Golubzi (Cabbage Rolls with Meat)

Golubzi (Cabbage Rolls with Meat)

Main course

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Cook Time

2 h

Servings

5

Difficulty

Hard

Prep Time

60 min

This Thermomix® recipe for Golubzi (Cabbage Rolls with Meat) is ready in 2 h and yields 5 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

Golubzi (Cabbage Rolls with Meat) are a hearty main course made from white cabbage, ground meat and rice, prepared in the Thermomix®. Onions, carrots and garlic provide an aromatic note. The preparation takes a total of 120 minutes, the active working time is about 60 minutes. This recipe yields 5 servings and is particularly suitable as warming comfort food in winter. Ideal for lovers of Russian cuisine.

Ingredients (22 ingredients)

  • 1 piece Head White cabbage
  • 1 piece Onion
  • 1 piece Carrot (in pieces)
  • 2 piece Garlic cloves
  • 500 g Ground meat
  • 1 piece Egg
  • 90 g Rice
  • 1 tsp Salt
  • 0.5 tsp Pepper
  • 0.5 tsp Paprika sweet
  • 850 g Potatoes (bite-sized pieces)
  • 1 piece Onion
  • 1 piece Carrot (in pieces)
  • 1 piece Paprika (in pieces)
  • 20 g Oil
  • 40 g Tomato paste
  • 800 g Water
  • 40 g Flour
  • 100 g Sour cream
  • 1 tbsp Vegetable broth
  • 0.5 tsp Salt
  • 0.5 tsp Pepper

Preparation (12 steps)

1

Prepare rice

Put 90 g of rice in a bowl, pour boiling water over it and let it soak for 1 hour or cook the rice until done instead.

2

Prepare cabbage leaves

Cut out the stalk from the white cabbage and put it in salted boiling water. Cook for approx. 20 minutes - during this time the cabbage leaves may come loose, help with a fork. Drain the cabbage leaves and place them on top of each other.

3

Chop vegetables for the filling

Thermomix® Setting
5 sec/Speed 6

Put 1 onion, 1 carrot (in pieces) and 2 garlic cloves in the mixing bowl and chop for 5 sec./speed 6. Scrape everything down from the edge of the mixing bowl.

5 sec
4

Chop vegetables for the filling again

Thermomix® Setting
5 sec/Speed 6

Scrape everything down from the edge of the mixing bowl again and chop again for 5 sec./speed 6.

5 sec
5

Prepare filling

Thermomix® Setting
1 min/Kneading speed

Add 500 g ground meat, 1 egg, 90 g rice, salt, pepper and paprika sweet and mix for 1 min./kneading stage.

1 min
6

Fill and shape cabbage rolls

Carefully cut off the stalk base of each cabbage leaf and place it with the inner side facing up. Depending on how big the cabbage leaves are, cut them in half. Place a tablespoon of the filling in the middle of the cabbage leaf. Fold one side over, roll up and place in the simmering basket and Varoma container.

7

Chop vegetables for the sauce

Thermomix® Setting
5 sec/Speed 5

Put 1 onion, 1 carrot (in pieces) and 1 paprika (in pieces) in the mixing bowl and chop for 5 sec./speed 5.

5 sec
8

Sauté sauce

Thermomix® Setting
4 min/Varoma/Speed 1 Varoma

Add 20 g oil and 40 g tomato paste and sauté for 4 min./Varoma/speed 1.

4 min
9

Steam cabbage rolls

Thermomix® Setting
35 min/Varoma/Speed 2 Varoma

Pour 600 g of water into the mixing bowl, insert the simmering basket, place the Varoma container and the insert with the 850 g of potatoes (bite-sized pieces) on top, close the Varoma and steam for 35 min./Varoma/speed 2.

35 min
10

Keep cabbage rolls and potatoes warm

Transfer the Golubzi to a bowl and keep the potatoes warm.

11

Finish sauce

Thermomix® Setting
4 min/212°F/Speed 3 212°F

Add 200 g of water, 40 g of flour, 100 g of sour cream, 1 tbsp of vegetable broth, salt and pepper to the cooking liquid and stir for 4 min./100°C/speed 3.

4 min
12

Serve

Pour the finished sauce over the Golubzi, let it soak in and serve.

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About this recipe

Golubzi, or cabbage rolls, are more than just a dish to me – they are a reminder of my childhood. My grandma, a true Russian, always prepared them for special occasions. The scent of cabbage, ground meat and spices that wafted through the whole house is unforgettable. Even though Grandma's version didn't need a Thermomix®, I adapted the recipe to the modern food processor to simplify the process without losing the authentic taste. The secret to good Golubzi lies in the quality of the ingredients. The white cabbage should be firm and fresh so that the leaves do not fall apart when cooked. The ground meat, preferably a mixture of beef and pork, provides the savory taste. The rice, traditionally short-grain rice, serves as a binder and gives the filling a pleasant texture. Onions, carrots and garlic form the aromatic base, while sweet paprika powder adds a slight sweetness and a beautiful color. The sauce, refined with sour cream, gives the dish a creamy note and rounds off the taste. When preparing in the Thermomix®, it is important not to chop the vegetables for the filling and the sauce too finely. A slightly chunky consistency provides more bite. Be careful to carefully detach the cabbage leaves from the head so as not to damage them. Filling and rolling the rolls requires some patience, but it is worth it. The simmering basket and the Varoma allow gentle steaming, which keeps the Golubzi juicy and aromatic. The cooking liquid, enriched with flour and sour cream, makes a delicious sauce that goes perfectly with the cabbage rolls. For a vegetarian version, you can replace the ground meat with lentils, green spelt or tofu. A plant-based alternative can also be used instead of sour cream. Experiment with different spices, such as caraway, marjoram or thyme, to give the dish a personal touch. Golubzi taste best when freshly prepared and served with a dollop of sour cream or sour cream. Boiled potatoes, mashed potatoes or a fresh salad are a good side dish. Leftovers can easily be stored in the refrigerator and reheated the next day. They can also be frozen well. For stress-free preparation, you can fill and shape the cabbage rolls the day before and store them in the refrigerator. The sauce can also be prepared and heated just before serving.

Created by

Sweety

Sweety

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Tags

#Meat #Hearty #Winter #Comfort food #Cabbage #Russian

Allergens

  • Wheat
  • Eggs
  • Milk
  • Celery

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