Best 4 Cabbage Rolls Golabki Stuffed Cabbage Recipes
Cabbage rolls, also known as golabki, are a hearty and flavorful dish made from cabbage leaves stuffed with a variety of fillings, typically including rice, ground meat, and vegetables. Originating from Eastern Europe, cabbage rolls are a beloved comfort food enjoyed in many cultures around the world. In this article, we present a comprehensive guide to making cabbage rolls, complete with three delicious recipes: a classic beef and rice filling, a vegetarian filling with lentils, and a unique sweet and sour filling with cranberries. Whether you're a seasoned cook or a beginner in the kitchen, this article provides all the information you need to create this satisfying and versatile dish.
Check out the recipes below so you can choose the best recipe for yourself!
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
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.
GOLABKI (POLISH STUFFED CABBAGE ROLLS) (VEGETARIAN VERSION)
pronounced gaw-WUMP-kee, literally meaning 'little pigeons'. Probably the best known Polish food. The ground meat & rice type in tomato sauce are the most common, but the seasonings and stuffings vary from region to region and there are many other varieties, including vegetarian versions like the one listed here.
Provided by littleturtle
Categories One Dish Meal
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Slice through the base of the cabbage and cook in lightly salted boiling water until tender.
- When the leaves are tender, peel off (You may have to peel the first layers first and then return the cabbage to cook and continue peeling the leaves until all are done).
- Boil the rice until just tender; drain and set aside.
- Fry the onions in the butter until softened.
- Dice the mushrooms and fry lightly with the onions, and the Worcestershire sauce, if using.
- Mix with the rice and season with salt, pepper, garlic, paprika and parsley.
- Place a tablespoonful of the rice mixture in each cabbage leaf; carefully, tuck in sides and roll to cover rice.
- Heat the oven to 400°F.
- Grease a roasting pan and place cabbage rolls seam side down in pan, packing them tightly together.
- Pour enough juice or stock over the top to cover them.
- Sprinkle lightly with remaining paprika.
- Cover and bake in oven for 20 minutes.
- Remove cover and bake for another 10 minutes to brown the cabbage lightly.
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.
Tips:
- Choose fresh, firm cabbage leaves for easy rolling and to prevent tearing.
- Blanch the cabbage leaves to soften them and make them more pliable.
- Use a variety of fillings to create different flavor combinations. Popular options include ground beef, pork, rice, vegetables, and spices.
- Roll the cabbage rolls tightly to prevent them from falling apart during cooking.
- Use a large pot or Dutch oven to cook the cabbage rolls so that they are fully submerged in liquid.
- Simmer the cabbage rolls for at least 30 minutes, or until the filling is cooked through.
- Serve cabbage rolls with your favorite sauce, such as tomato sauce, cream sauce, or mushroom sauce.
Conclusion:
Cabbage rolls are a delicious and versatile dish that can be enjoyed by people of all ages. They are a great way to use up leftover cabbage and other vegetables, and they can be made ahead of time and frozen for later use. With so many different filling and sauce options, there are endless possibilities for creating unique and flavorful cabbage rolls. So next time you're looking for a hearty and satisfying meal, give cabbage rolls a try!
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