Gorkys Cafe Golabki Stuffed Cabbage Food

STUFFED CABBAGE - GOLABKI

Steps:

• 1. Bring a large pot of water to boil. Meanwhile, par cook rice in 1 tsp salt and 1 cup of water until is absorbed. Remove from heat and uncover. Core cabbage & carefully place in boiling water. Remove leaves with a fork or tongs as they blanche and lace in colander to drain and cool. You should get 20 or more leaves. Any extra cabbage leftover (small leaves and such) can be cut up and placed in the bottom of pot you will be cooking them in.
• 2. Remove heavy vein from each leaf on the back by gently slicing it off. Be careful not to cut a hole into leaf.
• 3. Cabbage is ready to fill with the meat mixture.
• 4. Combine pork, beef, onion, garlic, salt & pepper and mix well. Place a small amount of meat mixture at the base of the cabbage leaf, approx. 1/3 of a cup give or take a little. Roll till bottom edge nearly covers the meat mixture and then fold in the sides and continue rolling and place the seam-side down into the cooking pot.
• 5. Continue until all the leaves are stuffed. If you have any extra meat you can roll into balls and place on top of the stuffed cabbage. Sprinkle the brown sugar and pour tomato sauce over al stuffed cabbages. Pour 2 - 4 cups of cabbage water over top. Bring to a boil and then reduce heat to a simmer, cover and cook for 1 hour.
• 6. Here is a pic of the cabbages cookin' in the pot.
• 7. Once they are done, you can immediately plate with some sauce poured over the top of the cabbages and baked potatoes. Or if you want eat them the way I did without the extra sauce. Either way is delicious!

STUFFED CABBAGE ROLLS ( ROYAL GOLABKI)

Steps:

• 1. Remove core from cabbage and steam until leaves are easy to peel off. ( i usually steam on a rack above boiling water and make a tent around it with foil.
• 2. While cabbage is steaming cook the peppers onion and chopped mushroom together in 2- 3 tablespoons of butter until onions are caramelized. Pour into a large bowl and cover.
• 3. Place bacon on parchment lined sheet and bake in oven at 400 degrees until crisp. Drain on paper towel.
• 4. Cook ground beef until medium. Drain grease off and add to bowl with onions etc. Salt and pepper nicely, and toss to combine.
• 5. Cook rice per instructions, but only cook half way. Drain off excess water. Toss rice with 2 tablespoons of butter. Add to bowl with burger and veggies. Crumble bacon and stir in to mixture to combine.
• 6. In to two 9x13 inch pans. Divide the beef broth among the pans. Add beef bouillon if desired.
• 7. Peel leaves from head of cabbage gently. If any of the leaves have a stem that is really thick. I usually cut it off. Place a serving spoon ( a large mixing spoon) size of mixture in to each Cabbage leaf near stem. Sprinkle cheese in each one. Fold leaves over the mixture once. Then bring sides in and roll up. Place seam side down in broth.It is ok to fit them snugly in to pan side by side. Top with ketchup. Repeat until mixture is gone. If you have extra cabbage leaves. Place them on top of rolls. Cover both pans with foil.
• 8. Place in 350 degree oven and bake about 1 1/2 hours or until liquid is almost gone in pans. Serve with Ketchup.

NANA'S GOLABKI (POLISH STUFFED CABBAGE ROLLS)

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.

HUNGARIAN STYLE STUFFED CABBAGE

Steps:

• Preheat oven to 350 degrees F.
• Boil the cabbage head in salted water until the leaves can be removed easily, about 4 minutes. Separate 12 of the largest leaves. Remove the thick stem in the center of each, not cutting through the entire leaf.
• Render the bacon in a medium saute pan over medium heat until crispy, about 6 minutes. Use a slotted spoon to transfer bacon to a large mixing bowl, leaving residual fat in pan.
• Add garlic, onion and paprika to pan and cook until garlic and onion have softened, about 4 minutes. Season with salt and pepper, then transfer to bowl with bacon and let cool to room temperature.
• Fold in the beef, ham, pork, rice and eggs. Season with salt and pepper.
• Place 1/3 cup of the mixture at the tip of a cabbage leaf. Roll up, tucking in the sides to seal the filling within the cabbage leaf. Repeat with the remaining filling mixture and cabbage leaves.
• Combine canned tomatoes with their juice, sauerkraut, caraway seeds and tomato paste in a small bowl.
• Transfer half of the tomato mixture to a medium Dutch oven and spread it across the bottom. Place the stuffed cabbage on top, followed by the remaining tomato mixture. Bring to a simmer, then partially cover and transfer to the oven. Bake 1 hour.
• Meanwhile, whisk together the sour cream, milk, Dijon and dill.
• Drizzle the sour cream sauce over the cabbage. Serve.

GOLABKI - POLISH CABBAGE ROLLS

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.

SIMPLE GOLABKI

Steps:

• Heat a large pot over medium-high heat; cook and stir ground beef until crumbly, evenly browned, and no longer pink, about 5 minutes. Drain and discard any excess grease. Stir in cabbage, onion, garlic, and 1/4 cup water; cook and stir for 1 minute. Add tomatoes and season with salt and pepper. Pour remaining 1/4 cup water into pot; bring a boil. Reduce heat to medium and simmer until cabbage is tender, 7 to 10 minutes.

LAZY GOLUMBKIS

Steps:

• In a slow cooker, combine ground beef, onion, rice and cabbage. Pour in tomato sauce. Season with parsley, salt and pepper. Mix well, and cook on low, for 6 to 8 hours.

GOLABKI (STUFFED CABBAGE ROLLS)

Steps:

• Bring a large pot of lightly salted water to a boil. Place cabbage head into water, cover pot, and cook until cabbage leaves are slightly softened enough to remove from head, 3 minutes. Remove cabbage from pot and let cabbage sit until leaves are cool enough to handle, about 10 minutes.
• Remove 18 whole leaves from the cabbage head, cutting out any thick tough center ribs. Set whole leaves aside. Chop the remainder of the cabbage head and spread it in the bottom of a casserole dish.
• Melt butter in a large skillet over medium-high heat. Cook and stir onion in hot butter until tender, 5 to 10 minutes. Cool.
• Stir onion, beef, pork, rice, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper together in a large bowl.
• Preheat oven to 350 degrees F (175 degrees C).
• Place about 1/2 cup beef mixture on a cabbage leaf. Roll cabbage around beef mixture, tucking in sides to create an envelope around the meat. Repeat with remaining leaves and meat mixture. Place cabbage rolls in a layer atop the chopped cabbage in the casserole dish; season rolls with salt and black pepper.
• Whisk tomato soup, tomato juice, and ketchup together in a bowl. Pour tomato soup mixture over cabbage rolls and cover dish wish aluminum foil.
• Bake in the preheated oven until cabbage is tender and meat is cooked through, about 1 hour.

POLISH GOLOBKI (GAWUMPKI)

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.

GORKY'S CAFE GOLABKI (STUFFED CABBAGE)

Steps:

• Set the oven temperature to 350 degrees and start by making the sauce, by combining all the sauce ingredients in a saucepan and simmering it for about 10 minutes, reduce the sauce until it is slightly thick, set aside.
• Cook the cabbage in a large pot of boiling water, until tender, takes several minutes; then cool and core the cabbage carefully, and separate the leaves.
• Combine beef, (or bulgar or buckwheat) rice, eggs, onions, carrots and salt and pepper, mix well; roll the filling into 8 balls; place each ball on the lower third of a large cabbage leaf; tuck in the sides and bottom of the cabbade leaf and place, steam side down, in a baking dish.
• Pour sauce over the cabbage rolls, cover, and bake at 350 degrees for 30 minutes; uncover and bake 10 minutes longer or until slightly browned.

STUFFED CABBAGE/GOLABKI

Steps:

• Bring a large pot of water to boil. Immerse cabbage in the boiling water, boil for 3 to 5 minutes. Drain well. Remove the 10 largest leaves and cabbage and set aside. Reserve enough cabbage leaves to line the bottom of a large saucepan.
• Bring the 2 1/4 cups of water to a boil. Add rice and return water to a boil. Reduce heat to a simmer, cover rice and let cook until tender. Let rice cool.
• In a large skillet, brown the onion in the 3 tablespoons of butter or margarine.
• In a medium-sized mixing bowl, combine rice, onion, and raw pork. Season with salt and pepper. Divide the filling into 10 parts and spread evenly onto the 10 large cabbage leaves. Roll firmly, tucking the edges inside. Arrange a layer of the reserved cabbage leaves on the bottom of a saucepan and place the cabbage rolls over them. Place the mushrooms in the saucepan with the cabbage rolls. Add 1/4 cup boiling water to the saucepan, sprinkle with salt and let the cabbage rolls simmer over a medium heat until tender, approximately 30 minutes. If the water boils off, add more water while cooking.
• When the stuffed cabbage is tender, prepare the sauce. In a skillet, melt remaining butter or margarine and brown flour over a low heat. Dilute the roux with the remaining cabbage stock from the cabbage roll saucepan. Bring this mixture to a boil. Season with tomato paste. Pour the sauce over the stuffed cabbage immediately before serving.

GOLABKI

Steps:

• blanche in large pot green cabbage. Preheat oven to 350.
• Take a large bowl and mix ground beef with 1tbl of salt and 2 pinches of pepper- set aside. Take medium bowl and "tear" pieces of white bread in bowl. Add milk to bowl carefully soaking each piece of white bread, then add white bread to ground beef mixture-set aside.
• Take roasting pan, fill with 1/2 jar of Ragu sauce- set aside. Cut up in slices green peppers and onions- set aside.
• Take cabbage- making sure it is al dente- place a icecream scoop full of ground beef-bread mixture and roll up- carefully tucking in sides of cabbage. Place carefully in the prepared roaster pan- tuck sides down.
• Once done with cabbage rolls, add the peppers and onions in the pan- then cover with remaining sauce- add the can of tomatoes to the pan. Mix gently with a wooden spoon.
• Cook 1 1/2 to 2 hours on 350, spooning sauce over cabbage rolls every 20 minute
• Serve hot with salt and pepper. Any unused cabbage can be frozen---also- can use white rice instead of white bread/milk mixture.

GOLABKI - POLISH STUFFED CABBAGE

Steps:

• Boil cabbage long enough that leaves separate without tearing.
• Select 10 to 12 of the largest leaves and trim off midribs so leaves become easy to roll.
• Soak bread in water and squeeze out.
• Combine with meat and mix thouroughly.
• Cook onion in butter until golden.
• Add with egg and salt and pepper to meat mixture.
• Divide into as many portions as there are cabbage leaves and spread evenly on leaves.
• Roll firmly, tucking edges so stuffing will not escape and secure with cotton thread, if desired.
• If there are not enough large leaves, use 2 small leaves.
• Slice some of the remaining cabbage and place in the bottom of a large pot.
• Arrange cabbage rolls tightly on top and add broth.
• Bring to a boil, cover and simmer over low heat for about 30 minutes.
• Arrange on hot platter, pour sauce over top and serve with hot boiled potatoes.
• Sauce: Make a roux with the flour and butter.
• Add tomato paste and broth from the stuffed cabbage and stir until smooth and bubbly.
• Add salt, pepper, sugar and paprika to taste and simmer for about 5 minutes.

CABBAGE ROLLS / GOLABKI / STUFFED CABBAGE

Steps:

• Parboil cabbage in a large pot, removing leafs as they fall off into the water and are tender.
• Cook till all leaves are tender, but not ripping apart; usually 15.
• Run under cold water and drain.
• Cut the thick membrane off back of each leaf.
• While cabbage is cooking saute onion in butter until lightly browned.
• Put all the uncooked meat into a large mixing bowl add eggs.
• Add the sauteed onions.
• Next add salt pepper, celery salt, parsley, nutmeg, and Worcestershire sauce along with the cooked rice.
• Mix thoroughly.
• Lay out leaves and depending upon their size, place 2-3 tablespoons of meat mixture on the wider side.
• Roll leaf up and over meat, tuck in sides of leaf, and continue to roll to use all leaves and stuffing.
• Place rolls, seam down into a greased roasting pan.
• Then layer carrots and mushrooms over cabbage.
• Mix together the tomato paste, crushed tomatoes, water and brown sugar and pour evenly over all the rolls.
• Season with salt and pepper to taste and bay leaves.
• Cover roaster and bake 325°F for 2- 21/2 hours.
• Half way through baking check to make sure there's enough liquid; additional water can be added.
• To serve, spoon sauce over rolls.
• Serve with mashed potatoes!
• Check my recipes for garlic mashed potatoes. http://www.food.com/recipe-finder/all/garlic-masshed-potatoes?chef=58104.