Growing up, we had golubtsy, or stuffed cabbage, weekly. Golubtsy means "little pigeons" in Russian. I tried to find out why they are called that, but haven't been able to find anything conclusive. In most languages of the former USSR, the name for cabbage rolls translates to "little pigeons," so it must have some sort of culture significance. I'll update this post if I ever learn what it is.
Golubtsy are one of my favorite meals to this day. My mom's stuffed cabbage was always filled with delicious flavor, lamb, and lots of rice. I've created an a paleo version of her recipe that I wanted to share with you today. It makes for a delicious, filling dinner or lunch and is of course grain free.
"Golubsty" aka Stuffed Cabbage
1 lb lamb
1 head of cabbage (you will only need about 6 leaves)
1 cup cauliflower rice (shredded cauliflower)
1 jar stewed tomatoes
1 tbsp duck fat
2- cups of bone broth (I used chicken)
1 1/2 tsp Celtic salt
1/2 tsp Hungarian Paprika
1/2 tsp Spanish Smoked Paprika
1/2 tsp The Spice House Bavarian Seasoning
1 tbsp raw apple cider vinegar
1. Finely dice 1 onion
2. In a pot of water, place cabbage and bring to boil
3. Heat duck fat in a pan, and saute onions for until golden brown
4. In a bowl, mix lamb, salt, paprikas, seasoning, and vinegar and using your hands mix well
5. Add cauliflower and mix again
6. Add onions to meat & cauliflower and mix again
7. Remove cabbage from boiling water after about 8-10 minutes and remove 6-7 leaves
9. Place pouches into a dutch oven and add jar of stewed tomatoes and bone broth
10. Cover and bring to boil, then reduce to medium low for 1 hour.
11. Serve & Enjoy!