(Cabbage Rolls)

Olga and Valeria's Golubtsi

Prep time: 45 mins
Cook time: 1 hour 15 mins
Serves: 6



100g (½ cup) long or medium grain rice

500g pork and veal mince 

1 onion, finely chopped

½ cup finely chopped flat-leaf parsley

½ cup finely chopped chives

60ml (¼ cup) vegetable stock

Chunky Tomato Sauce

1 tbs olive oil

2 onions, finely chopped

2 carrots, grated

6 vine-ripened tomatoes, finely chopped

6 garlic cloves, crushed

200g sour cream

1 tbs plain flour

½ cup finely chopped flat-leaf parsley

Sour Cream Sauce

300g sour cream

¼ cup finely chopped dill

¼ cup finely chopped chives

1 garlic clove, crushed


1. Cook cabbage leaves, one at a time, in a large saucepan of boiling salted water for 1 minute or until softened. Drain and cool. Trim away thick part of leaf stem.

2. To make filling, cook rice in a saucepan of boiling salted water for 5 minutes. Drain. Place in a bowl with remaining ingredients and mix to combine. Season. 

3. Place cabbage leaves on a bench. Divide filling among leaves, at stem end. Fold in sides and roll to enclose. Arrange rolls, seam-side down, in a medium saucepan. Pour over stock. Simmer gently, covered, for 30 minutes or until leaves are tender and filling is cooked. 

4. Meanwhile, to make tomato sauce, heat oil in a saucepan over medium heat. Add onion and carrot and cook, stirring, for 5 minutes or until softened, but not coloured. Stir in tomatoes and garlic. Season. Bring to the boil, then simmer, covered, for 30 minutes or until softened and thickened. Stir in sour cream and flour. Bring to the boil. Remove from heat and stir in parsley. Season.

5. To make sour cream sauce, whisk all ingredients together until smooth. Season. 

6. Spoon tomato sauce over base of serving plates. Top with cabbage rolls and spoon over sour cream sauce to serve.