Polish Grandmas Stuffed Cabbage Recipes

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GOLUMPKI - STUFFED POLISH CABBAGE (GOłąBKI)



Golumpki - Stuffed Polish Cabbage (Gołąbki) image

Golumpki or Gołąbki are Polish cabbage rolls that are stuffed with a mixture of beef, pork, rice, and seasoning. This recipe serves 12 and costs just $11.32 to make or $0.95 per serving!

Provided by Jillian

Categories     Main Course

Time 2h

Number Of Ingredients 16

1 large green cabbage
1 pound lean ground beef
½ pound ground pork
½ small yellow onion (grated)
4 large garlic cloves (grated)
1 teaspoon grated lemon peel (from 1 lemon)
1 large egg (beaten)
2 cups cooked rice
1 Tablespoon extra virgin olive oil
½ small yellow onion (grated)
3 large garlic cloves (grated)
28 ounces crushed tomatoes
½ cup water
1 teaspoon salt
¼ teaspoon black pepper
Chopped fresh dill (optional)

Steps:

  • 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. The leaves should not be limp, they should hold their shape.
  • Remove cabbage from water and place on a cutting board until it's cool enough to handle.
  • In a large bowl combine ground beef, pork, onion, garlic, grated lemon peel, egg, and rice. Place in refrigerator until ready to use.
  • In a medium pot over medium heat add oil. Once simmering, stir in grated onion and cook, stirring frequently, for 2 minutes. Then, add garlic and cook until fragrant, about 30-60 seconds. Pour in crushed tomatoes, water, salt, and pepper and increase heat to high. Once bubbling, reduce heat to low and simmer tomatoes for 15 minutes.
  • Once the cabbage has cooled, remove the leaves from the cabbage head.
  • Using a paring knife, cut the thick stem or membrane from the back of each leaf. Be careful not to cut through the leaf.
  • Move oven racks to upper-middle and lower-middle positions. Preheat oven to 350 degrees F.
  • You will need a 9x13-inch baking dish and a smaller, 2-quart baking dish for this recipe. Spread ¾ cup of sauce in the bottom of a 9x13-inch dish and ½ cup sauce in the bottom of the 2-quart baking dish.
  • Place 2 tablespoons of filling on the bottom half of a cabbage leaf.
  • Fold up the bottom part of the cabbage leaf.
  • Then, fold in the sides.
  • Next, roll forward until the cabbage leaf completely covers the filling. Repeat with remaining cabbage leaves and filling.
  • Place the stuffed cabbage leaves into prepared pans in neat rows. Pour the remaining sauce evenly over the cabbage rolls.
  • Bake for 50-60 minutes, rotating pans halfway through baking.
  • Place pans on a wire rack and cool for 10 minutes. Sprinkle with chopped fresh dill (optional) and serve.

Nutrition Facts : Calories 205 kcal, Carbohydrate 20 g, Protein 15 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 55 mg, Sodium 343 mg, Fiber 4 g, Sugar 7 g, ServingSize 2 cabbage rolls

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

POLISH STUFFED CABBAGE



Polish Stuffed Cabbage image

Polish Stuffed Cabbage the way my Grandmother taught me. This is different from the other recipes on here for this dish.

Provided by SLColman

Categories     Polish

Time 2h45m

Yield 12 serving(s)

Number Of Ingredients 12

1 large head of cabbage
1 large onion, chopped
2 cups cooked rice
1 lb lean ground beef
1 lb ground pork
2 eggs
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
2 (10 3/4 ounce) cans campbell's tomato soup
1 (46 ounce) can tomato juice
1 (14 1/2 ounce) can diced tomatoes

Steps:

  • You should try to find the largest head of cabbage possible. The larger the head the more leaves large enough to stuff.
  • Put a large pot of water on to boil.
  • When it comes to a boil place cored cabbage in it to soften leaves.
  • Mix together beef, pork, rice, egg, onion, garlic powder, salt, and pepper.
  • Peel off outer layers of cabbage when they are flexible. Cut out hard vein if needed.
  • Lay leaves out flat put a portion of the meat mixture on the stem side of the leaf.
  • fold leaf over the meat and fold in sides of leaf. Then roll up to the end. Make sure that you do not put so much meat that you can not roll it up.
  • Place that roll into a deep oven safe dish or preferably a roaster with lid. Repeat until you have filled all the leaves large enough to stuff or you run out of meat filling.
  • Mix together the tomato soup, tomato juice, and diced tomatoes.
  • Pour the tomato sauce mixture on top of the rolls.
  • Cover with foil or with roaster lid if available and bake for at least 90 minutes in a 350 degree oven. The longer and slower you cook these the better they are.
  • Note: The cabbage rolls may be filled and rolled then frozen for later use. Thaw the rolls then continue on with the recipe.
  • Note: This can also be made without the work of the traditional rolls. Make meatballs of the desired size, shred the cabbage and place in a layer on the bottom of the pan and then on the top of the meatballs before pouring the sauce over.
  • Note: You may add sauerkraut to this recipe if you like. Just place it in a layer either under or over the cabbage rolls. This may be considered traditional but it is not how my family likes it.

POLISH STUFFED CABBAGE



Polish Stuffed Cabbage image

Stuffed cabbage rolls. I am 100 percent Polish, and this is my mom's recipe. Use regular rice, not instant.

Provided by Christa

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Cabbage

Time 1h30m

Yield 6

Number Of Ingredients 10

1 medium head cabbage
water to cover
1 pound ground beef
1 cup cooked rice
garlic powder to taste
1 egg
1 (12 fluid ounce) can tomato juice
1 tablespoon vinegar
1 tablespoon white sugar
water to cover

Steps:

  • Place the head of cabbage in a large pot over high heat and add water to cover. Boil cabbage for 15 minutes, or until it is pliable and soft. Drain and allow to cool completely. Remove the hard outer vein from the leaves.
  • In a separate large bowl, combine the beef, rice, garlic powder and the egg, mixing well. Place a small amount, about the size of your palm, into the center of a cabbage leaf and fold leaf over, tucking in the sides of the leaf to keep meat mixture inside.
  • Pile up the filled leaves in a large pot, putting the larger leaves on the bottom. Add the tomato juice, vinegar and sugar and enough water to cover. Simmer over medium low heat for about 60 minutes. (Note: Keep an eye on them, making sure the bottom of leaves do not burn.)

Nutrition Facts : Calories 331.2 calories, Carbohydrate 19.6 g, Cholesterol 95.3 mg, Fat 21.2 g, Fiber 4.3 g, Protein 16.6 g, SaturatedFat 8.5 g, Sodium 253.2 mg, Sugar 9.1 g

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.

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