golumpki

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

This keto stuffed cabbage in the Instant Pot is not only easy and delicious, it's also dairy free, nut free, SCKC and Whole 30 friendly!

Keto Stuffed Cabbage in the Instant Pot - SCKC

white cabbage leaves, softened (see instructions below)

lbs pork (or beef)

riced cauliflower

parsley

onion flakes

garlic powder

salt

black pepper

(28 ounce) can crushed all purpose tomatoes

water

olive oil

white vinegar

oregano

Cut the core out of a large head of cabbage.

Remove any discolored or damaged leaves from the outside.

Place in a large bowl, stem side down with 1 cup of water in the bottom.

Microwave, covered, on high for 8 minutes, or until the outer leaves are softened and turning translucent.

Remove and cool before carefully separating leaves for use.

To Soften the Cabbage Leaves:

Place all of the filling ingredients in a large bowl, and mix well with your hands until fully combined.

Make the filling:

Combine all of the sauce ingredients in a large bowl and stir well.

Store extra sauce in the fridge or freezer.

Make the sauce:

Place 1/2 cup of sauce on bottom of Instant Pot insert.

Place a cabbage leaf on a clean flat surface and add 1/2 cup meat filling to the center.

Fold the two sides over the meat mixture, then roll from the edge closest to you over the meat mixture until a small rolled bundle is formed.

Place the roll in the Instant Pot, (make sure you’ve added some sauce per above first so they don’t stick)

Place a cabbage leaf on top of the rolls to keep them separated from the next layer.

Make the remaining 4 rolls and place on top of the cabbage leaf.  Do not press down.

Cover the top of the cabbage rolls with another 1 1/2 cups of sauce.

Place the cover onto the Instant Pot and lock in place.

Choose Manual / Low Pressure and set it for 20 minutes.

When the timer goes off, allow the pressure to release naturally &#8211; about 10 minutes.

Remove the lid and serve hot with extra parsley for garnish if desired.

Store leftovers in an airtight container in the refrigerator for up to 5 days, or the freezer for up to 3 months.

Instant Pot Instructions:

Spread 1 cup of sauce in the bottom of a 9 x 13 baking dish.

Place a cabbage leaf on a clean flat surface and add 1/2 cup filling to the center.

Top with another 2 cups of sauce, distributing evenly over the cabbage rolls.

Bake for 45 minutes, or until cooked through.

Serve hot with extra parsley for garnish if desired.

Baking Instructions:

This looks great! My wife is really big on stuffed chicken recipes, I know she'll love this too, thank you!

Just made this recipe and with an 8Qt insta-pot, I doubled it.  It was outstanding! Since we like more cabbage, I made the rolls a little smaller and it made 28 rolls total. It required a little more salt at the table but other than that the recipe is just perfect.  My boyfriend didn't even realize that I used cauliflower instead of rice.

Melissa, Wanted to pass along a hint I received from a Polish friend of mine.  
Rather than boiling the cabbage leaves, he said he puts his foil-wrapped cabbage head in the freezer for a day or two.  Remove the foil and the leaves will be soft so they can be used immediately.   It works!!!!  I tell anyone I know this hint.  BTW I want to thank you for the opportunity to win this Ninja.  Thanks.

I had never had stuffed cabbage rolls before - I loved the flavors in this. I used 80/20 ground beef and frozen cauliflower rice. The meat turned out kinda dense. Was I suppose to cook the frozen cauli rice before adding to meat? I think these ingredients would make a great soup too!

I haven't had stuffed cabbage in years. This looks so good! Thanks for the recipe!

This is one of my go to’s!  
Love it! 

Would love to see more soup recipes!

I made these last night and they were DELICIOUS!  I didn't have any parsley, so I subbed in cilantro (because I did have it) and it still turned out great!  I'm definitely adding this to the regular rotation.

Trying this as part of my meal prep this week! So far the sauce tastes amazing! Can't wait till they are done in the IP!

Flavor was delicious but I must have done something wrong. Sauce was so watery!

Yum!!! Followed the recipe to a T. I did end up with some extra filling but made hamburgers with it for my kids... Which they devoured. Soo good. A little time consuming for me, but will definitely be making again and again. Thank you thank you thank you!

Made this tonight. Very tasty. I found it was pretty quick to assemble and the instant pot did all the work. My sauce was a little watery, would have been nicer if it was thicker, but the flavours were all there. My kids all ate it too which is a huge win and since I doubled the recipe I have more for lunch!

I was excited to try this but was disappointed. It was bland  and lacked flavor. The  sauce was  completely watery.

This made pretty nice size rolls. My Walmart only had one pack of ground pork so I added a ground beef and pork pack with it. I ran out of pliable leaves but peeled and tossed the first couple out of habit. I bought cheese to sprinkle on when it's almost done.

I made this today.  It was delicious.    It didn't take long and I made it per the directions.   The hardest part was peeling the cabbage leaves and trying not to tear them.  My cabbage was in the fridge for a couple weeks.   I think I should try this with a fresh head from the market.   I used 1 lb ground beef, 1 lb sweet Italian sausage for the meat portion.   For the cauliflower I used frozen riced cauliflower in a bag from supermarket.    No regrets.  I liked it.

I was afraid my kids would turn their noses up at this, but they all cleaned their plates! They asked me to make it again. Major win!

Would love to try to make this but I have a question. Do you use frozen riced cauliflower, and, if so, do you defrost it before adding it to the mix? Thank you!

Loved the flavors! Going squeaky clean was intimidating at first, but Mellissa has so many great recipes on this website! I've made this recipe several times and really enjoy the texture and flavor of the filling!

Have made these a few times, they are pretty strait forward delicious and always a hit. I make extra for leftover lunches!

I have made these several times, like others I feel the sauce is runny, any suggestions on that? Also, I always have left over meat and cabbage (the leaves are too small to roll), do you have any suggestions for using the left overs?

https://content.jwplatform.com/videos/NC1RCpmx.mp4

Keto stuffed cabbage recipe made in the Instant Pot

Keto Stuffed Cabbage in the Instant Pot

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!

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