Cabbage Rolls Golubtsi (Authentic Recipe) (2024)

FAQs

Why do you freeze cabbage before making cabbage rolls? ›

Freezing breaks down the structure of the leaves, making them pliable and unlikely to crack or break when you pull them from the head or roll them for stuffing.

If your cooked cabbage is tough, it's likely because the cabbage is not cooked through yet. Continue to cook the rolls until they're tender. It's also important to make sure you let the rolls rest after they're finished baking.

If your cabbage rolls are too tough, it means that you have not cooked them long enough. My method to start with, letting the cabbage sit overnight, starts to get the cabbage nice and soft. But if they are still not soft enough after cooking, it means that you need to return them to the oven and cook for longer.

Rather than boil the vegetable, do the exact opposite and try freezing an entire head of cabbage instead. Despite the fact that it might take a bit of extra time, this method proves to be safer and significantly less stinky — after all, no one wants their house to smell like gas.

Once it's washed and cut up, cabbage can be frozen, but for longer-term storage, it's best to blanch it first. Blanched cabbage can be frozen for up to nine months, while unblanched cabbage will only keep for one to two months.

To make ahead: Cool cabbage rolls and refrigerate in airtight container for up to 3 days.

The key to cooking cabbage: Don't overcook it.

Cabbage is sweet and aromatic when cooked correctly. But the same sulfuric compounds that provide many of its health benefits can turn saboteur when overcooked, creating a pungent, unpleasant smell.

Bring a large pot of salted water to a boil, then add cabbage. (It's OK to crowd the pot because the cabbage will shrink!) Step 2Boil until tender, about 5 minutes for shredded cabbage and 10 minutes for wedges. Drain on a paper-towel lined plate to dry.

Do you want to eat the stuffed cabbage in the next week? If so, place them in the refrigerator. The stuffed cabbage will stay fresh for up to 1 week. If not, place them in the freezer.

What is the easiest way to remove core from cabbage? ›

The core is easier to cut out once the cabbage is cut in half straight down through the core. But that cut takes some muscle, with a sharp knife and steady hand, to push down through the core from the top of the cabbage. To core cabbage this way, use a sharp chef's knife.

Cabbage core (CC) is regarded as a waste part of the vegetable, despite being edible and containing various nutritional and functional compounds.

— Discoloration: Any black, brown, or yellow spots may indicate spoilage. — Bad smell: Spoiled cabbage often smells foul or sour. — Slimy texture: If the cabbage leaves become slimy, it's time to discard it.

Raw cabbage is 92% water, 6% carbohydrates, 1% protein, and contains negligible fat. In a 100-gram reference amount, raw cabbage is a rich source of vitamin C and vitamin K, containing 44% and 72%, respectively, of the Daily Value (DV).

Description. Ukrainian meat stuffed cabbage rolls. Made with sweet green cabbage, beef, pork, carrots, onions, tomatoes, rice, fresh dill/ parsley, spices.