CLASSIC GOłąBKI: POLISH STUFFED CABBAGE ROLLS WITH TOMATO SAUCE (PORK & RICE)
Steps:
- 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
GOLUMPKI - STUFFED POLISH CABBAGE (GOłąBKI)
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
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
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!
Provided by Linda Kauppinen
Categories Other Main Dishes
Time 6h
Number Of Ingredients 7
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!!
STUFFED CABBAGE ROLLS & KRAUT HUNGARIAN GALUMPKIS
My Grandmothers each had 2 very different stuffed cabbage roll recipes. This recipe is the Hungarian version using sauerkraut as well as cabbage. These are even better the next day! Both my Hungarian Grandma as well as my Polish Grandma would serve their version often.
Provided by Deb Crane
Categories Beef
Number Of Ingredients 11
Steps:
- 1. FOR THE CABBAGE: Core the cabbage. Bring a large pot of water to a boil, and boil whole head of cabbage until leaves start to pull away from core. Remove cabbage and SAVE THE WATER that it was boiled in. Let cabbage cool. Carefully remove the leaves until you get closer to the core with the white cabbage leaves. These are too hard to stuff, so chop them up to add to the pot later. With the reserved leaves, cut off the hard veins with a paring knife before stuffing leaves with the meat mixture.
- 2. FOR THE FILLING: Combine rice,beef,pork, salt, pepper,parsley,garlic powder and paprika. Mix very well. Put aside.
- 3. Stuff the cabbage leaves with meat filling. If you have left over meat filling, simply form them into balls. For an even easier version, make balls from the meat mixture and add cut up cabbage without stuffing them at all.
- 4. LAYER INTO POT AS FOLLOWS; A thin layer of the cabbage water 1/2 of the Cut up cabbage 1/2 of the Sauerkraut cabbage rolls and balls remaining 1/2 of the cabbage remaining 1/2 of the Sauerkraut Add saved water from boiling the cabbage to just cover the top.
- 5. Bring to a boil,covered, and then simmer on low, covered for at least 3 hours. This step can be done a day ahead, cool it down, and refrigerate until almost ready to serve. The flavor is better and more developed if you plan to serve it the next day. Regardless of time, continue with the next step.
- 6. Mix some cold left over water from the boiled cabbage and the cornstarch. Add this to the big pot of stuffed cabbage and balls. When almost ready to serve, warm up again. This will thicken the broth. Bring to a boil, then simmer until thickened.
- 7. Serve with a big dollop of sour cream. Yummmm
GOLOMBKI
Tender cabbage rolls are stuffed with a delicious mixture of ground beef and onion. Instant rice and canned tomato soup speed along the prep work, and the long oven time gives you a chance to whip up a side dish and pour the wine. -Valerie Lipinski, Buffalo, New York
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 5 servings.
Number Of Ingredients 8
Steps:
- Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 10 large leaves for rolls. Refrigerate remaining cabbage for another use. Cut out the thick vein from the bottom of each leaf, making a V-shaped cut., Cook rice according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the cooked rice, salt and pepper., Place 1/3 cup beef mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Repeat. Place seam side down in a greased 13-in. x 9-in. baking dish. Combine soup and water; pour over top., Cover and bake at 350° for 55-65 minutes or until cabbage is tender.
Nutrition Facts : Calories 342 calories, Fat 11g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 1030mg sodium, Carbohydrate 40g carbohydrate (18g sugars, Fiber 6g fiber), Protein 21g protein.
SLOW-COOKER GOLOMBKI
I modified my mom's classic Polish dish to fit my hectic life. Instead of boiling the cabbage and then filling it with beef, I just toss the ingredients in the slow cooker. It's much easier and tastes just as good. -Mary Walker, Clermont, Florida
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the rice, salt and pepper. In a large bowl, combine the spaghetti sauce, soup, water and sugar., In a 5-qt. slow cooker, layer one third of the sauce, half of the beef mixture and one third of the cabbage. Repeat layers; top with remaining sauce and cabbage., Cook, covered, on low until cabbage and rice are tender, 6-8 hours.
Nutrition Facts : Calories 307 calories, Fat 7g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 1166mg sodium, Carbohydrate 45g carbohydrate (15g sugars, Fiber 6g fiber), Protein 16g protein.
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
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