Golubtsy for the Lazy - a Layered Cabbage Pie
Alissa Timoshkina · Salt & Time: Recipes from a Russian Kitchen
Ever since I moved to the UK, I've come to realize that cabbage has a bad reputation here. The quintessential symbol of bad and smelly Eastern European cuisine, this nutrient-rich brassica is generally named as the main reason why some people dislike or are not keen to try Russian food. Well, I am here to dispel this stereotype. I absolutely love cabbage in all its guises (yes, even the scent of boiled cabbage makes me go 'yum!'), from borsch and shchi soups to sauerkraut and, of course, stuffed cabbage leaves. Known across Eastern Europe and Russia as 'little pigeons', golubtsy are widely consumed in most households. But despite their popularity, they are quite a time-consuming dish to create. So I've decided to make this crustless cabbage pie instead, a sort of a 'golubtsy for the lazy'. As I've since discovered, there are similar dishes in Balkan and Hungarian cuisines - what can I say, there is a lazy cook in all of us. What I particularly like about this version is that you can co
