A winter-table classic in Russian cooking, golubtsy is made by wrapping boiled cabbage leaves around a filling of minced meat, rice and onion, then simmering them in a tomato sauce for a long time. Serving them with soured cream is a traditional habit.
Boil the cabbage leaves in salted water for 3 minutes to soften, then drain and let them cool.
Mix the ground beef with the raw rice, half the chopped onion, salt and black pepper in a bowl.
Place a spoonful of filling in the centre of each leaf, fold in the edges and roll tightly.
Sauté the remaining onion in the vegetable oil, then stir in the tomato paste and water. Arrange the cabbage rolls in the pot and cook covered over low heat for 80 minutes.
Important: don't boil the cabbage leaves too long, or they tear while rolling. Allergens: contains dairy (soured cream).
If the rolls come apart while cooking, laying leftover cabbage leaves over the top and weighing them down helps hold them together.
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