Best 4 Golabki Stuffed Cabbage Rolls Recipes

**Gołąbki: A Culinary Symphony of Stuffed Cabbage Rolls**

Gołąbki, a traditional dish of Polish origin, takes center stage as a symphony of flavors and textures. These delectable stuffed cabbage rolls embody the essence of comfort food, offering a delightful combination of savory fillings wrapped in tender cabbage leaves. Embark on a culinary journey as we unveil the secrets behind this cherished dish, exploring variations that range from classic to contemporary. Discover the art of preparing gołąbki, from selecting the perfect cabbage to crafting the most flavorful fillings. Whether you prefer traditional fillings like ground meat, rice, and spices, or crave a vegetarian twist with mushrooms, lentils, or tofu, this article provides a curated collection of gołąbki recipes that cater to every palate. Get ready to tantalize your taste buds and immerse yourself in the heartwarming embrace of gołąbki.

Let's cook with our recipes!

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

Ingredients

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

POLISH STUFFED CABBAGE ROLLS (GOLABKI / GOLUMKIES / GOLUMPKIS)

Polish Stuffed Cabbage Rolls (Golabki / Golumkies / Golumpkis) image

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

Ingredients

12 large cabbage leaves
1 1/8 lbs ground elk or 1 1/8 lbs ground beef
1/8 lb pork sausage or 1/8 lb ground pork
1/2 cup rice, cooked with
1 tablespoon butter (1 cup rice when cooked)
1 egg
1/3 cup milk
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon sweet basil
1 teaspoon garlic powder
1 tablespoon paprika
1 1/2 tablespoons onions, grated
1 1/2 tablespoons celery, diced
1/4 cup shredded carrot
1/2 cup cabbage, shredded
2 (8 ounce) cans tomato sauce
1 tablespoon brown sugar

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)

Golabki (Polish Stuffed Cabbage Rolls) (Vegetarian Version) image

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

Ingredients

1 large cabbage, with big leaves, core removed
175 g long grain rice
50 g butter
2 large onions, peeled and minced
450 g mushrooms (canned or fresh)
5 ml Worcestershire sauce (optional)
5 ml salt
2 ml pepper
5 ml garlic powder
9 ml sweet paprika
1 ml parsley
1 1/2 liters vegetable stock or 1 1/2 liters mushroom stock
6 -9 ml sweet paprika

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

Cabbage Rolls / Golabki / Stuffed Cabbage image

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

Ingredients

1 head cabbage, center core removed
2 -3 tablespoons butter
1 cup chopped onion
1 lb ground beef
1 lb ground pork
1 lb ground veal
2 cups cooked white rice
1 cup tomato paste
2 (28 ounce) cans crushed tomatoes
1 1/2 cups water or 1 1/2 cups beef broth
1 tablespoon brown sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon celery salt
1/4 teaspoon parsley
1/4 teaspoon nutmeg
1/4 teaspoon Worcestershire sauce
4 carrots, sliced
16 ounces mushrooms, quartered
2 bay leaves
2 eggs, slightly beaten

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:

To make the cabbage leaves more pliable, blanch them in boiling water for a few minutes before filling and rolling.
If you don't have a meat grinder, you can finely chop the meat and onion by hand.
Be careful not to overfill the cabbage leaves, or they will be difficult to roll and seal.
Use a large pot to cook the golabki so that they have plenty of room to simmer.
Serve golabki with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple salad.

Conclusion:

Golabki are a delicious and hearty dish that can be enjoyed by people of all ages. They are perfect for a cold winter day, or any time you are looking for a comforting and satisfying meal. With a little planning and effort, you can make golabki that your family and friends will love.