Golubtsi Recipe; A classic Ukrainian food
This post may contain affiliate links. Read my disclosure policy.
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.
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
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.
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 (it’s easy to mix with a KitchenAid with a paddle attachment.
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.
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.
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), 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
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
-
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.
-
Fill 2/3 of large soup pot with water. Bring to a boil. Add 1/2 Tbsp salt and 4 Tbsp vinegar.
-
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
-
Mix ground meats and rice together in a large bowl.
-
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.
-
Add carrot mixture to rice and meat. Add 2 eggs and 1 Tbsp salt. Mix well.
Cutting & Stuffing Cooked Leaves:
-
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.
-
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)
-
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.
-
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:
-
If using the pot, bring to a light boil, then cover and simmer 40 minutes over medium heat.
-
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.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Just made them and turned out excellent!!!! Just like my mama’s!!! Natasha, thank you so much for the perfect recepie!
You are very welcome! I’m so happy to know that you enjoyed the recipe, thank you so much for your good comments and feedback.
This looks delicious! Using marinara sauce does it have an Italian food taste to it?
Thanks!
I don’t believe so but you can give this recipe a try and share with us how it goes.
Hi Natasha, I want to make those tomorrow, I have a question though. Can I put the cabbage rolls in a baking pan and just cover it with foil? Or does it have to be the pot that you used?
Hi, yes you can bake this in a casserole dish and cover tightly with foil.
Thank you for all your wonderful recipes. Look forward to seeing what you post next.
You’re so nice! Thank you, Barbara! I’m happy you’re enjoying our recipes.
I still didn’t read whole recepie.It looks nice with photos.Just also want to tell that it is truth that every Ukrainian family makes holubchi.But- not every ” Russian family”- because holubchi is Ukrainian dish. And its name in Ukrainian language- Голубці. (This dish also always was popular in Poland).
Natasha, love your recipes, especially the (Ukrainian origin ones like the holubchi, borsht etc. ) I have always had problems with the rolling of the holubchi (cabbage rolls) and yet you make it look so simple. Will try soon but as I prefer the vegetarian version(for svyat vechir) and some of my daughters/granddaughters are vegetarin) would appreciate a vegetarian filling idea.
BTW, everyone loves my kutia (but if you have any tips please post)..
Hi Chrystyna, I’m so glad you love our recipes. I do have a Kutia recipe posted.
My friends and family favorite dish to eat from Ukraine. For a family of 3 I half the recipe and it makes plenty.
That’s just awesome! Thank you so much for sharing that with me Raisa!
Love your comment. We are so blessed to have our little wonder Ukrainian cook Natasha. She makes every dish looks so amazing, but seems to love her origin (borsht, varenyky, holubchi, pampushky,) so I congratulate her and her family for bringing Ukrainian traditional food and also amazing every cultural real food to our table. Thank you Raisa (BTW a beautiful name) and thank you Natasha. If you have a cookbook please print. I’ll be the first buyer.
I have tried many different recipes for halupki of the Slovak, polish variety. I’ve liked them all. But this recipe i love. Second to none in my opinion. Made them twice. Freeze well. The podliva sauce made with the marinara was awesome. Hands down it’s a winner! Thanks
Super wonderful feedback. Thank you so much for your good comments, Joe!
I’ve made them 3 times. First 2 times they came out amazing. 3rd time i only wanted to do a half batch. I used the converter provided. BEWARE it doesn’t adjust all the numbers. Figured it out too late.
Hi Brittany, it converts the ingredient list but not in the directions. You would have to convert that separately. I wish it did but it doesn’t have that capability currently.
Absolutely fabulous. I have often cooked holybtsi, but my method with the cabbage leaves was always awkward. I followed your recipe, added extra grated veggies as I am close to being a vegan AND…excellent results…the best ever.
I’m so glad you enjoyed that Olya! Thank you for that wonderful feedback!
Great! So much to say. I enjoyed making these although it took me over four hours. First, congratulations for the website – good and useful fotos and video and the format for printing excellent – just the useful info.
Now the super would not grind turkey,I had to use ground prepared chicken. I had more filling than cabbage so I filled some bell peppers like baba used to do. Annd I found smetana to complete the meal. Wonderful I subscribed.
I’m so happy you enjoyed that. Thank you for sharing that with us!
I love these!! Made them a few times and it’s true they are as good after being frozen.. I grew up eating cabbage rolls but in Canada the recipes are different… I much prefer the UkrainianRussian way. Tried it for the first time over a year ago in Kyiv… I was wondering I saw a few recipes that add lingonberry jam to either the meat filing or the sauce to get a bit of a sour taste… Have you ever tried it? I think it could be good but maybe not traditional…
Hi Nathalie, I have not tried or tested to advise. Sounds interesting!
Mushroom marinara??? No no no. I love all your recipes but this is not traditional.
Hi Olga, I’d love to hear how you make yours.
What’s the best way to freeze these? Before or after cooking and how to reheat?
Hi Tatiana, 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.
Please forgive me if you’ve answered this but do you think its best to bake in the sauce and then freeze as a casserole, or freeze them separately without sauce before baking?
Hi Wendy, 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.
No onions in the sauted mixture with carrots?
Hi Natalie, not this time. 🙂 You can add them if you like, but we didn’t with these.
I had a question. I don’t have a Dutch oven. And was wondering if I could simply cook it on the stove instead of the oven. If I can please let me know on what heat and how long.
Hi Inna, yes that will work. Please see the section titled “There are 2 ways to Cook these:” just above the recipe card for instructions.
Am I able to halve this recipe? And if so do I half the cooking time?
Hi Renz, halving the recipe should work, I don’t believe you need to reduce the cooking time by much since the meat needs to cook through. Once the internal temperature of the Golubtsi reaches a safe point, I would let it simmer a little while longer.
I made this Keto friendly by substituting the starchy white rice with cauliflower “rice.” Excellent! I also added some sauteed onions to the meat mixture.
I’m so happy to hear that! Thank you for sharing your great review!
Hi, do you think i can substitute marinara for regular tomatoe sauce?
Hi Sveta, you might add some more seasonings to taste – we prefer marinara because it has more flavor than plain tomato sauce, but yes it could work 🙂
I would like to try to make these. I remember a friend of my mother’s making something like this when I was a child. She also made wonderful borscht. My husband won’t eat anything with vinegar or sour cream in it. What do you think about using lemon juice and or wine instead? I can add sour cream just to my plate. Thank you!
I think that could work Susan although I haven’t tried it with wine myself. If you experiment I would love to know how you like that.
Hi, do you think I could bake these in a casserole dish?
Hi Natasha! I think that would work out fine. Be sure it is tall enough however so the juices don’t run out. I hope this helps 🙂
What size Dutch Oven did you use please?
Hi Kay, I used a 5 1/2 Qt Dutch Oven.
Amazing recipe! The only one I use:)
I’m so glad you enjoyed it, Nat!
To all you galumpki lovers,Natasha’s recipe is the best (how to) recipe) and the most delishes and best flavor Being a Ukrainian myself.I’m not bragging but I know a tasty galumpki when i taste one.Can’t go wrong with this recipe Smachno..
Thank you so much Catherine! We love this recipe also. Thank you for the amazing feedback.
In my family (Lithuania) we fry them on the pan from both sides first and only then add to boil in sauce 🙂
Great suggestion, thanks for sharing!
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!
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.
How would you reheat on the skillet?
I would add some oil and cook on low heat, rotating occasionally until heated through.
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!
You’re welcome! I’m glad to hear you both enjoy the recipe. Thanks so much for sharing your great review!
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?
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.
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.
Hi Dawn! It’s interesting how various regions have different naming for dishes and even just different families in the same region. 🙂
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
Hi Snizhana, the recipe calls for 6 cups medium grain cooked white rice. Two cups of uncooked rice will yield 6 cups of cooked 😀
I thought so! Just nervous when I cook so need to be sure everytime lol. Thanks! 🙂
Hi Natasha, Would just ground beef work this for recipe?
Hi Natalie, yes that would work. 🙂
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.
I’m glad to hear the recipe is a big hit! Thanks for following and sharing your fantastic review Katie!
Hi Natasha! How big of a Dutch oven do you use for this recipe? Thank you!
Hi Kristina, this is a 5 1/2 QT – the size I use for all of my recipes 🙂
hey Natasha, have u tried freezing the cabbage instead of boiling for the leaves to get soft in the beginning of process?
Hi Lana, I haven’t tried that but it was mentioned by a couple of readers. Is that your usual method?
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?
Hi Lana, ground chicken would work also.
Ok, thanks !
You’re welcome Lana!
Hi Natasha
Can I leave out the carrots cause I am not a carrot fan.For cabbage rolls.
thanks
Gail
Hi Gail, I think that would still work without carrots 🙂
Natasha what is the best way to freeze golubtsi cooked or uncooked?
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.
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
Thanks for sharing your helpful tips with other readers Patti!
I added a little garlic powder once and my husband loved it.
Great suggestion Judith! Thanks for sharing!
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.!
My pleasure Judith! I hope you enjoy the recipe. Please let me know what you think!
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!
Great suggestion Eva! Thanks for sharing your tip with other readers!
Hi Natasha i was wondering if i can out them in slow cooker and cook them?
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!
Hello, and here the onion is not needed ?
Hi Natalia, I have made them with and without onion and it tastes great both ways 🙂
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!
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.
My mom made them with bulgur wheat especially during fasting seasons like Lent and Advent.
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.
I’m happy to hear you enjoy the recipe Pav! Thanks for following and sharing your great review with other readers!
That’s exactly what I did!! The rice went slightly crispy and was delicious!!!
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.
Hi Denise, ground turkey or even ground beef would work 🙂
Hiya, thanks for the grand recipe, but they’re called “holubtsi”, not ‘golubtsi’. Thanks.
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.
This is supposed to be a Ukrainian recipe. Голубці in Ukrainian transliterates to “holubtsi.”
I’m planning on making this recipe next week! And was wondering, how many quarts is your Dutch oven you used?
Hi Marisa, it is a 5 1/2 Qt Dutch oven.
Love the site! I was wondering what the difference was between Goubsti and Halupki? (if any!)
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.
In Poland we also make these 🙂 They are called ‘gołąbki” – it means ‘little pigeons’. Does the Ukrainian name mean the same?
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 😉
It is so disappointing to try to watch your videos on Youtube because of the adverts that you cannot see the process very well.
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 🙂
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!!!]
You’re welcome Ari! I’m happy to hear you both are enjoying the recipes! Thanks for sharing your wonderful review! 🙂
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!
Hello Marina! I’m so glad to hear you love the recipe! Thanks for sharing your excellent review!
This golubtsi recipe is fantastic — my parents are Russian and Ukrainian, so I really wanted to get a good recipe. I’ve gone through what seems like hundreds of recipes, and yours is the only one where the cabbage leaves come out soft and with no chewiness or stringiness. Thank you! I also had a quick question about the sour cream. I haven’t had any issues with it, but has curdling ever occurred for you? I want to try making them in a pressure cooker (which I have read in the comments works well), but I know dairy products aren’t always the best to go in them. Would you recommend adding the sour cream after pressure cooking is done, or is it adding flavor to the golubtsi while they are cooking?
Hi Sasha, I’m so happy you enjoyed this recipe! Without testing the sour cream in the cooker myself it is hard to say! If you do experiment please let me know how you like that.
Have you ever made this in a crockpot?
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!
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?
Hi Natasha (great name by the way! lol) 🙂 I love these with mashed potatoes and a fresh cucumber tomato salad – my favorites!! 🙂
Did you ever try making them in a pressure cooker ?
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.”
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?
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 🙂
So delicious hmm. I just made it, I made my own tomato sauce
I’m glad you enjoy the recipe! Thanks for sharing 🙂
Freeze your cabbage. Take out and thaw or run warm water over it. Ready to roll NO boiling!!!!👍☝️❤️
Hi Roseann, Thank you so much for sharing that great tip!! 🙂
How does the cabbage taste afterwards? Is it real soft or crunchy when you’re eating the Golubtsi?
Do you have to pre-heat the oven to 450°F?
Yes, the oven needs to be preheated. I made a clarification in the post.
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!
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!
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.
My pleasure Shannon! Thanks for sharing you wonderful review!
This recipe is just like my mom’s – love it! Thank you so much, Natasha. Your website and Ukrainian recipes rock!
You’re welcome Lana! Thanks for following and for sharing your awesome review!! 😀
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.
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. 🙂
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
I’m Ukrainian and we called it Golobtsi.
Hi, quick question. Can you make these with brown rice and just turkey without the pork? Thanks
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!
Can I use apple cider vinegar instead of white? I realized that’s all I have!
I haven’t tried that but I think it would work. You might add slightly more since white vinegar is a little stronger.
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.
LOL! I’m happy to hear you enjoy the recipe Valerie! 🙂
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.
Thanks for the tip Monika! 🙂
What is the best way to thaw golubtsi?
In a microwave? By simmering in a pot?
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).
Can you use texmati rice?
Texmati rice should work fine, just cook it according the instructions 😀.
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!!!!!
You are welcome Diana and nice job utilizing what you had on hand 😁.
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.
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!
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.
Katya, Na Zdorovya 😀. That is the best when food brings back some good memories. That’s so great!
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.
I’m so happy you enjoyed it! I love that you did a Russian themed lunch. How fun!! Thank you for the wonderful review 🙂
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) 😄
Thank you Marina 😄. These taste really good even without onion, you must give them a try.
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.
I’m so happy your family loved the recipe :). Thank you so much for reporting back and sharing your great review! 🙂
Which Mrs Dash do you personally use
Simon I use the Original, salt-free blend.
What if I’m using a slow cooker? How long should I cook them for?
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! 🙂
Hi Natasha, could I substitute the mushroom marinara with any other tomato product I have on hand such as stewed canned tomatoes? 😞
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.