GOLABKI, (POLISH STUFFED CABBAGE)
Good, Simple, healthy food. Found this is a recent issue of Guideposts. Looked good so I had to try it. Guess what? It is good and is now on my list as a comfort food. I imagine that there are as many recipes for Stuffed Cabbage as there are Cooks out there feeding people who relish Pleasant, satisfying meals.
Provided by Firehousecook AKA C
Categories European
Time 2h
Yield 3 per person, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Core cabbage and place in a large pot of boiling water, cover and cook 5 to 8 minutes until soft enough to pull off the leaves Repeat till all the large leaves are removed.
- Sauté onion in oil till transparent.
- In a large bowl, mix meat, onion, rice, egg, salt & pepper.
- Place heaping tablespoon of meat mixture on each leaf.
- Fold sides over filling while rolling leaf around filling.
- Chop remaining cabbage and place half in the bottom of a Dutch oven.
- Layer cabbage rolls then cover with remaining chopped cabbage.
- Combine tomato soup with water, stir till smooth, then pour over cabbage and rolls.
- Cover; bring to a boil then reduce heat and simmer 1 1/2 hours.
Nutrition Facts : Calories 521.1, Fat 28.3, SaturatedFat 10.3, Cholesterol 147.9, Sodium 762.1, Carbohydrate 30.3, Fiber 2.7, Sugar 8.9, Protein 35.2
NANA'S GOLABKI (POLISH STUFFED CABBAGE) RECIPE - (4.4/5)
Provided by Cindy
Number Of Ingredients 11
Steps:
- 1. Put cabbage leaves in a shallow pan and cover with boiling water, allow to soak in water just until leaves are tender 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) 7. Serve with my garlic mashed potatoes, using the tomato soup sauce as a gravy. Yum soooooooooooo delish!
NANA'S GOLABKI (POLISH STUFFED CABBAGE)
I remember whenever nana made these and I was around I would giggle because she had told me what the word Golabki meant. She pronounced it gawumpkey and told me it meant little pigeons. For some reason as a child I found that amusing. No..there are no pigeons involved in the recipe, lol. My Grandma Gerri (German) Used to call them pigs in the blanket, no idea why lol but regardless of what you call them they are to me a comfort food. To me they symbolize Nana Devine, home cooking and hearing her singing in the kitchen while preparing them. I have seen many recipes for them, but this is my tried and true..Nana's Golabki's
Provided by Deneece Gursky @Smokeygirlxo
Categories Beef
Number Of Ingredients 12
Steps:
- 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!)
- In a large bowl mix all ingredients except cabbage leaves, parmesian cheese and tomato soup until mixed well.
- 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.
- 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.
- Arrange stuffed cabbage rolls in baking pan with the folded side down. Sprinkle with additional parmesian
- 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)
- Serve with my garlic mashed potatoes, using the tomato soup sauce as a gravy. Yum soooooooooooo delish!
POLISH STUFFED CABBAGE ROLLS (GOLABKI / GOLUMKIES / GOLUMPKIS)
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
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.
NANA'S STUFFED CABBAGE
Provided by Michelle Slatalla
Categories dinner, main course
Time 3h30m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Boil cabbage in water about 15 to 20 minutes. Drain and cool.
- In a bowl, mix the ground beef, rice, grated onion, ketchup and egg, and season with salt and pepper.
- In another bowl, combine canned tomatoes, tomato soup, brown sugar and lemon juice.
- Separate cabbage leaves and roll about 2 to 3 tablespoons of the beef mixture into each leaf, tucking in the sides. If you have leftover beef, roll it into tiny meatballs.
- Pour some of the tomato mixture into a deep pot. Crumble a handful of ginger snaps into it, then cover with a layer of rolled cabbage leaves (and tiny meatballs, if you have any), then one layer of sliced onion rings. Repeat until all cabbage rolls are used.
- Cook on low heat, covered, about 2 1/2 hours. When nearly finished, prepare buttered noodles, and serve with stuffed cabbage.
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