NANA'S GOLABKI (POLISH STUFFED CABBAGE) RECIPE - (4.4/5)
Provided by Cindy
Number Of Ingredients 11
Steps:
- 1. Put cabbage leaves in a shallow pan and cover with boiling water, allow to soak in water just until leaves are tender 2. In a large bowl mix all ingredients except cabbage leaves, parmesian cheese and tomato soup until mixed well. 3. Using clean hands form meat mixture into oblong rolls and place each one on top of cabbage leaf. (seam side facing down) Over lap sides and ends of leaves over meat, tucking in edges to secure. 4. In a baking pan, pour tomato soup plus 1/2 can water for each can of soup. stir to mix water in completely. Add salt pepper, garlic powder, onion powder, and parmesian cheese to soup and stir till mixed in. 5. Arrange stuffed cabbage rolls in baking pan with the folded side down. Sprinkle with additional parmesian 6. Cover and bake in 350 preheated oven for about an hour and half or until cooked thru (depends on size of rolls you made) 7. Serve with my garlic mashed potatoes, using the tomato soup sauce as a gravy. Yum soooooooooooo delish!
GOłąBKI (POLISH STUFFED CABBAGE)
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
NANA'S GOLABKI (POLISH STUFFED CABBAGE)
I remember whenever nana made these and I was around I would giggle because she had told me what the word Golabki meant. She pronounced it gawumpkey and told me it meant little pigeons. For some reason as a child I found that amusing. No..there are no pigeons involved in the recipe, lol. My Grandma Gerri (German) Used to call them pigs in the blanket, no idea why lol but regardless of what you call them they are to me a comfort food. To me they symbolize Nana Devine, home cooking and hearing her singing in the kitchen while preparing them. I have seen many recipes for them, but this is my tried and true..Nana's Golabki's
Provided by Deneece Gursky @Smokeygirlxo
Categories Beef
Number Of Ingredients 12
Steps:
- Put cabbage leaves in a shallow pan and cover with boiling water, allow to soak in water just until leaves are tender (ANOTHER MEMBER, SHELLY WEIRAUCH, SHARED THIS TIP WITH ME AND I WANTED TO SHARE IT WITH ALL OF YOU:I wanted to share a trick I read elsewhere about working with the cabbage. Freeze the cabbage raw. When it defrosts, the leaves are easily workable and you do not have to worry about burning your fingers. No pre-cooking needed. This worked wonderfully! THANKS SHELLY GOING TO TRY THIS NEXT TIME I MAKE THEM!)
- In a large bowl mix all ingredients except cabbage leaves, parmesian cheese and tomato soup until mixed well.
- Using clean hands form meat mixture into oblong rolls and place each one on top of cabbage leaf. (seam side facing down) Over lap sides and ends of leaves over meat, tucking in edges to secure.
- In a baking pan, pour tomato soup plus 1/2 can water for each can of soup. stir to mix water in completely. Add salt pepper, garlic powder, onion powder, and parmesian cheese to soup and stir till mixed in.
- Arrange stuffed cabbage rolls in baking pan with the folded side down. Sprinkle with additional parmesian
- Cover and bake in 350 preheated oven for about an hour and half or until cooked thru (depends on size of rolls you made) (Baste every 15 or 20 minutes with the tomato soup juice)
- Serve with my garlic mashed potatoes, using the tomato soup sauce as a gravy. Yum soooooooooooo delish!
GOLABKI - POLISH STUFFED CABBAGE
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
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.
GOLABKI, (POLISH STUFFED CABBAGE)
Good, Simple, healthy food. Found this is a recent issue of Guideposts. Looked good so I had to try it. Guess what? It is good and is now on my list as a comfort food. I imagine that there are as many recipes for Stuffed Cabbage as there are Cooks out there feeding people who relish Pleasant, satisfying meals.
Provided by Firehousecook AKA C
Categories European
Time 2h
Yield 3 per person, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Core cabbage and place in a large pot of boiling water, cover and cook 5 to 8 minutes until soft enough to pull off the leaves Repeat till all the large leaves are removed.
- Sauté onion in oil till transparent.
- In a large bowl, mix meat, onion, rice, egg, salt & pepper.
- Place heaping tablespoon of meat mixture on each leaf.
- Fold sides over filling while rolling leaf around filling.
- Chop remaining cabbage and place half in the bottom of a Dutch oven.
- Layer cabbage rolls then cover with remaining chopped cabbage.
- Combine tomato soup with water, stir till smooth, then pour over cabbage and rolls.
- Cover; bring to a boil then reduce heat and simmer 1 1/2 hours.
Nutrition Facts : Calories 521.1, Fat 28.3, SaturatedFat 10.3, Cholesterol 147.9, Sodium 762.1, Carbohydrate 30.3, Fiber 2.7, Sugar 8.9, Protein 35.2
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