A layered cabbage pie (Golubtsy for the lacy) from Salt & Time: Recipes from a Modern Russian Kitchen (page 119) by Alissa Timoshkina

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

  • jenburkholder on January 14, 2022

    I (not everyone) liked the flavor of this a lot, but we cooked it for about four times as long as suggested in the book and our rice still wasn’t done. 20 minutes is obviously optimistic - but we ended up eating too al dente rice. Made with impossible instead of beef and that worked great, the spiced beef layer in particular was nice, but I might prefer to riff that into a meatball in the manner of Lazy Cabbage Rolls from the book Samarkand.

  • meginyeg on December 18, 2021

    This fell apart when we cut into it. But it tasted great, especially with the crumb. We will make it again.

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