POLISH GOLOBKI (GAWUMPKI)
Grandma's recipe. This recipe is easier to do in large batches since the prep is time-consuming. I double or triple the recipe and bake them in a electric roasting pan. I freeze any extras and when they come out of the freezer, they taste even better because the cabbage has gotten more tender. My Grandma made these with various combinations of beef, veal, and pork and was always experimenting to get them right. I typed this up based on her notes but she cooked like I do. Experiment with the meats and the flavors until you get something you like. I like to mix up the type of spices I use, sometimes they are more plain with just the marjoram or sometimes I use Italian seasoning
Provided by mikegodphx
Categories World Cuisine Recipes European Eastern European Polish
Time 2h45m
Yield 20
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of water to a boil. Boil cabbages until leaves are falling off. Remove leaves from water as they peel off and set aside.
- Melt margarine in a large skillet. Cook onions in margarine until translucent, 5 to 7 minutes.
- Mix cooked onions, ground beef, chicken with rice soup, rice, eggs, marjoram, salt, and pepper in a bowl.
- Take a cabbage leaf, lay it flat, and trim the thickest part towards the bottom of the leaf to make it easier to roll; repeat with all leaves. Take the darker outside leaves and line the bottom of the roasting pan with them.
- Scoop a portion of the beef meat mixture into a leaf and wrap the leaf around the mixture, enveloping the meat completely. Repeat until all of the beef mixture is used. Arrange the stuffed cabbage leaves into the roasting pan. Top with any remaining cabbage leaves. Cover the roasting pan with aluminum foil.
- Bake in preheated oven for 1 hour 45 minutes. Remove aluminum foil, peel back the top layer of extra cabbage leaves, and pour golden mushroom soup over the stuffed cabbage leaves. Replace top cabbage leaves, return roasting pan to oven, and continue baking until the soup is hot, about 15 minutes.
Nutrition Facts : Calories 311.4 calories, Carbohydrate 26.8 g, Cholesterol 77.5 mg, Fat 13.7 g, Fiber 3.9 g, Protein 20.1 g, SaturatedFat 5 g, Sodium 401 mg, Sugar 5 g
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A B J
[email protected]These golabki were absolutely delicious! I highly recommend this recipe.
Honey Raj
[email protected]This recipe was a bit too complicated for me. I think I'll try a simpler golabki recipe next time.
Charley Huckeba
[email protected]I made these golabki for my family and they loved them! Even my picky kids ate them all up.
DPGaming
[email protected]The golabki were a bit too salty for my taste, but otherwise they were very good.
Shaibu Ibrahim Abass
[email protected]These golabki were amazing! I will definitely be making them again and again.
Elnay Julies
[email protected]Overall, I thought this was a good recipe. The golabki were delicious and I would definitely make them again.
Racheal
[email protected]I found that the golabki took a lot longer to cook than the recipe said. I had to keep adding water to the pot.
Martha Nanziri
[email protected]The golabki were a bit bland for my taste, but I think that's just a matter of personal preference.
Tara DeMoss
[email protected]This was my first time making golabki and it was easier than I thought! The instructions were clear and easy to follow.
Myrna Smith
[email protected]I've made this recipe several times and it always turns out great. The only thing I do differently is add a little bit of garlic to the filling.
Bryan Ndzana
[email protected]These golabki were a hit at my last dinner party! Everyone loved the combination of flavors and textures.