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.
Provided by littleturtle
Categories One Dish Meal
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 18
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.
STUFFED CABBAGE ROLLS (GALUMPKIS)
I came across several different recipes for this Polish dish and liked them all, but couldn't find one that incorporated everything I was looking for. So, true to self, I decided to create my own. Here is my version of this delicious cuisine with common ingredients that most of us keep on hand. I hope you enjoy!
Provided by AshleyNeicole
Categories Meat
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Add whole head of cabbage to a pot of boiling water. Boil for 3-4 minutes.
- Remove cabbage from water, drain and allow to cool.
- Once cooled, carefully peel leaves off of cabbage. You will need 12 leaves total.
- Cut the hard stem out of the bottom of each leaf, being careful to not tear the leaves. Set leaves aside.
- Add ground beef, rice, onion, diced tomatoes, egg and Worchestershire sauce to a bowl.
- Season to taste with the salt, pepper and garlic powder.
- Mix all ingredients well. Set aside.
- In a saucepan, mix the tomato sauce, garlic, sugar and lemon juice.
- Heat mixture through. Set aside.
- Fill each cabbage leaf with the ground beef mixture.
- Roll each leaf closed, folding in the sides as you roll.
- Place the rolls seam down in a baking dish.
- Cover the rolls with the sauce.
- Bake for 1 hour uncovered.
- Serve with sour cream.
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.
Provided by Rosey in Florida
Categories World Cuisine Recipes European Eastern European Polish
Time 1h50m
Yield 8
Number Of Ingredients 12
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
STUFFED CABBAGE
Provided by Ina Garten
Time 1h20m
Yield 6 servings
Number Of Ingredients 17
Steps:
- For the sauce, heat the olive oil in a large saucepan, add the onions, and cook over medium-low heat for 8 minutes, until the onions are translucent. Add the tomatoes, vinegar, brown sugar, raisins, salt, and pepper. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, stirring occasionally. Set aside.
- Meanwhile, bring a large pot of water to a boil.
- Remove the entire core of the cabbage with a paring knife. Immerse the head of cabbage in the boiling water for a few minutes, peeling off each leaf with tongs as soon as it s flexible. Set the leaves aside. Depending on the size of each leaf, you will need at least 14 leaves.
- For the filling, in a large bowl, combine the ground chuck, eggs, onion, breadcrumbs, rice, thyme, salt, and pepper. Add 1 cup of the sauce to the meat mixture and mix lightly with a fork.
- Preheat the oven to 350 degrees F.
- To assemble, place 1 cup of the sauce in the bottom of a large Dutch oven. Remove the hard triangular rib from the base of each cabbage leaf with a small paring knife. Place 1/3 to 1/2 cup of filling in an oval shape near the rib edge of each leaf and roll up toward the outer edge, tucking the sides in as you roll. Place half the cabbage rolls, seam sides down, over the sauce. Add more sauce and more cabbage rolls alternately until you ve placed all the cabbage rolls in the pot. Pour the remaining sauce over the cabbage rolls. Cover the dish tightly with the lid and bake for 1 hour or until the meat is cooked and the rice is tender. Serve hot.
LAZY GOLUMPKI (STUFFED CABBAGE) SOUP
Polish old-time cooking that you can enjoy without fighting those little cabbage leaves.
Provided by MessappyMarkland
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 8h30m
Yield 12
Number Of Ingredients 10
Steps:
- Heat butter in a skillet over medium heat; cook and stir onion until tender, 5 to 10 minutes. Add ground beef; cook and stir until beef is browned and crumbly, 5 to 10 minutes.
- Combine water, cabbage, tomato puree, tomato soup, rice, beef bouillon, salt, and pepper in a slow cooker; add ground beef mixture.
- Cook on High for 8 hours.
Nutrition Facts : Calories 276.3 calories, Carbohydrate 31.5 g, Cholesterol 39.4 mg, Fat 11.2 g, Fiber 4.7 g, Protein 14.5 g, SaturatedFat 4.6 g, Sodium 765.9 mg, Sugar 10.6 g
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.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Number Of Ingredients 15
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.
HALUPKI (STUFFED CABBAGE)
Halupki, also known as stuffed cabbage on the Russian/Ukranian side of my family, is a dish made of rice, beef, and pork encased in cabbage drizzled with a thin, sweet tomato sauce. My grandma Eugenia is 98 and she taught me how to make this comfort food classic. Every family has their own twist on this traditional dish. I hope you enjoy these with mashed potatoes just as we always do in my family!
Provided by Jillian
Categories World Cuisine Recipes European Eastern European Russian
Time 3h30m
Yield 10
Number Of Ingredients 15
Steps:
- Place the cabbage in a stockpot with enough water to cover.
- Add 1/4 teaspoon salt to the water and cabbage.
- Bring water to a boil over medium-high heat. Turn cabbage every 2-3 minutes and remove leaves that separate from cabbage and place in a strainer to cool. Boil until all the leaves have cooked, about 15 minutes.
- Reserve 12 oz. of cabbage water.
- Preheat the oven to 350 degrees F (175 degrees C).
- Trim thick center vein off of bottom of each cabbage leaf.
- In a large bowl thoroughly mix together, ground beef, ground pork, rice, chopped onion, fresh parsley, egg, garlic powder, salt, and pepper.
- Lightly pack a small amount of meat mixture and place in the center of the cabbage leaf.
- Fold sides over the filling and start at the stem and roll the cabbage up until the meat is encased. Repeat with remaining leaves and filling.
- Cut the leftover leaves into pieces and place into the bottom of a roasting pan.
- Layer the stuffed cabbage rolls over the cut leaves.
- In a bowl, mix the tomato sauce, reserved cabbage water, white vinegar, and white sugar.
- Pour the tomato sauce mixture over the cabbage rolls.
- Cover roasting pan with aluminum foil.
- Bake in preheated oven until the ground beef mixture is no longer pink in the center, about 2 1/2 hours. Baste stuffed cabbage rolls every hour.
Nutrition Facts : Calories 467.9 calories, Carbohydrate 21.7 g, Cholesterol 137.3 mg, Fat 29.8 g, Fiber 4.3 g, Protein 28.1 g, SaturatedFat 11.4 g, Sodium 715 mg, Sugar 10.5 g
STUFFED CABBAGE ROLLS (GALUMKIS OR GALUMKIS)
Saw Tyler Florence make these on one of his shows. They looked very interesting, the end result has been tweaked and changed a bit. They now remind me of the Cabbage Rolls at my mother's house. These are very good and sweet & sour! They are also made with Brown Sugar Splenda. Just a little reminder, these taste better the next day.
Provided by Manami
Categories One Dish Meal
Time 1h25m
Yield 10 serving(s)
Number Of Ingredients 21
Steps:
- 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 heat.
- Set aside.
- Cabbage Rolls:.
- Place a skillet over medium heat and coat with 2 Tablespoons of the olive oil.
- Saute the onion and garlic for about 5 minutes, until soft.
- Stir in the tomato paste, a splash of wine, parsley and 3/4 cup of the prepared sweet and sour tomato sauce, mix to incorporate and then take 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 & pepper.
- Preheat oven to 350°F.
- Bring a large pot of salted water to a boil.
- Remove the large, damaged outer leaves from the cabbage and set aside.
- Cut out the cores of the cabbages with a sharp knife 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 cabbage with onions & noodles).
- Blanch the cabbage leaves in the pot of boiling water for about 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 leaves so they will be easier to roll up.
- Take the reserved outer leaves and lay them on the bottom of small roasting pan, let part of the leaves hang out the sides of the small roasting pan.
- This insulation will prevent cabbage rolls from burning on the bottom when baked.
- Break up 24-30 of the cookies and lay them over the leaves.
- Put 1/2 cup of 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 small roasting pan.
- Pour the remaining sweet and sour tomato sauce over the cabbage rolls.
- If desired, pour remaining cookies over the top.
- Fold the hanging leaves over the top to enclose and keep the moisture inches.
- Drizzle the top with the remaining 2 Tablespoons of olive oil.
- Bake for 1 hour until the meat is cooked.
- Enjoy!
Nutrition Facts : Calories 557.8, Fat 34.6, SaturatedFat 5.1, Cholesterol 21.1, Sodium 901.7, Carbohydrate 60.4, Fiber 9.6, Sugar 26.3, Protein 8
STUFFED CABBAGE ROLLS (GOLABKI)
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
Steps:
- 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 dont 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
MRS GALUMPKI'S STUFFED CABBAGE ROLLS
There is no Mrs. Galumpki. We just thought it was a funny name for a fictional cook. I don't think this is a true Polish Stuffed Cabbage but I think it's really good and easy to prepare. They keep in the fridge for several days, freeze well and can be easily doubled. This was a dish that sold well in my Aunt's deli. Use a large head of cabbage; for some reason Zaar won't let me use that as a measurement. Make it easy on yourself and try Recipe #305376. One thing my mother always did to speed things up was to make this recipe UN-stuffed. Just a layer of chopped cabbage topped with all the ingredients and more chopped chopped cabbage topped with the sauce made a fast meal for a large family and could be done in the oven while Mom got a suntan while hanging up the wash on the clothesline. Just kidding. She worked sunup to sundown and I think she cleaned in her sleep.
Provided by Secret Agent
Categories < 4 Hours
Time 1h40m
Yield 1 pot full, 12 serving(s)
Number Of Ingredients 11
Steps:
- In a medium saucepan, bring water to a boil.
- Add rice and stir.
- Reduce heat, cover and simmer for 20 minutes. Or use your rice cooker.
- Prepare the cabbage leaves according to Recipe #305376. Remove the tough stem and ribs. It is okay to use a large leaf patched up with a smaller leaf. Save the center of the cabbage and chop it up to use as a bed in your pot.
- Combine the meat, cooked rice, onion, egg, salt and pepper in a bowl.
- Stir in half can of tomato soup and mix well.
- Put about a scant 1/4 cup of filling in each leaf.
- Roll them up from the stem end folding the sides in so the filling does not fall out.
- Do not roll too tight, just snug.
- Use a toothpick to keep them from unrolling in your pot.
- In a large wide pot, add the remainder of the cabbage, chopped up.
- This is the bed the little rolls will lay on.
- Add 1/2 cup tomato juice to the bed.
- Line up the cabbage rolls on top (It is okay to double stack them if you need to).
- Mix the rest of the soup with the drained stewed tomatoes and pour over the rolls.
- Put a lid on the pot and cook on medium heat until the pot boils.
- Lower heat and continue cooking for 50 to 60 minutes longer until the cabbage leaves are very tender.
- Keep the heat on low.
- Keep the rolls warm in your crock pot if you like.
- Option; bake them in a 325 degree Fahrenheit oven, tightly covered, for two or three hours after being brought to the boil.
- Check for tenderness of the cabbage leaves.
Nutrition Facts : Calories 225.4, Fat 6.8, SaturatedFat 2.6, Cholesterol 64.5, Sodium 604.3, Carbohydrate 22, Fiber 1.3, Sugar 6, Protein 18.5
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