AUTHENTIC POLISH GOLUMPKI RECIPE - STUFFED CABBAGE ROLLS THAT TASTE LIKE POLAND!
Polish cabbage rolls are traditionally stuffed with minced meat, rice, and onions, and can easily be made at home! You'll love this authentic Polish golumpki recipe!
Provided by Karolina Klesta
Categories Dinner
Time 2h
Number Of Ingredients 19
Steps:
- Cook the rice in half the time stated on the packaging. It should be middle-hard (semi-cooked).
- Wash the cabbage and remove the outer leaves.
- Remove the core and put the cabbage inside the boiling hot salty water.
- Depending on the type of cabbage, boil for 1-10 minutes, until the leaves are softer and flexible enough to form gołąbki.
- Drain and cool down the cabbage. Leave the water from the cabbage, you will need it later.
- Separate the leaves- you will use each leave to form gołąbek.
- Peel and chop the onions. Fry them with minced meat and a bit of oil or butter. Keep in mind that frying meat is not necessary! You can add raw meat to the filling.
- Mix rice, onions, and meat together. Season with salt and pepper. If the filling is too dry, add melted butter or broth to make sure it's easy to wrap in the cabbage leaves.
- Place the raw, outer cabbage leaves on the bottom of the heat-resistant dish.
- Start forming gołąbki: take each leave, put the meat-rice filling inside, and wrap it carefully. See this video if you don't know how to do it.
- Place gołąbki in the heat-resistant dish. They should tightly cling to each other.
- Pour the cabbage water into the heat-resistant dish. They should cover 1/5-2/3 of the dish (not more than half of the dish!).
- Cover the dish with the lid.
- Place in the oven heated to 356°F (180°C). Cook for 1-1,5h (until they are soft). After 40 minutes check if there is enough water in the dish. If not, add some more to make sure gołąbki won't burn.
- TOMATO SAUCE- peel and dice the tomatoes and boil them with a bit of water. Fry the minced garlic and onion on oil. When they are soft, add to the tomatoes and blend until smooth. Season with salt and pepper.
- MUSHROOM SAUCE- peel and dice onions and mushrooms. Fry them on butter with minced garlic for 5-10 minutes. Add broth or water, cover the dish with a lid and simmer until soft (10-15 minutes). Mix the flour with sour cream, add 2 tbsps of mushroom sauce. Slowly pour the flour-cream mix to the sauce. Season with salt and pepper.
Nutrition Facts : Calories 441 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 92 milligrams cholesterol, Fat 25 grams fat, Fiber 4 grams fiber, Protein 30 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 369 milligrams sodium, Sugar 10 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
EASY CABBAGE ROLLS (GALUMPKIS) RECIPE
Delicious cabbage rolls are stuffed with rice and beef, and simmered all day in a slow cooker with a tomato and sour cream sauce. You'll need a can of tomato soup for this one. It just isn't the same without it.
Provided by Marye Audet-White
Categories Main Dish - Ground Beef
Time 8h20m
Number Of Ingredients 8
Steps:
- Place the cabbage head core side down in a pot with about 3 inches water.
- Cover and steam over medium heat for 10 minutes.
- Check the cabbage, the top few leaves should be very transparent and pliable. Peel them off.
- Continue to steam the cabbage and peel off the outer leaves as they get done. The leaves should be VERY pliable. You may be able to use all of the leaves, although the cabbage rolls will get smaller in size.
- Chop up any remaining cabbage.
- Saute the beef and onion until thoroughly cooked.
- Mix the rice and ground beef mixture. Add about 1/4 cup condensed tomato soup, paprika, salt and pepper. Mix well.
- Prepare the crock pot by spraying with cooking spray. Pour about 1/2 cup of tomato soup on the bottom of the crock pot. Spread the chopped cabbage over it.
- Place a heaping spoonful of the meat mixture in the center of a cabbage leaf.
- Fold in the ends and roll up.
- Place seam side down in the crock pot.
- Repeat until you have a layer of cabbage rolls in the bottom.
- Pour more tomato soup (about 1/2 cup) over the first layer and add a second layer of cabbage rolls over it.
- Continue until the cabbage leaves are all used up.
- Pour about 1/3 cup water or V-8 juice in the crockpot.
- Mix the remaining tomato soup and the sour cream and pour over the top.
- Slow cook on low for 6 to 8 hours.
- Serve with more sour cream if desired.
Nutrition Facts : Calories 536 kcal, Carbohydrate 69 g, Protein 22 g, Fat 20 g, SaturatedFat 8 g, Cholesterol 64 mg, Sodium 674 mg, Fiber 5 g, Sugar 17 g, ServingSize 1 serving
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.
GOLUMPKI - STUFFED POLISH CABBAGE (GOłąBKI)
Golumpki or Gołąbki are Polish cabbage rolls that are stuffed with a mixture of beef, pork, rice, and seasoning. This recipe serves 12 and costs just $11.32 to make or $0.95 per serving!
Provided by Jillian
Categories Main Course
Time 2h
Number Of Ingredients 16
Steps:
- Remove the stalk from the bottom of the cabbage head.
- Place the cabbage in a large pot filled with 12 cups of water. Cover and place over high heat.
- Bring to a boil and then reduce the heat to medium. Continue to cook until the cabbage leaves become bright green and pliable, about 3-5 minutes. The leaves should not be limp, they should hold their shape.
- Remove cabbage from water and place on a cutting board until it's cool enough to handle.
- In a large bowl combine ground beef, pork, onion, garlic, grated lemon peel, egg, and rice. Place in refrigerator until ready to use.
- In a medium pot over medium heat add oil. Once simmering, stir in grated onion and cook, stirring frequently, for 2 minutes. Then, add garlic and cook until fragrant, about 30-60 seconds. Pour in crushed tomatoes, water, salt, and pepper and increase heat to high. Once bubbling, reduce heat to low and simmer tomatoes for 15 minutes.
- Once the cabbage has cooled, remove the leaves from the cabbage head.
- Using a paring knife, cut the thick stem or membrane from the back of each leaf. Be careful not to cut through the leaf.
- Move oven racks to upper-middle and lower-middle positions. Preheat oven to 350 degrees F.
- You will need a 9x13-inch baking dish and a smaller, 2-quart baking dish for this recipe. Spread ¾ cup of sauce in the bottom of a 9x13-inch dish and ½ cup sauce in the bottom of the 2-quart baking dish.
- Place 2 tablespoons of filling on the bottom half of a cabbage leaf.
- Fold up the bottom part of the cabbage leaf.
- Then, fold in the sides.
- Next, roll forward until the cabbage leaf completely covers the filling. Repeat with remaining cabbage leaves and filling.
- Place the stuffed cabbage leaves into prepared pans in neat rows. Pour the remaining sauce evenly over the cabbage rolls.
- Bake for 50-60 minutes, rotating pans halfway through baking.
- Place pans on a wire rack and cool for 10 minutes. Sprinkle with chopped fresh dill (optional) and serve.
Nutrition Facts : Calories 205 kcal, Carbohydrate 20 g, Protein 15 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 55 mg, Sodium 343 mg, Fiber 4 g, Sugar 7 g, ServingSize 2 cabbage rolls
MRS GALUMPKI'S STUFFED CABBAGE ROLLS
There is no Mrs. Galumpki. We just thought it was a funny name for a fictional cook. I don't think this is a true Polish Stuffed Cabbage but I think it's really good and easy to prepare. They keep in the fridge for several days, freeze well and can be easily doubled. This was a dish that sold well in my Aunt's deli. Use a large head of cabbage; for some reason Zaar won't let me use that as a measurement. Make it easy on yourself and try Recipe #305376. One thing my mother always did to speed things up was to make this recipe UN-stuffed. Just a layer of chopped cabbage topped with all the ingredients and more chopped chopped cabbage topped with the sauce made a fast meal for a large family and could be done in the oven while Mom got a suntan while hanging up the wash on the clothesline. Just kidding. She worked sunup to sundown and I think she cleaned in her sleep.
Provided by Secret Agent
Categories < 4 Hours
Time 1h40m
Yield 1 pot full, 12 serving(s)
Number Of Ingredients 11
Steps:
- In a medium saucepan, bring water to a boil.
- Add rice and stir.
- Reduce heat, cover and simmer for 20 minutes. Or use your rice cooker.
- Prepare the cabbage leaves according to Recipe #305376. Remove the tough stem and ribs. It is okay to use a large leaf patched up with a smaller leaf. Save the center of the cabbage and chop it up to use as a bed in your pot.
- Combine the meat, cooked rice, onion, egg, salt and pepper in a bowl.
- Stir in half can of tomato soup and mix well.
- Put about a scant 1/4 cup of filling in each leaf.
- Roll them up from the stem end folding the sides in so the filling does not fall out.
- Do not roll too tight, just snug.
- Use a toothpick to keep them from unrolling in your pot.
- In a large wide pot, add the remainder of the cabbage, chopped up.
- This is the bed the little rolls will lay on.
- Add 1/2 cup tomato juice to the bed.
- Line up the cabbage rolls on top (It is okay to double stack them if you need to).
- Mix the rest of the soup with the drained stewed tomatoes and pour over the rolls.
- Put a lid on the pot and cook on medium heat until the pot boils.
- Lower heat and continue cooking for 50 to 60 minutes longer until the cabbage leaves are very tender.
- Keep the heat on low.
- Keep the rolls warm in your crock pot if you like.
- Option; bake them in a 325 degree Fahrenheit oven, tightly covered, for two or three hours after being brought to the boil.
- Check for tenderness of the cabbage leaves.
Nutrition Facts : Calories 225.4, Fat 6.8, SaturatedFat 2.6, Cholesterol 64.5, Sodium 604.3, Carbohydrate 22, Fiber 1.3, Sugar 6, Protein 18.5
STUFFED CABBAGE ROLLS (GALUMKIS OR GALUMKIS)
Saw Tyler Florence make these on one of his shows. They looked very interesting, the end result has been tweaked and changed a bit. They now remind me of the Cabbage Rolls at my mother's house. These are very good and sweet & sour! They are also made with Brown Sugar Splenda. Just a little reminder, these taste better the next day.
Provided by Manami
Categories One Dish Meal
Time 1h25m
Yield 10 serving(s)
Number Of Ingredients 21
Steps:
- Sauce:.
- Coat a 3 quart saucepan with the oil and place over medium heat.
- Add the garlic and saute for 1 minute.
- Add the tomatoes and cook, stirring occasionally, for 5 minutes.
- Add the vinegar and sugar; simmer, until the sauce thickens, about 5 minutes.
- Season with salt and pepper and remove from heat.
- Set aside.
- Cabbage Rolls:.
- Place a skillet over medium heat and coat with 2 Tablespoons of the olive oil.
- Saute the onion and garlic for about 5 minutes, until soft.
- Stir in the tomato paste, a splash of wine, parsley and 3/4 cup of the prepared sweet and sour tomato sauce, mix to incorporate and then take off the heat.
- Combine the ground meat in a large mixing bowl.
- Add the egg, the cooked rice, and the sauteed onion mixture.
- Toss the filling together with your hands to combine, season with a generous amount of salt & pepper.
- Preheat oven to 350°F.
- Bring a large pot of salted water to a boil.
- Remove the large, damaged outer leaves from the cabbage and set aside.
- Cut out the cores of the cabbages with a sharp knife carefully pull off all the rest of the leaves, keeping them whole and as undamaged as possible, (get rid of all the small leaves and use them for coleslaw or cabbage with onions & noodles).
- Blanch the cabbage leaves in the pot of boiling water for about 5 minutes, or until pliable.
- Run the leaves under cool water then lay them out so you can assess just how many blankets you have to wrap up the filling.
- Next, carefully cut out the center vein from leaves so they will be easier to roll up.
- Take the reserved outer leaves and lay them on the bottom of small roasting pan, let part of the leaves hang out the sides of the small roasting pan.
- This insulation will prevent cabbage rolls from burning on the bottom when baked.
- Break up 24-30 of the cookies and lay them over the leaves.
- Put 1/2 cup of meat filling in the center of the cabbage and starting at what was the stem-end, fold the sides in and roll up the cabbage to enclose the filling.
- Place the cabbage rolls side by side in rows, seam-side down, in a small roasting pan.
- Pour the remaining sweet and sour tomato sauce over the cabbage rolls.
- If desired, pour remaining cookies over the top.
- Fold the hanging leaves over the top to enclose and keep the moisture inches.
- Drizzle the top with the remaining 2 Tablespoons of olive oil.
- Bake for 1 hour until the meat is cooked.
- Enjoy!
Nutrition Facts : Calories 557.8, Fat 34.6, SaturatedFat 5.1, Cholesterol 21.1, Sodium 901.7, Carbohydrate 60.4, Fiber 9.6, Sugar 26.3, Protein 8
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
STUFFED CABBAGE ROLLS (GALUMPKIS)
I came across several different recipes for this Polish dish and liked them all, but couldn't find one that incorporated everything I was looking for. So, true to self, I decided to create my own. Here is my version of this delicious cuisine with common ingredients that most of us keep on hand. I hope you enjoy!
Provided by AshleyNeicole
Categories Meat
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Add whole head of cabbage to a pot of boiling water. Boil for 3-4 minutes.
- Remove cabbage from water, drain and allow to cool.
- Once cooled, carefully peel leaves off of cabbage. You will need 12 leaves total.
- Cut the hard stem out of the bottom of each leaf, being careful to not tear the leaves. Set leaves aside.
- Add ground beef, rice, onion, diced tomatoes, egg and Worchestershire sauce to a bowl.
- Season to taste with the salt, pepper and garlic powder.
- Mix all ingredients well. Set aside.
- In a saucepan, mix the tomato sauce, garlic, sugar and lemon juice.
- Heat mixture through. Set aside.
- Fill each cabbage leaf with the ground beef mixture.
- Roll each leaf closed, folding in the sides as you roll.
- Place the rolls seam down in a baking dish.
- Cover the rolls with the sauce.
- Bake for 1 hour uncovered.
- Serve with sour cream.
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