golabki

Classic Gołąbki: Polish Stuffed Cabbage Rolls with Tomato Sauce (Pork & Rice)

white cabbage (3-3.3 lb, 1.3-1.5 kg) or savoy cabbage

1.7 lb (800 g) ground pork (e.g. pork shoulder)

onion (7 oz, 200 g), yellow or white

tbsp neutral oil, e.g. canola

garlic

rice rice

marjoram

qt (1 litre) chicken stock

black pepper, to season

dill

⅓ stick (30 g) butter

tbsp all-purpose flour

stock stock

(500 g) tomato passata / purée

tomato paste / concentrate

sugar

Wash the cabbage under running water. Even though...

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...

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,...

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...

Remove cabbage to a baking tray, but keep the water in the pot.

(Optional) To keep a more vibrant colour, you...

(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...

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...

Peel an onion and dice it finely. Finely chop the garlic with a knife. 

Heat up a tablespoon or two of oil,...

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,...

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 -...

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 ...

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...

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...

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...

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...

When the cabbage rolls are nearly done, let’s make the tomato sauce.

Melt the butter in a saucepan. When melted,...

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...

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...

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...

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...

Serve cooked cabbage rolls, with tomato sauce on top or on the side.

Garnish with some freshly chopped dill or parsley...

Garnish with some freshly chopped dill or parsley leaves.

Authentic Polish Golabki recipe. This Polish stuffed cabbage recipe will feed a crowd. Also, you can  make this recipe ahead and freeze up to one month before serving.

Golumpki (Gołąbki, Stuffed Cabbage)

Cabbage head

lb Ground Chuck

lb Ground Italian Sausage

lb bacon

white onion chopped

rice

bread crumbs

Tomato Soup (I prefer Campbells)

tomato paste

salt (adjust

tbs pepper (adjust

White Vinegar

Preheat oven to 350 degrees F.

Put cabbage head in a large stock pot, add water to cover and then add white vinegar to the water.

Place on stove on high heat and cover, bringing to a boil.

Gently boil cabbage until leaves of cabbage soften and become pliable.

Remove from stove and drain water from the pot. Set aside and allow cabbage head to cool.

Once cabbage is cooled, remove the leafs from the cabbage head. Take a paring knife and cut the lower portion of the "vein" from the leaf. This vein is very tough and needs to be removed. It will make it much easier to roll the meat mixture in the cabbage leaf. Continue to do this until you remove as many leaves from the cabbage as you can.

In a large mixing bowl combine ground chuck, sausage, crumbled bacon, chopped onion, egg, rice, bread crumbs and finally add the salt and pepper. Make certain to thoroughly combine the ingredients together. The "meat" mixture will be a similar consistency to meatloaf. It should be nice and moist. If it seems dry, add an additional egg.

Lay a cabbage leaf down on a flat surface thus allowing you to roll it easier. Take some of the meat mixture and form into a large meatball. You may make these as large or as small as you prefer therefore choose the size of your preference. Place the meatball in the center of the cabbage leaf. Wrap the cabbage leaf around the meat mixture (see video above).

Place the stuffed cabbage in a roaster with the wrapped edges down in the roaster. Repeat this process placing the Golumpki next to each other, until all of the meat mixture is used up.

Mix tomato soup, tomato paste and also a pinch of sugar.

Pour tomato soup mixture over the top of the stuffed cabbage and reserve a small amount to be used in the next step.

If you have cabbage leaves remaining, cover the entire top of the stuffed cabbage in the roaster.

Pour remaining tomato soup mixture on top of the cabbage that you lined the tops of the stuffed cabbage. This step will help steam the Golumpki that lies below and therefore will keep them nice and moist.

Put a lid on top of the roaster and bake for approximately 1 1/2 hours.

https://embed.mediavine.com/videos/v4tgroph502twqtaxk6i

This family recipe for Gołąbki, from Platter Talk Food Blog, is delicious and savory comfort food and an authentic Polish recipe that has been handed down for generations. Put this savory family dinner on your menu tonight!

Gołąbki

Traditional Polish Gołąbki recipe: savoury pork &amp; rice stuffed cabbage rolls, served with rich tomato sauce. A family favourite &amp; cultural gem!

Polish Gołąbki: Stuffed Cabbage Rolls Recipe

1.1 lbs Pork shoulder (minced (500 grams) you can use turkey instead)

Bacon (slices)

Sweetheart Cabbage (or 1 Savoy Cabbage)

Vegetable broth

Medium onions (finely diced)

Vegetable oil

tbsp Breadcrumbs

((12

tsp Black pepper

Prepare the filling

Cook the rice, then drain and mix with the minced meat. In a pan, sauté the onions in oil until they turn golden. Add to the meat and rice mixture. Incorporate salt, pepper, and breadcrumbs. Combine thoroughly.

Preparing the cabbage

Prepare large pot, pour water up to 1/3 of its height and boil it.For Sweetheart or Savoy Cabbage: Simply blanch the leaves in boiling water for 2 minutes. Trim the thick nerve in the middle of each leaf.For White Cabbage: Removing the hardest part of the stem with a knife. Place the cabbage in boiling water, after two minutes, turn the leaves upside down and wait for another 2-3 minutes before removing. You can start rolling while waiting for the cabbage.Reserve the smallest leaves and core part for laying the baking dish

Filling

Make a ball of meat &amp; rice stuffing in your hands and transfer it to a leaf. Place it at the bottom part of the leaf. Fold the leaf sides toward the centre. Roll the cabbage roll tightly. Roll all cabbage rolls until you run out of stuffing.

Cooking

For the stovetop method: Using the pot previously employed for blanching the cabbage, layer the bottom with bacon slices followed by smaller cabbage leaves. Position the rolls on top, add the broth, cover the pot, and allow it to simmer gently for approximately 1.5 hours.Oven-baked method: In a Dutch oven or another oven-safe dish, arrange bacon slices and small leftover cabbage leaves at the base. Position the rolls snugly next to each other. After covering, bake in an oven that&#39;s been preheated to 180°C (356°F) for 50 minutes. Then, uncover the dish, drizzle your preferred sauce (either tomato or mushroom) over the rolls, and continue baking for an additional 20 minutes.Slow-cooker method: In your slow cooker, begin by layering bacon slices and smaller cabbage leaves. Add a thin coating of tomato sauce to avoid the Gołąbki sticking, then systematically layer the Gołąbki, covering them with the remaining sauce and topping with additional cabbage leaves. Set to cook on low for 6 hours or, if short on time, on high for 3 hours. When finished, exercise caution when removing the tender Gołąbki.

Serving

Serve the cabbage rolls immediately after cooking. Sprinkle with freshly chopped dill, parsley or ton of black pepper, serve with you favourite sauce. Smacznego!

Vegetarian Ukrainian Cabbage Rolls (Golubtsi)

green cabbage

white rice

fine sea salt, divided

extra virgin olive oil, divided

yellow onion, diced

carrots

cremini mushrooms, trimmed and thinly sliced

black pepper,

garlic cloves, minced

soy sauce

white beans (cannellini

Dill and sour cream,

Prep the cabbage

Trim off the root end of the cabbage to make the base more flat. Using a small knife, cut around and down into the core (about a third of the way through the cabbage) to remove the cone-shaped core. You want to cut/scrape the entire core out so you can start to see the cabbage layers inside.

Boil the cabbage

Place the cabbage in a large pot and fill with water. Cover tightly with a lid and bring to a boil. Then keep at a moderate simmer until the leaves soften and appear more translucent, 10 to 12 minutes. Carefully drain the water and transfer the cabbage to a plate to cool.

Cook the rice

Meanwhile, in a small pot, combine the rice with 1 1/2 cups water and 1/4 teaspoon salt. Cover tightly with a lid and bring to a boil. Then reduce the heat to low and simmer until all the water is absorbed, 6 to 8 minutes (do not stir during cooking). Then turn the heat off and let stand covered (still without stirring) for another 10 minutes.

Start the filling

Heat 3 tablespoons oil in a large high-sided skillet over medium heat. Add the onions, carrots, and mushrooms with 1/2 teaspoon salt. Cook, stirring occasionally, until the vegetables are soft and pasty, 12 to 15 minutes. Add the garlic and soy sauce, and cook for 30 more seconds. Turn the heat off.

Finish the filling

Place the beans in a shallow bowl and, using a fork, mash until most of them are smashed. Add to the vegetable mixture, along with the rice (reserve the rice pot) and lots of black pepper. Stir to combine and season with more salt if needed. Set the filling aside to cool.

Make the sauce

Place the pot where you cooked the rice over medium heat and add the remaining tablespoon of oil. Add the tomato paste and cook, stirring frequently, letting it sizzle for about 2 minutes. Add the sugar and remaining 1/2 teaspoon salt, along with 3 cups of water. Bring the mixture to a boil, then turn the heat off.

Form the rolls

When the cabbage is cool enough to handle, gently peel a leaf off and place flat on a work surface. Trim off the thick spine to make the leaf more flat, keeping the rest of the leaf intact. Spoon a generous heap of the filling on the bottom of the leaf. Roll the leaf over the filling, fold the edges over, and roll upward to complete the roll. Repeat with the remaining ingredients.

Simmer the rolls

The interior cabbage leaves will be too small to roll; use these to line the bottom of a large pot or Dutch oven. Carefully place the rolls on top seam-side down. Pour the tomato sauce over the rolls. The liquid should reach almost to the top; if it doesn’t, add more water to almost cover the rolls. Cover tightly with a lid and bring to a boil. Then reduce the heat to low and simmer covered for 45 minutes. Serve garnished with dill, alongside sour cream.

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