Golubtsy
(Cabbage Rolls with Millet) Recipe

Origin: Russia      Period: Traditional

Ingredients:

2kg cabbage
150g millet
500ml water, or stock, as needed
55g salt pork, chopped
2 carrots, finely diced
1 onion, finely diced
1 hot chilli, finely chopped
1 red bell pepper, de-seeded and finely chopped
2 eggs
2 tbsp flour
4 tbsp tomato purée
8 tbsp sour cream
2 tbsp butter
salt, to taste
oil or butter for frying

Golubtsy
(Cabbage Rolls with Millet) Preparation:

Method:

Remove the stem from the cabbage along with any wilted outer leaves. Place in a bowl then pour plenty of boiling water over the top. Drain the cabbage then separate the leaves and trim off any hard stems. Heat a little oil (or butter) in a pan, add the onions and carrots and fry gently for about 10 minutes, or until the onions begin to brown.

In the meantime, wash the millet thoroughly, transfer to a pan, cover with the water (or stock) and bring to a boil. Reduce to a simmer and cook for about 20 minutes, or until soft. Drain the millet (reserve the stock) then combine with the salt pork, fried carrots and onions, peppers and chilli. Crack in the eggs and stir to combine then mix thoroughly with your hands. Take tablespons of the mixture and place near the ends of the cabbage leaves. Roll the leaf over the stuffing, tuck in the sides then continue rolling until you have a tight parcel. As you finish each cabbage roll pack then tightly in the base of an oven-proof casserole or Dutch oven.

Now make the sour cream dressing. Melt the butter in a pan, scatter the flour over the top and stir in to form a smooth roux. Continue cooking the roux for about 3 minutes, stirring constantly, until the flour has browned. Whisk in the tomato purée, sour cream and the reserved stock from the millet then bring the mixture to a simmer and cook until thickened. Pour the resultant sauce over the rolled cabbage leaves in the caserole dish then transfer to an oven pre-heated to 160°C and cook for about 60 minutes, or until the cabbage rolls are tender. Serve immediately with rice.

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