Cabbage Rolls ‘Golubtsi’

Cut out the stalk from the cabbage head.

Bring water to boil in a large pot.

Place the head of cabbage in boiling water and blanch until the leaves are soft, carefully separating the top leaves from the head of cabbage one by one so that the inner ones are evenly cooked.

Place the cabbage leaves in a large sieve to drain off excess water and leave to cool.

Carefully trim the thick veins from each leaf, without cutting through the leaves.

Mix finely chopped onion, chopped herbs, and washed rice with ground beef.

Add salt and pepper to taste, and mix the minced meat thoroughly.

Wash dried sour cherry plum and put it in a saucepan.

Pour water so that the water slightly covers the cherry plum.

Cook on low heat under a covered lid until the cherry plum is completely softened.

Rub the softened cherry plum through a fine sieve, separating the pits from the pulp.

Put the mushy sauce in a glass container and store in the refrigerator.

Place 2 tablespoons of ground beef mixture on a cabbage leaf and wrap, sealing the edges and forming neat rectangles.

Place cabbage leaves on the bottom of the pan.

Place cherry plum paste on the cabbage rolls, arranging them as close to each other as possible.

Cook under a covered lid for about an hour on low heat.