NANA'S GOLABKI (POLISH STUFFED CABBAGE ROLLS)
Nana's Golabki is the ultimate comfort food! These Polish Stuffed Cabbage Rolls are mostly traditional - ground beef, pork, and rice wrapped and baked in soft cabbage leaves, but with a healthy surprise ingredient: mushrooms!
Provided by Erica
Categories Main Course
Time 2h15m
Number Of Ingredients 14
Steps:
- Bring a large saucepan of lightly salted water to a boil. Add the head of cabbage and cook for 2-4 minutes or until softened. Drain, then carefully cut and remove the outer leaves. If necessary, add the inner head back into the water and cook for ad additional 2-3 minutes until most of the leaves are removable.
- In a medium mixing bowl, combine the ground beef, mushrooms, onion, cooked rice, egg, 1/2 cup tomato sauce, garlic, 1 tablespoon Worcestershire sauce, and salt and pepper to taste. Mix thoroughly.
- Preheat oven to 350 degrees F.
- Cut a 'V' around the thick vein of ten of the sturdiest cabbage leaves and remove. Reserve 4 of the largest leftover leaves, then chop the remaining cabbage and place it in an even layer on the bottom of a large casserole dish.
- Slightly overlap the cut ends of the prepared cabbage leaves to form a flat surface. Spoon a generous 1/4 cup of the beef mixture on top of the overlapped end, then tuck in the sides and roll up. Place seam side down on top of the bed of shredded cabbage. Repeat with remaining leaves.
- In a separate bowl, combine the remaining tomato sauce, diced tomatoes, lemon juice, and brown sugar. Whisk to combine, taste, then season with salt and pepper as desired. Pour evenly over the cabbage rolls. Layer the large remaining cabbage leaves over the rolls and bake for 1 hours. Remove the top leaves (which will be pretty burned) and continue to bake for another 30 minutes, or until rolls are tender.
Nutrition Facts : ServingSize 1 g, Calories 419 kcal, Carbohydrate 42 g, Protein 23 g, Fat 18 g, SaturatedFat 7 g, Cholesterol 101 mg, Sodium 730 mg, Fiber 9 g, Sugar 19 g
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!
STUFFED CABBAGE
Stuffed cabbage is not only filling, but it's also simple to prepare. Our hearty stuffed cabbage recipe calls for meat, veggies, and more. Serve stuffed cabbage with hot tomato sauce and sour cream for the ultimate comforting winter meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Number Of Ingredients 15
Steps:
- Using a paring knife, remove center core of cabbage. In a large nonreactive stockpot, bring 2 quarts water to a boil. Add cabbage and cook 2 to 3 minutes or until outer leaves are bright green and tender. Lift cabbage from water, and remove outer leaves. Return cabbage to boiling water, and repeat brief cooking and removal of leaves until all leaves are cooked. Reserve 2 cups cabbage cooking water. Trim thick center vein from bottom of each leaf. Reserve four large outer leaves to line bottom of pan.
- In a medium skillet, melt butter over medium heat. Add onion and garlic, and cook until golden and tender, about 8 minutes. In a large bowl, combine onion mixture, rice, beef, pork, salt, pepper, parsley flakes, green pepper, and celery. Stir to combine.
- Add about 1/3 cup rice filling to one cabbage leaf. Fold sides of cabbage over filling, and, starting with the stem end, roll the cabbage up. Repeat with remaining leaves and filling.
- Line a 5-quart Dutch oven with reserved outside leaves. Transfer stuffed cabbage leaves to Dutch oven.
- In a large bowl, combine tomato puree and the reserved 2 cups of cabbage cooking water. Pour some of the tomato sauce over cabbage to almost cover. Sprinkle apple over top of cabbage leaves. Bring to a boil and immediately reduce to a gentle simmer; cover. Cook for 1 hour or until cabbage is very tender, adding additional tomato sauce as needed.
- Place sour cream in a small bowl, and ladle in about 3/4 cup of tomato sauce from the cooked stuffed cabbage rolls. Whisk to combine. Add sour cream mixture back to Dutch oven, and stir to combine. Serve with additional sour cream.
GIANT STUFFED CABBAGE
This stunning stuffed cabbage will delight you with its layers if meat, rice and tomato sauce filling. It slices beautifully, especially if you let it set after it bakes. Although regular green cabbage can be substituted, we prefer savoy cabbage for its deep green color, distinct veining and tender leaves. Don't be too fussy about perfecting the layers; as long as there are no obvious gaps in the bottom and sides of the souffle dish, it will turn out just right.
Provided by Food Network Kitchen
Categories main-dish
Time 3h
Yield 8 servings
Number Of Ingredients 14
Steps:
- Position a rack in the top third of the oven and preheat to 350 degrees F. Rub the inside of a 3-quart round soufflé dish with 1 tablespoon of the olive oil. Set aside.
- Bring a large pot of salted water to a boil. Blanch the cabbage leaves for 2 minutes to soften (they will continue to cook in the oven). Gently nudge them into the water with a large spoon if they float to the top during cooking. Drain and set aside.
- Heat a medium nonstick pan over medium heat. Add the remaining 2 tablespoons olive oil with the onion, garlic, carrot, celery, thyme, paprika, 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring frequently with a heatproof silicone spatula, until vegetables are softened but not browned, about 4 minutes. Transfer to a large bowl and allow to cool for 5 minutes.
- Add the meat, parsley, rice, egg, 1 teaspoon salt and 1/2 teaspoon pepper to the vegetable mixture. Stir to combine well using the spatula.
- Layer enough of the cabbage leaves to cover the bottom and up the sides of the souffle dish in a single layer, overlapping as needed to fill any visible gaps. Use the larger leaves as the veins are more pronounced; the bottom will be the presentation side after it is cooked and flipped over.
- Gently spread about 1 1/4 cups of the meat mixture in the bottom of the dish in an even layer on top of the cabbage leaves. Evenly spread 4 tablespoons of marinara sauce over the meat mixture. Cover with a layer of cabbage leaves. Repeat with another layer of meat mixture, marinara sauce and cabbage leaves until all the meat mixture is used. Reserve the remaining marinara sauce for serving. Tuck the final layer of cabbage neatly into the sides, gently pressing down all around to compact it.
- Tightly cover the dish with aluminum foil and bake until the cabbage is tender and the rice is cooked through, about 1 hour 40 minutes. Remove from the oven, but do not remove the foil. Allow to cool and set for at least 1 hour. Remove the foil and gently invert the stuffed cabbage onto a serving platter. Serve with the reserved warmed marinara sauce.
GOłąBKI (POLISH STUFFED CABBAGE)
Steps:
- Gather the ingredients.
- Fill a large pot with water, bring to a boil, and salt it .
- With the help of a sharp paring knife, remove the core from the cabbage by cutting around it. Remove and discard it.
- Carefully place the whole head of cabbage in the boiling water.
- Cover the pot and cook the head of cabbage for 3 minutes, or until softened enough to pull off individual leaves. You'll need 18 leaves in total.
- When leaves are cool enough to handle, use a paring knife to cut away the thick center stem from each leaf. Be careful not to cut all the way through.
- After retrieving 18 leaves, chop the remaining cabbage and place it in the bottom of a casserole dish with a lid or a Dutch oven .
- Heat up a large skillet, melt the butter, and add the chopped onion. Cook until tender and remove from the heat to let them cool off.
- Mix the cooled onion with the beef, pork, cooked rice, garlic, salt, and black pepper until well combined. Don't overmix or the meat will become tough.
- Flatten a cabbage leaf on a cutting board or work surface and place about 1/2 cup of the meat filling.
- Flip the right side of the leaf to the middle, then flip the left side.
- Flip the bottom of the leaf to obtain an envelope-shaped figure. The unstuffed part of the leaf will be triangular in shape.
- Tuck the leaf away from you to encase the meat and make a neat little roll.
- Repeat the process with all the leaves.
- Heat the oven to 350 F.
- Place the cabbage rolls, seam down, on top of the chopped cabbage in the casserole dish or Dutch oven. Season each layer with salt and pepper.
- Pour the beef stock over the rolls, cover, and place in the oven.
- Bake for 1 hour or until cabbage is tender and meat is cooked.
- Serve with a drizzle of sour cream , or alternatively, mix the pan juices with the sour cream and ladle it over the cabbage rolls. Enjoy.
Nutrition Facts : Calories 376 kcal, Carbohydrate 22 g, Cholesterol 90 mg, Fiber 4 g, Protein 25 g, SaturatedFat 9 g, Sodium 1807 mg, Sugar 7 g, Fat 22 g, ServingSize 18 rolls (9 servings), UnsaturatedFat 0 g
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 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.
ITALIAN STUFFED CABBAGE
Steps:
- Take cabbage heads and remove any damaged or brown leaves. Cut out the core with a sharp paring knife. Set aside. Heat a large pot of water and bring to a boil. Add in about 2 tablespoons of salt. Add in cabbage and boil for about 15 minutes. Drain and run under cold water. Let cool for a few minutes then start removing the leaves. Any that are tough set them aside.
Nutrition Facts : Name Nutrition, Calories 600
MY FAMILY'S STUFFED CABBAGE ROLLS
This is called Galomki. The "L" is like "W". We make these mostly in the winter months. They are great right out of the oven but even better the longer you keep them...days later. They freeze extremely well. The number of servings is a total guess. It all depends on the size of the leaves and how much you put in each roll. I have used this recipe and made 40 rolls.
Provided by Nana Lee
Categories White Rice
Time 2h40m
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- Oven at 350ºF.
- I use a large 8 qt covered enameled cast iron pot for the cabbage rolls.
- Number of rolls depends on size of your cabbage leaves.
- Core cabbage and submerge in boiling water.
- Partially cover pot and boil until leaves start to separate.
- Put rice on to cook, using whatever method you use.
- Meanwhile, brown beef in butter 'til pink is gone.
- Put meat and juices into large bowl.
- When rice is done measure out 1 1/2 cups(or less if you prefer) and mix with beef.
- If you want to add some garlic and/or onion powder, or more rice, do so at this point. Salt and pepper to taste.
- Remove cabbage from water and drain.
- Peel of outer, large leaves and lay on paper towels to drain.
- When cool enough to handle, trim outside of any thick ribs.
- Lay a cabbage leaf so the outer part of the leaf is down. Leaf should look almost like a shallow bowl.
- Put heaping spoonful of beef/rice mix onto leaf and roll up egg-roll style.
- Layer pan with pieces of cabbage cabbage not being used for rolls.
- Spread some of tomato sauce mix and top with cabbage rolls.
- Tightly pack the rolls together.
- Add a bit more sauce and continue layering in this manner until pot is filled.
- Top all with more cabbage leaves, remaining sauce and strips of bacon, in that order.
- Cover pot and bake for at least 2 hours.
- To check for doneness, carefully lift lid and poke a roll with fork.
- If tender, they are done.
- NOTES:.
- If all are not eaten, cool completely and freeze in packages.
- You can vary this by using pizza and/or pasta sauce, preferably without cheese.
- You can also drain and rinse a large can of sauerkraut and layer between layers of rolls.
Nutrition Facts : Calories 259.2, Fat 13, SaturatedFat 5.3, Cholesterol 37, Sodium 563.9, Carbohydrate 25.9, Fiber 3.5, Sugar 8.8, Protein 10.8
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...
Provided by Deneece Gursky
Categories Beef
Number Of Ingredients 12
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!
BIG NANA'S STUFFED CABBAGE
Steps:
- 1. Core the cabbage. Drop it whole into the boiling water.Boil for 10 minutes. Put it in cold water. Peel off about 12 leaves. Use the rest of the cabbage for something else. 2. Combine all ingredients for meat mixture. Set aside 3.Combine all ingredients for sauce mixture in pot. Bring to a boil. Reduce to a simmer. 4. Place 3-4 Tablespoons meat mixture onto a cabbage leaf. Roll up tightly, folding like an envelope or a burrito. Do the same with all the remaining leaves. Make meatballs with the remaining meat mixture. Place cabbage rolls and meatballs on the bottom of a heavy pot. Cover with sauce. Simmer 45 min to 1 hour.
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- Cook rice per package instructions and set aside. Preheat oven to 350 degrees Fahrenheit at this point too.
- In a large bowl, combine ground beef with Worcestershire sauce, egg, cooked rice, onion, parsley, garlic, salt, black pepper, dill, onion powder, red chili flakes (if using) and 1/2 cup of tomato sauce. Mix until well combined.
- To a large pot of boiling water, add head of cabbage and boil for 8 to 10 minutes (carefully turn over partway through). Carefully remove. Don't discard water because you will need to re-boil the cabbage as you start to peel off the leaves and you will need some of the water for your sauce.Note: Don't fill the pot all the way up because the cabbage will displace some of the water. Before boiling water, test how much the water will displace by placing the head of cabbage in the pot.
- Once cabbage is cool enough to handle, carefully remove leaves and cut out core from each leaf. Once you start taking leaves off, you'll likely need to add the cabbage back to the boiling water (to soften more leaves). Just boil for another bit, let cool enough to handle and continue removing leaves.
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