Lazy cabbage rolls (Golubtsy) from Samarkand: Recipes & Stories from Central Asia & The Caucasus (page 93) by Caroline Eden and Eleanor Ford

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • amandabeck on January 18, 2023

    These meatballs were tasty but about 50% fell apart for me-- my cabbage never really cooked down in the pan, I think it needed to be salted earlier to let the moisture out. Another challenge was the imprecise measurements (my local cabbages are huge, so a fraction of my cabbage is definitely much larger than a small cabbage). I swapped brown rice for white and more than doubled the cooking time; they could have used even longer.

  • jenburkholder on July 15, 2020

    These are indeed easy and quite good, well worth trying. We liked them even better with equal parts pork and mushrooms, as opposed to all meat - more flavor and more healthful!

  • Rutabaga on December 05, 2016

    These are a fun and different way to make what are essentially meatballs; I never would have thought to mix raw rice into the meat, but it cooked up well in the patties. The mixture was very wet when raw but held together well once cooked. After browning the patties, I only cooked them an additional 15-20 minutes in the sauce, which was enough. I used ground dark turkey for the meat.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.