Cabbage Rolls Golubzi

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This hearty meal is made by stuffing boiled cabbage leaves with a mixture of ground meat, rice, and seasonings, and then cooking the rolls in a savory tomato sauce.

Cabbage Roll Golubzi: A Traditional Dish with Health Benefits

Cabbage Rolls Golubzi, also known as stuffed cabbage rolls, is a traditional Eastern European dish that has been enjoyed for centuries. This hearty meal is made by stuffing boiled cabbage leaves with a mixture of ground meat, rice, and seasonings, and then cooking the rolls in a savory tomato sauce. In this article, we'll explore the origins of Cabbage Roll Golubzi, its ingredients, symbolism, and health benefits.

Origins of Cabbage Rolls Golubzi:

Cabbage Rolls Golubzi has its roots in Eastern Europe, specifically in countries like Poland, Ukraine, and Russia. It is believed that this dish was first introduced in these countries during the Middle Ages when cabbage became a popular vegetable due to its hardiness and availability throughout the year. Over time, variations of Cabbage Rolls Golubzi developed in different regions, with each country adding its own unique touch to the dish.

Ingredients of Cabbage Rolls Golubzi:

Cabbage Rolls Golubzi is made up of several key ingredients, including:

  • Cabbage leaves: The outer leaves of cabbage are blanched or boiled to soften them before being used to wrap the filling.
  • Ground meat: Beef, pork, and lamb are popular choices for filling, although vegetarian versions also exist.
  • Rice: Cooked white rice is mixed with ground meat and seasonings to create the filling.
  • Seasonings: The filling is seasoned with salt, pepper, onion, garlic, and other spices to add flavor.
  • Tomato sauce: The rolls are simmered in a tomato-based sauce until they are cooked through and the flavors are melded together.

Symbolism of Cabbage Rolls Golubzi:

Cabbage Rolls Golubzi has long been associated with family gatherings and celebrations. In many Eastern European cultures, it is a traditional dish that is served at weddings, holidays, and other special occasions. The act of making the rolls and sharing them with loved ones is a way to connect with one's heritage and keep cultural traditions alive.

Health Benefits of Cabbage Rolls Golubzi:

Cabbage Rolls Golubzi is a nutritious dish that offers several health benefits. Here are a few reasons to include this dish in your diet:

  • Low in calories: Cabbage leaves are low in calories, making them a great option for those looking to manage their weight.
  • High in fiber: Cabbage is a good source of fiber, which can promote digestive health and help regulate blood sugar levels.
  • Rich in vitamins and minerals: Cabbage is high in vitamins C and K, as well as folate and potassium, all of which are essential for overall health.
  • Protein-rich: Ground meat and rice filling provide a good source of protein, which is important for building and repairing tissues in the body.
stuffed cabbage rolls with meat and rice
Yields8 Servings
Main Ingredients
 800 g Cabbage Whole
 600 g Beef Mince (Mixed Mince with Pork, Turkey, Chicken)
 170 g Rice Medium Grain (Uncooked)
 300 g Onion Brown (Finely Chopped)
 200 g Carrots (Graded)
 3 tbsp Tomato Paste
 4 Garlic Cloves (Minced)
 1 tsp Cumin Ground
 1 tsp Coriander Ground
 3 tbsp Olive Oil or Vegetable Oil (split)
 1 tsp Salt or to taste
 ½ tsp Pepper Black
 600 ml Water or Broth or Cabbage Water
 3 Bay Leaves
1

First, rinse the rice and transfer it to a small saucepan. Add 1.5 cups of water with 1 tsp olive oil and 1/2 tsp salt. Bring to a boil then reduce heat, cover and simmer for 10 min, or until all water is absorbed. (do not take the lid off). I preferred under-cooked rice because it will be cooked for another 40-50 minutes with the meat stuffing.

2

Fill 2/3 of a large (5 liters) soup pot with water and bring to a boil.
Remove black and withered cabbage leaves and discard.
Cut the cabbage cores out with a knife. Place cabbage in water, cork side down, for 5 minutes, then flip and cook for another 5-6 minutes.
As the leaves begin to soften, pull them off.
Tip: If the leaves are separated, they will cook faster.
When the leaves are finished, transfer them to a dish to cool.
When the leaves are soft and yellowish, they are ready, and bigger leaves will become pale green.
Leave that 2 cups of cabbage water, it will be a good sauce for the cabbage rolls.

3

Saute the vegetables:
In the big frying pan pour olive oil or other vegetable oil, and fry on medium-high heat grated carrots with the finely chopped onions until soffened and started to lightly brown. Turn off the heat, and left it aside.

4

Let's prepare the stuffing:
In a large mixing bowl combine mince of your choice, undercooked rice, all spices, 3 cloves of minced garlic, black pepper, salt to taste, or Vegeta Beef Stock & Seasoning Powder, 3/4 of sauteed vegetables, and remaining leave for the sauce.

5

Let's make the sauce for the cabbage rolls:
Take the previously remaining sauteed vegetables in the frying pan add some olive oil or other cooking oil add 3 tbsp tomato paste 1 minced garlic, bay leaves, salt, and pepper to taste. Fry for 2 to 3 minutes and add reserved cabbage water to the sauce. Let it boil for 3-4 minutes. Set aside.

6

Let's cut the cabbage leaves and filed them up:
To flatten the leaves for easy rolling, cut off the tough center vein of the cabbage. Fill each cabbage leaf with 1- 2 tbsp of the meat filling (depending on the size of your leaf, or how do you like, more or fewer filings). Apply the filling to the stem/bottom part. Wrap it like a burrito. Repeat the process until the leaves or meat filling is finished.

7

Let' 's cook the cabbage rolls:
There are a few ways to prepare this dish:
Method 1: Cook it slowly in a big pot for about an hour. If it's still tough, keep boiling until it's fully cooked.
Method 2: I prefer to first cook the stuffed cabbage in sauce in a pot over low heat for 40 minutes.
Then, move the stuffed cabbage to an oven-safe dish, pour the cabbage sauce over it, and bake for 15-20 minutes on the grill settings at 200 degrees Celsius.
Take it out of the oven and serve it hot with fresh herbs, Greek yogurt, or sour cream.

8

This dish can be stored in the fridge for up to 4-5 days and prepared ahead of time, 1-2 days before guests or family arrive.
Simply reheat it in the oven for a delicious and substantial meal for your entire family.
Tip: I personally like to add 30-35% fat cream all over the top before baking the dish, as it makes it juicy and gives it a beautiful color.
Enjoy!

In conclusion,

Cabbage Rolls Golubzi is a traditional dish that has been enjoyed by generations in Eastern Europe and beyond. With its combination of flavorful ingredients and health benefits, it's no wonder that this dish has stood the test of time. Whether you're looking to connect with your cultural roots or simply enjoy a hearty, nutritious meal, Cabbage Roll Golubzi is a dish worth trying.

Ingredients

Main Ingredients
 800 g Cabbage Whole
 600 g Beef Mince (Mixed Mince with Pork, Turkey, Chicken)
 170 g Rice Medium Grain (Uncooked)
 300 g Onion Brown (Finely Chopped)
 200 g Carrots (Graded)
 3 tbsp Tomato Paste
 4 Garlic Cloves (Minced)
 1 tsp Cumin Ground
 1 tsp Coriander Ground
 3 tbsp Olive Oil or Vegetable Oil (split)
 1 tsp Salt or to taste
 ½ tsp Pepper Black
 600 ml Water or Broth or Cabbage Water
 3 Bay Leaves

Directions

1

First, rinse the rice and transfer it to a small saucepan. Add 1.5 cups of water with 1 tsp olive oil and 1/2 tsp salt. Bring to a boil then reduce heat, cover and simmer for 10 min, or until all water is absorbed. (do not take the lid off). I preferred under-cooked rice because it will be cooked for another 40-50 minutes with the meat stuffing.

2

Fill 2/3 of a large (5 liters) soup pot with water and bring to a boil.
Remove black and withered cabbage leaves and discard.
Cut the cabbage cores out with a knife. Place cabbage in water, cork side down, for 5 minutes, then flip and cook for another 5-6 minutes.
As the leaves begin to soften, pull them off.
Tip: If the leaves are separated, they will cook faster.
When the leaves are finished, transfer them to a dish to cool.
When the leaves are soft and yellowish, they are ready, and bigger leaves will become pale green.
Leave that 2 cups of cabbage water, it will be a good sauce for the cabbage rolls.

3

Saute the vegetables:
In the big frying pan pour olive oil or other vegetable oil, and fry on medium-high heat grated carrots with the finely chopped onions until soffened and started to lightly brown. Turn off the heat, and left it aside.

4

Let's prepare the stuffing:
In a large mixing bowl combine mince of your choice, undercooked rice, all spices, 3 cloves of minced garlic, black pepper, salt to taste, or Vegeta Beef Stock & Seasoning Powder, 3/4 of sauteed vegetables, and remaining leave for the sauce.

5

Let's make the sauce for the cabbage rolls:
Take the previously remaining sauteed vegetables in the frying pan add some olive oil or other cooking oil add 3 tbsp tomato paste 1 minced garlic, bay leaves, salt, and pepper to taste. Fry for 2 to 3 minutes and add reserved cabbage water to the sauce. Let it boil for 3-4 minutes. Set aside.

6

Let's cut the cabbage leaves and filed them up:
To flatten the leaves for easy rolling, cut off the tough center vein of the cabbage. Fill each cabbage leaf with 1- 2 tbsp of the meat filling (depending on the size of your leaf, or how do you like, more or fewer filings). Apply the filling to the stem/bottom part. Wrap it like a burrito. Repeat the process until the leaves or meat filling is finished.

7

Let' 's cook the cabbage rolls:
There are a few ways to prepare this dish:
Method 1: Cook it slowly in a big pot for about an hour. If it's still tough, keep boiling until it's fully cooked.
Method 2: I prefer to first cook the stuffed cabbage in sauce in a pot over low heat for 40 minutes.
Then, move the stuffed cabbage to an oven-safe dish, pour the cabbage sauce over it, and bake for 15-20 minutes on the grill settings at 200 degrees Celsius.
Take it out of the oven and serve it hot with fresh herbs, Greek yogurt, or sour cream.

8

This dish can be stored in the fridge for up to 4-5 days and prepared ahead of time, 1-2 days before guests or family arrive.
Simply reheat it in the oven for a delicious and substantial meal for your entire family.
Tip: I personally like to add 30-35% fat cream all over the top before baking the dish, as it makes it juicy and gives it a beautiful color.
Enjoy!

Notes

Cabbage Rolls Golubzi
IngredientsDirections

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Nutrition Facts

8 servings

Serving size

Amount per serving
Calories366.87
% Daily Value *
Total Fat 20.8g27%
Sodium 376.69mg17%
Total Carbohydrate 28.89g11%
Dietary Fiber 3.91g14%
Total Sugars 5.79g
Protein 16.43g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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