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We Present Another Favourite Dish Of Joseph Stalin. The Famous Golubtsy

October 25, 2009

By popular demand we resume publishing some of the favourite recipes of Soviet dictator Joseph Stalin. You might not know this, but Stalin liked his food and his famous late night dinners were legendary for their variety of dishes. Stalin would invite members of the Politburo to his official residence and they would party till the early hours, often getting drunk and even performing folk dances all by themselves as no women were present.

Today we present another dish that was a firm favourite of Stalin, the famous Russian golubtsy (stuffed cabbage leaves.) It takes a bit of effort to make them, but once you get the hang of it you’ll be cooking them every week at least.

Ingredients: beef mince (you can also mix beef, lamb and pork mince in equal proportions), rice, pointed cabbage, tomato paste, ketchup, crème fraiche, dill, coriander and parsley, salt and pepper.

Separate pointed cabbage leaves (use pointed cabbage only because it is much easier to separate the leaves and it take less time to cook them), taking care not to tear them, and boil them for 2 or 3 minutes in salted water. (If by any chance you will find it difficult to separate the cabbage leaves, put the whole cabbage into the boiling water for about 5 or 6 minutes and it would be easier to separate the leaves afterwards.) Keep the water that you boiled the cabbage in.

Prepare the meat stuffing. Boil the rice for half the time it takes to cook it (check with the packaging.) Wait for the rice to cool. Mix the mince and rice (in proportion 2/3 meat and 1/3 rice.) Add salt and pepper and finely chopped fresh herbs (you can use dried herbs as well.) Mix everything well together.

Take the cabbage leaves and carefully cut off the top lair of the hard stubs without damaging the leaves. Put the stuffing in the centre of the leaf and wrap it up, making a parcel. The boiled cabbage will cling to the stuffing.

Fry each parcel on each side for a couple of minutes in a pan using a little bit of vegetable oil. Put parcels tightly into a deep pan.

Now for the sauce. Take 200 grams of crème fraiche, one table spoon of tomato paste, a couple of table spoons of ketchup, salt and pepper to taste. Mix everything together and pour the sauce over the stuffed cabbage leafs. They should be covered in sauce completely. And you can add some water in which you boiled the cabbage leafs so as to make the sauce less thick.

Turn the heat on, cover the pan with a lid and simmer the cabbage leaves for an hour, turning them over after half an hour.

The golubtsy are ready. You can enjoy them for several days, as they do not lose their flavour. Actually, some people even say that they are better the next day and the day after.

You can add a bit of sour cream on top of your golubtsy.

P.S. You can make farshirovannye pertsy, stuffed peppers, in exactly the same way, just like Stalin’s chefs did.

– End –

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One Response to “We Present Another Favourite Dish Of Joseph Stalin. The Famous Golubtsy”

  1. Las delicias de Stalin | Ondakin on December 19th, 2009 4:27 pm

    [...] También están el satsivi (pollo georgiano con nueces), el plov (cordero uzbeko con arroz) o el golubtsy (repollo estofado relleno de [...]

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