STUFFED CABBAGE ROLLS ( ROYAL GOLABKI)
My Grandmother Stefania was born and raised in Poland. She made Golabki, and I learned from her. I put a twist on them through the years. She used salt pork. I use bacon, and I added more veggies for more flavor. I love making them. It reminds me so much of growing up and watching my Polish Grandmother, and my mother make these...
Provided by Nor Mac
Categories Casseroles
Time 2h15m
Number Of Ingredients 13
Steps:
- 1. Remove core from cabbage and steam until leaves are easy to peel off. ( i usually steam on a rack above boiling water and make a tent around it with foil.
- 2. While cabbage is steaming cook the peppers onion and chopped mushroom together in 2- 3 tablespoons of butter until onions are caramelized. Pour into a large bowl and cover.
- 3. Place bacon on parchment lined sheet and bake in oven at 400 degrees until crisp. Drain on paper towel.
- 4. Cook ground beef until medium. Drain grease off and add to bowl with onions etc. Salt and pepper nicely, and toss to combine.
- 5. Cook rice per instructions, but only cook half way. Drain off excess water. Toss rice with 2 tablespoons of butter. Add to bowl with burger and veggies. Crumble bacon and stir in to mixture to combine.
- 6. In to two 9x13 inch pans. Divide the beef broth among the pans. Add beef bouillon if desired.
- 7. Peel leaves from head of cabbage gently. If any of the leaves have a stem that is really thick. I usually cut it off. Place a serving spoon ( a large mixing spoon) size of mixture in to each Cabbage leaf near stem. Sprinkle cheese in each one. Fold leaves over the mixture once. Then bring sides in and roll up. Place seam side down in broth.It is ok to fit them snugly in to pan side by side. Top with ketchup. Repeat until mixture is gone. If you have extra cabbage leaves. Place them on top of rolls. Cover both pans with foil.
- 8. Place in 350 degree oven and bake about 1 1/2 hours or until liquid is almost gone in pans. Serve with Ketchup.
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
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
GOLABKI (STUFFED CABBAGE)
Provided by Food Network
Categories main-dish
Time 2h40m
Yield 12 to 14 cabbage rolls
Number Of Ingredients 16
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.
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.
CABBAGE ROLLS / GOLABKI / STUFFED CABBAGE
This is a hearty traditional Polish dish consisting of boiled cabbage leaves stuffed with ground beef, chopped onions, and rice or barley, baked in a spicy tomato sauce with sliced carrots for sweetness and mushrooms for heartiness. I remember eating only the stuffing when I was young. Now I eat it all and my kids cabbage they don't want. It's worth all the work! You can cook stove top very low heat, I use a rack on the bottom of the pot then layer the rolls, to prevent burning! Off the top of my head I'd say it makes about 20 rolls (give or take). Smacznego!
Provided by Rita1652
Categories One Dish Meal
Time 3h30m
Yield 10 serving(s)
Number Of Ingredients 21
Steps:
- Parboil cabbage in a large pot, removing leafs as they fall off into the water and are tender.
- Cook till all leaves are tender, but not ripping apart; usually 15.
- Run under cold water and drain.
- Cut the thick membrane off back of each leaf.
- While cabbage is cooking saute onion in butter until lightly browned.
- Put all the uncooked meat into a large mixing bowl add eggs.
- Add the sauteed onions.
- Next add salt pepper, celery salt, parsley, nutmeg, and Worcestershire sauce along with the cooked rice.
- Mix thoroughly.
- Lay out leaves and depending upon their size, place 2-3 tablespoons of meat mixture on the wider side.
- Roll leaf up and over meat, tuck in sides of leaf, and continue to roll to use all leaves and stuffing.
- Place rolls, seam down into a greased roasting pan.
- Then layer carrots and mushrooms over cabbage.
- Mix together the tomato paste, crushed tomatoes, water and brown sugar and pour evenly over all the rolls.
- Season with salt and pepper to taste and bay leaves.
- Cover roaster and bake 325°F for 2- 21/2 hours.
- Half way through baking check to make sure there's enough liquid; additional water can be added.
- To serve, spoon sauce over rolls.
- Serve with mashed potatoes!
- Check my recipes for garlic mashed potatoes. http://www.food.com/recipe-finder/all/garlic-masshed-potatoes?chef=58104.
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