Best 5 Golabki Polish Stuffed Cabbage Recipes
Gołąbki, a traditional Polish dish, are savory stuffed cabbage rolls that are a staple of Polish cuisine. These delightful parcels are made with tender cabbage leaves wrapped around a flavorful filling of seasoned ground meat, rice, and vegetables, creating a hearty and comforting meal. Gołąbki can be enjoyed on various occasions, from family gatherings to festive holiday dinners, and are often served with a rich tomato sauce or a creamy mushroom sauce. The article provides two delectable recipes for Gołąbki: the classic Polish Stuffed Cabbage Rolls and a vegetarian variation called Gołąbki Wege.
The classic Polish Stuffed Cabbage Rolls recipe features a traditional filling made with a combination of ground pork and beef, rice, sautéed onions, and aromatic spices. The cabbage leaves are carefully blanched to maintain their flexibility, ensuring they can be easily rolled and stuffed. The rolls are then gently simmered in a flavorful tomato sauce until the cabbage is tender and the filling is cooked through, resulting in a hearty and satisfying dish.
Alternatively, the Gołąbki Wege recipe offers a vegetarian twist on the classic dish. This recipe replaces the meat filling with a savory combination of sautéed mushrooms, bell peppers, carrots, and zucchini, creating a flavorful and nutritious alternative. The vegetarian Gołąbki are equally delicious when simmered in a rich tomato sauce, making them a perfect choice for those seeking a meatless meal.
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.
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...
Provided by Deneece Gursky
Categories Beef
Number Of Ingredients 12
Steps:
- 1. 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!)
- 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) (Baste every 15 or 20 minutes with the tomato soup juice)
- 7. Serve with my garlic mashed potatoes, using the tomato soup sauce as a gravy. Yum soooooooooooo delish!
GOLABKI (POLISH STUFFED CABBAGE)
Golabki is one of my favorite Polish comfort foods!
Provided by Jessica Silva
Categories Other Main Dishes
Time 2h10m
Number Of Ingredients 8
Steps:
- 1. Remove the core from the cabbage and place the whole head into a large pot filled with boiling water. Add 1 teaspoon salt to the water. Cover and cook 3 minutes, or until softened enough to pull off leaves.
- 2. Remove about 30 leaves and cut the large hard stem out. Chop remaining cabbage.
- 3. Brown pork and beef in a skillet, add cooked rice and mix thoroughly.
- 4. Place a heaping tablwspoonful of meat mixture onto each cabbage leaf. Tuck sides over filling while rolling up the leaf.
- 5. Place half the chopped cabbage into a large dutch oven. Fill with layers of cabbage rolls. Cover with remaining chopped cabbage.
- 6. Mix tomato soup, water and season salt together and pour over cabbage rolls.
- 7. Cover and bring to a boil. Reduce heat and simmer for 1 1/2 hours.
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.
Tips:
- Choose firm, compact cabbage heads with tightly packed leaves.
- Use a sharp knife to remove the cabbage leaves carefully.
- Blanch the cabbage leaves in boiling water for a few minutes to soften them and make them pliable.
- Make sure the rice is cooked before stuffing the cabbage leaves.
- Season the filling generously with salt, pepper, and other spices.
- Roll the cabbage leaves tightly around the filling to prevent them from unravelling during cooking.
- Place the cabbage rolls in a large pot or Dutch oven in a single layer.
- Cover the cabbage rolls with tomato sauce or broth and bring to a boil.
- Reduce the heat to low, cover the pot, and simmer the cabbage rolls for at least 1 hour, or until the cabbage is tender and the filling is cooked through.
- Serve the cabbage rolls hot with additional tomato sauce or broth, sour cream, and crusty bread.
Conclusion:
Gołąbki, also known as Polish stuffed cabbage, is a delicious and hearty dish that is perfect for a cold winter day. The combination of tender cabbage leaves, flavorful filling, and rich tomato sauce makes this dish a favorite among many. Follow these tips to make perfect gołąbki every time. Enjoy!
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