Polish Stuffed Cabbage 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.

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.

POLISH STUFFED CABBAGE ROLLS (GOLABKI) IN TOMATO SAUCE

Steps:

• Prepare the cabbage by cutting out the tough middle bit (see photo above). Place the cabbage in a large pot filled with about 5-6 cm of water (cut end down), cover and bring to boil. Lower the heat and simmer gently for about 10 minutes, covered, until the outer leaves start separating. Remove the cabbage from the pot (use 2 forks and a knife to help the leaves separate) and carefully place the loose leaves on a plate one by one. Put the cabbage back in the pot, continue simmering, then remove a few more leaves. Repeat this process until you've got about 20 leaves.
• Whilst the cabbage is simmering rinse the rice thoroughly, combine with 1 and ¼ cup of lightly salted water, cover and bring to the boil. Lower the heat and simmer for about 10 minutes, covered, until all the water has been absorbed. Place in a large bowl and set aside to cool completely.
• In a frying pan heat up the oil, add the onion and cook over a low heat for about 5-6 minutes until softened and golden. Combine with the rice and set aside.
• Preheat the oven to 350 F/ 180 C/ gas mark 4. Line a large casserole dish with cabbage leaves (the small ones or ones that have torn) and set aside.
• Using a sharp knife slice off the thick bit running along the length of the cabbage leaf on the outside (see photo). Be careful not to split the leaf. Do this for each leaf.
• Combine the rice and onion mixture (once cooled) with the meat, about 1 teaspoon of fine sea salt, add plenty of pepper and stir thoroughly.
• Make a good size oval shaped meatball and place in the leaf. To make a cabbage roll fold in the longer sides, then wrap the filling starting with the thick end of the leaf. Press the mixture in with your fingers as you are rolling and roll as tightly as possible. Place the cabbage rolls one by one in the casserole dish so they are nice and snug, very close together.
• Make the sauce by combining the hot stock with the passata and tomato paste and stirring thoroughly. Pour this mixture over the cabbage rolls. Cover with a sheet of non-stick paper cut to fit the shape of your dish (or small leaves if there are any left), then cover with a lid or tin foil and bake in the centre of the oven for 1.5 hours. Remove from the oven and enjoy!

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.

HALUPKI RECIPE

Steps:

• Steam the cabbage leaves and remove them from the core of the cabbage as directed above.
• In a large mixing bowl combine the ground beef, uncooked rice, eggs, finely diced onions, finely diced green pepper, grated carrot, parsley, salt and pepper.
• Remove the firm vein of the cabbage leaf.
• Place 1/3 to 1/2 cup of meat mixture in the center of each steamed cabbage leaf.
• Fold the sides of the leaf over the meat mixture and roll the cabbage leaf, leaving the seam down.
• In a medium bowl, combine the tomato sauce, tomato soup and the diced tomatoes.
• Spoon some of the tomato mixture into the bottom of a dutch oven.
• Place the cabbage rolls in the dutch oven, in a single layer and top with 1/2 of the sauerkraut and 1/2 the tomato mixture.
• Add a second layer of stuffed cabbage rolls and a second layer of sauerkraut and tomato mixture.
• 10. Cover and simmer on the stovetop for 3-4 hours.
• Steam the cabbage leaves and remove them from the core of the cabbage as directed above.
• In a large mixing bowl combine the ground beef, uncooked rice, eggs, finely diced onions, finely diced green pepper, grated carrot, parsley, salt and pepper.
• Remove the firm vein of the cabbage leaf.
• Place 1/3 to 1/2 cup of meat mixture in the center of each steamed cabbage leaf.
• Fold the sides of the leaf over the meat mixture and roll the cabbage leaf, leaving the seam down.
• In a medium bowl, combine the tomato sauce, tomato soup and the diced tomatoes.
• Spoon some of the tomato mixture into the bottom of a large crock pot/slow cooker.
• Place the cabbage rolls in the crock pot, in a single layer and top with 1/2 of the sauerkraut and 1/2 the tomato mixture.
• Add a second layer of stuffed cabbage rolls and a second layer of sauerkraut and tomato mixture.
• Cover and cook for 4-6 hours on high or 6-8 on low.
• Heat the oven to 375.
• Steam the cabbage leaves and remove them from the core of the cabbage as directed above.
• In a large mixing bowl combine the ground beef, uncooked rice, eggs, finely diced onions, finely diced green pepper, grated carrot, parsley, salt and pepper.
• Remove the firm vein of the cabbage leaf.
• Place 1/3 to 1/2 cup of meat mixture in the center of each steamed cabbage leaf.
• Fold the sides of the leaf over the meat mixture and roll the cabbage leaf, leaving the seam down.
• In a medium bowl, combine the tomato sauce, tomato soup and the diced tomatoes.
• Spoon some of the tomato mixture into the bottom of a dutch oven.
• Place the cabbage rolls in the dutch oven in a single layer and top with 1/2 of the sauerkraut and 1/2 the tomato mixture.
• Add a second layer of stuffed cabbage rolls and a second layer of sauerkraut and tomato mixture.
• Cover and cook at 375 for 4 hours.

GALABKI (REAL POLISH STUFFED CABBAGE)

Steps:

• 1. Golabki Filling: 1. Cook your rice according to package directions. 2. While rice is cooking, Slice rind from salt pork. 3. Dice the salt pork and place in large frying pan. 4. Melt down until salt pork browns. 5. Remove salt pork with slotted spoon, leaving drippings in the pan. Dispose of browned salt pork 6. Add onions to drippings and saute' until soft. 7. Put ground beef in large bowl and add cooked rice, salt and pepper. 8. Remove cooked onions from drippings with slotted spoon when soft, leaving drippings in the pan. Add onions to the meat mixture.
• 2. In a large pot, add the tomatoes breaking them up. Heat slowly.
• 3. Fill another very large stock pot with water, enough to cover cabbage heads. Bring to a boil. Add cored cabbage heads to the boiling water. Bring to a boil again and cook cabbage until leaves are pliable. Remove cooked cabbage into colander to drain. Separate leaves. DO NOT discard torn or outer leaves!!
• 4. You will need another VERY large stock pot. Put the salt pork rind fat side down on the bottom of the pot. Spoon salt pork drippings in, enough to cover the bottom of the pot. Take the large "extra" cabbage leaves and layer on top of the salt pork and drippings (this will prevent the stuffed cabbages from sticking during cooking).
• 5. Trim thick vein off of the back of the cabbage leaf. Place mounded tablespoon of meat mixture on the cabbage leaf (the amount is dependent on the size of the leaf being used so it could be more or it could be less), closest to the veined end of the leaf. Roll the end of the leaf over the meat, fold the sides in and continue rolling. Continue until all cabbage leaves are stuffed.
• 6. Layer the stuffed cabbages into the prepared pot. Shred the remaining cabbage leaves and spread over the top layer of stuffed cabbages. Pour the warmed tomatoes over the layer of shredded cabbage. Cover pot. Slowly bring to a gentle bubble. Turn down and simmer slowly for 4 hours, until cabbage is done.
• 7. **NOTE: We have also done this using a big turkey enameled roaster with lid in the oven and it works great. You do everything the same using the roaster instead of the stock pot and bake covered in the oven at 350 for 3-4 hours. Enjoy!!

GOLUMPKI - POLISH STUFFED CABBAGE ROLLS

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.

POLISH STUFFED CABBAGE ROLLS

Steps:

• Preheat the oven to 350F degrees;
• In a large pot boil water and place the whole head of cabbage into it;
• Boil the cabbage for about 20 minutes; if the entire cabbage Italian with water, rotate it during boiling;
• In a frying pan sautéed onions with one tablespoon of oil until translucent, about 3-5 minutes;
• In a separate pot, boil rice according to instructions; cold down when cooked;
• In a big bowl add rice and season generously with salt and pepper (or vegetable powder stock), add meat, saute onions and mix together;
• Once cabbage leaves are pretty soft, remove cabbage from boiling water and let it cool down;
• Using a paring knife remove the core from the cabbage;
• Save the outer leaves and place them at the bottom of the Dutch Oven or the oven safe dish/pot;
• Take off one leaf at the time and place 2-4 tablespoons of filling in the middle depending on the size of the leaf;
• Fold side parts of the leaf inwards and then bottom to the top (use the same technique as you would do for wraps);
• Continue with the remaining leaves until all filing is used;
• Stack up the cabbage rolls in an oven-proof dish;
• Add water or stock, cover and cook for 1.5 hrs in 350F degree oven;
• Serve hot with tomato sauce and sprinkle with Italian parsley.

POLISH STUFFED CABBAGE

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.

GOLUMPKI (GOłąBKI, STUFFED CABBAGE)

Steps:

• Preheat oven to 350 degrees F.
• Put cabbage head in a large stock pot, add water to cover and then add white vinegar to the water.
• Place on stove on high heat and cover, bringing to a boil.
• Gently boil cabbage until leaves of cabbage soften and become pliable.
• Remove from stove and drain water from the pot. Set aside and allow cabbage head to cool.
• Once cabbage is cooled, remove the leafs from the cabbage head. Take a paring knife and cut the lower portion of the "vein" from the leaf. This vein is very tough and needs to be removed. It will make it much easier to roll the meat mixture in the cabbage leaf. Continue to do this until you remove as many leaves from the cabbage as you can.
• In a large mixing bowl combine ground chuck, sausage, crumbled bacon, chopped onion, egg, rice, bread crumbs and finally add the salt and pepper. Make certain to thoroughly combine the ingredients together. The "meat" mixture will be a similar consistency to meatloaf. It should be nice and moist. If it seems dry, add an additional egg.
• Lay a cabbage leaf down on a flat surface thus allowing you to roll it easier. Take some of the meat mixture and form into a large meatball. You may make these as large or as small as you prefer therefore choose the size of your preference. Place the meatball in the center of the cabbage leaf. Wrap the cabbage leaf around the meat mixture (see video above).
• Place the stuffed cabbage in a roaster with the wrapped edges down in the roaster. Repeat this process placing the Golumpki next to each other, until all of the meat mixture is used up.
• Mix tomato soup, tomato paste and also a pinch of sugar.
• Pour tomato soup mixture over the top of the stuffed cabbage and reserve a small amount to be used in the next step.
• If you have cabbage leaves remaining, cover the entire top of the stuffed cabbage in the roaster.
• Pour remaining tomato soup mixture on top of the cabbage that you lined the tops of the stuffed cabbage. This step will help steam the Golumpki that lies below and therefore will keep them nice and moist.
• Put a lid on top of the roaster and bake for approximately 1 1/2 hours.

GOLUMPKI - STUFFED POLISH CABBAGE (GOłąBKI)

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.

AUTHENTIC POLISH GOLUMPKI RECIPE - STUFFED CABBAGE ROLLS THAT TASTE LIKE POLAND!

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.

CLASSIC GOłąBKI: POLISH STUFFED CABBAGE ROLLS WITH TOMATO SAUCE (PORK & RICE)

Steps:

• Wash the cabbage under running water. Even though the inside is usually clean (the outer leaves protect the inside), you might want to clean it anyway. Remove the tough outer leaves and discard them. Separate the inner leaves and wash them under running water.
• Cut out the stalk from the head.
• Grab a large cooking pot, large enough for the whole cabbage head to fit. Pour water in and bring it to boil. Add a solid pinch of salt and sugar and stir.
• Blanch the cabbage head in the boiling water, core side down. After a few minutes (2-3), the leaves should peel off easily. If not - cook it for a few more minutes.
• Remove cabbage to a baking tray, but keep the water in the pot.
• (Optional) To keep a more vibrant colour, you can place the leaves into ice water - that will slow down the cooking process.
• Set ten best leaves (largest, unbroken) aside. Using a paring knife, cut the main 'vein' out from each cabbage leaf and trim from the bottom with a knife.
• Peel an onion and dice it finely. Finely chop the garlic with a knife.
• Heat up a tablespoon or two of oil, add in chopped onion. When it turns golden, add chopped garlic and fry for another 1-2 minutes. Set aside to cool.
• In a large bowl, combine the ground meat, cooked rice, a tablespoon marjoram, and cooled down onion/garlic.
• Season with salt and pepper, mix thoroughly - no special tools are necessary, you can use your hands. This mass will be our stuffing.
• Lay the cabbage leaf flat. Place about ¼-⅓ cup of meat mixture in the centre of a cabbage leaf. Gather the edges of the cabbage inwards and roll it tightly. Continue until you have 10 decent-sized rolls.
• Line the bottom of the large cooking pot with some of the remaining pre-cooked leaves - this prevents the dish from burning.
• Place the cabbage rolls in the pot, in layers, one on top of another. Cover with a layer of remaining leaves.
• Pour the stock in. Cook on a medium heat, covered for about 40-50 minutes until the cabbage is tender. Not every cabbage is the same, you'll have to check how soft it is as you go.
• When the cabbage rolls are nearly done, let's make the tomato sauce.
• Melt the butter in a saucepan. When melted, add in the flour. Whisk together and cook for a bit until it gains some colour.
• Pour in around a cup (250 ml) of the stock that got made from cooking the cabbage rolls. Bring to a boil, then reduce the heat.
• Pour in 2 cups of tomato passata/purée and add a tablespoon of tomato paste. Bring to a boil yet again, then reduce the heat to a minimum.
• Season with salt and ground pepper. If the tomatoes are too acidic, add a pinch of sugar to balance the flavours.
• Continue cooking until you reach a desired thickness.
• Serve cooked cabbage rolls, with tomato sauce on top or on the side.
• Garnish with some freshly chopped dill or parsley leaves.

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.

GOLABKI (STUFFED CABBAGE)

Steps:

• For the sauce: Heat up tomatoes in a saucepan over medium-low heat until they begin to boil, then remove them from the heat. With an immersion blender, blend in cubed butter one piece at a time until the sauce is smooth and emulsified. Season with salt and a dash of cayenne if you like it a little spicy, but not enough to scare your Mom-Mom.
• For the cabbage: Bring a large pot of salted water to a boil. Slice off the bottom of the cabbage head and insert the knife around the core to make a square of insertions into the core of the cabbage. (Do not completely core the cabbage.)
• When the pot is boiling gently, drop the cabbage head in and boil it until outer leaves are softened, 4 to 5 minutes. Remove the cabbage head and wait a minute for it to cool, then begin to gently peel the outer leaves away. When the leaves are no longer soft and they become hard to peel, place the cabbage head back into the boiling water for another 4 to 5 minutes. Repeat removing the leaves and then boiling the cabbage until you get down to the core or the leaves become too small. (It's a good idea to boil extra cabbage leaves so you have the extras just in case the leaves rip.)
• Saute onions with a dash of canola oil in a saute pan over medium-low heat until onions are translucent. Combine sauteed onions with cooked white rice and allow to cool.
• Combine ground beef, pork, veal, eggs, onion and rice mixture and salt and pepper in a large stainless steel bowl. Mix until well combined, then set aside. (We'll call this the filling from here out.)
• Preheat the oven to 425 degrees F.
• Place 1/4 cup filling into the bottom of a cabbage leaf. Tuck the sides of the leaf in and roll the leaf up and over and make a small package. Place the finished roll seam-side down in a 12-by-10-inch baking pan that's at least 2 1/2 inches deep. Continue with the remaining leaves and filling and tuck them tightly into the baking pan. Pour 1 inch vegetable stock into the bottom of the baking pan. Cover the cabbage rolls with a sheet of parchment paper, then cover in foil. Bake for 25 minutes.
• Remove cabbage rolls from the oven and turn it down to 325 degrees F. Take off (but reserve) foil and parchment paper. Pour off the vegetable stock (no need to save it; it'll taste like cabbage water...yum). Top the drained cabbage leaves with just enough tomato sauce to coat the top of the cabbage and make a small pool under the rolls. Replace the parchment paper and foil and bake the cabbage rolls 45 minutes more.
• Serve the finished golabki by topping them with a ladle of the reserved sauce, a little fresh dill, and a dollop of sour cream.

POLISH STUFFED CABBAGE

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.)

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!

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.