Best 11 Polish Stuffed Cabbage 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.

POLISH STUFFED CABBAGE

Steps:

• Place the head of cabbage in a large pot over high heat and add water to cover. Boil cabbage for 15 minutes, or until it is pliable and soft. Drain and allow to cool completely. Remove the hard outer vein from the leaves.
• In a separate large bowl, combine the beef, rice, garlic powder and the egg, mixing well. Place a small amount, about the size of your palm, into the center of a cabbage leaf and fold leaf over, tucking in the sides of the leaf to keep meat mixture inside.
• Pile up the filled leaves in a large pot, putting the larger leaves on the bottom. Add the tomato juice, vinegar and sugar and enough water to cover. Simmer over medium low heat for about 60 minutes. (Note: Keep an eye on them, making sure the bottom of leaves do not burn.)

GOLUMPKI - POLISH STUFFED CABBAGE ROLLS

Steps:

• Take as much core out of the head of cabbage as possible. Place in a microwavable bowl with 1/2 cup of water. Put in microwave. Set for about 10 minutes. Carefully take out of microwave and pull off as many leaves that will come off easily. Repeat process for more leaves.
• OR.
• Place head of cabbage in a pot of boiling water. Be very careful taking the head out to take a few leaves off at a time and replacing it back into the water. I use a large serving fork to stab it in the core area.
• Put your ground beef in a large bowl. Add 2 cups cooked rice, the minced onion, 1 cup of water, salt, pepper and 1 teaspoon of garlic powder or double if you like that flavor. Mix with hands. Take a hefty size tablespoon full and place on stem end of a cabbage leaf. Bring each side of leaf over into middle and roll. Place roll in baking dish (sprayed with PAM) with the seam side down. Repeat until all meat is used.
• Pour your tomato juice into a bowl. Add the mushroom soup and whisk these together until smooth. Pour over top of rolls. An added delicious treat is to place sliced kielbasa around the cabbage rolls if you wish. Cover with foil and bake about 1 1/2 hours on 350 degrees.
• These are great served with mashed potatoes and peas.
• They are even better a few days later. You can bake these ahead and put them in the refrigerator 2-3 days. The flavor all comes together.

POLISH STUFFED CABBAGE

Steps:

• You should try to find the largest head of cabbage possible. The larger the head the more leaves large enough to stuff.
• Put a large pot of water on to boil.
• When it comes to a boil place cored cabbage in it to soften leaves.
• Mix together beef, pork, rice, egg, onion, garlic powder, salt, and pepper.
• Peel off outer layers of cabbage when they are flexible. Cut out hard vein if needed.
• Lay leaves out flat put a portion of the meat mixture on the stem side of the leaf.
• fold leaf over the meat and fold in sides of leaf. Then roll up to the end. Make sure that you do not put so much meat that you can not roll it up.
• Place that roll into a deep oven safe dish or preferably a roaster with lid. Repeat until you have filled all the leaves large enough to stuff or you run out of meat filling.
• Mix together the tomato soup, tomato juice, and diced tomatoes.
• Pour the tomato sauce mixture on top of the rolls.
• Cover with foil or with roaster lid if available and bake for at least 90 minutes in a 350 degree oven. The longer and slower you cook these the better they are.
• Note: The cabbage rolls may be filled and rolled then frozen for later use. Thaw the rolls then continue on with the recipe.
• Note: This can also be made without the work of the traditional rolls. Make meatballs of the desired size, shred the cabbage and place in a layer on the bottom of the pan and then on the top of the meatballs before pouring the sauce over.
• Note: You may add sauerkraut to this recipe if you like. Just place it in a layer either under or over the cabbage rolls. This may be considered traditional but it is not how my family likes it.

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.

NANA'S GOLABKI (POLISH STUFFED CABBAGE)

Steps:

• 1. Put cabbage leaves in a shallow pan and cover with boiling water, allow to soak in water just until leaves are tender (ANOTHER MEMBER, SHELLY WEIRAUCH, SHARED THIS TIP WITH ME AND I WANTED TO SHARE IT WITH ALL OF YOU:I wanted to share a trick I read elsewhere about working with the cabbage. Freeze the cabbage raw. When it defrosts, the leaves are easily workable and you do not have to worry about burning your fingers. No pre-cooking needed. This worked wonderfully! THANKS SHELLY GOING TO TRY THIS NEXT TIME I MAKE THEM!)
• 2. In a large bowl mix all ingredients except cabbage leaves, parmesian cheese and tomato soup until mixed well.
• 3. Using clean hands form meat mixture into oblong rolls and place each one on top of cabbage leaf. (seam side facing down) Over lap sides and ends of leaves over meat, tucking in edges to secure.
• 4. In a baking pan, pour tomato soup plus 1/2 can water for each can of soup. stir to mix water in completely. Add salt pepper, garlic powder, onion powder, and parmesian cheese to soup and stir till mixed in.
• 5. Arrange stuffed cabbage rolls in baking pan with the folded side down. Sprinkle with additional parmesian
• 6. Cover and bake in 350 preheated oven for about an hour and half or until cooked thru (depends on size of rolls you made) (Baste every 15 or 20 minutes with the tomato soup juice)
• 7. Serve with my garlic mashed potatoes, using the tomato soup sauce as a gravy. Yum soooooooooooo delish!

GALABKI (REAL POLISH STUFFED CABBAGE)

Steps:

• 1. Golabki Filling: 1. Cook your rice according to package directions. 2. While rice is cooking, Slice rind from salt pork. 3. Dice the salt pork and place in large frying pan. 4. Melt down until salt pork browns. 5. Remove salt pork with slotted spoon, leaving drippings in the pan. Dispose of browned salt pork 6. Add onions to drippings and saute' until soft. 7. Put ground beef in large bowl and add cooked rice, salt and pepper. 8. Remove cooked onions from drippings with slotted spoon when soft, leaving drippings in the pan. Add onions to the meat mixture.
• 2. In a large pot, add the tomatoes breaking them up. Heat slowly.
• 3. Fill another very large stock pot with water, enough to cover cabbage heads. Bring to a boil. Add cored cabbage heads to the boiling water. Bring to a boil again and cook cabbage until leaves are pliable. Remove cooked cabbage into colander to drain. Separate leaves. DO NOT discard torn or outer leaves!!
• 4. You will need another VERY large stock pot. Put the salt pork rind fat side down on the bottom of the pot. Spoon salt pork drippings in, enough to cover the bottom of the pot. Take the large "extra" cabbage leaves and layer on top of the salt pork and drippings (this will prevent the stuffed cabbages from sticking during cooking).
• 5. Trim thick vein off of the back of the cabbage leaf. Place mounded tablespoon of meat mixture on the cabbage leaf (the amount is dependent on the size of the leaf being used so it could be more or it could be less), closest to the veined end of the leaf. Roll the end of the leaf over the meat, fold the sides in and continue rolling. Continue until all cabbage leaves are stuffed.
• 6. Layer the stuffed cabbages into the prepared pot. Shred the remaining cabbage leaves and spread over the top layer of stuffed cabbages. Pour the warmed tomatoes over the layer of shredded cabbage. Cover pot. Slowly bring to a gentle bubble. Turn down and simmer slowly for 4 hours, until cabbage is done.
• 7. **NOTE: We have also done this using a big turkey enameled roaster with lid in the oven and it works great. You do everything the same using the roaster instead of the stock pot and bake covered in the oven at 350 for 3-4 hours. Enjoy!!

GOLABKI (POLISH STUFFED CABBAGE)

Steps:

• 1. Remove the core from the cabbage and place the whole head into a large pot filled with boiling water. Add 1 teaspoon salt to the water. Cover and cook 3 minutes, or until softened enough to pull off leaves.
• 2. Remove about 30 leaves and cut the large hard stem out. Chop remaining cabbage.
• 3. Brown pork and beef in a skillet, add cooked rice and mix thoroughly.
• 4. Place a heaping tablwspoonful of meat mixture onto each cabbage leaf. Tuck sides over filling while rolling up the leaf.
• 5. Place half the chopped cabbage into a large dutch oven. Fill with layers of cabbage rolls. Cover with remaining chopped cabbage.
• 6. Mix tomato soup, water and season salt together and pour over cabbage rolls.
• 7. Cover and bring to a boil. Reduce heat and simmer for 1 1/2 hours.

GOLABKI - POLISH STUFFED CABBAGE

Steps:

• Boil cabbage long enough that leaves separate without tearing.
• Select 10 to 12 of the largest leaves and trim off midribs so leaves become easy to roll.
• Soak bread in water and squeeze out.
• Combine with meat and mix thouroughly.
• Cook onion in butter until golden.
• Add with egg and salt and pepper to meat mixture.
• Divide into as many portions as there are cabbage leaves and spread evenly on leaves.
• Roll firmly, tucking edges so stuffing will not escape and secure with cotton thread, if desired.
• If there are not enough large leaves, use 2 small leaves.
• Slice some of the remaining cabbage and place in the bottom of a large pot.
• Arrange cabbage rolls tightly on top and add broth.
• Bring to a boil, cover and simmer over low heat for about 30 minutes.
• Arrange on hot platter, pour sauce over top and serve with hot boiled potatoes.
• Sauce: Make a roux with the flour and butter.
• Add tomato paste and broth from the stuffed cabbage and stir until smooth and bubbly.
• Add salt, pepper, sugar and paprika to taste and simmer for about 5 minutes.

POLISH STUFFED CABBAGE

Steps:

• Core cabbage and cook in boiling water- removing one leaf at a time. (Insert long meat fork well into the core and trim away the leaves with a sharp knife) Then shave hard part of each leaf to make it flexible. Layer bottom of roaster pan with large leaves or pieces of cabbage. Roll meat mixture in shaved leaves, tucking ends in (taco fashion) and layer bottom of roaster, In between layers place piercced cabbage leaves. Over top or 2nd layer pour stewed tomatoes, tomato soup or diced tomatoes and peppers for extra spice. Sprinkle with brown sugar and layer top with strips of raw bacon. Bake 1 1/2 to 2 hours at 350 deg.

POLISH GRANDMA'S STUFFED CABBAGE

Steps:

• 1. Get a big stock pot started to boil on the stove, and add just a pinch of salt. While you are waiting for water to boil, wash and remove the core from two heads of cabbage. Once your water is boiling, add 1 head of cabbage to the boiling water let cabbage boil until the leaves begin to loosen and fall of easily from the head. Use a sturdy set of tongs or a long meat fork to start pulling them off as they are cooked and place them in a colander to cool. Keep pulling the leaves off one by one until you get to the really small leaves, because you only want leaves that are large enough to fill with meat. I save the rest of the small head in the fridge to use for Haluski later. After you are finished with the first head, repeat with the second. Save your cabbage water as you will use this for flavor later.
• 2. Now you will prepare the filling :} First you will prepare the minute rice according to the directions cooking the ENTIRE box. Yes, the entire box. Trust me on this. While rice is cooking you can put your ground meat in a large mixing bowl, and dice your onions to add to the meat. Add your cooked rice to the bowl after it has cooled a bit because you are going to mix this with your hands. Mix meat, onions, and rice until completely combined and add salt and pepper to taste. (My grandmother never measures..just a generous pinch of each)
• 3. Now it is time to fill and roll your cabbages. Everyone in my family has their own technique, but I will try to walk you through my easy method. 1. Get a cooled cabbage leaf and lay it flat on your workspace. Use a small sharp knife to "fillet" off the tough vein that you will find running through the center of it. 2. Grab a hand full of your meat filling about the size of a large egg and place on the leaf near the bottom. (you will be rolling from the bottom up) 3. Roll up filling in leaf about half-way and then you are going to fold in the left side and right sides of the cabbage to "tuck it in". 4. Roll up all of the way and start stacking these babies on a tray. Keep filling and rolling until you have used all of your leaves. 5. Any left over filling can be rolled into a ball place in the roaster to cook. We call these porcupine balls. Usually the kids who don't like cabbage will eat these :}
• 4. Now it is time to put it ALL together to bake. This recipe is extensive...but it is WORTH THE TIME! You will need a large roasting pan or a large electric roaster. 1. Open, drain,and,rinse your sauerkraut with water. 2. Slice your kielbassi into 1/2 inch slices. 3. Open your cans of tomato soup crushed tomatoes and mix them in a pitcher or something with a lip as you will be pouring this mixture into the roaster. Add 5 cups of your saved cabbage water to this mix. Use a spoon to stir this mix together. 4. Pour just enough of your tomato mixture into the bottom of the roasting pan to create a nice base for your cabbage rolls. 5. Layer your cabbage rolls neatly into the roaster. 6. Sprinkle some sauerkraut and kielbassi on top of the cabbage rolls, and pour some tomato mix on top of that. 7. Continue with another layer of cabbage, kraut, kielbassi and sauce. 8. Keep up this layering process until you have used all of your cabbage rolls. If you have leftover sauce, generously pour the remaining over the finished layers.
• 5. Make sure that your oven or roaster has been preheated to 350 degrees. Cover your roaster with a layer of foil to keep in the moisture first and then a lid. Now cook for about 2hr. and 30 min. and prepare for your house to smell WONDERFUL!.