Polish Cabbage Rolls Recipes

SUPER EASY POLISH CABBAGE ROLLS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 baking dish.
• Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender and the liquid has been absorbed, 20 to 25 minutes. Allow rice to cool slightly.
• Meanwhile, bring a large pot of water to a boil. Remove the core from the cabbage, and place cabbage in the boiling water. Remove the outer leaves as they soften. Set leaves aside.
• Heat butter in a skillet over medium heat, and cook and stir the onion until softened and translucent, about 5 minutes. Stir together the cooked onion, ground chicken, cooked rice, eggs, garlic, salt, pepper, and marjoram in a bowl.
• Place about 1/4 cup of the meat mixture in the center of each cabbage leaf. Roll leaf and tuck ends in to enclose filling. Secure each roll with a toothpick if necessary. Place rolls into prepared baking dish. Pour tomato sauce over the rolls.
• Bake, covered, in the preheated oven until the meat in the rolls is no longer pink, 45 to 60 minutes. An instant-read thermometer inserted into the center of casserole should read at least 160 degrees F (70 degrees C).

GOLABKI - POLISH CABBAGE ROLLS

Steps:

• Chop onion.
• Mince garlic.
• Saute garlic and onion in 2 T butter over medium heat until onions are caramelized. Remove from heat and let cool to near room temperature.
• Beat 2 eggs thoroughly with 2 T marjoram, 1 T thyme/sage, salt, and pepper.
• In bowl, add ground beef, pork (or veal), rice, onion, garlic, and eggs.
• Mix thoroughly with your hands.
• Cover and let rest in the fridge. (You can let it sit overnight, it will just let the flavors permeate more.).
• Core cabbage.
• Blanche cabbage leaves in boiling water, peeling them off as they become limp. (Alternatively, after coring the cabbage, you can put it in the freezer and after it's frozen, let it thaw and the leaves will be limp--you can just pull them off. **If you choose to freeze, freeze the cabbage the night before and keep in mind it will take a few hours for it to thaw**).
• Once you've separated all the leaves, take a paring knife and cut off any thick stems preventing the limp leaf from bending/rolling.
• Put about 2 T of meat filling in the center of each leaf. Fold the sides of the leaf in and roll it up into a little package. Put each golabki seam-down into a casserole dish. (At this point, if you like, you can freeze them and thaw them later. Once thawed, continue with the recipe steps below.).
• Once you've used up all the cabbage leaves or meat filling, take your cans of tomatoes and pour them over the golabki.
• Sprinkle the remaining teaspoons of marjoram into the tomato sauce before pouring it over the golabki and tomatoes.
• Bake covered at 350 for 2 hours.

POLISH STUFFED CABBAGE ROLLS (GOLABKI / GOLUMKIES / GOLUMPKIS)

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.

OLD-FASHIONED CABBAGE ROLLS

Steps:

• Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 12 large leaves for rolls. In a small bowl, combine the beef, pork, 1/2 cup tomato sauce, onion, rice, parsley, salt, dill and cayenne; mix well., Cut out the thick vein from the bottom of each leaf, making a V-shaped cut. Place about 1/4 cup meat mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Repeat., Slice the remaining cabbage; place in a Dutch oven. Arrange the cabbage rolls seam side down over sliced cabbage. Combine the tomatoes, sugar and remaining tomato sauce; pour over the rolls. Cover and bake at 350° until cabbage rolls are tender, 1-1/2 hours.

AUTHENTIC POLISH GOLUMPKI RECIPE - STUFFED CABBAGE ROLLS THAT TASTE LIKE POLAND!

Steps:

• Cook the rice in half the time stated on the packaging. It should be middle-hard (semi-cooked).
• Wash the cabbage and remove the outer leaves.
• Remove the core and put the cabbage inside the boiling hot salty water.
• Depending on the type of cabbage, boil for 1-10 minutes, until the leaves are softer and flexible enough to form gołąbki.
• Drain and cool down the cabbage. Leave the water from the cabbage, you will need it later.
• Separate the leaves- you will use each leave to form gołąbek.
• Peel and chop the onions. Fry them with minced meat and a bit of oil or butter. Keep in mind that frying meat is not necessary! You can add raw meat to the filling.
• Mix rice, onions, and meat together. Season with salt and pepper. If the filling is too dry, add melted butter or broth to make sure it's easy to wrap in the cabbage leaves.
• Place the raw, outer cabbage leaves on the bottom of the heat-resistant dish.
• Start forming gołąbki: take each leave, put the meat-rice filling inside, and wrap it carefully. See this video if you don't know how to do it.
• Place gołąbki in the heat-resistant dish. They should tightly cling to each other.
• Pour the cabbage water into the heat-resistant dish. They should cover 1/5-2/3 of the dish (not more than half of the dish!).
• Cover the dish with the lid.
• Place in the oven heated to 356°F (180°C). Cook for 1-1,5h (until they are soft). After 40 minutes check if there is enough water in the dish. If not, add some more to make sure gołąbki won't burn.
• TOMATO SAUCE- peel and dice the tomatoes and boil them with a bit of water. Fry the minced garlic and onion on oil. When they are soft, add to the tomatoes and blend until smooth. Season with salt and pepper.
• MUSHROOM SAUCE- peel and dice onions and mushrooms. Fry them on butter with minced garlic for 5-10 minutes. Add broth or water, cover the dish with a lid and simmer until soft (10-15 minutes). Mix the flour with sour cream, add 2 tbsps of mushroom sauce. Slowly pour the flour-cream mix to the sauce. Season with salt and pepper.