Stuffed Cabbage Galumpki Golabki Recipe 425 Food

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.

STUFFED CABBAGE ROLLS (GALUMPKIS)

Steps:

• Preheat oven to 350 degrees.
• Add whole head of cabbage to a pot of boiling water. Boil for 3-4 minutes.
• Remove cabbage from water, drain and allow to cool.
• Once cooled, carefully peel leaves off of cabbage. You will need 12 leaves total.
• Cut the hard stem out of the bottom of each leaf, being careful to not tear the leaves. Set leaves aside.
• Add ground beef, rice, onion, diced tomatoes, egg and Worchestershire sauce to a bowl.
• Season to taste with the salt, pepper and garlic powder.
• Mix all ingredients well. Set aside.
• In a saucepan, mix the tomato sauce, garlic, sugar and lemon juice.
• Heat mixture through. Set aside.
• Fill each cabbage leaf with the ground beef mixture.
• Roll each leaf closed, folding in the sides as you roll.
• Place the rolls seam down in a baking dish.
• Cover the rolls with the sauce.
• Bake for 1 hour uncovered.
• Serve with sour cream.

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.

LAZY COOK'S GOLUMPKI (STUFFED CABBAGE)

Steps:

• Cook beef and onion until done, drain.
• Add to remaining ingredients in crockpot. Cook over low 4-8 hours.
• I make the day before (refrigerating) and when leaving for work turn on the following morning.

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.

MRS GALUMPKI'S STUFFED CABBAGE ROLLS

Steps:

• In a medium saucepan, bring water to a boil.
• Add rice and stir.
• Reduce heat, cover and simmer for 20 minutes. Or use your rice cooker.
• Prepare the cabbage leaves according to Recipe #305376. Remove the tough stem and ribs. It is okay to use a large leaf patched up with a smaller leaf. Save the center of the cabbage and chop it up to use as a bed in your pot.
• Combine the meat, cooked rice, onion, egg, salt and pepper in a bowl.
• Stir in half can of tomato soup and mix well.
• Put about a scant 1/4 cup of filling in each leaf.
• Roll them up from the stem end folding the sides in so the filling does not fall out.
• Do not roll too tight, just snug.
• Use a toothpick to keep them from unrolling in your pot.
• In a large wide pot, add the remainder of the cabbage, chopped up.
• This is the bed the little rolls will lay on.
• Add 1/2 cup tomato juice to the bed.
• Line up the cabbage rolls on top (It is okay to double stack them if you need to).
• Mix the rest of the soup with the drained stewed tomatoes and pour over the rolls.
• Put a lid on the pot and cook on medium heat until the pot boils.
• Lower heat and continue cooking for 50 to 60 minutes longer until the cabbage leaves are very tender.
• Keep the heat on low.
• Keep the rolls warm in your crock pot if you like.
• Option; bake them in a 325 degree Fahrenheit oven, tightly covered, for two or three hours after being brought to the boil.
• Check for tenderness of the cabbage leaves.

STUFFED CABBAGE ROLLS (GALUMPKIS)

Steps:

• To make the sauce:
• Coat a 3-quart saucepan with the oil and place over medium heat. Add the garlic and saute for 1 minute. Add the tomatoes and cook, stirring occasionally, for 5 minutes. Add the vinegar and sugar; simmer, until the sauce thickens, about 5 minutes. Season with salt and pepper and remove from the heat.
• Place a skillet over medium heat and coat with 2 tablespoons of the olive oil. Sauté the onion and garlic for about 5 minutes, until soft. Stir in the tomato paste, a splash of wine, parsley, and 1/2 cup of the prepared sweet and sour tomato sauce, mix to incorporate and then take it off the heat. Combine the ground meat in a large mixing bowl. Add the egg, the cooked rice, and the sauteed onion mixture. Toss the filling together with your hands to combine, season with a generous amount of salt and pepper.
• Bring a large pot of salted water to a boil. Remove the large, damaged outer leaves from the cabbages and set aside. Cut out the cores of the cabbages with a sharp knife and carefully pull off all the rest of the leaves, keeping them whole and as undamaged as possible, (get rid of all the small leaves and use them for coleslaw or whatever.) Blanch the cabbage leaves in the pot of boiling water for 5 minutes, or until pliable. Run the leaves under cool water then lay them out so you can assess just how many blankets you have to wrap up the filling. Next, carefully cut out the center vein from the leaves so they will be easier to roll up. Take the reserved big outer leaves and lay them on the bottom of a casserole pan, let part of the leaves hang out the sides of the pan. This insulation will prevent the cabbage rolls from burning on the bottom when baked. Use all the good looking leaves to make the cabbage rolls. Put about 1/2 cup of the meat filling in the center of the cabbage and starting at what was the stem-end, fold the sides in and roll up the cabbage to enclose the filling. Place the cabbage rolls side by side in rows, seam-side down, in a casserole pan.
• Preheat the oven to 350 degrees F.
• Pour the remaining sweet and sour tomato sauce over the cabbage rolls. Fold the hanging leaves over the top to enclose and keep the moisture in. Drizzle the top with the remaining 2 tablespoons of olive oil. Bake for 1 hour until the meat is cooked.

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.

GOLABKI (POLISH STUFFED CABBAGE ROLLS) (VEGETARIAN VERSION)

Steps:

• Slice through the base of the cabbage and cook in lightly salted boiling water until tender.
• When the leaves are tender, peel off (You may have to peel the first layers first and then return the cabbage to cook and continue peeling the leaves until all are done).
• Boil the rice until just tender; drain and set aside.
• Fry the onions in the butter until softened.
• Dice the mushrooms and fry lightly with the onions, and the Worcestershire sauce, if using.
• Mix with the rice and season with salt, pepper, garlic, paprika and parsley.
• Place a tablespoonful of the rice mixture in each cabbage leaf; carefully, tuck in sides and roll to cover rice.
• Heat the oven to 400°F.
• Grease a roasting pan and place cabbage rolls seam side down in pan, packing them tightly together.
• Pour enough juice or stock over the top to cover them.
• Sprinkle lightly with remaining paprika.
• Cover and bake in oven for 20 minutes.
• Remove cover and bake for another 10 minutes to brown the cabbage lightly.

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.

STUFFED CABBAGE ROLLS (GOLABKI)

Steps:

• In a large bowl add mix Chop Meat, Egg, and Salt and Pepper then add the Rice.
• Add one can of Tomato soup to chop meat mixture, mix well.
• Set mixture until ready to stuff the cabbage leaves.
• To prepare the Cabbage leaves – Boil water in a pot big enough to hold a head of cabbage.
• Then cut out the core of the cabbage and place the head of cabbage in the hot water then wait 2-3 minutes take out cabbage and start removing the outer leaves – set them aside.
• Repeat until all leaves are removed.
• Starting with the larger leaves place around 1/3 cup of the filler mixture in center of leave.
• Fold leave in half- Tuck in the left and right side of leave and then roll the rest of the way.
• Repeat until leaves or mixture is finished (as the leaves get smaller use less filler).
• If you cook on top of stove method- Line bottom of pot with any leftover un-stuffed leaves to prevent burning of stuffed cabbage.
• Then line pot with a row of stuffed cabbage and add some tomato soup.
• Repeat until you placed all stuffed cabbage in the pot.
• Cook on a simmer for around 1 ½ hour.
• If you use the Oven or a Roasting Oven – Pre-heat oven to 375’ – in a baking dish line stuffed cabbage in rows then add tomato soup for each row – Cook for 1 hour with a lid then remove lid and cook ½ hour more (except don’t remove lid in the roasting oven).
• Enjoy.