Nanas Golabki Polish Stuffed Cabbage Rolls Food

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.

POLISH STUFFED CABBAGE ROLLS (GOLABKI / GOLUMKIES / GOLUMPKIS)

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 GOLABKI (POLISH STUFFED CABBAGE) RECIPE - (4.4/5)

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)

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!

GOłąBKI - POLISH STUFFED CABBAGE ROLLS

Steps:

• Core the cabbage: using a pairing knife, cut out the core of the cabbage, about 1 1/2-2 inches (4-5cm) deep. Make sure to cut it out wide enough so that the leaves are not attached to the core.
• Cook the cabbage: In a large pot, bring a large amount of water to a boil (enough to cover the cabbage). Add the cabbage, core-side down, cook for 10 minutes, then turn it over (it should be core-side up now) and cook for a further 5 minutes.
• Peel the leaves off one by one using tongs while the cabbage is still in water, stack the leaves on a plate. Grab the cabbage with tongs by the stem, trying to not damage the leaves. The point here is not to cook the cabbage but to separate the leaves and soften them. They should not be completely soft (fully cooked) but only pliable. If the leaves are not separating try to separate them from the core with a knife (if you've cut out too little). If your cabbage leaves are still not soft enough to be easily pliable you can add them to the pot and cook them a little bit longer. Don't overcook the cabbage or the leaves will tear.
• You will need about 16 leaves.
• Alternatively: you can core the cabbage, wrap it in plastic foil then freeze it whole. After it has been thawed you can peel the leaves easily and use them right away. It will take overnight to freeze it then overnight + a couple of hours on the counter to thaw it.
• Cook the rice until almost cooked - about 1-2 minutes shorter than the usual cooking time. Drain.
• Cut the onions into cubes, press the garlic through a garlic press. Heat the oil in a frying pan, add the onions, cook for 5-7 minutes until soft. Add the garlic and spices, cook, stirring, for 20-30 seconds. Add into a large bowl.
• Add the meat and cooked rice, season with salt and pepper (I added about 1 1/3 Tbsp of fine sea salt and 1 ts of ground black pepper but I prefer that you add them to your taste). Stir until the mixture is combined.
• Cut out the thick part of the core.
• Place some of the filling in the middle of each leaf.
• Fold the right and left part of the leaf to the center.
• Roll up starting from the end facing towards you. Try to roll up the leaves tightly.
• Preheat the oven to 350°F (180°C).
• Place a couple of cabbage leaves in a 9x13-inch casserole dish (22x32xm). Place the golabki seam side-down in the dish.
• Pour in hot broth.
• Cover the dish with a lid or aluminum foil then bake for 1 hour. Uncover and bake for 15-30 minutes or until the cabbage is soft and the meat cooked through (take out 1 roll and cut it in half to check). Keep an eye on them if they're not browning too much - if they are - you can cover them with aluminum foil. The baking time will depend on the cabbage, if they're not done, just bake them a little bit longer.
• Transfer the cabbage rolls to a plate, reserve the broth! Strain the broth through a fine-mesh strainer.
• Pour a couple of tablespoons of broth into a large pot. Place a couple of cabbage leaves at the bottom (you can use damaged leaves for that).
• Place stuffed cabbage rolls seam side-down in the pot. They should be very close to each other. Stack them in two layers. I'm putting the remaining cabbage between the rolls in the second layer so they are layered out more tightly.
• Pour in the HOT broth - there should be enough broth to cover the rolls. Cover the pot with a lid. Cook the cabbage rolls over low heat, they should be only simmering, for about 1 hour or until the cabbage is soft and the meat is cooked through (take out one cabbage roll and cut it in half to see if it's done).
• Transfer the cabbage rolls to a plate, reserve the broth! Strain the broth through a fine-mesh strainer.
• Add butter into a medium pot, cook until it's melted.
• Add the flour, whisk until combined then cook for a minute until the mixture is just lightly browned and smells nutty (whisk it constantly).
• Add the broth, tomato passata, and basil.
• Cook over medium-low heat for 5-10 minutes until the sauce is thickened.
• Whisk in the cream then season with salt and pepper.
• Serve gołąbki with the tomato sauce.
• Enjoy!

GOLABKI, (POLISH STUFFED CABBAGE)

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.

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.