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Golumpki Polish Stuffed Cabbage Rolls

GOLUMPKI POLISH STUFFED CABBAGE ROLLS

stuffed cabbage in polish is golumpki. it is usually pronounced goowumpki.

Time: 140 minutes

Steps:

  • take as much core out of the head of cabbage as possible
  • place in a microwavable bowl with 1 / 2 cup of water
  • put in microwave
  • set for about 10 minutes
  • carefully take out of microwave and pull off as many leaves that will come off easily
  • repeat process for more leaves
  • or
  • place head of cabbage in a pot of boiling water
  • be very careful taking the head out to take a few leaves off at a time and replacing it back into the water
  • i use a large serving fork to stab it in the core area
  • put your ground beef in a large bowl
  • add 2 cups cooked rice , the minced onion , 1 cup of water , salt , pepper and 1 teaspoon of garlic powder or double if you like that flavor
  • mix with hands
  • take a hefty size tablespoon full and place on stem end of a cabbage leaf
  • bring each side of leaf over into middle and roll
  • place roll in baking dish with the seam side down
  • repeat until all meat is used
  • pour your tomato juice into a bowl
  • add the mushroom soup and whisk these together until smooth
  • pour over top of rolls
  • an added delicious treat is to place sliced kielbasa around the cabbage rolls if you wish
  • cover with foil and bake about 1 1 / 2 hours on 350 degrees
  • these are great served with mashed potatoes and peas
  • they are even better a few days later
  • you can bake these ahead and put them in the refrigerator 2-3 days
  • the flavor all comes together


golumpki   polish stuffed cabbage rolls image

Number Of Ingredients: 10

Ingredients:

  1. cooked rice
  2. ground beef
  3. onion
  4. water
  5. salt
  6. pepper
  7. garlic powder
  8. tomato juice
  9. mushroom soup
  10. cabbage


GOLUMPKI - POLISH STUFFED CABBAGE ROLLS

Make and share this Golumpki - Polish Stuffed Cabbage Rolls recipe from Food.com.

Recipe From food.com

Provided by John 11-44

Time 2h20m

Yield 8-12 rolls, 8-12 serving(s)

Steps:

  • Take as much core out of the head of cabbage as possible. Place in a microwavable bowl with 1/2 cup of water. Put in microwave. Set for about 10 minutes. Carefully take out of microwave and pull off as many leaves that will come off easily. Repeat process for more leaves.
  • OR.
  • Place head of cabbage in a pot of boiling water. Be very careful taking the head out to take a few leaves off at a time and replacing it back into the water. I use a large serving fork to stab it in the core area.
  • Put your ground beef in a large bowl. Add 2 cups cooked rice, the minced onion, 1 cup of water, salt, pepper and 1 teaspoon of garlic powder or double if you like that flavor. Mix with hands. Take a hefty size tablespoon full and place on stem end of a cabbage leaf. Bring each side of leaf over into middle and roll. Place roll in baking dish (sprayed with PAM) with the seam side down. Repeat until all meat is used.
  • Pour your tomato juice into a bowl. Add the mushroom soup and whisk these together until smooth. Pour over top of rolls. An added delicious treat is to place sliced kielbasa around the cabbage rolls if you wish. Cover with foil and bake about 1 1/2 hours on 350 degrees.
  • These are great served with mashed potatoes and peas.
  • They are even better a few days later. You can bake these ahead and put them in the refrigerator 2-3 days. The flavor all comes together.


Golumpki - Polish Stuffed Cabbage Rolls image

Number Of Ingredients: 10

Ingredients:

  • 2 cups cooked rice
  • 2 lbs ground beef, raw
  • 1/2 cup onion, minced
  • 1 cup water
  • salt
  • pepper
  • 1 teaspoon garlic powder
  • 1 (10 ounce) can tomato juice
  • 1 (10 ounce) can mushroom soup
  • cabbage


POLISH STUFFED CABBAGE ROLLS (GOLABKI / GOLUMKIES / GOLUMPKIS)

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.

Recipe From food.com

Provided by littleturtle

Time 1h10m

Yield 4-6 serving(s)

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.


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

Number Of Ingredients: 18

Ingredients:

  • 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


STUFFED CABBAGE ROLLS (GALUMPKIS)

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

Recipe From foodnetwork.com

Provided by Tyler Florence

Yield about 1 dozen

Steps:

  • 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.


Stuffed Cabbage Rolls (Galumpkis) image

Number Of Ingredients: 18

Ingredients:

  • 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


GOLABKI (STUFFED CABBAGE ROLLS)

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.

Recipe From allrecipes.com

Provided by Rosey in Florida

Time 1h50m

Yield 8

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.


Golabki (Stuffed Cabbage Rolls) image

Number Of Ingredients: 12

Ingredients:

  • 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


GALABKI (REAL POLISH STUFFED CABBAGE)

Pronounced go-WOM-bki, also known as cabbage rolls. This recipe is the REAL Polish stuffed cabbage that came from my Aunt Ginny's mother in law straight from Poland. It is THE BEST EVER!! You will not be disappointed!

Recipe From justapinch.com

Provided by Linda Kauppinen

Time 6h

Steps:

  • 1. 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 add cooked rice, salt and pepper. 8. Remove cooked onions from drippings with slotted spoon when soft, leaving drippings in the pan. Add onions to the meat mixture.
  • 2. In a large pot, add the tomatoes breaking them up. Heat slowly.
  • 3. Fill another very large stock pot with water, enough to cover cabbage heads. Bring to a boil. Add cored cabbage heads to the boiling water. Bring to a boil again and cook cabbage until leaves are pliable. Remove cooked cabbage into colander to drain. Separate leaves. DO NOT discard torn or outer leaves!!
  • 4. You will need another VERY large stock pot. Put the salt pork rind fat side down on the bottom of the pot. Spoon salt pork drippings in, enough to cover the bottom of the pot. Take the large "extra" cabbage leaves and layer on top of the salt pork and drippings (this will prevent the stuffed cabbages from sticking during cooking).
  • 5. Trim thick vein off of the back of the cabbage leaf. Place mounded tablespoon of meat mixture on the cabbage leaf (the amount is dependent on the size of the leaf being used so it could be more or it could be less), closest to the veined end of the leaf. Roll the end of the leaf over the meat, fold the sides in and continue rolling. Continue until all cabbage leaves are stuffed.
  • 6. Layer the stuffed cabbages into the prepared pot. Shred the remaining cabbage leaves and spread over the top layer of stuffed cabbages. Pour the warmed tomatoes over the layer of shredded cabbage. Cover pot. Slowly bring to a gentle bubble. Turn down and simmer slowly for 4 hours, until cabbage is done.
  • 7. **NOTE: We have also done this using a big turkey enameled roaster with lid in the oven and it works great. You do everything the same using the roaster instead of the stock pot and bake covered in the oven at 350 for 3-4 hours. Enjoy!!


Galabki (REAL Polish Stuffed Cabbage) image

Number Of Ingredients: 7

Ingredients:

  • 3 lb lean ground beef
  • 2 large onions, thinly sliced
  • 3/4 c uncooked rice, cooked according to package directions
  • 1 large or 2 small pieces of salt pork
  • 3 large cans redpack whole tomatoes
  • 2 large heads of cabbage, cored
  • salt and pepper to taste


STUFFED CABBAGE

Stuffed cabbage is not only filling, but it's also simple to prepare. Our hearty stuffed cabbage recipe calls for meat, veggies, and more. Serve stuffed cabbage with hot tomato sauce and sour cream for the ultimate comforting winter meal.

Recipe From marthastewart.com

Provided by Martha Stewart

Steps:

  • Using a paring knife, remove center core of cabbage. In a large nonreactive stockpot, bring 2 quarts water to a boil. Add cabbage and cook 2 to 3 minutes or until outer leaves are bright green and tender. Lift cabbage from water, and remove outer leaves. Return cabbage to boiling water, and repeat brief cooking and removal of leaves until all leaves are cooked. Reserve 2 cups cabbage cooking water. Trim thick center vein from bottom of each leaf. Reserve four large outer leaves to line bottom of pan.
  • In a medium skillet, melt butter over medium heat. Add onion and garlic, and cook until golden and tender, about 8 minutes. In a large bowl, combine onion mixture, rice, beef, pork, salt, pepper, parsley flakes, green pepper, and celery. Stir to combine.
  • Add about 1/3 cup rice filling to one cabbage leaf. Fold sides of cabbage over filling, and, starting with the stem end, roll the cabbage up. Repeat with remaining leaves and filling.
  • Line a 5-quart Dutch oven with reserved outside leaves. Transfer stuffed cabbage leaves to Dutch oven.
  • In a large bowl, combine tomato puree and the reserved 2 cups of cabbage cooking water. Pour some of the tomato sauce over cabbage to almost cover. Sprinkle apple over top of cabbage leaves. Bring to a boil and immediately reduce to a gentle simmer; cover. Cook for 1 hour or until cabbage is very tender, adding additional tomato sauce as needed.
  • Place sour cream in a small bowl, and ladle in about 3/4 cup of tomato sauce from the cooked stuffed cabbage rolls. Whisk to combine. Add sour cream mixture back to Dutch oven, and stir to combine. Serve with additional sour cream.


Stuffed Cabbage image

Number Of Ingredients: 15

Ingredients:

  • 2 quarts water
  • 1 large green cabbage (about 2 1/2 pounds)
  • 2 tablespoons unsalted butter
  • 1 large onion, chopped
  • 1 garlic clove, finely chopped
  • 2 cups cooked rice
  • 8 ounces ground beef
  • 8 ounces ground pork
  • Coarse salt and freshly ground pepper
  • 1 tablespoon dried parsley flakes
  • 1 medium green pepper, grated
  • 2 celery stalks with leaves, finely chopped
  • 4 cups tomato puree
  • 1 Granny Smith apple, peeled, cored, and chopped
  • 1/2 cup sour cream, plus more for garnish


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