Best 8 Golabki Cabbage Rolls Recipes

POLISH STUFFED CABBAGE ROLLS (GOLABKI / GOLUMKIES / GOLUMPKIS)

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 (STUFFED CABBAGE ROLLS)

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.

GOLABKI (POLISH STUFFED CABBAGE ROLLS) (VEGETARIAN VERSION)

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.

GOLABKI - POLISH CABBAGE ROLLS

Steps:

• Chop onion.
• Mince garlic.
• Saute garlic and onion in 2 T butter over medium heat until onions are caramelized. Remove from heat and let cool to near room temperature.
• Beat 2 eggs thoroughly with 2 T marjoram, 1 T thyme/sage, salt, and pepper.
• In bowl, add ground beef, pork (or veal), rice, onion, garlic, and eggs.
• Mix thoroughly with your hands.
• Cover and let rest in the fridge. (You can let it sit overnight, it will just let the flavors permeate more.).
• Core cabbage.
• Blanche cabbage leaves in boiling water, peeling them off as they become limp. (Alternatively, after coring the cabbage, you can put it in the freezer and after it's frozen, let it thaw and the leaves will be limp--you can just pull them off. **If you choose to freeze, freeze the cabbage the night before and keep in mind it will take a few hours for it to thaw**).
• Once you've separated all the leaves, take a paring knife and cut off any thick stems preventing the limp leaf from bending/rolling.
• Put about 2 T of meat filling in the center of each leaf. Fold the sides of the leaf in and roll it up into a little package. Put each golabki seam-down into a casserole dish. (At this point, if you like, you can freeze them and thaw them later. Once thawed, continue with the recipe steps below.).
• Once you've used up all the cabbage leaves or meat filling, take your cans of tomatoes and pour them over the golabki.
• Sprinkle the remaining teaspoons of marjoram into the tomato sauce before pouring it over the golabki and tomatoes.
• Bake covered at 350 for 2 hours.

CABBAGE ROLLS / GOLABKI / STUFFED CABBAGE

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.

POLISH CABBAGE ROLLS-GOLABKI

Steps:

• 1. Core cabbage and place cored side up in a deep bowl or saucepan. cover with boiling water; let stand 5 minutes to soften and loosen leaves; drain. Remove 18 leaves and reserve. Place remaining cabbage on cutting board and shred or slice up. Place the shredded cabbage in the bottom of a buttered or sprayed baking pan. Sprinkle lightly with ground clove; set pan aside.
• 2. In a large bowl combine the beef and pork,salt and pepper,egg, shredded apple , onion and garlic; mix until well combined.Place mixture into a large skillet and cook until mixture is cooked and scrambled and meat is no longer pink- it does not need to be fully cooked it will finish in the oven. Drain any grease.
• 3. Preheat oven to 350^. Mix the cooked rice into the meat mixture. Stir well to blend. Place about 1/2 cup of mixture in the center of each cabbage leaf. Roll up, folding ends over,envelope style- like egg roll. Place each roll seam side down in baking pan on top of the shredded cabbage.Combine wine and beef broth and pour over cabbage rolls.
• 4. Combine tomato sauce, brown sugar and lemon juice; set aside. Cover pan with foil and bake for 40 minutes.Remove cover and pour tomato mixture over cabbage and bake for 20 minutes uncovered.
• 5. Serve with pan juices and drizzle of sour cream or thicken the pan juices with sour cream and pour the sauce over the cabbage rolls.

GOLABKI - CABBAGE ROLLS

Steps:

• Wrap cabbage in plastic wrap and place in freezer; allow to freeze overnight.
• Thaw before using; when thawed, core cabbage and carefully remove leaves, leaving them whole.
• Alternatively, you may core cabbage, and immerse it into boiling water, removing it every few minutes and carefully lifting away loosened leaves.
• Rinse sauerkraut and allow to drain.
• Brown ground pork, beef, onion, salt and pepper in a large skillet, and drain off any fat.
• Allow meat mixture to cool slightly, then stir in condensed tomato soup, egg, uncooked rice and paprika.
• Preheat oven to 350°F.
• Place one cabbage leaf flat, and towards the stem end, place some of the meat mixture on the leaf.
• The amount of meat you use will vary, depending on the leaf size; make sure it is not overstuffed (rice expands during cooking).
• Fold sides of cabbage leaf over meat and roll up loosely until meat mixture is sealed within the roll.
• Place the cabbage roll seam-side-down in a large casserole dish or lasagna pan.
• Continue rolling up cabbage until you run out of meat or leaves large enough to use.
• If you have leftover meat, spoon it into the cracks between the cabbage rolls.
• If you have leftover cabbage, chop it coarsely and layer over the top of the rolls.
• Spread sauerkraut evenly over the top of the cabbage rolls.
• Stir together tomato juice, with water/tomato juice/kraut juice (make sure your total is about 2 1/2 cups) along with the 2 tsp of Worcestershire sauce.
• Pour this over the cabbage rolls.
• Sprinkle lightly with remaining paprika.
• Cover casserole (may use foil) and bake for one hour.
• Remove foil or other covering and bake 30 minutes more.

CABBAGE ROLLS (GOLABKI)

Steps:

• Combine all ingredients other than the cabbage and crushed tomatoes, in a large bowl and mix together thoroughly. Fill a very large stockpot three-quarters full with water and bring to a rapid boil. While bringing the water to a boil, use a thin, sharp knife to make deep cuts around the core of the large cabbage (cut into the cabbage in a circle about 1/4 inch out from the core). Lift out the core, making a hole about 2 inches wide and 2 1/2 inches deep. Stick a long cooking fork into the core hole of the large cabbage, and carefully plunge it into the pot of rapidly boiling water. The outer leaves will begin to fall off. Leave them in the boiling water for a few minutes until they're limp and flexible enough for stuffing; then take them out one at a time, and drain. Try not to tear the leaves. When all the usable leaves are removed, Wash the leaves carefully in cold water. Find your largest leaves, and set them out on a plate. One at a time. NOTE: As you remove leaves, some will tear and otherwise not be suitable for using as a wrapper. Do not discard these, as they can be used to line the pot. 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 meat mixture. In a large pot add a couple of inches of water to the bottom and place a steamer basket in pot over water , line bottom of basket with leftover cabbage leaves to form a bed. Lay rolls in steamer on top of loose cabbage, putting largest ones on bottom first and layering up fairly tight together. Pour the cans of crushed tomatoes over the entire top and cover with tight fitting lid, cook at a med low heat for 1.5 hrs untill thoroughly cooked and cabbage is tender. Serve with sliced, buttered russian rye bread and a chilled riesling wine! Smacznego!