      February 8, 2017

      Thanks for the tip Monika! 🙂 Reply

  • Olga
    January 5, 2017

    What is the best way to thaw golubtsi?

    In a microwave? By simmering in a pot? Reply

    • Natasha
      natashaskitchen
      January 5, 2017

      Hi Olga, I always thaw them in the refrigerator overnight if they are frozen, otherwise, I would probably put them in the microwave on low heat (the thaw setting). Reply

  • Lily
    November 13, 2016

    Can you use texmati rice? Reply

    • Natasha
      natashaskitchen
      November 14, 2016

      Texmati rice should work fine, just cook it according the instructions 😀. Reply

  • Diana Aleshchenko
    October 23, 2016

    This was so good!!!!!!l! I made them with ground chicken breasts..and put some oil in the meat…. I didn’t have marinara sauce so I added salsa and homemade tomatoe puree instead.. and my little terrier mix loved them too! We ate them with salsa and sour cream on top..and I added 4 more carrots, browned onion plus extra salsa for the layering..I had to cook them about an hour..thank you for your help!!!!! Reply

    • Natasha
      natashaskitchen
      October 24, 2016

      You are welcome Diana and nice job utilizing what you had on hand 😁. Reply

  • Angelina
    September 30, 2016

    Natasha, I am planing on making these this weekend but was wondering, can I make them in a slow cooker? That would help me out a ton!!! I’m really pressed for time. Reply

    • Natasha
      natashaskitchen
      September 30, 2016

      Hi Angelina, I haven’t tried that myself but one of my readers wrote this review: ” I did it in the slow cooker followed the recipe and cooked on low for 6 hours. It was really good.” Let me know how you like it in the slow cooker! Reply

  • Katya
    August 31, 2016

    Nashka – You’re taking me back to Odessa to my grandma’s cooking, been here for almost 40 years. I love to cook and all of your recipes that I have tried so far came out great. The stuffed cabbage are in the dutch oven now, cant wait to try them for dinner tonight. SPASEEBA for all your great work and tips. Please keep them coming. Reply

    • Natasha
      natashaskitchen
      August 31, 2016

      Katya, Na Zdorovya 😀. That is the best when food brings back some good memories. That’s so great! Reply

  • Gayle
    July 27, 2016

    Awesome! I made these for our Russian themed lunch. They were a huge hit with everyone. Very taste and easy to make. Thanks for the fantastic recipe Natasha. Reply

    • Natasha
      natashaskitchen
      July 27, 2016

      I’m so happy you enjoyed it! I love that you did a Russian themed lunch. How fun!! Thank you for the wonderful review 🙂 Reply

  • Marina
    May 24, 2016

    These look so delicious. I will be making them tomorrow. I was really surprised that there is no onion in the recipe though.. (Us onion loving Russian/Ukrainians) 😄 Reply

    • Natasha
      natashaskitchen
      May 25, 2016

      Thank you Marina 😄. These taste really good even without onion, you must give them a try. Reply

      • Marina
        May 25, 2016

        I had to come back and let you know these are so good!! My family loved them. The marinara really gives it that depth in flavor and the Dutch oven is a must! Thank you for an awesome recipe. Reply

        • Natasha
          natashaskitchen
          May 26, 2016

          I’m so happy your family loved the recipe :). Thank you so much for reporting back and sharing your great review! 🙂 Reply

  • Simon
    May 21, 2016

    Which Mrs Dash do you personally use Reply

  • Lily
    April 29, 2016

    What if I’m using a slow cooker? How long should I cook them for? Reply

    • Natasha
      natashaskitchen
      April 29, 2016

      Hi Lily, I haven’t tried that myself but one of my readers wrote this review: ” I did it in the slow cooker followed the recipe and cooked on low for 6 hours. It was really good.” Let me know how you like it in the slow cooker! 🙂 Reply

  • Yelena
    April 28, 2016

    Hi Natasha, could I substitute the mushroom marinara with any other tomato product I have on hand such as stewed canned tomatoes? 😞 Reply

    • Natasha
      natashaskitchen
      April 29, 2016

      Hi Yelena, you could try to blend them and make your own marinara but that would require more ingredients to get the same depth of flavor that a seasoned marinara will provide. Reply

  • karolina
    March 31, 2016

    Natasha, I made these yesterday, my family loved it!! It’s not too mushy, and not too dry. But Perfect Texture ! Thank so much Reply

    • Natasha
      natashaskitchen
      March 31, 2016

      I’m so happy to hear that! Thank you for sharing your great review and you are welcome 😀 Reply

  • Jim
    March 28, 2016

    Wow Natasha, these are the best! Light and tender with tremendous flavor. Delicious! A really fantastic recipe. The next morning, the house smells a bit cabbagy–but a small price for something this good. Reply

    • Natasha
      natashaskitchen
      March 28, 2016

      Jim, I’m so happy to hear that! Thank you for sharing your great review 😀. Reply

  • Lynna Piazza
    March 27, 2016

    My husband’s family is from Ukraine and he always talks about his grandmother’s food, in particular Golubtsi. When I saw your recipe I decided to just go for it–first attempt at making any meal from his family’s culture. He was so pleased at just the effort and very pleasantly surprised when he tasted them, saying it tasted so much like his Grandmother’s. Brought back a lot of nice memories for him. Thanks so much! Reply

    • Natasha
      natashaskitchen
      March 28, 2016

      Wonderful! I”m so happy it brought back sweet memories 🙂 Thank you for sharing that with us! 🙂 Reply

  • Nay
    March 26, 2016

    I just finished mine! I plan to bake them tomorrow so I left out water for now
    I have about 2 1/2 cups of the filling left… Any ideas what I could use it for? Reply

  • Kate
    March 26, 2016

    I made this recipe yesterday and it was the absolute best I’ve ever had! My Ukrainian Mom and Grandma would be proud. I had never used a mushroom marinara or carrots before, but they really added amazing flavor. Thanks so much! Reply

    • Natasha
      natashaskitchen
      March 26, 2016

      Kate, I’m so happy to hear that! Thank you for sharing your great review! Reply

  • olga
    March 20, 2016

    Hi Natasha,
    Do you think its fine if I froze the cabbage before making the golubsti? looks like a few comments stated that they froze it before making them. Wonder if i froze it for a month and then thawed it to make em, would be fine? I bought 2 heads of cabbage and not in the mood to make any yet. lol Reply

    • Natasha
      natashaskitchen
      March 20, 2016

      Hi Olga, I haven’t tested it that way but I imagine it works if they mentioned it. It makes sense if you consider the texture of vegetables when they are thawed – softer and limp which is what you want with the cabbage. Reply

  • Mary
    March 5, 2016

    Love the step-by-step and video instructions. Great that they are freezable..love that type recipe. Pinned. Thanks for sharing. Reply

    • Natasha
      natashaskitchen
      March 5, 2016

      I’m so glad you find the video useful :). Hopefully one day all of the recipes will have videos. I’ll just need to hire someone to get it done sooner I guess 🙂 Reply

  • Dan
    February 21, 2016

    Natasha, Having never tasted these before, I don’t know if they tasted “right”, I just know that they WERE DELICIOUS! The spatzle went well with them (glad I had plenty of Podliva), even my ultra picky friend gobbled them up (claimed he hated cooked cabbage)! If I ever get to Kiev I know what I’ll eat first! Thanks. Reply

    • Dan
      February 22, 2016

      By the way, I made the spatzle in the cabage water (I always add some vinegar anyway, suarbratten style) so the Podliva went perfectly as sauce for both! Reply

      • Natasha
        natashaskitchen
        February 22, 2016

        Thank you for sharing your creative idea! 🙂 Reply

    • Natasha
      natashaskitchen
      February 22, 2016

      That’s awesome!! I’m so happy you and your friend loved the recipe! 🙂 Reply

  • Dan Daniels
    February 21, 2016

    Natasha:
    This recipe sounds absolutely delicious…I am planning on making it today….What do I serve with it to be a completely authentic Ukrainian meal?
    Dan Reply

  • Arika
    February 18, 2016

    I made them a few days ago and they were really good and cooked perfectly, great texture. If I wanted to add more seasoning what could I add? I got hooked on cabbage rolls at our local fair and I can only get them one weekend a year so I was excited to find your recipe. So any ideas on what to add would be greatly appreciated. Also do you have a recipe for a slaw that would go with it? P. S. I grounded up some extra meet and also made your chicken meatball dish and it was amazing! Thank you for these videos. Reply

    • Natasha
      natashaskitchen
      February 18, 2016

      Hi Arika, you could add Mrs. Dash or any all-purpose seasoning just be careful when adding one that has salt so you don’t over-do on salt. Reply

  • Inna
    January 20, 2016

    Natasha,what kind of dutch oven do u use for this recipe? What size and brand? I just don’t hav one n wanted to get it to make Golybtsi!!!! Thanks 😉 Reply

    • Natasha
      natashaskitchen
      January 20, 2016

      Hi Inna, it is ok to use a regular pot and cook them on the stove top if you want to but I do prefer the dutch oven. The one I’m using here is a wolfgang puck brand dutch oven and it’s 5 1/2 or 6 qt, similar to this one: http://amzn.to/1naeih9. The one I currently use and love is my lecreuset 5 1/2 qt: http://amzn.to/1RTwNno Reply

  • LANA
    January 19, 2016

    YOU DON’T PUT ONIONS IN YOUR GOLUBTSI? Reply

    • Natasha
      natashaskitchen
      January 19, 2016

      NOPE 🙂 It wouldn’t hurt to add them but we don’t and we don’t miss them. Reply

  • Carolyn
    January 18, 2016

    Natasha, Thank you for such easy step by step directions! I made this dish and they turned out amazing! I especially like the mushroom marinara rather than tomatoe paste and water! I now feel like I can make my baba in heaven proud! Reply

    • Natasha
      natashaskitchen
      January 18, 2016

      Awww that is so sweet! Thank you for sharing that with me Carolyn 🙂 Reply

  • Victoria
    January 14, 2016

    Hi Natasha, thank you SO much for the amazing recipie on Golubtsi! I have a couple questions about this recipe. 1) why don’t you add onion to the meat? 2) can I freeze the Golubtsi as soon as I make them? I don’t think it’s right to freeze them after you bake them in the Dutch oven. Example: you don’t boil pelmeni & then freeze them. First you make pelmeni & freeze them and then boil them. Doesn’t the same thing go for Golubtsi? Reply

    • Natasha
      natashaskitchen
      January 14, 2016

      Hi Victoria, the onions are a personal preference. It wouldn’t hurt to add them. Also, I’ve always frozen golubtsi after they are cooked because they take a long time to cook so it makes it a quick meal if you defrost them and then just heat them up. I hope that makes sense :). With pelmeni, they cook really fast so it’s a quick meal and they don’t really work if you freeze them after they are cooked. Reply

      • Victoria
        January 15, 2016

        Thank you 🙂 Reply

  • Lana
    January 11, 2016

    We don’t eat pork, is there another meat combination you would recommend? Something with chicken perhaps?

    Thanks! Reply

    • Natasha
      natashaskitchen
      January 11, 2016

      Hi Lana, you could use all turkey, all chicken, chicken and turkey, even beef and chicken or beef and turkey, but keep in mind, beef sometimes can take on a deep red appearance in cabbage rolls making it look like it’s not fully cooked (I’m not sure why this is, but it happens and it really is cooked even if it doesn’t look that way). Anyway, you can do a number of different meat combinations. Reply

      • Lana
        January 13, 2016

        Thank you I did chicken and turkey and it was delicious!!! I had some meat left over and made a few mini peppers as well.

        As far as freezing them; what bags do you recommend? Just regular ziplock? Reply

        • Natasha
          natashaskitchen
          January 13, 2016

          Lana, I use freezer ziplock bags and pack enough for one meal. Reply

  • Ziz'ka
    January 8, 2016

    Hello Natasha…
    Thank you for sharing a recipe. It is kind of ashamed being born and raised in Ukraine (Kiev), married to Ukrainian (Lviv) man for 9 years and never make golupzi from scratch by myself – ugh so ashamed.

    This is what I was looking for to find out if it is totally true about ration of meat to rice is approximately 1:1. I mean 1 cup of rice to 1 lb of meat and it was indeed right.
    Since I read about you and you told that your mom was a Chef in Ukraine and she might told you already if golupzi can be cooked in cast iron Lorgo dutch oven? why I am wondering because usually anything acidic should be avoided in cast iron dutch oven.

    Thank you Reply

    • Natasha
      natashaskitchen
      January 8, 2016

      Hi Ziz’ka, I always cook my golubtsi in my dutch oven and I think they turn out better that way. This isn’t too acidic of a recipe to be cooked in a dutch oven. If you haven’t tried making golubtsi, stay tuned, we just finished filming a video recipe for these. It should be up on the blog hopefully by the end of the week. 🙂 Reply

  • Riya
    January 7, 2016

    Hi Natasha,
    Made Golubsti yesterday and it turned out to be so good. Thanks for sharing this wonderful recipe. I really like your blog and all the recipes I have tried from your blog have been a success. Keep up the good work.
    -Riya Reply

    • Natasha
      natashaskitchen
      January 7, 2016

      Thank you for such a nice review on golubtsi. We have a video recipe of them coming up next week so stay tuned 😀. Reply

  • Rebecca
    December 31, 2015

    Hi Natasha! I am American and have made these for years (my husband is Ukrainian) but instead of using a dutch oven, I use a pressure cooker. They cook so quickly and are amazing! Even my Russian speaking friends love them! Just an idea for those that are pressed for time. 🙂 Reply

    • Natasha
      natashaskitchen
      December 31, 2015

      Rebecca, thank you so much for sharing the tip. I’ve had several people ask about that. It’s great to know that it works 😁. Reply

  • Elisabeth
    December 27, 2015

    I made Golubstsi for Christmas dinner and they turned out sooooo good thanks to your easy step by step recipe! My family and I LOVED them. I am obsessed with your site! My Ukranian coworker recommended your site. Thank you! Blessings! Reply

    • Natasha
      natashaskitchen
      December 27, 2015

      Welcome to the site Elizabeth and thank you for such a nice review on the Golubtsi. Blessings and a great new year to you and your family 😀. Reply

  • Alla
    December 23, 2015

    Have you ever thought about making Cabage rolls in a slow cooker? I’m thinking to try in low for 8 hours. Do you think it will turn out good? Reply

    • Natasha
      natashaskitchen
      December 23, 2015

      Hi Alla, To be honest, I haven’t tried a crock pot and I’d be concerned that the cabbage on the outer cabbage rolls would become overcooked. Without testing it myself, it’s hard to guess what would work. Again, I haven’t tested it, so I can’t say for sure. Sorry I can’t be more helpful. If you try it out, let me know how it goes! Reply

      • Alla
        January 29, 2016

        I did it in the slow cooker followed the recipe and cooked on low for 6 hours. It was really good. Reply

        • Natasha
          natashaskitchen
          January 29, 2016

          Alla, thank you for sharing, I want to try slow cooker method next time myself. Reply

  • Susana
    December 16, 2015

    Thanks for yet another great recipe! One secret to the best, melt in your mouth cabbage rolls is to first freeze your cabbage before boiling, i guess it just make it allot easier to handle and flexible. Second and most important, is after the stovetop, then putting in the oven for a bit, wrap the dish in newspaper and thick towels and let it steam for 2-3 hours…O.M.G. absolutely no chewing necessary. Just like my Baba used to make! Reply

    • Natasha
      natashaskitchen
      December 16, 2015

      Susana, those are great suggestions, I will be incorporating them next time 😀. Reply

  • Mella
    November 17, 2015

    Omg I just made these for my boyfriend, who is from Russia, and he said they were amazing! I was a bit worried because I had some trouble rolling the cabbage and they didn’t look as pretty as yours, but other than that I am pleased with how they turned out.

    P.S. I love all your recipes and they have helped me out so much!! My boyfriend is so homesick 🙁 and I try to make him his favorite things. Every time he gives me the name of a particular dish I come straight here haha. Спасибо!! Reply

    • Natasha
      natashaskitchen
      November 17, 2015

      Mella, thank you for the great review on golubtsi, I’m glad you guys like them 😀 . Reply

  • Mary
    October 6, 2015

    So delicious! Thank you!! 🙂 Reply

    • Mary
      October 6, 2015

      My husbands mom is an amazing Russian/Ukrainian cook and he said it would be hard to decide which one is better, thanks for all of your amazing recipes! It’s making cooking as a newly wed a lot easier! Reply

    • Natasha
      natashaskitchen
      October 6, 2015

      Thank you Mary, I’m glad you liked the recipe :). Reply

  • sasha
    May 7, 2015

    The most tasty golubtsi I’ve ever eaten! The recipe is amazing. Thank you Natasha! Reply

    • Natasha
      natashaskitchen
      May 7, 2015

      Thank you for the great review Sasha and you are welcome :). Reply

  • Rebecca
    April 30, 2015

    Natasha,
    I love your website and all the wonderful recipes you provide us with. My husband is Belarusian and cooking these meals hits close to home for him, so I thank you for that. Would a crockpot be okay for this recipe? If so, how long would I cook it for and at what temperature setting?
    Thank you! Reply

    • Natasha
      natashaskitchen
      May 1, 2015

      Hi Rebecca, To be honest, I haven’t tried a crock pot and I’d be concerned that the cabbage on the outer cabbage rolls would become overcooked. Without testing it myself, it’s hard to guess what would work. I’d try on high 4 hours or low 6 hours. Again, I haven’t tested it, so I can’t say for sure. Sorry I can’t be more helpful. Reply

      • Rebecca
        May 1, 2015

        Thank you so much for your honest answer 🙂 I’ll stick to your method. Reply

    • Susana
      December 16, 2015

      my mom would freeze her cabbage rollsto easily make for later and she does slow-cooker on those. Reply

  • Lana
    March 10, 2015

    Awesome recipie! I was wondering: can you explain how to freeze them? Raw or cooked?
    Thanks!! Reply

    • Natasha
      natashaskitchen
      March 10, 2015

      I freeze them already cooked in either a freezer safe Ziploc bag or Tupperware. Try to fit them in tightly together so that they are surrounded with their juices. Then thaw and reheat however you prefer. I love them sautéed up on a skillet. Reply

  • Luda Cooper
    January 12, 2015

    Great recipe! Turned out delicious! Reply

    • Natasha
      natashaskitchen
      January 12, 2015

      Thank you for the great review Luda, I’m glad you enjoyed it :). Reply

  • Annie
    July 21, 2014

    How much would the measurements be for half the amount of servings? Reply

    • Natasha
      natashaskitchen
      July 22, 2014

      Measurements would be:
      1 1/4 cup white rice
      1 med cabbage
      1/2 lb ground pork
      1/2 lb ground turkey
      1 egg
      3 med grated carrots
      1/2 can of (26.5 oz) Hunts Original Style Mushroom spaghetti sauce
      2 Tbsp vinegar
      2 Tbsp canola oil
      1 Tbsp butter
      1 Tbsp sour cream
      1 tsp Mrs Dash or similar seasoning
      salt to taste

      Hope this helps :). Reply

      • Ashley
        January 22, 2015

        Is the rice called for already cooked and then cooked again? I assumed the 2cup measurement was for dry rice that you add to the water and cook. Which yields roughly 6 cups cooked rice. When I added all the rice to the meat it seemed like too much rice. So I want to clarify should I have only added 2 cups cooked rice rather than cooking 2 cups dry rice? Reply

        • Natasha
          natashaskitchen
          January 22, 2015

          It is actually 2 cups uncooked medium grain rice. My medium grain rice usually produces closer to 5 cups of cooked rice. What grain of rice were you using? You can use less rice if you want less rice in the recipe. This does make a really big batch. We’re used to cooking large family-sized portions, but thankfully this freezes really well. Reply

  • Maria
    June 14, 2014

    Hi Natasha, this was my first time making golubtsi in a Dutch oven and so when I was reading your directions I wasn’t sure if they need to be covered or not (when using a Dutch oven since with the pot it says to cover and Dutch oven it doesn’t say anything) so I never covered them and then after reading your comment I found out that you cover them lol so my question now is, do you think the top ones got cooked through? (since they weren’t covered with the lid and not fully covered in the liquid) Reply

    • Natasha
      natashaskitchen
      June 14, 2014

      Maria, they should be cooked through, but I hope they weren’t dry. The lid helps to keep them moist. So sorry I missed that. I put it in step 16 but forgot to repeat in the next step if it’s in a dutch oven. 🙁 Thanks so much for catching that and again, sorry that I missed it. Reply

  • tonya
    February 14, 2014

    Natash, what would u serve with these? What usually goes well as a side,. Reply

    • Natasha
      natashaskitchen
      February 14, 2014

      Sour cream. 😉 lol. They are kind of a meal in themselves with bread. You can serve them as a side dish though with mashed potatoes or any kind of salad really. Reply

  • Jessica
    February 10, 2014

    How long do you boil the cabbage for? Reply

    • Natasha
      natashaskitchen
      February 10, 2014

      The first leaves on the outside are ready at about the five minute mark. Take the laces out as you see them start to soften and peel back from the cabbage. Reply

  • Anastasia
    January 3, 2014

    this recipe sounds great, thank you! what could I use to substitute the can of Hunts Original Style Mushroom spaghetti sauce? Reply

    • Natasha
      natashaskitchen
      January 3, 2014

      Any kind of marinara or tomato based pasta sauce would work. Reply

  • Rita
    December 2, 2013

    I need your help. I really want to try this recipe but my fiance keeps kosher. Should I replace the pork with chicken or beef? I can substitute margarine for butter (I hate doing that but no choice). Can I skip or replace the sour cream in the podliva? Thanks in advance 🙂 Reply

    • Natasha
      natashaskitchen
      December 2, 2013

      I think chicken or beef would make a good replacement. Beef might be a little dryer. You can just add more oil instead of butter. It won’t be as creamy, but yes, you can skip the sour cream 🙂 Reply

  • Donna
    October 19, 2013

    Gah! I went to the grocery store to get some ground meat and forgot I didn’t have tomato sauce … could I substitute with ketchup? taste will be different I know but if I could would the measurements be different as well? Reply

    • Natasha
      natashaskitchen
      October 19, 2013

      Just use same measurements, let me know how they turn out. Reply

      • Donna
        October 21, 2013

        I actually put the same amount into the meat like the recipe says and then I eyed the amount for the sauce (which turned out to be around 3/4) however I added heavy whipping cream about half a cup to the podliva and they turned out AMAZING! my husband said he liked them this way MUCH better then the previous ones which were made with tomato sauce BUT I have a feeling that making them in a dutch oven MAKES THEM SO much better and the previous time I had made them on the stove …. my husband kept walking around saying “not enough” and has ordered me to make more 😉
        Thank You Reply

        • Natasha
          natashaskitchen
          October 21, 2013

          Thats funny; he ordered you to make more. lol. I love it! 🙂 Thanks for sharing your modification. I’ll have to try that the next go-around 🙂 Reply

          • donna
            October 24, 2013

            I hope you do I was surprised with how amazing they turned out 🙂

  • Inna
    May 18, 2013

    How about putting them in a slow cooker? Reply

    • Natasha
      natashaskitchen
      May 18, 2013

      I haven’t tried it personally so can’t really recommended that method. I would be concerned about uneven cooking. Reply

      • Юлия Мартин
        October 16, 2013

        I made it in a regular purex baking dish today, in the oven and it was super easy. I’m pretty sure you can make it in crock pot too just coat it with olive oil or use liners:) Reply

        • Natasha
          natashaskitchen
          October 16, 2013

          That’s great to know! Thank you so much for sharing! Reply

  • Nicole
    April 24, 2013

    I made this dish for my family, and they loved it. If I were to make a traditional Ukrainian meal with this dish, what other dishes would you recommend making with it? Reply

  • Lina
    April 15, 2013

    Costco have sweet mini peppers, smallest I’ve ever seen and I cook them for one hour. before stuffing them I steam them in rice cooker for ten minutes ( my rice cooker have steamer in it). Thank you for good easy recipes!:) God bless you and your family! Reply

    • Natasha
      natashaskitchen
      April 15, 2013

      I should totally do that, is one Costco bag of mini peppers enough? Reply

  • Julie
    April 1, 2013

    Hi,
    Is it possible to make this recipe without the rice? I am on a low-carb diet and really cannot have any starchy food. Is it possible to replace the rice with something else or omit it all together? Reply

    • Natasha
      natashaskitchen
      April 1, 2013

      I bet it would be good with quinoa or buckwheat. Would those work for you? Reply

      • Julie
        April 1, 2013

        🙁 No… nothing starchy not even quinoa or buckwheat. Can’t I substitute with some kind of vegetable like cabbage or something? Reply

        • Natasha
          natashaskitchen
          April 1, 2013

          What about adding some mushrooms, more carrots and maybe eggplant? Reply

          • Julie
            April 2, 2013

            That should work!

            Thanks a bunch. I can’t wait to make this recipe. 🙂

  • March 7, 2013

    I was so impatient when these were cooking. They are super good! I love them! Reply

    • Natasha
      natashaskitchen
      March 7, 2013

      I’m glad you like them :). Reply

  • Esther
    January 16, 2013

    Natasha,
    My husband is from Belarus so we make these very often.
    Just a little bit of info. You can get Vegeta MSG Free! They
    do not carry it in every store but it can be ordered. Reply

    • Natasha
      natashaskitchen
      January 16, 2013

      Thats good to know! We tossed our last jar of vegeta when we realized it had MSG! ewe! Reply

  • masha
    December 28, 2012

    the best is to froze your cabage Reply

  • nastia
    September 4, 2012

    Hi Natasha,
    If I wanted to freeze these, at which point would you do that and how would you do it, individually on a tray of in a baggie? And how would you cook them after, frozen in the oven or defrost?
    Thanks! Reply

  • Viktoriya
    August 13, 2012

    Why do you put vinegar when boiling the cabbage? Just curious Reply

    • Natasha
      natashaskitchen
      August 13, 2012

      The salt and vinegar strengthens the leaves and keeps it from tearing when you wrap the golubtsi. Reply

  • vikulya
    July 29, 2012

    Another way to prepare the cabbage for golubtsy is to Drexel the whole head overnight in the freezer. Then thaw it at room temp. The leaves are so easy to work with and are not as fragile.
    Blessinngs to your family, Natasha.hp Reply

    • Natasha
      natashaskitchen
      July 29, 2012

      Thanks for the great tip Victoria, i will try this next time. Reply

  • Tonya
    July 11, 2012

    I made these for dinner and were very good, but for some reason my son didn’t really want to eat them. 🙁 I guess ill make him the cream chicken and mushroom casserole, he loved that :). Love ur blog Reply

    • Natasha
      natashaskitchen
      July 11, 2012

      I can only get my son to eat the filling on those covered with sour cream 😉 Reply

  • Liliya S
    June 28, 2012

    Hey 🙂 I was wondering if it makes a difference in what kind of vinegar you use? Reply

    • Natasha
      natashaskitchen
      June 28, 2012

      I have only tried with white vinegar but I don’t see why not. Reply

  • Jim
    May 10, 2012

    I love your website and am anxious to try some of these recipes….. what is the
    Hunts Original Style Mushroom spaghetti sauce used for? I don’t see any reference to it in the recipe instructions. Reply

    • Natasha
      natashaskitchen
      May 10, 2012

      Hi Jim, see steps 7 & 14. I refer to it as tomato sauce. Reply

  • Dmytro Repetyuk
    April 21, 2012

    This is UKRANIAN NATHIONAL DISH !!!!!! NOT RUSSIAN ???!!!!!! Reply

    • Natasha
      natashaskitchen
      April 21, 2012

      That’s fine by me, I’m Ukrainian so I’ll take it! 😉 The research I’ve done said it was both Russian and Ukrainian and I know both groups cook these up regularly. Reply

  • Jessica
    January 24, 2012

    Oh my goodness – these are the BEST!!!
    I have made them twice now, and my (Ukrainian) husband loves them!! He says it’s better than his mother’s… 😉
    Thanks so much!! Reply

    • Natasha
      natashaskitchen
      January 24, 2012

      Oh my, that’s quite a compliment 🙂 Isn’t that the best feeling – when your hubby loves what you’ve made?? Reply

  • December 22, 2011

    I made these for the first time this past summer, and my whole family LOVES this recipe–I’ve had so many requests for it that we’re rearranging our Christmas Eve menu to include them. We’re Polish and Irish and so we always have Polish and Irish food on holidays, but I have serious Russian envy and have been slowly but surely introducing Russian dishes into our family parties, and every time I make one of yours, everybody loves it! Your pelmeni dough is awesome, too. So огромное спасибо за вкусные рецепты, и с Рождеством! Reply

    • Natasha
      natashaskitchen
      February 14, 2013

      You are welcome Lena, I’m glad you like the recipe :). Reply

  • Jenia
    November 9, 2011

    Wow, these turned out great!! I’m not a cook at all, and not sure when is the last time I spend 2 whole hours in my New York City half-sized kitchen cooking …. but it was totally WORTH it! Thanks for an awesome blog! Reply

    • Natasha
      November 9, 2011

      So glad you liked the recipe. They freeze well too; just pack them into a Tupperware and fill in the gaps with juices from the pan. Reply

  • Ande Underwood
    August 29, 2011

    This is a fantastic blog. I have 2 older Ukrainian kids, and it is tough to get some of these recipes. We made golubtsi tonight. They were good for the sake of nostalgia, but they weren’t quite right. We will give this one a try.

    On another note…about 2 years ago, I had some pumpkin pancakes at a restaurant in Zaporizhzhya, Ukraine. They may have been the best thing I ever ate. Do you have any idea what I may be talking about? There was just no way for me to find out how to make them. Reply

  • Anya
    August 16, 2011

    I am so glad I found your website!!! In fact I am in the middle of making golubtsy, my bf is American and whenever he is over at my moms house for dinner it’s the only thing that he absolutely loves. I never attempted doing them myself, but had a cabbage in my fridge and figured I’ll give it a try. Also I will use “grechka” instead of rice, I believe my mom uses that. I will let you know about the outcome, oh and she also uses the microwave option. Reply

  • Alicia
    July 26, 2011

    Yah, I did everything like you said. You instructions are very good, I don’t know why it’s not working out for me. Video would be soooo awesome! May be you should put your self on u tube?

    Anyway, I will try again and see if may be it will work out this time. Do you know how to make other shapes of golubtsi? I’ve seen people make different kids of shapes with the cabbage….
    Well, I wanted to say thank you for taking your time to share your expertise. It’s a great website. It’s one of my favorite, because I’ve never visited a website similar to this one. All the recipes are soo good and everything that my family loves. I bet you if you would publish a cook book with your recipes, you would have many customers and I would definitely be one of them! Reply

  • Alicia
    July 25, 2011

    Natasha, what cabbage do you use? where do you buy it? I’ve tried these goluptsi many times, and my cabbage keeps breaking and doesn’t fold well. May be I’m doing something wrong?
    Is it possible that next time you make them, you can record your self? I’ve looked on you tube for this recipe, but I don’t like how they make them. Reply

    • Natasha
      July 26, 2011

      I don’t have video capability to my site yet. Maybe that I something I could do in the future. I buy the one at winco. Do u prep the cabbage in vinegar water according to the instructions? Reply

  • Olga Paulescu
    July 7, 2011

    Natasha, my husband is Romanian. So naturally I have had A LOT of Romanian golubtsy. Normally Romanians make them with pickled cabbage, or sauerkraut. I now make them ONLY this way. I absolutely LOVE them like that.

    What I do if I do not have sauerkraut, I blanch the cabbage in water with salt, vinegar and lemon juice to give it the “sour” flavor. I also get the sauerkraut in the jar at the store and layer it in between my golubtsy layers. I also chop smoked bacon cook it in a frying pan. I omit the fat (most Romanians do not, they use the fat from the bacon) and sprinkle the bacon with the sauerkraut in between my layers… wheww.. haha I hope I didn’t confuse you with all this. But I promise you, it’s sooooo good!!!

    I hope you get the courage to try using these ingredients one day and find out how much they enhance the flavor.

    I sent you an e-mail and hope to communicate with you. I love your blog!!

    God Bless!!

    Olga Reply

  • viktoriya
    May 18, 2011

    I also add heavy whipping cream (as well as sour cream) to the podliva (zasharka), its very yummy! Reply

    • Natasha
      May 18, 2011

      A creamier sauce sounds nice. I’ll definitely make that next time! Thank you Viktoriya! Reply

  • Oksana
    April 12, 2011

    I made these today and they are awesome!! we love mushrooms so I added some mushrooms to the sauce. I also made what seemed like too much sauce but boy are they nice and juicy! 🙂 thanks for the recipie! this was my first time making them and I KNOW Hubby will be very pleased! 🙂 Reply

    • Natasha
      April 12, 2011

      We love mushrooms too – thanks for the idea! I’ll definitely do that next time. Reply

  • Oksana
    April 11, 2011

    If you are Costco shoppers like me, you can find a great ORGANIC No-Salt Seasoning by Kirkland brand that is like Ms. Dash that I use for everything! 🙂 Reply

    • Natasha
      April 11, 2011

      I’ve never noticed it before but that does sound good! I use Mrs. Dash right now and I have a 21oz container that my mom bought (part of a Christmas gift) – I’m bummed they no longer carry Mrs. Dash at Costco, but that does sound like a nice alternative. Thank you Oksana! Yes, I love Costco! Reply

    • kat
      September 24, 2012

      I like it too. Reply

  • Yana
    March 23, 2011

    Thank You sooooo much for putting up pictures on how to roll them up! Helps ALOT! =) Reply

  • Whitney
    March 18, 2011

    Natasha,

    I love your version of golubtsi. Do you have a homemade seasoning mix that is very similar to Vegeta? The closest Russian market is an hour away and they don’t even carry it:( I keep blending my own spices together but can’t seen to get the same taste, minus what I’m sure has cornstarch, fat, etc. in the real stuff.
    Spasibo 🙂 Reply

    • Natasha
      March 18, 2011

      Mrs Dash is a great substitute – it adds really nice flavor and it’s even better since it doesn’t have MSG and I think Vegeta does. Hope that helps! Reply

  • Yelena
    March 1, 2011

    Is there a certain kind of rice that you use? Or just plain white rice? Reply

  • Elena
    February 6, 2011

    Natasha, I love how you post your recipes. Such clear easy to read and understand directions and the pictures are so helpful. Thanks for all your hard work : ) I was wondering what kind of dutch oven do you have? I’ve been wanting to buy one and have a hard time deciding on one. Thanks. Reply

    • Natasha
      February 6, 2011

      I have a wolfgang puck dutch oven that my Mom bought me for my b-day. I think it’s a 5-quart size Reply

  • February 6, 2011

    I’m so glad I found your website. These look great. If I wanted to make them vegetarian, would I just add more carrots or maybe sauteed eggplant/mushroom mix? Reply

    • Natasha
      February 6, 2011

      That sounds good. I haven’t tried vegetarian but I think it should work. Let me know how it turns out. Reply

  • Yana
    January 12, 2011

    do you have a recipe for “kapusta” ? Reply

    • Natasha
      January 12, 2011

      Yes, but I don’t know when I’ll have time to make it. Classes started this week. I’ll put it on my to-do list. Reply

  • Nina
    December 23, 2010

    For clarification, I add the eggs raw to the stuffing mixture? I want to make these for Christmas. Can I prepare them one day ahead of time, and finish them Christmas day? What do you think? Thank you for your lovely recipe! Reply

    • Natasha
      December 23, 2010

      Yes, add 2 raw eggs to stuffing mixture. You can complete these ahead of time and even cook them the day before then just saute them up on a non-stick skillet before serving. Reply

  • morgan
    December 16, 2010

    Do you put foil over the top in oven? Reply

    • Natasha
      December 16, 2010

      If I use a pot (stove-top method), I cover it with a tight fitting lid. Also, my dutch oven (baking method) has a tight fitting lid that I use if I bake it. Reply

  • katya
    November 21, 2010

    I usually use a organic chicken stock and then add Ms Dash or make my own by using paprika garlic black pepper blend Reply

  • katya
    November 19, 2010

    There are different sizes of bell peppers in the grocery store, if you get the huge ones they are most likely green house grown. Reply

  • katya
    November 19, 2010

    Vegeta is bad for you it has MSG and MSG causes harm to your body. Reply

    • Natasha
      November 20, 2010

      You can substitute it with whatever seasoning you like. I’ll mention that in the recipe. What kind of seasoning do you usually use? Reply

    • Nadia
      March 3, 2012

      almost everything in the store has msg so you cant cook totaly without it. and not only msg is bad there are lots of things in food that are bad. just pray and ur food will be osvyashena. Reply

      • Natasha
        natashaskitchen
        March 3, 2012

        So true!! It’s hard to get away from it, but I try when I can. 🙂 Reply

      • Pam
        January 10, 2014

        Nadia, that’s for sure! Anything that has been processed at all, practically. That’s why it’s so worth it to make everything you can from scratch. heck, even chicken, vegetable and beef broth has it in there! For those of you who’re interested, here’s a link to a page that lists all of the different ingredients that have MSG or are simply another name for it. http://www.truthinlabeling.org/hiddensources.html Reply

        • Natasha
          natashaskitchen
          January 10, 2014

          Pam, thanks for sharing! 🙂 Reply

  • Mila
    November 16, 2010

    I put the cabbage in a grocery plastic bag wrap it good and microwave it for 5-7 minutes and they come out same as boiled Reply

  • Anastasiya
    November 11, 2010

    Natasha, I have a tip for you…I don’t know if you ever heard of this method but it is a little shortcut to prep-ing the cabbage: Wrap the cabbage in a plastic bag, such as a grocery bag or a steamer bag and put it in the microwave for about 10-15 min depending on the size of the cabbage head. It steams it and when it cools you use it just the same way you would when you cook it in water. Reply

    • Olga
      October 24, 2013

      I prefer the water cooking method because plastic bags most likely have BPA in them and the microwave has radiation (even if it’s a teeny tiny bit… i’m sure we get enough of it from our cell phones and stuff).

      so i prefer natasha’s method. Reply

  • Anastasiya
    November 11, 2010

    I tried your recipe for these the other day…They were awesome!!! Thank you! lol I always have a hard time getting them just like my mother-in-laws, the way my husband likes them (of course) but these suited him just as well, he nearly ate half the pot himself!! Thank you again…;) Reply

  • Irina
    July 7, 2010

    I used to love these and I still make them sometimes for meat-eating friends and family. I use raw rather than cooked rice in the filling and it gets cooked by the surrounding meat and sauce. I also put lots of chopped onions in the sauce and some in the filling. Reply

    • Natasha
      July 8, 2010

      My mom’s recipe has onion in it too. After its cooked, its hard to tell the difference whether it has it in there or not. Have you tried stuffed bell peppers? Especially the tiny ones? Those are very good too. Reply

      • Irina
        July 10, 2010

        Yes! I love stuffed bell peppers! I make meat-filled ones for my husband and others and vegetarian ones for myself (the veg stuffing is cooked rice mixed with lots of sauteed onions and carrots, plus spices such as black pepper and cloves).

        I use regular bell peppers but try to pick out the smallest ones at the store – bell peppers in the US tend to be so huge that it takes forever for the filling to cook through, and sometimes the pepper turns into mush before the filling is done. Bell peppers in Russia were probably half the size of American ones! Reply

  • A11a
    July 5, 2010

    You have amazing skills. Reply

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