Best 4 Golabki Polish Cabbage Rolls Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

If you're looking for a delicious and hearty dish that is sure to impress your family and friends, look no further than golabki polish cabbage rolls. This classic Polish dish is made with cabbage leaves that are stuffed with a mixture of ground meat, rice, and vegetables. The cabbage rolls are then simmered in a flavorful broth until they are tender and cooked through. Golabki can be served with a variety of sides, such as mashed potatoes, sour cream, and cucumber salad.

Check out the recipes below so you can choose the best recipe for yourself!

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

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

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.

GOLABKI - POLISH CABBAGE ROLLS



Golabki - Polish Cabbage Rolls image

Polish cabbage rolls (filled with a mixture of rice, pork, and beef) stewed in tomatoes. This is a dish I remember my Gram making. I've taken the recipe and tweaked it as I've cooked. The dish is hearty and delicious--and known by other names throughout Eastern Europe. I've made it for friends who have never had Polish food before, and they loved it with a fervor that surprised me. It may look very time intensive, but it's a meal unto itself and can be frozen or reheated easily. It also helps to split it into two main phases: 1) making the meat filling and freezing the cabbage the night before; 2) assembling the golabki. For Polish food, it's surprisingly easy (this is coming from someone who makes her own pierogi from scratch). Enjoy!

Provided by LMCski

Categories     One Dish Meal

Time 2h50m

Yield 8-10 serving(s)

Number Of Ingredients 15

1 head cabbage
2 lbs ground beef (don't use overly lean meat)
1 lb ground pork (or veal if you do not eat pork, don't use overly lean meat)
2 cups cooked rice
2 eggs
4 garlic cloves
1 large onion
2 tablespoons butter
2 tablespoons marjoram
1 teaspoon marjoram
1 tablespoon thyme (or sage)
1 teaspoon salt
1 teaspoon pepper
2 (14 ounce) cans crushed tomatoes
1 (12 ounce) can tomato sauce

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.

POLISH CABBAGE ROLLS-GOLABKI



Polish Cabbage Rolls-Golabki image

This recipe is from my mother in law who was 100% Polish and often made golabki for Sunday dinner. It's pronounced- gaw-WOHP-kee. This recipe like soup is better the next day. I hope you try this recipe- it is really very good!

Provided by Pat Duran

Categories     Turkey

Time 1h30m

Number Of Ingredients 16

1 large head of cabbage
1/4 tsp ground cloves
1 lb lean ground beef
1 lb ground pork or turkey
1 medium onion, diced
2 tsp minced garlic
to taste salt and pepper
1 large egg
1 medium golden delicious apple, grated
1 1/2 c cooked white rice
3 1/2 c hunt's tomato sauce
1/4 c dark brown sugar, firmly packed
1/4 c red wine,optional
1 c beef broth
1/4 c lemon juice
1 c dairy sour cream

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.

Tips:

  • To easily remove the cabbage leaves, freeze the head of cabbage for about 30 minutes before cooking.
  • If the cabbage leaves are too thick, use a meat mallet to pound them until they are thin and pliable.
  • To prevent the cabbage rolls from falling apart, cook them in a single layer in a large pot or Dutch oven. You can also use a slow cooker to cook the cabbage rolls on low for 8-10 hours.
  • Serve the cabbage rolls with your favorite sauce, such as tomato sauce, mushroom sauce, or sour cream.
  • Garnish the cabbage rolls with fresh parsley or dill before serving.

Conclusion:

Gołąbki is a delicious and hearty dish that is perfect for a special occasion or a simple weeknight meal. With a little planning and preparation, you can easily make this classic Polish dish at home. Be sure to experiment with different fillings and sauces to find your favorite combination. Enjoy!

Related Topics