This post may contain affiliate links. Read our full disclosure.
These potato-filled cabbage rolls are different from what you may recognize as traditional golubsti. They’re like Russian potato pancakes (Deruny) wrapped in cabbage leaves. No frying the potato filling though, the potato mixture thickens up during the baking resembling the texture of a Russian pancake. It’s not a new invention…
My aunt has been making these rolls and I want her to get recognition for her hard labor. Golden potatoes are needed for this recipe, perhaps the starchiness level has something to do with the thickening from the golden potatoes but golden is the kind to use. My aunt told me this dish was favored by my grandpa and dad. This dish is very versatile as my mother baked these with bacon sauté before and when she had served these rolls, one of her guests said “I haven’t tried such rolls in my life!” I could imagine how good they probably were smothered in bacon.
Ingredients for potato-filled cabbage rolls:
How to make potato-filled cabbage rolls:
1.) Add the cabbage to a pot of boiling water, core down, and cook for 10 minutes. Carefully remove 4-5 leaves, allowing the cabbage to simmer for an additional 5 minutes after each set of leaves removed. Discard any small remainder.
2. Finely grate or puree the potatoes and onion.
3.Add the eggs, oil, salt, and melted butter to the pureed potatoes and whisk thoroughly; set aside.
4) Sauté the onion and carrot in oil, over medium heat until tender. Add the ketchup and heat through. Set aside.
HOW TO ROLL THE SMALLER LEAVES OF THE CABBAGE:
Slice off thebump of the core and place 2-3 heaping tbsp of the potato puree into each leaf. Roll carefully folding in the sides and stack into apot.
HOW TO ROLL LARGER CABBAGE LEAVES: Remove the middle of the stem, cutting the leaf into two portions. Place 2 tbsp of the filling onto the bottom part and roll folding in the sides.
Evenly spread the saute mixture over each stack of rolls and pour 1/2 cup of water over the top. Bake in a preheated 350-degree oven for 1 hour and 45 minutes.
PrintRatePin
Potato filled Cabbage Rolls (Golubtsi)
Prep Time: 45 minutes minutes
Cook Time: 1 hour hour 45 minutes minutes
Total Time: 2 hours hours 30 minutes minutes
Servings: 20 servings
Author: Alyona’s Cooking
These potato-filled cabbage rolls are different from what you may recognize as traditional cabbage rolls. They're like Russian potato pancakes (Deruny) wrapped in cabbage leaves.
Ingredients
Cabbage Rolls:
1 medium cabbage core removed
1 onion diced
1 carrot shredded
5 tbsp oil
2 tbsp ketchup
1/2 cups water
Potato Filling:
10 medium-sized golden potatoes finely grated
See AlsoPaneer Amritsari Recipe1 onion finely grated
2 eggs
2 tbsp oil
1 tbsp butter melted
2 tsp salt
Instructions
Add the cabbage to a pot of boiling water, core down, and cook for 10 minutes. Carefully remove 4-5 leaves, allowing the cabbage to simmer for an additional 5 minutes after each set of leaves removed. Discard any small remainder.
Finely grate or puree the potatoes and onion.
Add the eggs, oil, salt, and melted butter to the pureed potatoes and whisk thoroughly; set aside.
Sauté the onion and carrot in oil, over medium heat until tender. Add the ketchup and heat through. Set aside.
HOW TO ROLL THE SMALLER LEAVES OF THE CABBAGE: slice off the bump of the core and place 2-3 heaping tbsp of the potato puree into each leaf. Roll carefully folding in the sides and stack into a pot.
HOW TO ROLL LARGER CABBAGE LEAVES: Remove the middle of the stem, cutting the leaf into two portions. Place 2 tbsp of the filling onto the bottom part and roll folding in the sides.
Evenly spread the saute mixture over each stack of rolls and pour 1/2 cup of water over the top. Bake in a preheated 350-degree oven for 1 hour and 45 minutes.
New Be featured here!
Hashtag #yesalyonascooking on both Instagram and Pinterest to be seen here!
Categories
- Gluten-Free
- Main Dish
Leave a comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
4 comments
- Olga
I made these yesterday and the one thing I did differently to your recipe is,I squeezed out the potato juice in a clean tea towel. Otherwise the cabbage rolls were too runny to roll up with the juice.I also added some Semolina to the mixture,like my mother used to do.Did you omit that step of squeezing out the juice for some reason.
- Reply
- Alyona Demyanchuk
Hi Olga, I don’t squeeze the potato juice here, it does get messy to work with but it sets during the baking time. The key is to use golden potatoes. Thanks for the tips, I’m sure that would make it easier to work with.
- Reply
- Z
My mom used to make these as well! Brings back memories. For the potato filling she would also add buckwheat. Additionally they were smothered in sautéed onions and bacon. They didn’t use carrots in this recipe. The best is when you slice them up and reheat in a buttered skillet the next day!! So so good. Thanks for sharing. I will have to give these a try!!
- Reply
- Alyona Demyanchuk
Oh, that’s wonderful! The bacon and onions sound amazing!
- Reply
Show more
