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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 a 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.

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cabbage-rolls-potato-filled-golubsti-alyonascooking-

Ingredients for potato filled cabbage rolls:

ingredient potato golubstiHow 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 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.

wilted leaves

3. Add the eggs, oil, salt and melted butter to the pureed potatoes and whisk throughly; set aside.

eggs to poatoes

4) Sauté the onion and carrot in oil, over medium heat until tender. Add the ketchup and heat through. Set aside.

ketchup saute

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.

rolled golubsti potatoes whole leaf

HOW TO ROLL LARGER CABBAGE LEAVES: Remove the middle of the stem, cutting leaf into two portions. Place 2 tbsp of the filling onto the bottom part and roll folding in the sides.

wilted leaf _Fotor

Evenly spread the saute mixture over each stack of rolls and pour 1/2 cup of water over the top. Bake in a pre-heated 350 degree oven for 1 hour and 45 minutes.

spread saute layer

pour water and bake

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Potato filled Cabbage Rolls (Golubtsi)

Prep Time: 45 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours 30 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
  • 1 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 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 throughly; 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 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 pre-heated 350 degree oven for 1 hour and 45 minutes.

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