1 big head of cabbage
500 g minced meat
300 g rice
salt and pepper on your taste.
Way of cooking
Boil the whole head of cabbage in a salt water during 20 minutes. Then peel off the leaves accurately.
Boil rice in a salt water until it is almost ready. Grate carrots and chop tomatoes. Mix rice with minced meat and carrots and tomatoes. Add salt and pepper.
Put each leaf the inner side up. Place one table spoon of prepared meatstuffing in the centre of each leaf. Roll leaves, covering stuffing from
sides like an envelope. Put stuffed cabbage leaves with seam down close to each other on a frying pan. Add two table spoons of tomato sauce or ketchup to
0,5 litre of water or broth. Add it, covering the bottom of the pan. Spread butter on top of each piece. Heat oven to 140 degrees Celsius (250 degrees
Fahrenheit). Bake golubtsy for an hour. Served with seam down, in a deep plate. Garnished with sour cream or sauce in which golubtsy were cooked.
It my humble opinion golubtsi should be stewed in a tall pan with well closed cover. In the end of stewing it would be good to add a couple of chopped
Collected and edited by Michael Terletski