Polish Stuffed Cabbage Rolls Recipes

POLISH STUFFED CABBAGE ROLLS (GOLABKI) IN TOMATO SAUCE

Steps:

• Prepare the cabbage by cutting out the tough middle bit (see photo above). Place the cabbage in a large pot filled with about 5-6 cm of water (cut end down), cover and bring to boil. Lower the heat and simmer gently for about 10 minutes, covered, until the outer leaves start separating. Remove the cabbage from the pot (use 2 forks and a knife to help the leaves separate) and carefully place the loose leaves on a plate one by one. Put the cabbage back in the pot, continue simmering, then remove a few more leaves. Repeat this process until you've got about 20 leaves.
• Whilst the cabbage is simmering rinse the rice thoroughly, combine with 1 and ¼ cup of lightly salted water, cover and bring to the boil. Lower the heat and simmer for about 10 minutes, covered, until all the water has been absorbed. Place in a large bowl and set aside to cool completely.
• In a frying pan heat up the oil, add the onion and cook over a low heat for about 5-6 minutes until softened and golden. Combine with the rice and set aside.
• Preheat the oven to 350 F/ 180 C/ gas mark 4. Line a large casserole dish with cabbage leaves (the small ones or ones that have torn) and set aside.
• Using a sharp knife slice off the thick bit running along the length of the cabbage leaf on the outside (see photo). Be careful not to split the leaf. Do this for each leaf.
• Combine the rice and onion mixture (once cooled) with the meat, about 1 teaspoon of fine sea salt, add plenty of pepper and stir thoroughly.
• Make a good size oval shaped meatball and place in the leaf. To make a cabbage roll fold in the longer sides, then wrap the filling starting with the thick end of the leaf. Press the mixture in with your fingers as you are rolling and roll as tightly as possible. Place the cabbage rolls one by one in the casserole dish so they are nice and snug, very close together.
• Make the sauce by combining the hot stock with the passata and tomato paste and stirring thoroughly. Pour this mixture over the cabbage rolls. Cover with a sheet of non-stick paper cut to fit the shape of your dish (or small leaves if there are any left), then cover with a lid or tin foil and bake in the centre of the oven for 1.5 hours. Remove from the oven and enjoy!

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).

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.

POLISH STUFFED CABBAGE

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.)

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.