VEGETARIAN POLISH CABBAGE ROLLS
Easy and delicious recipe for cabbage roll. A variation of a recipe found in my grandmother's recipe box.
Provided by Member 610488
Categories Brown Rice
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Core cabbage, place in pot and cover with water. Bring to a boil. Lower heat to medium and cover with a lid. Cook until slightly softened. Remove cabbage and place in a dish to cool.
- Meanwhile, in a large pot, saute onions and garlic in the olive oil until transparent. Add crumbles, rice, spices, egg, and vegetable broth. Mix well.
- When cabbage is warm to the touch, peel leaves and place on cutting board. You should have six very large leaves.
- Preheat oven to 375°F.
- Divide filling mixture into six equal parts.
- Fill cabbage leaves and roll. Place filled rolls with folded end down into baking dish.
- Combine soup and tomatoes along with tomato juice from can in separate bowl. Add half of soup can worth of water to sauce. Mix well.
- Ladle over rolls. Cover rolls in aluminum foil and bake for 45 minutes or until cabbage is easily poked with a fork.
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.
SUPER EASY POLISH CABBAGE ROLLS
This is a very easy way to make cabbage rolls. They taste great with little work involved. I'm Polish and love them, but this recipe sure beats the lengthy one my dad used.
Provided by JRebel
Categories World Cuisine Recipes European Eastern European Polish
Time 1h30m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 baking dish.
- Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender and the liquid has been absorbed, 20 to 25 minutes. Allow rice to cool slightly.
- Meanwhile, bring a large pot of water to a boil. Remove the core from the cabbage, and place cabbage in the boiling water. Remove the outer leaves as they soften. Set leaves aside.
- Heat butter in a skillet over medium heat, and cook and stir the onion until softened and translucent, about 5 minutes. Stir together the cooked onion, ground chicken, cooked rice, eggs, garlic, salt, pepper, and marjoram in a bowl.
- Place about 1/4 cup of the meat mixture in the center of each cabbage leaf. Roll leaf and tuck ends in to enclose filling. Secure each roll with a toothpick if necessary. Place rolls into prepared baking dish. Pour tomato sauce over the rolls.
- Bake, covered, in the preheated oven until the meat in the rolls is no longer pink, 45 to 60 minutes. An instant-read thermometer inserted into the center of casserole should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 272.5 calories, Carbohydrate 28 g, Cholesterol 106 mg, Fat 7.2 g, Fiber 5.5 g, Protein 24.9 g, SaturatedFat 3.1 g, Sodium 407.9 mg, Sugar 8.6 g
GOLABKI - POLISH CABBAGE ROLLS
Polish cabbage rolls (filled with a mixture of rice, pork, and beef) stewed in tomatoes. This is a dish I remember my Gram making. I've taken the recipe and tweaked it as I've cooked. The dish is hearty and delicious--and known by other names throughout Eastern Europe. I've made it for friends who have never had Polish food before, and they loved it with a fervor that surprised me. It may look very time intensive, but it's a meal unto itself and can be frozen or reheated easily. It also helps to split it into two main phases: 1) making the meat filling and freezing the cabbage the night before; 2) assembling the golabki. For Polish food, it's surprisingly easy (this is coming from someone who makes her own pierogi from scratch). Enjoy!
Provided by LMCski
Categories One Dish Meal
Time 2h50m
Yield 8-10 serving(s)
Number Of Ingredients 15
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.
POLISH STUFFED CABBAGE
Stuffed cabbage rolls. I am 100 percent Polish, and this is my mom's recipe. Use regular rice, not instant.
Provided by Christa
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 1h30m
Yield 6
Number Of Ingredients 10
Steps:
- Place the head of cabbage in a large pot over high heat and add water to cover. Boil cabbage for 15 minutes, or until it is pliable and soft. Drain and allow to cool completely. Remove the hard outer vein from the leaves.
- In a separate large bowl, combine the beef, rice, garlic powder and the egg, mixing well. Place a small amount, about the size of your palm, into the center of a cabbage leaf and fold leaf over, tucking in the sides of the leaf to keep meat mixture inside.
- Pile up the filled leaves in a large pot, putting the larger leaves on the bottom. Add the tomato juice, vinegar and sugar and enough water to cover. Simmer over medium low heat for about 60 minutes. (Note: Keep an eye on them, making sure the bottom of leaves do not burn.)
Nutrition Facts : Calories 331.2 calories, Carbohydrate 19.6 g, Cholesterol 95.3 mg, Fat 21.2 g, Fiber 4.3 g, Protein 16.6 g, SaturatedFat 8.5 g, Sodium 253.2 mg, Sugar 9.1 g
GOLUMPKI - POLISH STUFFED CABBAGE ROLLS
Make and share this Golumpki - Polish Stuffed Cabbage Rolls recipe from Food.com.
Provided by John 11-44
Categories Rice
Time 2h20m
Yield 8-12 rolls, 8-12 serving(s)
Number Of Ingredients 10
Steps:
- Take as much core out of the head of cabbage as possible. Place in a microwavable bowl with 1/2 cup of water. Put in microwave. Set for about 10 minutes. Carefully take out of microwave and pull off as many leaves that will come off easily. Repeat process for more leaves.
- OR.
- Place head of cabbage in a pot of boiling water. Be very careful taking the head out to take a few leaves off at a time and replacing it back into the water. I use a large serving fork to stab it in the core area.
- Put your ground beef in a large bowl. Add 2 cups cooked rice, the minced onion, 1 cup of water, salt, pepper and 1 teaspoon of garlic powder or double if you like that flavor. Mix with hands. Take a hefty size tablespoon full and place on stem end of a cabbage leaf. Bring each side of leaf over into middle and roll. Place roll in baking dish (sprayed with PAM) with the seam side down. Repeat until all meat is used.
- Pour your tomato juice into a bowl. Add the mushroom soup and whisk these together until smooth. Pour over top of rolls. An added delicious treat is to place sliced kielbasa around the cabbage rolls if you wish. Cover with foil and bake about 1 1/2 hours on 350 degrees.
- These are great served with mashed potatoes and peas.
- They are even better a few days later. You can bake these ahead and put them in the refrigerator 2-3 days. The flavor all comes together.
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
CABBAGE ROLLS
Steps:
- Preheat the oven to 350 degrees F.
- Steam the rice and cabbage head separately. Set the steamed rice aside. Peel off the cabbage leaves to have individual leaves.
- Add chopped onion, oil, bouillon, and the steamed rice to the ground pork meat. Mix together. Season with salt and pepper. Roll the ground pork mixture into golf ball-sized balls. Wrap each pork ball in a cabbage leaf.
- Add carrots and celery into the baking pan (vegetables prevent the cabbage from burning onto the bottom of the pan, and also adds an aroma to the rolls) and arrange the cabbage rolls on top.
- Place the pan into the oven and cook for about 1 1/2 hours. Check if it is thoroughly cooked before removing from the oven.
POLISH CABBAGE CASSEROLE
This is a quick & easy way of using up the leftover cabbage from recipe #50949 my Easy Cabbage Rolls. For a more economical meal, use bone-in chicken pieces but cook a little longer. Serve with steamed rice and/or crusty bread to mop up the sauce.
Provided by CountryLady
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients in a heavy Dutch oven.
- Bring to a boil over high heat.
- Reduce heat and simmer for about an hour, stirring occasionally.
Nutrition Facts : Calories 209, Fat 2.2, SaturatedFat 0.5, Cholesterol 66, Sodium 698, Carbohydrate 18.8, Fiber 7.2, Sugar 11.8, Protein 30.9
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