Nadejda’s Golubtzi with Smetana (Stuffed Cabbage Rolls with Sour Cream Sauce)

This is a recipe from my mom that my sister Vera has tweaked and published. My mom is always updating her recipes and just when we think we have them down she adds a little twist, always trying to improve the taste. If you are a Russian who has strayed away from home and good home cooking try this and be ready to be taken back in time! Any Russian Molokans or Russian Baptists out there who are looking for long lost recipes, I’ll be posting some over the next several weeks. As always there are several varieties to this recipe and others depending on where your roots began. The great thing about this post and picture is that I planned to post this recipe for Golubtzi tonight and when I was at my mom and dads today my mom sent her Golubtzi home with me for “Dear” and I for dinner. I’m sitting here at my computer ready to hit the publish button with a bowl full of Golubtzi!

2 lbs. Hamburger
1 – 1/2 cup cooked rice (1/2 cup uncooked)
1/2 onion grated
1-1/2 teaspoon salt
1/4 teaspoon pepper
1 Tablespoon chopped parsley
1 can tomato soup
1 8oz. can tomato sauce
2 Tablespoons ketchup
1 onion chopped
1-1/2 cup sour cream
2 cups water
1 head cabbage

Core cabbage. You can carefully separate leaves or cook the cabbage whole. Boil in water until soft and pliable. Combine first 6 ingredients. Place about 1/3 Cup of the hamburger mixture onto a cabbage leaf and fold over the edges and roll up. Place in a baking dish. We use standard glass pyrex or other rectangular baking dishes to bake them in.

Fry the onion in oil until it is translucent. Add soup, sauce, ketchup and water. Stir until well mixed. Bring to a boil. Add a little of sauce to the sour cream to temper it, then add the sour cream mixture to the sauce. Pour the sauce over the cabbage rolls. Bake in 350 degree oven for approximately 1-1/2 hours.

You can eat these as a complete meal or add whatever side dish you might enjoy in combination with the Golubtzi. Yum my mouth is watering. Some extra tips included below to make the rolling process easier.

Shave the larger veins on the smaller leaves of cabbage so they’ll roll easier.

Yes, you can stuff peppers, too. We usually use green peppers. Don’t forget to put a dish of Sour Cream (Smetana) on the table so you can add another dollop to your serving. Sour cream is our butter.