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
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
POLISH STUFFED CABBAGE
Polish Stuffed Cabbage the way my Grandmother taught me. This is different from the other recipes on here for this dish.
Provided by SLColman
Categories Polish
Time 2h45m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- You should try to find the largest head of cabbage possible. The larger the head the more leaves large enough to stuff.
- Put a large pot of water on to boil.
- When it comes to a boil place cored cabbage in it to soften leaves.
- Mix together beef, pork, rice, egg, onion, garlic powder, salt, and pepper.
- Peel off outer layers of cabbage when they are flexible. Cut out hard vein if needed.
- Lay leaves out flat put a portion of the meat mixture on the stem side of the leaf.
- fold leaf over the meat and fold in sides of leaf. Then roll up to the end. Make sure that you do not put so much meat that you can not roll it up.
- Place that roll into a deep oven safe dish or preferably a roaster with lid. Repeat until you have filled all the leaves large enough to stuff or you run out of meat filling.
- Mix together the tomato soup, tomato juice, and diced tomatoes.
- Pour the tomato sauce mixture on top of the rolls.
- Cover with foil or with roaster lid if available and bake for at least 90 minutes in a 350 degree oven. The longer and slower you cook these the better they are.
- Note: The cabbage rolls may be filled and rolled then frozen for later use. Thaw the rolls then continue on with the recipe.
- Note: This can also be made without the work of the traditional rolls. Make meatballs of the desired size, shred the cabbage and place in a layer on the bottom of the pan and then on the top of the meatballs before pouring the sauce over.
- Note: You may add sauerkraut to this recipe if you like. Just place it in a layer either under or over the cabbage rolls. This may be considered traditional but it is not how my family likes it.
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
AMY'S GRANDMA'S STUFFED CABBAGE HOLOPTCHIS (OMAC)
My friend gave me this recipe this morning and I have it simmering now! It sounded like my Grandmother's style. I used the frozen cabbage method for the leaves so I'll give the recipe that way. You need to put them in the freezer over night. If not, you could boil the leaves gently for a few minutes and then let the cabbage cool before handling and taking off the leaves. I added 1 undiluted can of tomato soup (even though that's not a listed ingredient) to my sauce mixture because I wanted a bit more "sauce." I also added some garlic powder shakes to the meat mixture. This could easily be halved but the recipe makes enough for 2 dinners for a family of 4 so I would eat half and freeze half for another day since stuffed cabbage freezes well. I used the Splenda brown sugar. It tastes just like my Grandma's did! My DH loved it. My kids weren't into the cabbage part!
Provided by Oolala
Categories One Dish Meal
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- If you have the cabbage heads frozen, just put under running luke warm water and peel them off and dry them with paper towels.
- Mix the meat ingredients in a bowl with your hands until well blended.
- Place the leaves on a flat surface, I used a large cutting board and place a "meatball" amount in a leaf.
- Roll it until just covered and then fold in the sides and finish rolling and place in a large pot, seam side down.
- Continue until all is used up.
- Place the sliced onions on top of the cabbage rolls in the pot.
- In a bowl (I rinsed the bowl that had the meat mixture and used that) mix all the sauce ingredients and pour over the onions.
- Bring the pot to a boil and then lower the heat, cover and simmer for an hour and a half.
Nutrition Facts : Calories 479.2, Fat 18.8, SaturatedFat 7.2, Cholesterol 123.6, Sodium 740.8, Carbohydrate 52.9, Fiber 8.5, Sugar 37, Protein 28.1
GRANDMA'S HUNGARIAN STUFFED CABBAGE, SLOW COOKER VARIATION
This is a recipe passed down from my great-grandmother, with a few shortcuts she approved of.
Provided by Locally Grown
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 7h44m
Yield 8
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil. Cook cabbage in boiling water until outer leaves pull away easily from the head, 3 to 5 minutes. Separate leaves and let cool. Reserve 1 1/2 cup cooking water.
- Heat oil in a large skillet. Add onion and garlic; cook and stir until translucent, about 5 minutes. Stir in wet rice; cook and stir until moisture evaporates, about 1 minute. Remove from heat and let cool, about 5 minutes.
- Mix beef, sausage, and egg together in a large bowl. Stir in cooled rice mixture.
- Place a golfball-sized amount of the beef mixture on the ribbed end of a cabbage leaf; roll up, tucking in the sides. Repeat with remaining beef mixture and cabbage leaves.
- Place rolls seam-side down in a slow cooker. Cover with tomato juice. Pour reserved cooking water on top.
- Cook on High for 30 minutes. Switch to Low and cook for 6 1/2 hours.
Nutrition Facts : Calories 403 calories, Carbohydrate 30.6 g, Cholesterol 91.2 mg, Fat 21.7 g, Fiber 4.9 g, Protein 22.4 g, SaturatedFat 7.5 g, Sodium 884 mg, Sugar 10.1 g
GREAT GRANDMA'S STUFFED CABBAGE ROLLS
This is a past down recipe from my great grandma Plazsic. My daughter requested me to put this on recipezaar so she could always look it up to make them...
Provided by CIndytc
Categories One Dish Meal
Time 3h
Yield 12-14 serving(s)
Number Of Ingredients 13
Steps:
- Core head of cabbage by cutting around the core and removing as much as possible. Boil large pot of water (fill pot only 1/4 or 1/2 full -- when boiling put cabbage into water and cover with top. Leave cabbage in water and every so often as leaves loosen up remove leaves and place in collander in sink to cool -- when all leaves are removed turn off water and throw away -- (if you have any little pieces of cabbage left at end of core, you can save them to place on top of leaves if you would like.
- In a large bowl mix cooked rice, ground meat, onion, garlic, raw eggs 1/2 can tomato sauce and oregano and a little pinch of kosher salt. Mix well with your hands --.
- Spray 9 X 13 inch pans with Pam. Take cabbage leaves and fill with 1/4 to 1/2 cup meat mixture (depending on how big hour leaves are). Place with seam side down in pans -- Turn oven on 350 degrees. Make up sauce (depending on how many rolls you get from your cabbage and how much sauce you want,you can use between 4 to 6 cans of diced or stewed tomatoes for your sauce), if you like cabbage rolls to have more sauce, you can add a little tomato juice to your sauce. Pour sauce over top of rolls. Sprinkle with kosher salt over top of rolls.
- Bake uncovered to 2 1/2 hours or until browned on top, you may need to add a tomato juice to them once in a while so they do not dry out --.
- Freezes well.
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.
GOLABKI - POLISH STUFFED CABBAGE
This is one of my late Polish grandmother's recipes out of an old book called "Polish Favorites". This variation has bread in the meat mixture, while her other recipe (which I am looking for) has rice in it.
Provided by Karen..
Categories One Dish Meal
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 16
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.
GRANDMOTHER'S POLISH CABBAGE AND NOODLES
This is a Polish recipe that my grandmother made, and it is easy and delicious. Add more butter if needed. Use ham or kielbasa.
Provided by Debbie
Categories World Cuisine Recipes European Eastern European Polish
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Melt butter in a large skillet over medium-low heat; cook and stir cabbage and onion until very tender, about 30 minutes.
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in bow tie pasta and return to a boil. Cook pasta until tender but still slightly firm, about 12 minutes. Drain well and set aside.
- Stir water and cooked ham into cabbage mixture; heat through. Thoroughly mix in sugar.
- Gently stir bow tie pasta into the ham and cabbage and heat through.
Nutrition Facts : Calories 617.7 calories, Carbohydrate 82.3 g, Cholesterol 58.8 mg, Fat 23.1 g, Fiber 10.9 g, Protein 24.8 g, SaturatedFat 11.2 g, Sodium 708.9 mg, Sugar 14.3 g
More about "polish grandmas stuffed cabbage food"
OLD FASHIONED POLISH STUFFED CABBAGE - THE BROOKLYN …
From thebrooklyncook.com
Servings 6Total Time 1 hr 30 minsCategory Main CourseCalories 893 per serving
- Bring a large sauce pot to medium-high heat. Add olive oil and onion. Cook until onion has softened and is translucent.
- Stir in canned tomatoes, vinegar, brown sugar, raisins and marjoram. Season to taste with salt and pepper. Let simmer 20 minutes.
- While sauce is simmering, boil a large pot of water. Place cabbage in pot and remove leaves once they become pliable. You should aim to have 15-20 leaves depending on the size of your cabbage. Remove lower portion of the stem from each leaf so that you are left with pliable cabbage. Set aside.
STUFFED CABBAGE LEAVES — A TRADITIONAL POLISH RECIPE
From youtube.com
GOLUMPKI RECIPE, AUTHENTIC POLISH STUFFED CABBAGE …
From plattertalk.com
POLISH STUFFED CABBAGE ROLLS WITH …
From tapatalk.com
STUFFED CABBAGE POLISH/UKRANIAN - TASTY KITCHEN
From tastykitchen.com
POLISH RECIPES TO MAKE YOUR GRANDMOTHER PROUD | ALLRECIPES
From allrecipes.com
POLISH STUFFED CABBAGE RECIPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
AUTHENTIC POLISH CABBAGE ROLLS BY MY GRANDMA'S RECIPE - YOUTUBE
From youtube.com
POLISH STUFFED CABBAGE ROLLS WITH GRANDMA - MASTERCOOK
From mastercook.com
POLISH STUFFED CABBAGE ROLLS - INGREDIENTS FOR A FABULOUS LIFE
From ingredientsforafabulouslife.com
GRANDMA'S GOLUMPKI - STUFFED POLISH CABBAGE (GOłąBKI) IN 2022
From pinterest.com
POTATO STUFFED CABBAGE ROLLS - COOKINPOLISH - POLISH FOOD RECIPES
From cookinpolish.com
FAVORITE POLISH CABBAGE RECIPES | ALLRECIPES
From allrecipes.com
POLISH STUFFED CABBAGE RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
POLISH STUFFED CABBAGE ROLLS - JUSTALITTLEBITE
From justalittlebite.com
STUFFED CABBAGE {KAPUSTA FASZEROWANA} - POLISH YOUR KITCHEN
From polishyourkitchen.com
ITALIAN GRANDMA MAKES STUFFED CABBAGE - EVERYBODYLOVESITALIAN.COM
From everybodylovesitalian.com
GRANDMA’S POLISH MEATBALLS - CUPCAKES & KALE CHIPS
From cupcakesandkalechips.com
GRANDMA'S GOLUMPKI - STUFFED POLISH CABBAGE (GOłąBKI)
From pinterest.ca
GRANDMA'S STUFFED CABBAGE (POLISH GOLABKI 'GOWUMKI') RECIPE
From pinterest.com
GRANDMA'S STUFFED CABBAGE - CORNINGWARE
From corningware.com
POLISH STUFFED CABBAGE ROLLS WITH GRANDMA - PINTEREST
From pinterest.com
HALUPKI RECIPE. POLISH STUFFED CABBAGE - SAVORING THE GOOD®
From savoringthegood.com
GOLABKI - MY MOM'S STUFFED CABBAGE · JUST THAT PERFECT PIECE
From justthatperfectpiece.com
GRANDMA'S GOLUMPKI RECIPE - STUFFED POLISH CABBAGE …
From youtube.com
POLISH STUFFED CABBAGE ROLLS WITH GRANDMA RECIPE | YUMMLY
From pinterest.com
POLISH STUFFED CABBAGE ROLLS WITH GRANDMA RECIPE | YUMMLY
From pinterest.com
STUFFED CABBAGE LEAVES GOłąBKI - POLISH HOUSEWIFE
From polishhousewife.com
STUFFED CABBAGE ROLLS - THE SEASONED MOM
From theseasonedmom.com
GRANDMOTHER-APPROVED STUFFED CABBAGE ROLLS RECIPE - YOUTUBE
From youtube.com
AUTHENTIC POLISH GOLUMPKI RECIPE – STUFFED CABBAGE ROLLS THAT …
From polishfoodies.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love