Potato filled Cabbage Rolls (Golubtsi)
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 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.
