Golabki Stuffed Cabbage Rolls Recipes

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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


  • 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 (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


  • 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.


Stuffed Cabbage Rolls (Galumpkis) image

For an Eastern European classic, make Tyler Florence's Stuffed Cabbage Rolls (Galumpkis) from Food Network. They're filled with beef, pork and rice.

Provided by Tyler Florence

Categories     appetizer

Yield about 1 dozen

Number Of Ingredients 18

2 tablespoons extra-virgin olive oil
2 garlic cloves, smashed
1 1/2 quarts crushed tomatoes
2 tablespoons white wine vinegar
1 tablespoon sugar
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 yellow onion, chopped
2 garlic cloves, minced
2 tablespoons tomato paste
Splash dry red wine
2 tablespoons chopped fresh flat-leaf parsley
1 pound ground beef
1 pound ground pork
1 large egg
1 1/2 cups steamed white rice
Kosher salt and freshly ground black pepper
2 large heads green cabbage, about 3 pounds each


  • To make the sauce:
  • Coat a 3-quart saucepan with the oil and place over medium heat. Add the garlic and saute for 1 minute. Add the tomatoes and cook, stirring occasionally, for 5 minutes. Add the vinegar and sugar; simmer, until the sauce thickens, about 5 minutes. Season with salt and pepper and remove from the heat.
  • Place a skillet over medium heat and coat with 2 tablespoons of the olive oil. Sauté the onion and garlic for about 5 minutes, until soft. Stir in the tomato paste, a splash of wine, parsley, and 1/2 cup of the prepared sweet and sour tomato sauce, mix to incorporate and then take it off the heat. Combine the ground meat in a large mixing bowl. Add the egg, the cooked rice, and the sauteed onion mixture. Toss the filling together with your hands to combine, season with a generous amount of salt and pepper.
  • Bring a large pot of salted water to a boil. Remove the large, damaged outer leaves from the cabbages and set aside. Cut out the cores of the cabbages with a sharp knife and carefully pull off all the rest of the leaves, keeping them whole and as undamaged as possible, (get rid of all the small leaves and use them for coleslaw or whatever.) Blanch the cabbage leaves in the pot of boiling water for 5 minutes, or until pliable. Run the leaves under cool water then lay them out so you can assess just how many blankets you have to wrap up the filling. Next, carefully cut out the center vein from the leaves so they will be easier to roll up. Take the reserved big outer leaves and lay them on the bottom of a casserole pan, let part of the leaves hang out the sides of the pan. This insulation will prevent the cabbage rolls from burning on the bottom when baked. Use all the good looking leaves to make the cabbage rolls. Put about 1/2 cup of the meat filling in the center of the cabbage and starting at what was the stem-end, fold the sides in and roll up the cabbage to enclose the filling. Place the cabbage rolls side by side in rows, seam-side down, in a casserole pan.
  • Preheat the oven to 350 degrees F.
  • Pour the remaining sweet and sour tomato sauce over the cabbage rolls. Fold the hanging leaves over the top to enclose and keep the moisture in. Drizzle the top with the remaining 2 tablespoons of olive oil. Bake for 1 hour until the meat is cooked.


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


  • 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.


Stuffed Cabbage Rolls (Golabki) image

A great Polish meal - this is my Moms she likes to cook it on the stove I like it cooked in the oven. This should make around 16 golabki's

Provided by plove53

Categories     Meat

Time 1h15m

Yield 14-16 Rolls, 5 serving(s)

Number Of Ingredients 6

1 large head of cabbage
2 lbs chop meat (lean)
1 cup cooked rice
1 egg
5 (10 ounce) cans tomato soup (condense soup)
salt and pepper


  • In a large bowl add mix Chop Meat, Egg, and Salt and Pepper then add the Rice.
  • Add one can of Tomato soup to chop meat mixture, mix well.
  • Set mixture until ready to stuff the cabbage leaves.
  • To prepare the Cabbage leaves – Boil water in a pot big enough to hold a head of cabbage.
  • Then cut out the core of the cabbage and place the head of cabbage in the hot water then wait 2-3 minutes take out cabbage and start removing the outer leaves – set them aside.
  • Repeat until all leaves are removed.
  • Starting with the larger leaves place around 1/3 cup of the filler mixture in center of leave.
  • Fold leave in half- Tuck in the left and right side of leave and then roll the rest of the way.
  • Repeat until leaves or mixture is finished (as the leaves get smaller use less filler).
  • If you cook on top of stove method- Line bottom of pot with any leftover un-stuffed leaves to prevent burning of stuffed cabbage.
  • Then line pot with a row of stuffed cabbage and add some tomato soup.
  • Repeat until you placed all stuffed cabbage in the pot.
  • Cook on a simmer for around 1 ½ hour.
  • If you use the Oven or a Roasting Oven – Pre-heat oven to 375’ – in a baking dish line stuffed cabbage in rows then add tomato soup for each row – Cook for 1 hour with a lid then remove lid and cook ½ hour more (except don’t remove lid in the roasting oven).
  • Enjoy.

Nutrition Facts : Calories 293.2, Fat 3, SaturatedFat 1.1, Cholesterol 42.3, Sodium 1622.2, Carbohydrate 62.7, Fiber 9.3, Sugar 32, Protein 10.3


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)
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


  • 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


Gołąbki - Polish Stuffed Cabbage Rolls image

Stuffed cabbage rolls (Gołąbki/Golabki) is a classic Polish dish made with ground meat stuffed in cabbage leaves then served with flavorful tomato sauce. This is an authentic recipe for Polish cabbage rolls!

Provided by Aleksandra

Categories     Main Course

Time 2h15m

Number Of Ingredients 19

1 large head cabbage
2 lbs ground pork and beef (900g (in total))
1 cup uncooked rice (200g)
2 tablespoons frying oil
2 medium onions
4 cloves garlic
1 teaspoon marjoram
2 teaspoons thyme
1/2 teaspoon paprika
salt and pepper
3 cups chicken broth
1 cup beef broth
1/4 cup butter (60g)
2 tablespoons flour
2 cups tomato passata (tomato puree)
2 cups chicken broth (leftover from cooking gołąbki)
1 teaspoon dried basil
2 tablespoons heavy cream (optional)
salt and pepper (to taste)


  • 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.
  • Cook the cabbage: In a large pot, bring a large amount of water to a boil (enough to cover the cabbage). Add the cabbage, core-side down, cook for 10 minutes, then turn it over (it should be core-side up now) and cook for a further 5 minutes.
  • Peel the leaves off one by one using tongs while the cabbage is still in water, stack the leaves on a plate. Grab the cabbage with tongs by the stem, trying to not damage the leaves. The point here is not to cook the cabbage but to separate the leaves and soften them. They should not be completely soft (fully cooked) but only pliable. If the leaves are not separating try to separate them from the core with a knife (if you've cut out too little). If your cabbage leaves are still not soft enough to be easily pliable you can add them to the pot and cook them a little bit longer. Don't overcook the cabbage or the leaves will tear.
  • You will need about 16 leaves.
  • Alternatively: you can core the cabbage, wrap it in plastic foil then freeze it whole. After it has been thawed you can peel the leaves easily and use them right away. It will take overnight to freeze it then overnight + a couple of hours on the counter to thaw it.
  • Cook the rice until almost cooked - about 1-2 minutes shorter than the usual cooking time. Drain.
  • Cut the onions into cubes, press the garlic through a garlic press. Heat the oil in a frying pan, add the onions, cook for 5-7 minutes until soft. Add the garlic and spices, cook, stirring, for 20-30 seconds. Add into a large bowl.
  • Add the meat and cooked rice, season with salt and pepper (I added about 1 1/3 Tbsp of fine sea salt and 1 ts of ground black pepper but I prefer that you add them to your taste). Stir until the mixture is combined.
  • Cut out the thick part of the core.
  • Place some of the filling in the middle of each leaf.
  • Fold the right and left part of the leaf to the center.
  • Roll up starting from the end facing towards you. Try to roll up the leaves tightly.
  • Preheat the oven to 350°F (180°C).
  • Place a couple of cabbage leaves in a 9x13-inch casserole dish (22x32xm). Place the golabki seam side-down in the dish.
  • Pour in hot broth.
  • Cover the dish with a lid or aluminum foil then bake for 1 hour. Uncover and bake for 15-30 minutes or until the cabbage is soft and the meat cooked through (take out 1 roll and cut it in half to check). Keep an eye on them if they're not browning too much - if they are - you can cover them with aluminum foil. The baking time will depend on the cabbage, if they're not done, just bake them a little bit longer.
  • Transfer the cabbage rolls to a plate, reserve the broth! Strain the broth through a fine-mesh strainer.
  • Pour a couple of tablespoons of broth into a large pot. Place a couple of cabbage leaves at the bottom (you can use damaged leaves for that).
  • Place stuffed cabbage rolls seam side-down in the pot. They should be very close to each other. Stack them in two layers. I'm putting the remaining cabbage between the rolls in the second layer so they are layered out more tightly.
  • Pour in the HOT broth - there should be enough broth to cover the rolls. Cover the pot with a lid. Cook the cabbage rolls over low heat, they should be only simmering, for about 1 hour or until the cabbage is soft and the meat is cooked through (take out one cabbage roll and cut it in half to see if it's done).
  • Transfer the cabbage rolls to a plate, reserve the broth! Strain the broth through a fine-mesh strainer.
  • Add butter into a medium pot, cook until it's melted.
  • Add the flour, whisk until combined then cook for a minute until the mixture is just lightly browned and smells nutty (whisk it constantly).
  • Add the broth, tomato passata, and basil.
  • Cook over medium-low heat for 5-10 minutes until the sauce is thickened.
  • Whisk in the cream then season with salt and pepper.
  • Serve gołąbki with the tomato sauce.
  • Enjoy!

Nutrition Facts : Calories 521 kcal, ServingSize 1 serving


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


  • 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.


Sweet & Sour Vegetarian Golabki (Stuffed Cabbage Rolls) image

I have made cabbage rolls many times and was always disappointed until I made them this way. The most delicious recipe, hands down. I will never use another one. The Hunt's and the gingersnaps are essential. If the sauce needs thinning use a little apple juice. I serve these with pierogi, polish cucumber salad and poppy seed dinner rolls.

Provided by Suzy_Q

Categories     One Dish Meal

Time 1h35m

Yield 4-6 serving(s)

Number Of Ingredients 17

1 large head green cabbage
1 large onion, ground
1 lb vegetarian beef substitute (or ground veggie burger)
1/2 cup uncooked brown rice
1 cup mushroom, ground
1 slice bread, soaked in milk
1 egg
1/4 tablespoon ketchup
1 teaspoon garlic powder
1 teaspoon salt or 1 teaspoon celery salt
1/2 teaspoon black pepper
29 ounces Hunts tomato sauce
1 cup vegetarian beef (use apple juice instead of water) or 1 cup mushroom broth (use apple juice instead of water)
2 tablespoons brown sugar
1 lemon, juice of
9 gingersnaps, ground fine
1 small onion, pierced with clove


  • In a large pot, bring salted water to a boil.
  • Plunge cored head of cabbage in the water cooking about 5 minutes on each side, using tongs to turn.
  • While cabbage is cooking, prepare other ingredients.
  • In a large bowl, mix onion, vegetarian beef, rice, mushrooms, bread w/ milk, egg, ketchup and spices.
  • Mix well.
  • When cabbage is done, let cool for 5 minutes.
  • When ready to use, carefully peel back outer leaves and fill with about 2 Tablespoons of filling.
  • Roll the leaves up as you would for a burrito or an envelope, making sure you secure all the filling but not overly tight.
  • Carefully place rolls closely together in a large pot, packing them tightly until all the filling is used up.
  • Put the onion with cloves in the pot.
  • Pour tomato sauce and broth over the rolls and bring to a bubble.
  • Lower heat to low and simmer one hour, covered.
  • Add lemon juice, brown sugar and ginger snaps gently incorporating into the sauce (use a baster if you need) and let simmer for another 15 minutes.
  • Serve.

Nutrition Facts : Calories 754.2, Fat 44.5, SaturatedFat 17.8, Cholesterol 102.4, Sodium 1884.8, Carbohydrate 77.2, Fiber 13.8, Sugar 32.3, Protein 17.6


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


  • 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.


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


  • 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

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