Gołąbki, a traditional Polish dish, is a savory and hearty meal made from cabbage rolls stuffed with a variety of fillings. These cabbage rolls are a delicious and versatile dish that can be enjoyed as a main course or a side dish. Typically, gołąbki is made with a mixture of ground meat, rice, and vegetables, but this recipe offers a vegetarian version that uses a combination of mushrooms, lentils, and vegetables as the filling. The cabbage leaves are then rolled up and simmered in a flavorful tomato sauce, resulting in a tender and flavorful dish. This article provides two recipes for vegetarian gołąbki: a traditional version made with fresh cabbage leaves and a simplified version using store-bought sauerkraut. Both recipes offer step-by-step instructions, helpful tips, and variations to suit different dietary preferences. Whether you're a seasoned cook or a beginner, this guide will help you create delicious and authentic vegetarian gołąbki that will impress your family and friends.
Let's cook with our recipes!
CLASSIC GOłąBKI: POLISH STUFFED CABBAGE ROLLS WITH TOMATO SAUCE (PORK & RICE)
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
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.
POLISH GOLOBKI (GAWUMPKI)
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
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 (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
Tips:
- Choose the right cabbage: Select a large, firm head of cabbage with tightly packed leaves. Savoy cabbage or green cabbage are commonly used for stuffed cabbage rolls.
- Prepare the cabbage leaves properly: Blanch the cabbage leaves in boiling water to soften them and make them pliable. Carefully remove the thick center vein from each leaf to create a pocket for the filling.
- Make a flavorful filling: Use a combination of cooked rice, vegetables, herbs, and spices to create a flavorful and satisfying filling. You can also add cooked ground beef or pork for a non-vegetarian version.
- Roll the cabbage rolls tightly: Place a spoonful of filling on each cabbage leaf and fold the sides inward. Roll the leaf tightly starting from the bottom and tuck in the edges to secure the filling.
- Cook the cabbage rolls slowly: Simmer the cabbage rolls in a flavorful sauce made with tomatoes, vegetable broth, and spices. Cover the pot and cook over low heat for at least 1 hour, or until the cabbage rolls are tender.
- Serve the cabbage rolls with your favorite sides: Stuffed cabbage rolls are traditionally served with mashed potatoes, sour cream, and lingonberry jam. You can also serve them with roasted vegetables, a side salad, or your favorite bread.
Conclusion:
Whether you're a vegetarian looking for a hearty and flavorful meal or a meat-lover looking for a new way to enjoy cabbage, these Polish Stuffed Cabbage Rolls (Gołąbki) are sure to satisfy. With their tender cabbage leaves, savory filling, and rich tomato sauce, these cabbage rolls are a delicious and comforting dish that can be enjoyed by people of all ages. So next time you're looking for a satisfying and easy-to-make meal, give these vegetarian stuffed cabbage rolls a try.
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