‘Golubtsi’ – I never knew these were of Russian origin until I dug up several recipe books. Traditionally, Mum makes her speciality Eurasian roll cabbage rolls (rolled using lettuce instead of soft cabbage) over the festive season. It is stewed for hours in sinful bacon goodness and yummy thickened broth – served with mini sausages, onions, potatoes, carrots and peas.
My version – is adapted from Mum’s and Jennifer McGruther’s (Broth & Stock – from the Nourished Kitchen). The result? You’ll be dishing your bowls to an utterly comforting, yet weight-balancing meal! I love how Jennifer took to the addition of oats within the rolls – while many traditional Russian recipes call for the addition of rice.
Additionally, to keep the broth simple (as tomatoes can make the broth slightly sourish), I’ve omitted using tomatoes within the broth, swapping them, by using them within the rolls instead! I hope you enjoy these as much as i do! They are great for the little ones too – brimming with Vitamins A to D!
Oat Ginger Cabbage Rolls
Preparation Time: 2 Hours
Ingredients for Cabbage Rolls
- 1.4 kg head Napa Cabbage
- 50 g Old Fashioned Rolled Oats
- 2 grated Carrots
- 400g diced Tomatoes
- 2 tbspn Tomato Paste
- 200g fried, diced Bacon
- 400g minced Pork
- 4 chopped Scallions (both white and green bits)
- 2 tbspn minced fresh Ginger
- 1 large Egg
- Handful of Flat Leaf Parsley
- 1 tspn Salt
Ingredients for Bone Broth
- 6 Chicken Feet
- 80-100g Chicken Bones
- 80-100g Pork Bones
- 600ml Water
- Boil Bone Broth in a large stockpot and set aside.
- Trim the root end of the cabbage. Remove the outer cabbage leaves and give them a good wash. Make sure there are no holes in the cabbage leaf you’re using to roll the meat. (if there are holes, see tip* below)
- In a large mixing bowl, mix oats, carrots, tomatoes, tomato paste, bacon, pork, scallions, ginger, parsley, salt and egg together.
- Boil cabbage leafs in bone broth, till softened – this will take you 5 -8 minutes.
- Leave boiled cabbage to cool on a plate.
- Once cooled, lay cabbage down – start from the base of the cabbage – massage the meat mix then roll into oval balls and place meat 1 inch from the base of the cabbage, then gently roll upwards once and tuck the both sides in, then continue to roll to the top ( you can cut and trim excess cabbage if you find it too much to handle )
- Secure with toothpicks (see tip*)
- When you have finished, start by dropping the rolled cabbages into the bone broth, boil for 1/2 – 45mins till thoroughly cooked and softened. ( I enjoy boiling it longer so that the cabbage is very very soft )
- Serve with bone broth for a nourishing, hearty meal! Enjoy!
- Do not discard or throw smaller cabbage leaves, you can boil them and serve them up together later on.
- If there are holes on your leaf, you can make use of a good cabbage section without any holes, to patch it on top of the hole, so the meat doesn’t fall out.
- Massage the meat into long oval-shaped balls before placing it within the cabbage, this ensures that the meat stays compact and doesn’t break off into bits once cooked.
- To make sure the cabbage rolls are well rolled – roll them as tightly and as compact as possible. After you’ve finished rolling them up – insert toothpicks both ways – one from each direction, punching through its center to hold it in place.
- You can also freeze these! If you’ll like to freeze them, be sure to thoroughly dab dry your cabbage rolls after they are cooked and cool them down properly before storing them into containers.