Golabki Polish Stuffed Cabbage Recipes

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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

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

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

GOLABKI - POLISH STUFFED CABBAGE



Golabki - Polish Stuffed Cabbage image

This is one of my late Polish grandmother's recipes out of an old book called "Polish Favorites". This variation has bread in the meat mixture, while her other recipe (which I am looking for) has rice in it.

Provided by Karen..

Categories     One Dish Meal

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 16

1 -2 head cabbage
2 slices stale bread
3/4 lb ground beef
1 onion, minced
2 tablespoons butter
1 egg
1 1/4 teaspoons salt
1/2 teaspoon pepper
1 cup beef broth
3 tablespoons flour
3 tablespoons butter
3 tablespoons tomato paste
salt
pepper
sugar
paprika

Steps:

  • Boil cabbage long enough that leaves separate without tearing.
  • Select 10 to 12 of the largest leaves and trim off midribs so leaves become easy to roll.
  • Soak bread in water and squeeze out.
  • Combine with meat and mix thouroughly.
  • Cook onion in butter until golden.
  • Add with egg and salt and pepper to meat mixture.
  • Divide into as many portions as there are cabbage leaves and spread evenly on leaves.
  • Roll firmly, tucking edges so stuffing will not escape and secure with cotton thread, if desired.
  • If there are not enough large leaves, use 2 small leaves.
  • Slice some of the remaining cabbage and place in the bottom of a large pot.
  • Arrange cabbage rolls tightly on top and add broth.
  • Bring to a boil, cover and simmer over low heat for about 30 minutes.
  • Arrange on hot platter, pour sauce over top and serve with hot boiled potatoes.
  • Sauce: Make a roux with the flour and butter.
  • Add tomato paste and broth from the stuffed cabbage and stir until smooth and bubbly.
  • Add salt, pepper, sugar and paprika to taste and simmer for about 5 minutes.

GOLABKI (STUFFED CABBAGE)



Golabki (Stuffed Cabbage) image

Provided by Food Network

Categories     main-dish

Time 2h40m

Yield 12 to 14 cabbage rolls

Number Of Ingredients 16

One 14 1/2-ounce can peeled tomatoes
4 tablespoons unsalted butter, cubed
Kosher salt
Pinch cayenne pepper, optional
1 1/2 tablespoons kosher salt, plus more for the boiling water
1 large head green cabbage
1 onion, diced
Canola oil, for cooking
1 cup cooked white rice
1 pound ground beef
1/2 pound ground pork
1/2 pound ground veal
2 eggs
1/2 tablespoon freshly ground black pepper
1 cup vegetable stock
Chopped fresh dill and sour cream, for serving

Steps:

  • For the sauce: Heat up tomatoes in a saucepan over medium-low heat until they begin to boil, then remove them from the heat. With an immersion blender, blend in cubed butter one piece at a time until the sauce is smooth and emulsified. Season with salt and a dash of cayenne if you like it a little spicy, but not enough to scare your Mom-Mom.
  • For the cabbage: Bring a large pot of salted water to a boil. Slice off the bottom of the cabbage head and insert the knife around the core to make a square of insertions into the core of the cabbage. (Do not completely core the cabbage.)
  • When the pot is boiling gently, drop the cabbage head in and boil it until outer leaves are softened, 4 to 5 minutes. Remove the cabbage head and wait a minute for it to cool, then begin to gently peel the outer leaves away. When the leaves are no longer soft and they become hard to peel, place the cabbage head back into the boiling water for another 4 to 5 minutes. Repeat removing the leaves and then boiling the cabbage until you get down to the core or the leaves become too small. (It's a good idea to boil extra cabbage leaves so you have the extras just in case the leaves rip.)
  • Saute onions with a dash of canola oil in a saute pan over medium-low heat until onions are translucent. Combine sauteed onions with cooked white rice and allow to cool.
  • Combine ground beef, pork, veal, eggs, onion and rice mixture and salt and pepper in a large stainless steel bowl. Mix until well combined, then set aside. (We'll call this the filling from here out.)
  • Preheat the oven to 425 degrees F.
  • Place 1/4 cup filling into the bottom of a cabbage leaf. Tuck the sides of the leaf in and roll the leaf up and over and make a small package. Place the finished roll seam-side down in a 12-by-10-inch baking pan that's at least 2 1/2 inches deep. Continue with the remaining leaves and filling and tuck them tightly into the baking pan. Pour 1 inch vegetable stock into the bottom of the baking pan. Cover the cabbage rolls with a sheet of parchment paper, then cover in foil. Bake for 25 minutes.
  • Remove cabbage rolls from the oven and turn it down to 325 degrees F. Take off (but reserve) foil and parchment paper. Pour off the vegetable stock (no need to save it; it'll taste like cabbage water...yum). Top the drained cabbage leaves with just enough tomato sauce to coat the top of the cabbage and make a small pool under the rolls. Replace the parchment paper and foil and bake the cabbage rolls 45 minutes more.
  • Serve the finished golabki by topping them with a ladle of the reserved sauce, a little fresh dill, and a dollop of sour cream.

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

CABBAGE ROLLS / GOLABKI / STUFFED CABBAGE



Cabbage Rolls / Golabki / Stuffed Cabbage image

This is a hearty traditional Polish dish consisting of boiled cabbage leaves stuffed with ground beef, chopped onions, and rice or barley, baked in a spicy tomato sauce with sliced carrots for sweetness and mushrooms for heartiness. I remember eating only the stuffing when I was young. Now I eat it all and my kids cabbage they don't want. It's worth all the work! You can cook stove top very low heat, I use a rack on the bottom of the pot then layer the rolls, to prevent burning! Off the top of my head I'd say it makes about 20 rolls (give or take). Smacznego!

Provided by Rita1652

Categories     One Dish Meal

Time 3h30m

Yield 10 serving(s)

Number Of Ingredients 21

1 head cabbage, center core removed
2 -3 tablespoons butter
1 cup chopped onion
1 lb ground beef
1 lb ground pork
1 lb ground veal
2 cups cooked white rice
1 cup tomato paste
2 (28 ounce) cans crushed tomatoes
1 1/2 cups water or 1 1/2 cups beef broth
1 tablespoon brown sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon celery salt
1/4 teaspoon parsley
1/4 teaspoon nutmeg
1/4 teaspoon Worcestershire sauce
4 carrots, sliced
16 ounces mushrooms, quartered
2 bay leaves
2 eggs, slightly beaten

Steps:

  • Parboil cabbage in a large pot, removing leafs as they fall off into the water and are tender.
  • Cook till all leaves are tender, but not ripping apart; usually 15.
  • Run under cold water and drain.
  • Cut the thick membrane off back of each leaf.
  • While cabbage is cooking saute onion in butter until lightly browned.
  • Put all the uncooked meat into a large mixing bowl add eggs.
  • Add the sauteed onions.
  • Next add salt pepper, celery salt, parsley, nutmeg, and Worcestershire sauce along with the cooked rice.
  • Mix thoroughly.
  • Lay out leaves and depending upon their size, place 2-3 tablespoons of meat mixture on the wider side.
  • Roll leaf up and over meat, tuck in sides of leaf, and continue to roll to use all leaves and stuffing.
  • Place rolls, seam down into a greased roasting pan.
  • Then layer carrots and mushrooms over cabbage.
  • Mix together the tomato paste, crushed tomatoes, water and brown sugar and pour evenly over all the rolls.
  • Season with salt and pepper to taste and bay leaves.
  • Cover roaster and bake 325°F for 2- 21/2 hours.
  • Half way through baking check to make sure there's enough liquid; additional water can be added.
  • To serve, spoon sauce over rolls.
  • Serve with mashed potatoes!
  • Check my recipes for garlic mashed potatoes. http://www.food.com/recipe-finder/all/garlic-masshed-potatoes?chef=58104.

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!

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

GOLABKI (POLISH STUFFED CABBAGE ROLLS) (VEGETARIAN VERSION)



Golabki (Polish Stuffed Cabbage Rolls) (Vegetarian Version) image

pronounced gaw-WUMP-kee, literally meaning 'little pigeons'. Probably the best known Polish food. The ground meat & rice type in tomato sauce are the most common, but the seasonings and stuffings vary from region to region and there are many other varieties, including vegetarian versions like the one listed here.

Provided by littleturtle

Categories     One Dish Meal

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 large cabbage, with big leaves, core removed
175 g long grain rice
50 g butter
2 large onions, peeled and minced
450 g mushrooms (canned or fresh)
5 ml Worcestershire sauce (optional)
5 ml salt
2 ml pepper
5 ml garlic powder
9 ml sweet paprika
1 ml parsley
1 1/2 liters vegetable stock or 1 1/2 liters mushroom stock
6 -9 ml sweet paprika

Steps:

  • Slice through the base of the cabbage and cook in lightly salted boiling water until tender.
  • When the leaves are tender, peel off (You may have to peel the first layers first and then return the cabbage to cook and continue peeling the leaves until all are done).
  • Boil the rice until just tender; drain and set aside.
  • Fry the onions in the butter until softened.
  • Dice the mushrooms and fry lightly with the onions, and the Worcestershire sauce, if using.
  • Mix with the rice and season with salt, pepper, garlic, paprika and parsley.
  • Place a tablespoonful of the rice mixture in each cabbage leaf; carefully, tuck in sides and roll to cover rice.
  • Heat the oven to 400°F.
  • Grease a roasting pan and place cabbage rolls seam side down in pan, packing them tightly together.
  • Pour enough juice or stock over the top to cover them.
  • Sprinkle lightly with remaining paprika.
  • Cover and bake in oven for 20 minutes.
  • Remove cover and bake for another 10 minutes to brown the cabbage lightly.

STUFFED CABBAGE (GALUMPKI /GOLABKI) RECIPE - (4.7/5)



Stuffed Cabbage (Galumpki /Golabki) Recipe - (4.7/5) image

Provided by momgram1

Number Of Ingredients 7

1 lg head of cabbage
1 cup cooked rice
1 med onion, chopped
1 1/2 - 2 lb ground beef
1 egg + milk = 1 cup
2 cans Campbell's tomato soup
1 can full of water

Steps:

  • Preheat oven to 350 degrees Cabbage prepartion: In a large pot, half full of water, bring water to boil and add cabbage, 10 min. Remove outer layer of softened leaves carefully to avoid ripping and return cabbage to water. Repeat until all useable leaves are removed. Set aside large leaves and save remaining leaves for layering in cooking pan. Filling: In large bowl, combine rice, chopped onion, meat, and egg mixture. Assembly: Mix tomato soup with 1 can water. Line baking dish with about 1/2 can tomato soup mixture and then cover with small or torn cabbage leaves. Lay larger cabbage leaf flat and place about 2 Tbsp of meat mixture on to the center of the leaf. Fold edges over the meat and place it seam side down into baking dish. Repeat with all leaves until filling is gone. Top Galumpki with remaining tomato soup mixture and cover dish with foil. Bake at 350 for 30 min, then reduce heat to 250 and bake for an additional 1 1/2 hours. Baste occasionally if needed.

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.

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GOLABKI (STUFFED CABBAGE ROLLS) - HEALTHY DELICIOUS
2014-12-28 Instructions. Using a sharp knife, remove the core from the cabbage. Bring a large pot of salted water to a boil; boil the whole cabbage for 10 minutes. Carefully remove the cabbage from the pot and pat dry. Let cool. Add 1 1/2 cup water and the barley to a saucepan.
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POLISH STUFFED CABBAGE ROLLS RECIPE AND PHOTOS - THE SPRUCE EATS
2020-03-25 Core the Cabbage for Golabki. To make golabki, heat oven to 350 degrees. Remove the core from the head of cabbage and place it in a pot of boiling, salted water. Cover and cook 3 minutes, or until softened enough to pull off individual leaves. Meanwhile, saute chopped onion in butter until translucent.
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MAKING GOLABKI (STUFFED CABBAGE) | EAT PLANTS BE WELL MAKING …
2022-03-15 The word golabek came to Poland in the 19th century from Ukraine where this dish was served at aristocratic feasts and parties. The Ukrainian word was ‘holubci’. Houlbci consisted of a dove stuffed with other things and wrapped in cabbage leaves. The idea of holubci came to Poland and was translated in Polish and adopted by all people. The ...
From eatplantsbewell.com


POLISH GOLUMPKI (GOLABKI): STUFFED CABBAGE ROLL RECIPE
Holding one of the full leaves in one hand and using a large spoon, place a spoonful of the mixture near the stem end of the leaf. Fold in the sides of the leaf and roll from the stem end to the outer edge. Gently place the edge side down on top of the broken cabbage leaves. Continue until all leaves are rolled and placed in the pot.
From delishably.com


POLISH STUFFED CABBAGE ROLLS WITH TOMATO SAUCE RECIPE
2022-01-12 Make the Cabbage Rolls. In a large saucepan, bring buckwheat groats and 2 cups water to a boil. Reduce heat, cover and simmer 10 minutes. Groats should be al dente. Drain if necessary. Place whole cored cabbage head in a large pot filled with boiling salted water. Cover and cook 3 minutes, or until softened enough to pull off individual leaves.
From thespruceeats.com


GOLUMPKI RECIPE, AUTHENTIC POLISH STUFFED CABBAGE …
2018-04-25 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.
From plattertalk.com


AUTHENTIC POLISH GOLUMPKI RECIPE – STUFFED CABBAGE …
Boil the cabbage. Separate the cabbage leaves! Next, start with the filling. Fry the chopped onions with mince and butter, and season them. Half cooked rice! Now start with each cabbage leaf. First, spoon the meat-rice filling into a leaf, then …
From polishfoodies.com


POLISH GOLABKI: STUFFED CABBAGE [VEGAN, GLUTEN-FREE]
Heat oven to 350°F. Remove core from cabbage. Place whole head in a large pot filled with boiling, salted water. Cover and cook 15-20 minutes, …
From onegreenplanet.org


GOłąBKI - POLISH STUFFED CABBAGE ROLLS - EVERYDAY DELICIOUS
2021-09-18 STEP 1: Core the cabbage: using a pairing knife, cut out the core of the cabbage, about 1 1/2-2 inches (4-5cm) deep. Make sure to cut it out wide enough so that the leaves are not attached to the core. STEP 2: Cook the cabbage: In a large pot, bring a large amount of water to a boil (enough to cover the cabbage).
From everyday-delicious.com


NANA'S GOLABKI (POLISH STUFFED CABBAGE ROLLS) - THE CRUMBY KITCHEN
2018-01-29 Spoon a generous 1/4 cup of the beef mixture on top of the overlapped end, then tuck in the sides and roll up. Place seam side down on top of the bed of shredded cabbage. Repeat with remaining leaves. In a separate bowl, combine the remaining tomato sauce, diced tomatoes, lemon juice, and brown sugar.
From thecrumbykitchen.com


POLISH STUFFED CABBAGE ROLLS (GOLABKI) IN TOMATO SAUCE
2020-05-14 Instructions. Prepare the cabbage by cutting out the tough middle bit (see photo above). Place the cabbage in a large pot filled with about 5-6 cm of water (cut end down), cover and bring to boil. Lower the heat and simmer gently for about 10 minutes, covered, until the outer leaves start separating.
From everydayhealthyrecipes.com


GRANDMA’S GOLUMPKI – STUFFED POLISH CABBAGE (GOłąBKI)
2021-08-28 Remove the stalk from the bottom of the cabbage head. Place the cabbage in a large pot filled with 12 cups of water. Cover and place over high heat. Bring to a boil and then reduce the heat to medium. Continue to cook until the cabbage leaves become bright green and pliable, about 3-5 minutes.
From foodfolksandfun.net


STUFFED CABBAGE ROLLS RECIPE VEGETARIAN - THERESCIPES.INFO
Once cooled, cut each cabbage leaf into halves or thirds, removing any thick veins. 2. Now prepare the rice stuffing mixture. In a large mixing bowl, combine the rice, shredded onions, herbs, spices, oil, ½ can of tomato sauce and ¼ cup water. Mix together with a spoon. 3. Prepare a Dutch oven or cooking pot.
From therecipes.info


GOLABKI (POLISH STUFFED CABBAGE) - BIGOVEN
Saute minced onion in 3 tablespoons butter or margarine. Combine the meat, rice, onion, egg, salt, pepper and garlic. Mix thoroughly. Preheat oven to 375 degrees. Place about 3 heaping tablespoons of meat ans rice filling on each leaf. Roll the leaf, tucking sides either inside or under.
From bigoven.com


GOLABKI POLISH STUFFED CABBAGE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Golabki Polish Stuffed Cabbage are provided here for you to discover and enjoy ... Stuffed Cabbage Rolls Recipe With Tomato Soup Betty Crocker Vegetable Soup Recipe Betty Crocker Easy Vegetable Soup Pioneer Woman Vegetable Tortellini Soup Sugar Free Soup Brands List Of Soups Recipes Soup Descriptions List Of Soup Names …
From recipeshappy.com


SLOW COOKER GOLABKI {STUFFED CABBAGE} - COZY COUNTRY LIVING
2013-05-02 In a large mixing bowl, combine the beef, pork, garlic powder,pepper, salt, sugar, 1/2 of the onion and rice. Mix until combined. In a small mixing bowl, whisk together the ingredients for the sauce. Slice remaining cabbage and onion and layer the bottom of your slow cooker. Cover with 1/3 of the tomato sauce.
From cozycountryliving.com


STUFFED CABBAGE LEAVES GOłąBKI - POLISH HOUSEWIFE
2017-03-25 Cook rice according to package directions, cool; Remove core from cabbage; run hot water into cored area to help in removing outer leaves; Remove 8 – 12 leaves from each head of cabbage, chop remaining cabbage and place in two baking dishes (or a large dutch oven), sprinkle with salt
From polishhousewife.com


HOW TO STUFFED CABBAGE ROLLS - POLISH GOLABKI RECIPE - ZAGLEFT
2021-11-29 How to Make Stuffed Cabbage Rolls. The stuffed cabbage roll recipe starts out by choosing a large leafy head of cabbage. Step 1: Peel the large leaves off carefully, trying to keep them whole. Some leaves will fall apart and although not ideal, you can still use them. Step 2: Blanch the cabbage leaves in a pot of boiling water for about 5 minutes.
From zagleft.com


OLD-FASHIONED POLISH STUFFED CABBAGE - GOLABKI - A CHICK AND …
2016-09-28 Ingredients. 2 Large or 3-4 Medium heads of cabbage. 2 lbs ground beef. 1 lb ground pork. 2 cups cooked rice. 2 eggs. 4 garlic cloves, pressed. 1 large onion, diced
From achickandhergarden.com


CROCKPOT POLISH CABBAGE ROLLS RECIPE (GOLABKI) - A SPICY PERSPECTIVE
2020-12-18 Step #1: Prep the Cabbage. Firstly, set a large pot of salted water over high heat, and bring to a boil. Meanwhile, use a paring knife to remove the core from the cabbage. Once the water is boiling, gently lower the cabbage into the boiling water. Boil for 2 …
From aspicyperspective.com


GRANDMA’S STUFFED CABBAGE (POLISH GOLABKI ‘GOWUMKI’) RECIPE
Directions. Step 1. Mix the ground meat, onion, rice, egg, milk, salt and pepper. Step 2. Scoop out the core of the cabbage and pour boiling water into it until the leaves become tender. Remove the tender leaves and spread each leaf with lemon sized portions of the meat mixture, folding the two opposite sides and rolling.
From dish-ditty.com


CABBAGE ROLLS / POLISH GOłąBKI - EASY TO FOLLOW, STEP BY STEP RECIPE
FULL RECIPE: https://www.jennycancook.com/recipes/cabbage-rolls/Jenny Jones shows her step-by-step recipe for delicious & healthy Cabbage Rolls ( Polish Gołą...
From youtube.com


POLISH CABBAGE ROLLS {GOłąBKI} - POLISH YOUR KITCHEN
2017-06-28 Place rolls in a baking dish, cover with broken up leaves. Carefully add a little bit of stock (about 1/3 of the depth of the dish). Bake at 350F for about 45 min. To make the sauce: Heat tomato puree with bay leaf and spices for about 20 min to reduce and thicken. Taste, add more salt if needed.
From polishyourkitchen.com


GOLABKI, (POLISH STUFFED CABBAGE) | RECIPES SQUARED
2015-06-10 Layer cabbage rolls then cover with remaining chopped cabbage. Combine tomato soup with water, stir till smooth, and then pour over cabbage and rolls. Cover; bring to a boil then reduce heat and simmer 1 1/2 hours.
From recipessquared.com


GOłąBKI (POLISH STUFFED CABBAGE ROLLS) | FOOD-E-LAND
Put rice with meat on the leaves, in the middle of leaf. Then tuck the sides of the leaf inwards and roll it tightly into a roll. 10. Roll the cabbage rolls until the filling is covered. 11. Cover the bottom of the pot with blanched but unused leaves (e.g. small or torn leaves). 12.
From food-e-land.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 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


GOłąBKI - POLISH CABBAGE ROLLS - COOKINPOLISH - POLISH FOOD RECIPES
2021-10-23 BAKING IN A CASSEROLE DISH. Place gołąbki in a casserole dish, top up with a mixture of 2 cups of broth and one cup of water. Bake in 180C /360 F for 45 minutes. Gołabki – Polish cabbage rolls are best for me served with tomato sauce: place tomato puree in a sauce pan, add a cup of broth, season with salt, pepper, dried garlic, onion and ...
From cookinpolish.com


GOLABKI - MY MOM'S STUFFED CABBAGE · JUST THAT PERFECT PIECE
Fill a large stockpot with water and bring it to a boil. Then take a knife and remove the core. Carefully add the cabbage into the pot (USE TONGS and go slow!) and boil it for a few minutes checking the leaves. In stages, I will slowly pull off the leaves and place them in …
From justthatperfectpiece.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


STUFFED CABBAGE ROLLS RECIPE (GOLABKI) - CHISEL & FORK
2020-10-31 Bring large pot of salted water to a boil. Immerse the cabbage head in the boiling water. Cook for 5 minutes or until cabbage leaves are pliable. Peel 12 large leaves off the cabbage. Coat a 9x13 glass baking dish with cooking spray. Place ½ cup of the tomato sauce in the bottom of the baking dish.
From chiselandfork.com


COOKING WITH ELISE – GOLABKI, POLISH STUFFED CABBAGE
2010-10-04 Mix ingredients and divide between cabbage leaves, placing in the middle of each leaf. Tuck sides of cabbage in and roll up. Line your 9 x 13-in baking pan with extra cabbage leaves. Place rolls seam side down and add a little ketchup, chili sauce or tomato relish on top. Bake in a 350 degree oven covered for 1 hour.
From cookingwithelise.com


GOłąBKI - CABBAGE ROLLS - STUFFED CABBAGE - POLISH FOOD
This recipe for Gołąbki, or stuffed cabbage as they are commonly known, is my grandma's and mom's version of this... We have many requests for more POLISH FOOD! This recipe for …
From youtube.com


GOLABKI: POLISH STUFFED CABBAGE ROLLS RECIPE - ANNA IN THE KITCHEN
2022-03-08 Instructions. Cook the rice, then chop onion and garlic and gently fry it on a pan. Once it's all ready wait for it to cool down. Meanwhile, hollow the cabbage, then transfer to a big pot and boil for 10-15 minutes.
From annainthekitchen.com


CABBAGE AND MINCE DISH : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.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


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