GOLABKI - POLISH CABBAGE ROLLS
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
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.
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IKE YEBOAH ASANTE
[email protected]These cabbage rolls were delicious! I loved the combination of flavors and textures.
Hridoy Bapari
[email protected]I followed the recipe exactly and my cabbage rolls turned out perfect! I will definitely be making this recipe again.
Usama Arshad
[email protected]I'm not sure what went wrong, but my cabbage rolls didn't turn out very well. I think I'll try a different recipe next time.
iresha Lakmali
[email protected]This recipe is a good starting point, but I think it can be improved with a few tweaks.
Robert Burns
[email protected]I would give this recipe a 3 out of 5 stars.
shine daixxy
[email protected]Overall, I was disappointed with this recipe. I don't think I'll be making it again.
Abdullah Alhariri
[email protected]The sauce was a bit too sweet for my taste. I'll try a different recipe next time.
Putul Khan
[email protected]The cabbage leaves were a bit tough. I think I'll parboil them next time.
Uzair Ahmed
[email protected]These cabbage rolls were a bit bland for my taste. I think I'll add more spices next time.
Altin Lubovci
[email protected]I've never been a fan of cabbage rolls, but this recipe changed my mind. They were so flavorful and juicy.
Sherlyn Samuel
[email protected]This was my first time making cabbage rolls and they turned out great! The recipe was easy to follow and the cabbage rolls were delicious.
tusha moni
[email protected]I love cabbage rolls, and this recipe did not disappoint. The filling was perfectly seasoned and the cabbage leaves were cooked to perfection.
ONIK babu
[email protected]These cabbage rolls were a bit time-consuming to make, but they were worth it. They were so flavorful and delicious.
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[email protected]I've made cabbage rolls before, but this recipe is by far the best. The sauce is amazing and the cabbage leaves are so tender.
Nethmi Kavindya
[email protected]The recipe was easy to follow and the cabbage rolls turned out great! I used ground turkey instead of beef and they were still delicious.
Janelle Cantrell
[email protected]These cabbage rolls were a hit with my family! The filling was flavorful and the cabbage leaves were cooked perfectly. I will definitely be making this recipe again.