Golubtsy in Collard Greens: Stuffed Cabbage Rolls in Tomato Sauce
My golubtsy, the Eastern European stuffed cabbage rolls, made with collard greens instead of cabbage. The filling is beef and pork with half-cooked basmati rice, sautéed riced cauliflower, onion and eggs, and the rolls bake for an hour at 400°F in a tomato sauce.
- 18 ingredients
- 10 steps
- Video 17:50
- Time: about 1 hour at 400°F
Video in Russian, with English and Spanish subtitles on YouTube. Watch on YouTube
Method
Collard greens, meat and rice0:00
How to prepare the leaves1:13
Rice for the filling1:48
Riced cauliflower3:28
Blanching and trimming the collards5:45
Eggs and the tomato sauce7:18
Seasoning the filling9:17
Rolling and layering with onion and carrot11:35
Covering with leaves, into the oven13:49
The finished golubtsy15:44
From the video
Collard leaves only need 40 to 60 seconds in boiling water, then cut out the thick center stem. The sauce: blended tomatoes, parsley, sweet pepper, a jar of tomato sauce, water, butter, salt, a little sugar and spices. Layer the rolls with onion and carrot, add a splash of white wine, cover with the leftover leaves and bake. Serve with sour cream.