Galabki Real Polish Stuffed Cabbage Recipes

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CLASSIC GOłąBKI: POLISH STUFFED CABBAGE ROLLS WITH TOMATO SAUCE (PORK & RICE)



Classic Gołąbki: Polish Stuffed Cabbage Rolls with Tomato Sauce (Pork & Rice) image

Provided by Kasia

Categories     Polish Main Courses

Time 1h15m

Number Of Ingredients 19

1 head white cabbage (3-3.3 lb, 1.3-1.5 kg) or savoy cabbage
1.7 lb (800 g) ground pork (e.g. pork shoulder)
1 large onion (7 oz, 200 g), yellow or white
2 tbsp neutral oil, e.g. canola
3 garlic cloves
½ cup (100 g) cooked rice - cooked 'al dente'; that's roughly 1.2 oz/33 g of uncooked rice
1 tbsp dried marjoram
1 qt (1 litre) chicken stock
Salt, to season
Ground black pepper, to season
Handful of chopped dill or parsley, to garnish (optional)
⅓ stick (30 g) butter
1 tbsp all-purpose flour
1 cup (250 ml) stock - remaining from cooking Gołąbki / Gołąbki juices; or meat stock
2 cups (500 g) tomato passata / purée
1 tbsp tomato paste / concentrate
A pinch of sugar
Salt, to season
Ground black pepper, to season

Steps:

  • Wash the cabbage under running water. Even though the inside is usually clean (the outer leaves protect the inside), you might want to clean it anyway. Remove the tough outer leaves and discard them. Separate the inner leaves and wash them under running water.
  • Cut out the stalk from the head.
  • Grab a large cooking pot, large enough for the whole cabbage head to fit. Pour water in and bring it to boil. Add a solid pinch of salt and sugar and stir.
  • Blanch the cabbage head in the boiling water, core side down. After a few minutes (2-3), the leaves should peel off easily. If not - cook it for a few more minutes.
  • Remove cabbage to a baking tray, but keep the water in the pot.
  • (Optional) To keep a more vibrant colour, you can place the leaves into ice water - that will slow down the cooking process.
  • Set ten best leaves (largest, unbroken) aside. Using a paring knife, cut the main 'vein' out from each cabbage leaf and trim from the bottom with a knife.
  • Peel an onion and dice it finely. Finely chop the garlic with a knife.
  • Heat up a tablespoon or two of oil, add in chopped onion. When it turns golden, add chopped garlic and fry for another 1-2 minutes. Set aside to cool.
  • In a large bowl, combine the ground meat, cooked rice, a tablespoon marjoram, and cooled down onion/garlic.
  • Season with salt and pepper, mix thoroughly - no special tools are necessary, you can use your hands. This mass will be our stuffing.
  • Lay the cabbage leaf flat. Place about ¼-⅓ cup of meat mixture in the centre of a cabbage leaf. Gather the edges of the cabbage inwards and roll it tightly. Continue until you have 10 decent-sized rolls.
  • Line the bottom of the large cooking pot with some of the remaining pre-cooked leaves - this prevents the dish from burning.
  • Place the cabbage rolls in the pot, in layers, one on top of another. Cover with a layer of remaining leaves.
  • Pour the stock in. Cook on a medium heat, covered for about 40-50 minutes until the cabbage is tender. Not every cabbage is the same, you'll have to check how soft it is as you go.
  • When the cabbage rolls are nearly done, let's make the tomato sauce.
  • Melt the butter in a saucepan. When melted, add in the flour. Whisk together and cook for a bit until it gains some colour.
  • Pour in around a cup (250 ml) of the stock that got made from cooking the cabbage rolls. Bring to a boil, then reduce the heat.
  • Pour in 2 cups of tomato passata/purée and add a tablespoon of tomato paste. Bring to a boil yet again, then reduce the heat to a minimum.
  • Season with salt and ground pepper. If the tomatoes are too acidic, add a pinch of sugar to balance the flavours.
  • Continue cooking until you reach a desired thickness.
  • Serve cooked cabbage rolls, with tomato sauce on top or on the side.
  • Garnish with some freshly chopped dill or parsley leaves.

Nutrition Facts : Calories 312 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 49 milligrams cholesterol, Fat 14 grams fat, Fiber 2 grams fiber, Protein 19 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 2, Sodium 449 milligrams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

GOLUMPKI (GOłąBKI, STUFFED CABBAGE)



Golumpki (Gołąbki, Stuffed Cabbage) image

Authentic Polish Golabki recipe. These Polish stuffed cabbage rolls will feed a crowd. Also, you can make this recipe ahead and freeze it up to one month before serving.

Provided by Scott from Platter Talk

Categories     Dinner

Time 2h

Number Of Ingredients 14

Cabbage head
1 lb Ground Chuck
1 lb Ground Italian Sausage
1/2 lb cooked and crumbled bacon
A med to large white onion chopped
An egg
1 cup cooked rice
1/2 cup Italian bread crumbs
1 Family size can Tomato Soup (I prefer Campbells)
3 oz tomato paste
pinch of sugar
1 tsp salt (adjust to taste)
1 tbs pepper (adjust to taste)
3 cups White Vinegar

Steps:

  • Preheat oven to 350 degrees F.
  • Put cabbage head in a large stock pot, add water to cover and then add white vinegar to the water.
  • Place on stove on high heat and cover, bringing to a boil.
  • Gently boil cabbage until leaves of cabbage soften and become pliable.
  • Remove from stove and drain water from the pot. Set aside and allow cabbage head to cool.
  • Once cabbage is cooled, remove the leafs from the cabbage head. Take a paring knife and cut the lower portion of the "vein" from the leaf. This vein is very tough and needs to be removed. It will make it much easier to roll the meat mixture in the cabbage leaf. Continue to do this until you remove as many leaves from the cabbage as you can.
  • In a large mixing bowl combine ground chuck, sausage, crumbled bacon, chopped onion, egg, rice, bread crumbs and finally add the salt and pepper. Make certain to thoroughly combine the ingredients together. The "meat" mixture will be a similar consistency to meatloaf. It should be nice and moist. If it seems dry, add an additional egg.
  • Lay a cabbage leaf down on a flat surface thus allowing you to roll it easier. Take some of the meat mixture and form into a large meatball. You may make these as large or as small as you prefer therefore choose the size of your preference. Place the meatball in the center of the cabbage leaf. Wrap the cabbage leaf around the meat mixture (see video above).
  • Place the stuffed cabbage in a roaster with the wrapped edges down in the roaster. Repeat this process placing the Golumpki next to each other, until all of the meat mixture is used up.
  • Mix tomato soup, tomato paste and also a pinch of sugar.
  • Pour tomato soup mixture over the top of the stuffed cabbage and reserve a small amount to be used in the next step.
  • If you have cabbage leaves remaining, cover the entire top of the stuffed cabbage in the roaster.
  • Pour remaining tomato soup mixture on top of the cabbage that you lined the tops of the stuffed cabbage. This step will help steam the Golumpki that lies below and therefore will keep them nice and moist.
  • Put a lid on top of the roaster and bake for approximately 1 1/2 hours.

Nutrition Facts : Calories 720 kcal, Carbohydrate 18 g, Protein 31 g, Fat 54 g, SaturatedFat 19 g, Cholesterol 136 mg, Sodium 1490 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

GOLABKI, (POLISH STUFFED CABBAGE)



Golabki, (Polish Stuffed Cabbage) image

Good, Simple, healthy food. Found this is a recent issue of Guideposts. Looked good so I had to try it. Guess what? It is good and is now on my list as a comfort food. I imagine that there are as many recipes for Stuffed Cabbage as there are Cooks out there feeding people who relish Pleasant, satisfying meals.

Provided by Firehousecook AKA C

Categories     European

Time 2h

Yield 3 per person, 6-8 serving(s)

Number Of Ingredients 11

1 large head of cabbage
2 teaspoons canola oil
1/2 cup onion, chopped
1 1/2 lbs ground beef
1/2 lb ground pork
2 cups cooked brown rice
1 egg, beaten
2 (10 1/2 ounce) cans condensed tomato soup
2 1/2 cups water
1/4 teaspoon sea salt (to taste)
1/8 teaspoon pepper (to taste)

Steps:

  • Core cabbage and place in a large pot of boiling water, cover and cook 5 to 8 minutes until soft enough to pull off the leaves Repeat till all the large leaves are removed.
  • Sauté onion in oil till transparent.
  • In a large bowl, mix meat, onion, rice, egg, salt & pepper.
  • Place heaping tablespoon of meat mixture on each leaf.
  • Fold sides over filling while rolling leaf around filling.
  • Chop remaining cabbage and place half in the bottom of a Dutch oven.
  • Layer cabbage rolls then cover with remaining chopped cabbage.
  • Combine tomato soup with water, stir till smooth, then pour over cabbage and rolls.
  • Cover; bring to a boil then reduce heat and simmer 1 1/2 hours.

Nutrition Facts : Calories 521.1, Fat 28.3, SaturatedFat 10.3, Cholesterol 147.9, Sodium 762.1, Carbohydrate 30.3, Fiber 2.7, Sugar 8.9, Protein 35.2

GOłąBKI (POLISH STUFFED CABBAGE)



Gołąbki (Polish Stuffed Cabbage) image

This recipe for gołąbki, or Polish stuffed cabbage, is made with ground pork, ground beef, rice, and garlic, and is cooked in beef broth.

Provided by Barbara Rolek

Categories     Dinner     Entree

Time 1h30m

Yield 9

Number Of Ingredients 13

1 whole head cabbage (about 4 pounds)
Salt
For the Filling:
2 tablespoons butter
1 large onion (chopped)
1 pound ground beef
1/2 pound ground pork
1 1/2 cups cooked rice
1 teaspoon garlic (finely chopped)
1 teaspoon salt
1/4 teaspoon black pepper
1 cup beef stock
Garnish: 1 cup sour cream

Steps:

  • Gather the ingredients.
  • Fill a large pot with water, bring to a boil, and salt it .
  • With the help of a sharp paring knife, remove the core from the cabbage by cutting around it. Remove and discard it.
  • Carefully place the whole head of cabbage in the boiling water.
  • Cover the pot and cook the head of cabbage for 3 minutes, or until softened enough to pull off individual leaves. You'll need 18 leaves in total.
  • When leaves are cool enough to handle, use a paring knife to cut away the thick center stem from each leaf. Be careful not to cut all the way through.
  • After retrieving 18 leaves, chop the remaining cabbage and place it in the bottom of a casserole dish with a lid or a Dutch oven .
  • Heat up a large skillet, melt the butter, and add the chopped onion. Cook until tender and remove from the heat to let them cool off.
  • Mix the cooled onion with the beef, pork, cooked rice, garlic, salt, and black pepper until well combined. Don't overmix or the meat will become tough.
  • Flatten a cabbage leaf on a cutting board or work surface and place about 1/2 cup of the meat filling.
  • Flip the right side of the leaf to the middle, then flip the left side.
  • Flip the bottom of the leaf to obtain an envelope-shaped figure. The unstuffed part of the leaf will be triangular in shape.
  • Tuck the leaf away from you to encase the meat and make a neat little roll.
  • Repeat the process with all the leaves.
  • Heat the oven to 350 F.
  • Place the cabbage rolls, seam down, on top of the chopped cabbage in the casserole dish or Dutch oven. Season each layer with salt and pepper.
  • Pour the beef stock over the rolls, cover, and place in the oven.
  • Bake for 1 hour or until cabbage is tender and meat is cooked.
  • Serve with a drizzle of sour cream , or alternatively, mix the pan juices with the sour cream and ladle it over the cabbage rolls. Enjoy.

Nutrition Facts : Calories 376 kcal, Carbohydrate 22 g, Cholesterol 90 mg, Fiber 4 g, Protein 25 g, SaturatedFat 9 g, Sodium 1807 mg, Sugar 7 g, Fat 22 g, ServingSize 18 rolls (9 servings), UnsaturatedFat 0 g

GOLABKI (STUFFED CABBAGE ROLLS)



Golabki (Stuffed Cabbage Rolls) image

Cabbage leaves are stuffed with ground beef, rice, then simmered in tomato soup. Works great in the oven or a slow cooker. Serve with pan juices and a drizzle of sour cream, or mix the pan juices with sour cream and ladle it over the cabbage rolls. Also, good with mashed potatoes and cucumber and sour cream salad. Cabbage rolls freeze well before or after cooking.

Provided by Rosey in Florida

Categories     World Cuisine Recipes     European     Eastern European     Polish

Time 1h50m

Yield 8

Number Of Ingredients 12

1 head cabbage, cored
2 tablespoons butter
1 large onion, chopped
1 pound ground beef
½ pound ground pork
1 ½ cups cooked rice
1 teaspoon finely chopped garlic
1 teaspoon salt, plus more to taste
¼ teaspoon ground black pepper, plus more to taste
3 (10.75 ounce) cans condensed tomato soup
2 (12 fluid ounce) cans tomato juice, or more to taste
½ cup ketchup

Steps:

  • Bring a large pot of lightly salted water to a boil. Place cabbage head into water, cover pot, and cook until cabbage leaves are slightly softened enough to remove from head, 3 minutes. Remove cabbage from pot and let cabbage sit until leaves are cool enough to handle, about 10 minutes.
  • Remove 18 whole leaves from the cabbage head, cutting out any thick tough center ribs. Set whole leaves aside. Chop the remainder of the cabbage head and spread it in the bottom of a casserole dish.
  • Melt butter in a large skillet over medium-high heat. Cook and stir onion in hot butter until tender, 5 to 10 minutes. Cool.
  • Stir onion, beef, pork, rice, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper together in a large bowl.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Place about 1/2 cup beef mixture on a cabbage leaf. Roll cabbage around beef mixture, tucking in sides to create an envelope around the meat. Repeat with remaining leaves and meat mixture. Place cabbage rolls in a layer atop the chopped cabbage in the casserole dish; season rolls with salt and black pepper.
  • Whisk tomato soup, tomato juice, and ketchup together in a bowl. Pour tomato soup mixture over cabbage rolls and cover dish wish aluminum foil.
  • Bake in the preheated oven until cabbage is tender and meat is cooked through, about 1 hour.

Nutrition Facts : Calories 394.3 calories, Carbohydrate 41.5 g, Cholesterol 60.8 mg, Fat 17.9 g, Fiber 5 g, Protein 20.1 g, SaturatedFat 7.2 g, Sodium 1428.5 mg, Sugar 20.1 g

POLISH GOLOBKI (GAWUMPKI)



Polish Golobki (Gawumpki) image

Grandma's recipe. This recipe is easier to do in large batches since the prep is time-consuming. I double or triple the recipe and bake them in a electric roasting pan. I freeze any extras and when they come out of the freezer, they taste even better because the cabbage has gotten more tender. My Grandma made these with various combinations of beef, veal, and pork and was always experimenting to get them right. I typed this up based on her notes but she cooked like I do. Experiment with the meats and the flavors until you get something you like. I like to mix up the type of spices I use, sometimes they are more plain with just the marjoram or sometimes I use Italian seasoning

Provided by mikegodphx

Categories     World Cuisine Recipes     European     Eastern European     Polish

Time 2h45m

Yield 20

Number Of Ingredients 10

2 heads cabbage, cored
2 tablespoons margarine
2 onions, diced
4 pounds ground beef
2 (10.5 ounce) cans chicken with rice soup
2 cups rice
2 eggs
1 teaspoon dried marjoram, or to taste
salt and ground black pepper to taste
1 (10.75 ounce) can golden mushroom soup

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of water to a boil. Boil cabbages until leaves are falling off. Remove leaves from water as they peel off and set aside.
  • Melt margarine in a large skillet. Cook onions in margarine until translucent, 5 to 7 minutes.
  • Mix cooked onions, ground beef, chicken with rice soup, rice, eggs, marjoram, salt, and pepper in a bowl.
  • Take a cabbage leaf, lay it flat, and trim the thickest part towards the bottom of the leaf to make it easier to roll; repeat with all leaves. Take the darker outside leaves and line the bottom of the roasting pan with them.
  • Scoop a portion of the beef meat mixture into a leaf and wrap the leaf around the mixture, enveloping the meat completely. Repeat until all of the beef mixture is used. Arrange the stuffed cabbage leaves into the roasting pan. Top with any remaining cabbage leaves. Cover the roasting pan with aluminum foil.
  • Bake in preheated oven for 1 hour 45 minutes. Remove aluminum foil, peel back the top layer of extra cabbage leaves, and pour golden mushroom soup over the stuffed cabbage leaves. Replace top cabbage leaves, return roasting pan to oven, and continue baking until the soup is hot, about 15 minutes.

Nutrition Facts : Calories 311.4 calories, Carbohydrate 26.8 g, Cholesterol 77.5 mg, Fat 13.7 g, Fiber 3.9 g, Protein 20.1 g, SaturatedFat 5 g, Sodium 401 mg, Sugar 5 g

POLISH STUFFED CABBAGE ROLLS (GOLABKI / GOLUMKIES / GOLUMPKIS)



Polish Stuffed Cabbage Rolls (Golabki / Golumkies / Golumpkis) image

Easy and yummy. Even my husband who hates cabbage thinks these are great. High in Iron and Protein, and Vitamins A, B, & C. Can also be made in the crockpot instead of oven, just place rolls seasmside down in crockpot, pour in sauce, cover and cook on LOW 8-10 hours.

Provided by littleturtle

Categories     One Dish Meal

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 18

12 large cabbage leaves
1 1/8 lbs ground elk or 1 1/8 lbs ground beef
1/8 lb pork sausage or 1/8 lb ground pork
1/2 cup rice, cooked with
1 tablespoon butter (1 cup rice when cooked)
1 egg
1/3 cup milk
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon sweet basil
1 teaspoon garlic powder
1 tablespoon paprika
1 1/2 tablespoons onions, grated
1 1/2 tablespoons celery, diced
1/4 cup shredded carrot
1/2 cup cabbage, shredded
2 (8 ounce) cans tomato sauce
1 tablespoon brown sugar

Steps:

  • Cut 12 large leaves off of cabbage head, cover leaves with boiling water, let stand until leaves are limp (2-3 minutes); then drain OR core cabbage head, and boil cabbage until leaves are tender enough to remove easily (10-15 minutes), very carefully remove 12 large leaves (You may have to peel the outer layers first and then return the cabbage to cook and continue peeling the leaves until all are done); then drain.
  • Mix beef, pork, rice, egg, milk, seasonings, and vegetables.
  • Preheat oven to 350°F.
  • Put 1-4 tablespoons (depending on size of leaf) of meat mixture in center of each leaf; tuck in sides and roll to cover meat (I roll any leftover filling into meatballs and cook them with the cabbage rolls).
  • Place, seam side down in baking dish.
  • Mix tomato sauce with the sugar; pour over rolls.
  • Cover and bake for 45-60 minutes.

NANA'S GOLABKI (POLISH STUFFED CABBAGE) RECIPE - (4.4/5)



NANA'S GOLABKI (POLISH STUFFED CABBAGE) Recipe - (4.4/5) image

Provided by Cindy

Number Of Ingredients 11

12 to 14 about 12 to 14 cabbage leaves
1 1/2 pounds ground beef (lean)
3/4 c cooked white rice
1 large onion chopped fine
1/4 to 1/2 c italian bread crumbs
salt and pepper (to taste)
garlic powder (we love garlic so i use alot)
granulated onion or onion powder (to taste)
1 egg
4 cans tomato soup (i use campbells)
parmesian cheese grated

Steps:

  • 1. Put cabbage leaves in a shallow pan and cover with boiling water, allow to soak in water just until leaves are tender 2. In a large bowl mix all ingredients except cabbage leaves, parmesian cheese and tomato soup until mixed well. 3. Using clean hands form meat mixture into oblong rolls and place each one on top of cabbage leaf. (seam side facing down) Over lap sides and ends of leaves over meat, tucking in edges to secure. 4. In a baking pan, pour tomato soup plus 1/2 can water for each can of soup. stir to mix water in completely. Add salt pepper, garlic powder, onion powder, and parmesian cheese to soup and stir till mixed in. 5. Arrange stuffed cabbage rolls in baking pan with the folded side down. Sprinkle with additional parmesian 6. Cover and bake in 350 preheated oven for about an hour and half or until cooked thru (depends on size of rolls you made) 7. Serve with my garlic mashed potatoes, using the tomato soup sauce as a gravy. Yum soooooooooooo delish!

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Golabki Filling: 1. Cook your rice according to package directions. 2. While rice is cooking, Slice rind from salt pork. 3. Dice the salt pork and place in large frying pan. 4. Melt down until salt pork browns. 5. Remove salt pork with slotted spoon, leaving drippings in the pan. Dispose of browned salt pork 6. Add onions to drippings and saute' until soft. 7. Put ground beef in large bowl and ...
From recipesforweb.com


GOLUMPKIS (GOłąBKI A.K.A. STUFFED CABBAGE) - M'S BELLY
2014-02-17 Allow for at least an inch to an inch and a half on the sides for maximum tuckability. Step 2: fold sides overtop of the meat. Step 3: Start rolling up the golumpki, from the bottom up, using ring fingertips to push in the sides of the cabbage as you roll. Step 4: Be careful!
From msbelly.com


OLD FASHIONED POLISH STUFFED CABBAGE - THE BROOKLYN COOK
2018-01-29 Bring a large sauce pot to medium-high heat. Add olive oil and onion. Cook until onion has softened and is translucent. Stir in canned tomatoes, vinegar, brown sugar, raisins and marjoram. Season to taste with salt and pepper. Let simmer 20 minutes. While sauce is simmering, boil a large pot of water.
From thebrooklyncook.com


POLISH STUFFED CABBAGE (GOLOMKI) RECIPE - FOOD NEWS
Drizzled the rest of the sauce over the top; Bake 350 for one hour. 1. Put cabbage leaves in a shallow pan and cover with boiling water, allow to soak in water just until leaves are tender 2. In a large bowl mix all ingredients except cabbage leaves, parmesian cheese and …
From foodnewsnews.com


POLISH STUFFED CABBAGE / GOłąBKI – CUISINES AND SCENES
2018-02-06 Directions. Mix the meats or ground turkey with ½ of the chopped onion, 1 minced garlic clove, 1 tbsp. chopped parsley, and seasonings. Add in the cooked rice.
From gourmetmarichef.com


HALUPKI RECIPE. POLISH STUFFED CABBAGE - FOOD NEWS
Remove and saut onions in bacon grease. Add onions and bacon to meat and rice, add salt, pepper and egg. Core cabbage and place head in boiling water, separate leaves and cut off heavy center part. Place scoop of meat mixture in leaf and roll tucking ends in. Put soup, water and sugar, pour over halupki. Put cabbage (whole head) in boiling ...
From foodnewsnews.com


GOLABKI: POLISH STUFFED CABBAGE RECIPE - DOMESTIC SOUL
2012-07-20 Place the rolled cabbage in the pan seam side down, and repeat the process until you have run out of cabbage and filling. Pour the rest of the sauce on top. Place the tray in a 350 degree oven and cook about 30-45 minutes, basting the tops of …
From domesticsoul.com


CABBAGE ROLL CASSEROLE - PLATTER TALK
2019-08-05 See video above to watch this quick and easy recipe come together. Preheat oven 375 degrees. Coarsely shred the cabbage it thick long pieces and set aside. Cook bacon in the oven, allow to cool, coarsely chop and set aside. Dice onion and set aside. Cook rice and allow to cool and set aside.
From plattertalk.com


GALABKI (REAL POLISH STUFFED CABBAGE) | RECIPE | POLISH STUFFED …
Even my husband who hates cabbage thinks these are great. High in Iron and Protein, and Vitamins A, B, & C. Can also be made in the crockpot instead of oven, just place rolls seasmside down in crockpot, pour in sauce, cover and cook on LOW 8-10 hours. Great Golumpki - Couple of changes to this recipe.
From pinterest.com


SIMPLE GOLUMPKI UNROLLED CABBAGE CASSEROLE - FLUSTER BUSTER
2018-11-26 Instructions. Step 1: Preheat the oven to 350°F. Spray a 13×9×3-inch baking dish with cooking spray. Step 2: Bring a large pot of salted water to a boil. Add the thickly shredded cabbage and boil for 5 minutes. Drain and set aside. Step 3: In a medium saucepan, combine V8 juice and tomato paste, bring to a boil.
From flusterbuster.com


POLISH STUFFED CABBAGE ROLLS - SKINNY GOLABKI - EATING EUROPEAN
2017-05-22 Preheat the oven to 350F degrees; In a large pot boil water and place the whole head of cabbage into it; Boil the cabbage for about 20 minutes; if the entire cabbage Italian with water, rotate it during boiling; In a frying pan sautéed onions with one tablespoon of oil until translucent, about 3-5 minutes;
From eatingeuropean.com


NANA'S GOLABKI (POLISH STUFFED CABBAGE ROLLS)
Created On: January 29, 2018&nbsp|Updated: February 12, 2019| 10 CommentsThis post may contain affiliate links. Please see ourfull Disclosure Policyfor details.Jump to Recipe - Print RecipeThank you to the Mushroom Council for sponsoring this post. Make the pledge to be a blenditarian and share what...
From fortamen.com


CABBAGE ROLLS RECIPE, POLISH GOLABKI RECIPE | JENNY CAN COOK
2020-04-02 Instructions: Bring a large pot of water to boil. Cut center core out of cabbage and place, core side down, in boiling water. Cover and simmer for 10 minutes. While cabbage simmers, heat oil in pan over med-high heat and sauté onion and garlic 3-5 minutes until browned. Add mushrooms and cook another 2 minutes.
From jennycancook.com


GOLABKI-POLISH STUFFED CABBAGE ROLLS - RECIPE | COOKS.COM
2016-12-31 Boil 2 quart water; add rice for 10 minutes. Sauté onion until transparent. Mix all ingredients well. Spread cool cabbage leaves with mixture. Roll and place in baking dish (9 x 13). Cook uncovered for 2 hours at 300°F. Baste occasionally with juices. Add spaghetti sauce (homemade or any favorite tomato sauce is fine), mushroom sauce or sour ...
From cooks.com


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