Simple Golabki Recipes

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CLASSIC GOłąBKI: POLISH STUFFED CABBAGE ROLLS WITH TOMATO SAUCE (PORK & RICE)



Classic Gołąbki: Polish Stuffed Cabbage Rolls with Tomato Sauce (Pork & Rice) image

Provided by Kasia

Categories     Polish Main Courses

Time 1h15m

Number Of Ingredients 19

1 head white cabbage (3-3.3 lb, 1.3-1.5 kg) or savoy cabbage
1.7 lb (800 g) ground pork (e.g. pork shoulder)
1 large onion (7 oz, 200 g), yellow or white
2 tbsp neutral oil, e.g. canola
3 garlic cloves
½ cup (100 g) cooked rice - cooked 'al dente'; that's roughly 1.2 oz/33 g of uncooked rice
1 tbsp dried marjoram
1 qt (1 litre) chicken stock
Salt, to season
Ground black pepper, to season
Handful of chopped dill or parsley, to garnish (optional)
⅓ stick (30 g) butter
1 tbsp all-purpose flour
1 cup (250 ml) stock - remaining from cooking Gołąbki / Gołąbki juices; or meat stock
2 cups (500 g) tomato passata / purée
1 tbsp tomato paste / concentrate
A pinch of sugar
Salt, to season
Ground black pepper, to season

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

POLISH GOLOBKI (GAWUMPKI)



Polish Golobki (Gawumpki) image

Grandma's recipe. This recipe is easier to do in large batches since the prep is time-consuming. I double or triple the recipe and bake them in a electric roasting pan. I freeze any extras and when they come out of the freezer, they taste even better because the cabbage has gotten more tender. My Grandma made these with various combinations of beef, veal, and pork and was always experimenting to get them right. I typed this up based on her notes but she cooked like I do. Experiment with the meats and the flavors until you get something you like. I like to mix up the type of spices I use, sometimes they are more plain with just the marjoram or sometimes I use Italian seasoning

Provided by mikegodphx

Categories     World Cuisine Recipes     European     Eastern European     Polish

Time 2h45m

Yield 20

Number Of Ingredients 10

2 heads cabbage, cored
2 tablespoons margarine
2 onions, diced
4 pounds ground beef
2 (10.5 ounce) cans chicken with rice soup
2 cups rice
2 eggs
1 teaspoon dried marjoram, or to taste
salt and ground black pepper to taste
1 (10.75 ounce) can golden mushroom soup

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of water to a boil. Boil cabbages until leaves are falling off. Remove leaves from water as they peel off and set aside.
  • Melt margarine in a large skillet. Cook onions in margarine until translucent, 5 to 7 minutes.
  • Mix cooked onions, ground beef, chicken with rice soup, rice, eggs, marjoram, salt, and pepper in a bowl.
  • Take a cabbage leaf, lay it flat, and trim the thickest part towards the bottom of the leaf to make it easier to roll; repeat with all leaves. Take the darker outside leaves and line the bottom of the roasting pan with them.
  • Scoop a portion of the beef meat mixture into a leaf and wrap the leaf around the mixture, enveloping the meat completely. Repeat until all of the beef mixture is used. Arrange the stuffed cabbage leaves into the roasting pan. Top with any remaining cabbage leaves. Cover the roasting pan with aluminum foil.
  • Bake in preheated oven for 1 hour 45 minutes. Remove aluminum foil, peel back the top layer of extra cabbage leaves, and pour golden mushroom soup over the stuffed cabbage leaves. Replace top cabbage leaves, return roasting pan to oven, and continue baking until the soup is hot, about 15 minutes.

Nutrition Facts : Calories 311.4 calories, Carbohydrate 26.8 g, Cholesterol 77.5 mg, Fat 13.7 g, Fiber 3.9 g, Protein 20.1 g, SaturatedFat 5 g, Sodium 401 mg, Sugar 5 g

GOLABKI - POLISH CABBAGE ROLLS



Golabki - Polish Cabbage Rolls image

Polish cabbage rolls (filled with a mixture of rice, pork, and beef) stewed in tomatoes. This is a dish I remember my Gram making. I've taken the recipe and tweaked it as I've cooked. The dish is hearty and delicious--and known by other names throughout Eastern Europe. I've made it for friends who have never had Polish food before, and they loved it with a fervor that surprised me. It may look very time intensive, but it's a meal unto itself and can be frozen or reheated easily. It also helps to split it into two main phases: 1) making the meat filling and freezing the cabbage the night before; 2) assembling the golabki. For Polish food, it's surprisingly easy (this is coming from someone who makes her own pierogi from scratch). Enjoy!

Provided by LMCski

Categories     One Dish Meal

Time 2h50m

Yield 8-10 serving(s)

Number Of Ingredients 15

1 head cabbage
2 lbs ground beef (don't use overly lean meat)
1 lb ground pork (or veal if you do not eat pork, don't use overly lean meat)
2 cups cooked rice
2 eggs
4 garlic cloves
1 large onion
2 tablespoons butter
2 tablespoons marjoram
1 teaspoon marjoram
1 tablespoon thyme (or sage)
1 teaspoon salt
1 teaspoon pepper
2 (14 ounce) cans crushed tomatoes
1 (12 ounce) can tomato sauce

Steps:

  • Chop onion.
  • Mince garlic.
  • Saute garlic and onion in 2 T butter over medium heat until onions are caramelized. Remove from heat and let cool to near room temperature.
  • Beat 2 eggs thoroughly with 2 T marjoram, 1 T thyme/sage, salt, and pepper.
  • In bowl, add ground beef, pork (or veal), rice, onion, garlic, and eggs.
  • Mix thoroughly with your hands.
  • Cover and let rest in the fridge. (You can let it sit overnight, it will just let the flavors permeate more.).
  • Core cabbage.
  • Blanche cabbage leaves in boiling water, peeling them off as they become limp. (Alternatively, after coring the cabbage, you can put it in the freezer and after it's frozen, let it thaw and the leaves will be limp--you can just pull them off. **If you choose to freeze, freeze the cabbage the night before and keep in mind it will take a few hours for it to thaw**).
  • Once you've separated all the leaves, take a paring knife and cut off any thick stems preventing the limp leaf from bending/rolling.
  • Put about 2 T of meat filling in the center of each leaf. Fold the sides of the leaf in and roll it up into a little package. Put each golabki seam-down into a casserole dish. (At this point, if you like, you can freeze them and thaw them later. Once thawed, continue with the recipe steps below.).
  • Once you've used up all the cabbage leaves or meat filling, take your cans of tomatoes and pour them over the golabki.
  • Sprinkle the remaining teaspoons of marjoram into the tomato sauce before pouring it over the golabki and tomatoes.
  • Bake covered at 350 for 2 hours.

GOLABKI (STUFFED CABBAGE ROLLS)



Golabki (Stuffed Cabbage Rolls) image

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

1 head cabbage, cored
2 tablespoons butter
1 large onion, chopped
1 pound ground beef
½ pound ground pork
1 ½ cups cooked rice
1 teaspoon finely chopped garlic
1 teaspoon salt, plus more to taste
¼ teaspoon ground black pepper, plus more to taste
3 (10.75 ounce) cans condensed tomato soup
2 (12 fluid ounce) cans tomato juice, or more to taste
½ cup ketchup

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

GOLABKI (STUFFED CABBAGE)



Golabki (Stuffed Cabbage) image

Provided by Food Network

Categories     main-dish

Time 2h40m

Yield 12 to 14 cabbage rolls

Number Of Ingredients 16

One 14 1/2-ounce can peeled tomatoes
4 tablespoons unsalted butter, cubed
Kosher salt
Pinch cayenne pepper, optional
1 1/2 tablespoons kosher salt, plus more for the boiling water
1 large head green cabbage
1 onion, diced
Canola oil, for cooking
1 cup cooked white rice
1 pound ground beef
1/2 pound ground pork
1/2 pound ground veal
2 eggs
1/2 tablespoon freshly ground black pepper
1 cup vegetable stock
Chopped fresh dill and sour cream, for serving

Steps:

  • For the sauce: Heat up tomatoes in a saucepan over medium-low heat until they begin to boil, then remove them from the heat. With an immersion blender, blend in cubed butter one piece at a time until the sauce is smooth and emulsified. Season with salt and a dash of cayenne if you like it a little spicy, but not enough to scare your Mom-Mom.
  • For the cabbage: Bring a large pot of salted water to a boil. Slice off the bottom of the cabbage head and insert the knife around the core to make a square of insertions into the core of the cabbage. (Do not completely core the cabbage.)
  • When the pot is boiling gently, drop the cabbage head in and boil it until outer leaves are softened, 4 to 5 minutes. Remove the cabbage head and wait a minute for it to cool, then begin to gently peel the outer leaves away. When the leaves are no longer soft and they become hard to peel, place the cabbage head back into the boiling water for another 4 to 5 minutes. Repeat removing the leaves and then boiling the cabbage until you get down to the core or the leaves become too small. (It's a good idea to boil extra cabbage leaves so you have the extras just in case the leaves rip.)
  • Saute onions with a dash of canola oil in a saute pan over medium-low heat until onions are translucent. Combine sauteed onions with cooked white rice and allow to cool.
  • Combine ground beef, pork, veal, eggs, onion and rice mixture and salt and pepper in a large stainless steel bowl. Mix until well combined, then set aside. (We'll call this the filling from here out.)
  • Preheat the oven to 425 degrees F.
  • Place 1/4 cup filling into the bottom of a cabbage leaf. Tuck the sides of the leaf in and roll the leaf up and over and make a small package. Place the finished roll seam-side down in a 12-by-10-inch baking pan that's at least 2 1/2 inches deep. Continue with the remaining leaves and filling and tuck them tightly into the baking pan. Pour 1 inch vegetable stock into the bottom of the baking pan. Cover the cabbage rolls with a sheet of parchment paper, then cover in foil. Bake for 25 minutes.
  • Remove cabbage rolls from the oven and turn it down to 325 degrees F. Take off (but reserve) foil and parchment paper. Pour off the vegetable stock (no need to save it; it'll taste like cabbage water...yum). Top the drained cabbage leaves with just enough tomato sauce to coat the top of the cabbage and make a small pool under the rolls. Replace the parchment paper and foil and bake the cabbage rolls 45 minutes more.
  • Serve the finished golabki by topping them with a ladle of the reserved sauce, a little fresh dill, and a dollop of sour cream.

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

GOLABKI, (POLISH STUFFED CABBAGE)



Golabki, (Polish Stuffed Cabbage) image

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

1 large head of cabbage
2 teaspoons canola oil
1/2 cup onion, chopped
1 1/2 lbs ground beef
1/2 lb ground pork
2 cups cooked brown rice
1 egg, beaten
2 (10 1/2 ounce) cans condensed tomato soup
2 1/2 cups water
1/4 teaspoon sea salt (to taste)
1/8 teaspoon pepper (to taste)

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

GOLABKI



Golabki image

Make and share this Golabki recipe from Food.com.

Provided by amyp74

Categories     One Dish Meal

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 9

1 head cabbage (green)
1/2 loaf white bread
1/2 cup whole milk
1 (26 ounce) jar traditional spaghetti sauce
2 green peppers
2 small sweet onions
salt and pepper
1 1/2 lbs ground beef
14 ounces whole tomatoes

Steps:

  • blanche in large pot green cabbage. Preheat oven to 350.
  • Take a large bowl and mix ground beef with 1tbl of salt and 2 pinches of pepper- set aside. Take medium bowl and "tear" pieces of white bread in bowl. Add milk to bowl carefully soaking each piece of white bread, then add white bread to ground beef mixture-set aside.
  • Take roasting pan, fill with 1/2 jar of Ragu sauce- set aside. Cut up in slices green peppers and onions- set aside.
  • Take cabbage- making sure it is al dente- place a icecream scoop full of ground beef-bread mixture and roll up- carefully tucking in sides of cabbage. Place carefully in the prepared roaster pan- tuck sides down.
  • Once done with cabbage rolls, add the peppers and onions in the pan- then cover with remaining sauce- add the can of tomatoes to the pan. Mix gently with a wooden spoon.
  • Cook 1 1/2 to 2 hours on 350, spooning sauce over cabbage rolls every 20 minute
  • Serve hot with salt and pepper. Any unused cabbage can be frozen---also- can use white rice instead of white bread/milk mixture.

Nutrition Facts : Calories 530, Fat 22.6, SaturatedFat 7.8, Cholesterol 79.2, Sodium 1024.7, Carbohydrate 52.1, Fiber 6.9, Sugar 23.7, Protein 30.8

THE BEST GOLABKI



The Best Golabki image

I double the chicken broth/sour cream sauce. These really are fantastic. You can thank my Aunt Carol for these!

Provided by Diana Adcock

Categories     Pork

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 16

5 lbs cabbage, that has either been cored and steamed or frozen and thawed
1 1/2 lbs ground pork
1 large onion, chopped medium fine
1 hard roll, soaked in water and squeezed dry, crumbled
1 1/2 cups cooked rice
2 garlic cloves, minced
2 eggs
1 1/2 teaspoons salt
1/2 teaspoon marjoram, crumbled
1 teaspoon paprika
6 slices bacon, chopped
1 (13 ounce) can chicken broth
1 (8 ounce) container sour cream
1 teaspoon flour
2 teaspoons paprika
1 dash cayenne (or more if you like)

Steps:

  • Separate leaves of your steamed or frozen/thawed cabbage and slice off the tough rib on the back of each leaf.
  • Mix pork, onion, roll, rice, garlic, eggs, salt, marjoram and the 1 t.
  • paprika in a large bowl until well blended-but dont turn the rice into mush.
  • Place about 1/3 cup of meat mixture on each leaf and roll, tuck, roll into desired size/shape.
  • Set aside and repeat.
  • Shred remaining cabbage.
  • Fry bacon until crisp and add half the shredded cabbage.
  • Pour this into a deep casserole dish, place cabbage rolls on top and then remaining shredded cabbage.
  • Pour chicken broth over top, cover and bake in a 375-degree oven for 1 hour.
  • Drain off juice into a sauce pan and add the sour cream, flour and paprika.
  • Whisk as you're heating to thicken, pour over the cabbage rolls and serve.
  • Dust with cayenne if using.

Nutrition Facts : Calories 646.3, Fat 38.6, SaturatedFat 15.6, Cholesterol 170, Sodium 1091.3, Carbohydrate 45.5, Fiber 10.7, Sugar 15.1, Protein 31.8

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