Let me tell you about a dish that’s as comforting as a hug—Easy Russian Chicken and Cabbage Rolls with Fresh Veggies (Golubtsi)! This classic recipe brings the warmth of a cozy kitchen right to your dinner table, with layers of juicy chicken and freshly sautéed vegetables wrapped in tender cabbage leaves. Whether you’re a seasoned chef or just starting out, this recipe is an absolute joy to prepare and even more delightful to savor.
Why You’ll Love This Recipe
- Hearty Comfort: These rolls are packed with flavors and textures, combining tender chicken and fresh veggies.
- Customizable: Whether you crave more spice or want to go light on carbs, you can adjust to your heart’s content.
- Healthy and Nutritious: Cabbage and fresh veggies offer a host of nutrients to leave you feeling good.
- Family-Friendly: Even the pickiest eaters are likely to enjoy this dish, making it ideal for family dinners.
Ingredients You’ll Need
One of the best things about Easy Russian Chicken and Cabbage Rolls with Fresh Veggies (Golubtsi) is the simplicity of the ingredients. Each one plays a crucial role, from the cabbage providing wrapping structure to the tomato paste that lends a delightful tang.
- Ground Chicken: Opt for thigh meat for juicier rolls that pack more flavor.
- Cabbage: Choose a large, fresh head of cabbage for hearty, pliable leaves.
- Cooked White Rice: This ingredient helps bind the filling together and adds a tender bite.
- Tomato Paste: Provides a rich, savory base that’s key to the delicious sauce.
Variations
The beauty of this dish lies in how easily it can be tailored to suit your tastes or dietary needs. It’s versatile enough to adapt to a variety of flavors and dietary preferences without losing its essence.
- Meat Varieties: Swap out chicken for beef, pork, or lamb for a different but equally satisfying flavor.
- Veggie Boost: Add finely chopped mushrooms or zucchini to the filling for extra texture and taste.
How to Make Easy Russian Chicken and Cabbage Rolls with Fresh Veggies (Golubtsi)
Step 1: Prepare the Cabbage
In a large pot filled with water, boil the whole cabbage for about an hour. This process softens the leaves, making them wonderfully pliable for rolling. Don’t forget to carve out the core before boiling to help separate the leaves easily.
Step 2: Make the Filling
In a mixing bowl, combine the ground chicken, cooked rice, grated onion, tomato paste, salt, and pepper. Mix everything well to ensure an even distribution of flavors in every bite. This hearty mixture will become the heart of your Golubtsi.
Pro Tips for Making Easy Russian Chicken and Cabbage Rolls with Fresh Veggies (Golubtsi)
- Savory Sauce: Don’t rush the sautéing process; cooking the vegetables until they’re soft and caramelized ensures maximum flavor.
- Leaf Perfection: If your cabbage leaves are too large, trim them down to make the rolling easier and more uniform.
- Meat Mixture: When mixing the filling, use your hands to feel the texture and make sure everything is well incorporated.
- Stacking Strategy: Layer your rolls snugly in the pot to keep them from unrolling during the cooking process.
How to Serve Easy Russian Chicken and Cabbage Rolls with Fresh Veggies (Golubtsi)
Garnishes
Fresh dill or parsley sprinkled over your Golubtsi adds a bright, herby element. For those who like a little kick, a drizzle of sour cream over the top provides a creamy contrast to the tomato-based sauce.
Side Dishes
This dish shines when paired with garlic bread or a simple side salad dressed with vinaigrette. These sides complement the rolls without overpowering their delicate flavors.
Creative Ways to Present
Serve your cabbage rolls on a large platter family-style, or present them individually on plates with a sprig of fresh herbs for an elegant touch. Either way, tarry no more, they’ll be gone in no time!
Make Ahead and Storage
Storing Leftovers
Your leftover Golubtsi can be stored in an airtight container in the refrigerator for up to three days. The flavors will develop, making each reheated bite just as delicious, if not more so.
Freezing
To freeze, cool the rolls completely, then lay them out on a baking sheet before transferring them to a freezer-safe bag. They’ll last up to three months and can be thawed overnight in the fridge when you’re ready to enjoy them again.
Reheating
Reheat your Easy Russian Chicken and Cabbage Rolls with Fresh Veggies (Golubtsi) in a covered dish at 350°F for about 30 minutes. Adding a little more sauce or broth if needed can keep them moist and flavorful.
FAQs
-
Can I use quinoa instead of rice?
Absolutely! Quinoa provides a nutty flavor and a protein boost. Be sure to cook it according to package instructions before adding it to the filling.
-
Can I prepare this dish a day in advance?
Yes, making it ahead can actually enhance the depth of flavors. Assemble the rolls and store them in the fridge. Just bake or simmer them the next day.
-
What’s a good substitute for cabbage leaves?
Collard greens or Swiss chard can serve as excellent alternatives, offering vibrant leafy green wraps for your filling.
-
Is it possible to make a vegetarian version of this recipe?
Certainly! Swap the ground chicken for a mix of mushrooms, lentils, and nuts for a hearty, meat-free filling that’s just as satisfying.
Final Thoughts
I truly hope you give these Easy Russian Chicken and Cabbage Rolls with Fresh Veggies (Golubtsi) a try. It’s like having a little piece of Russia right in your own kitchen, bringing warmth and deliciousness with every bite. Dive into this recipe and make it your own—because sharing food is a wonderful way to show love!
Print
Easy Russian Chicken and Cabbage Rolls with Fresh Veggies Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours
- Yield: 6 servings
- Category: Main Course
- Method: Simmering
- Cuisine: Russian
Description
Delicious and hearty Russian chicken and cabbage rolls, also known as Golubtsi, filled with a flavorful mixture of ground chicken, rice, and vegetables, then baked in a savory tomato and vegetable sauce. Perfect for a comforting family dinner or meal prep.
Ingredients
Cabbage Rolls:
- 2 lb ground chicken
- 1/4 cup cooked white rice
- 1 onion, chopped
- 2 tsp tomato paste
- 1 red bell pepper, chopped
- 1 large head cabbage
For the sauce:
- 2 carrots, grated
- 1 onion, chopped
- 2 tbsp tomato paste
- Salt, to taste
- Pepper, to taste
- 2 tbsp extra virgin olive oil
Additional:
- Water for boiling cabbage
Instructions
- Prepare the filling: In a mixing bowl, combine ground chicken, grated onion, cooked rice, salt, pepper, and 2 tsp tomato paste. Mix thoroughly to ensure the ingredients are evenly integrated.
- Boil the cabbage: Fill a large pot with water and bring to a boil. Carve out the core of the cabbage head and carefully submerge it in boiling water. Boil for 1 hour until the leaves are soft.
- Separate leaves: Remove the softened cabbage and carefully peel off individual leaves. Trim the tough stem parts and cut large leaves in half if necessary.
- Assemble the rolls: Place about 1 tablespoon of the meat mixture onto each leaf. Fold in the sides and roll tightly like an egg roll. Stack the rolls in a Dutch oven or large pot. If extra meat mixture remains, form into meatballs and add to the pot.
- Prepare the sauce: In a pan, heat olive oil over medium heat. Sauté chopped onions for 2 minutes, then add grated carrots and cook for another 2 minutes. Add chopped red bell pepper and 2 tbsp tomato paste, sautéing for 3-4 more minutes.
- Cook everything together: Pour the sautéed vegetables over the cabbage rolls. Add boiling water just enough to cover the rolls. Season with salt and pepper.
- Simmer: Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour until cooked through. Serve hot with your favorite sides.
Notes
- If cabbage leaves are not enough for all meat, make meatballs and add to the pot.
- You can substitute pork, lamb, or beef for chicken in the filling.
- This dish can be made ahead and tastes even better the next day.
Nutrition
- Serving Size: 1 roll (approx. 150g)
- Calories: 312 kcal
- Sugar: 11 g
- Sodium: 163 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.1 g
- Carbohydrates: 26 g
- Fiber: 7 g
- Protein: 18 g
- Cholesterol: 54 mg
