The little pockets of meat and rice contrast quite nicely with the gloom.
Golubzi are another recipe synonymous with my aunt Faina, they are her speciality and she makes the best ones I have ever had. In addition to preparing cutlets, salat olivier, boiled potatoes and more, anytime she is cooking for a crowd, golubzi are on the table.
I have always been amazed at Faina's continuous patience and dedication to the labor that goes into creating golubzi. From cooking the cabbage and preparing the stuffing, to making the sauce and rolling balls of meat so that they fit perfectly into cabbage leaves, this is no quick-fix meal. And yet, she loves to makes these over and over again. As time consuming as these were, after taking my first bite of my own golubzi, I too will be making them again and again.