Stuffed Cabbage Rolls Royal Golabki 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.

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.

STUFFED CABBAGE ROLLS WITH TOMATO SAUCE

Steps:

• Make the cabbage rolls: Combine the bread and milk in a small bowl and soak 5 minutes. Squeeze the excess milk from the bread and transfer to a large bowl. Add the pork, beef, parmesan, eggs, parsley, cognac, oregano, garlic, nutmeg, 1 1/4 teaspoons salt and 1/4 teaspoon pepper; mix with your hands until combined. Cover with plastic wrap and refrigerate at least 30 minutes or up to 1 day.
• Meanwhile, bring a large pot of lightly salted water to a boil and fill a large bowl with ice water. Carefully separate the cabbage leaves (you will need 12 large leaves, or you can use 2 small leaves to make a large one). Working in batches, blanch the leaves until pliable, about 45 seconds, then remove with tongs and transfer to the ice water. Remove from the ice water, shake dry, then layer between paper towels to soak up the excess moisture. Trim the tough center stem from the bottom of each leaf.
• Shape the meat mixture into twelve 4-inch-long sausages. Lay out a cabbage leaf, then put a sausage on top lengthwise. Fold in the short ends of the leaf, then tightly roll up the leaf like a burrito. Repeat with the remaining cabbage leaves and sausages. Transfer the rolls to a plate and refrigerate until ready to cook.
• Fit a large, wide pot with a steamer insert and fill with 2 inches of water; bring the water to a boil. Arrange the cabbage rolls in the steamer insert, cover and reduce the heat to medium low; steam until the filling is cooked through, about 45 minutes.
• Meanwhile, make the sauce: Heat the butter in a saucepan over medium heat. Add the onion, garlic and red pepper flakes and cook, stirring occasionally, until the onion is soft, about 6 minutes. Add the cognac and simmer until almost evaporated, about 2 minutes. Add the tomatoes, 1 1/2 cups water, the oregano and 3/4 teaspoon salt; bring to a simmer and cook until slightly thickened, about 30 minutes. Transfer to a blender and puree until mostly smooth, then return to the pot; thin with up to 1/2 cup hot water, if desired. Season with salt. Bring just to a simmer and stir in a splash of cognac.
• Serve the cabbage rolls topped with the sauce, parmesan and parsley.

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!

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.

STUFFED CABBAGE ROLLS ( ROYAL GOLABKI)

Steps:

• 1. Remove core from cabbage and steam until leaves are easy to peel off. ( i usually steam on a rack above boiling water and make a tent around it with foil.
• 2. While cabbage is steaming cook the peppers onion and chopped mushroom together in 2- 3 tablespoons of butter until onions are caramelized. Pour into a large bowl and cover.
• 3. Place bacon on parchment lined sheet and bake in oven at 400 degrees until crisp. Drain on paper towel.
• 4. Cook ground beef until medium. Drain grease off and add to bowl with onions etc. Salt and pepper nicely, and toss to combine.
• 5. Cook rice per instructions, but only cook half way. Drain off excess water. Toss rice with 2 tablespoons of butter. Add to bowl with burger and veggies. Crumble bacon and stir in to mixture to combine.
• 6. In to two 9x13 inch pans. Divide the beef broth among the pans. Add beef bouillon if desired.
• 7. Peel leaves from head of cabbage gently. If any of the leaves have a stem that is really thick. I usually cut it off. Place a serving spoon ( a large mixing spoon) size of mixture in to each Cabbage leaf near stem. Sprinkle cheese in each one. Fold leaves over the mixture once. Then bring sides in and roll up. Place seam side down in broth.It is ok to fit them snugly in to pan side by side. Top with ketchup. Repeat until mixture is gone. If you have extra cabbage leaves. Place them on top of rolls. Cover both pans with foil.
• 8. Place in 350 degree oven and bake about 1 1/2 hours or until liquid is almost gone in pans. Serve with Ketchup.

STUFFED CABBAGE

Steps:

• Using a paring knife, remove center core of cabbage. In a large nonreactive stockpot, bring 2 quarts water to a boil. Add cabbage and cook 2 to 3 minutes or until outer leaves are bright green and tender. Lift cabbage from water, and remove outer leaves. Return cabbage to boiling water, and repeat brief cooking and removal of leaves until all leaves are cooked. Reserve 2 cups cabbage cooking water. Trim thick center vein from bottom of each leaf. Reserve four large outer leaves to line bottom of pan.
• In a medium skillet, melt butter over medium heat. Add onion and garlic, and cook until golden and tender, about 8 minutes. In a large bowl, combine onion mixture, rice, beef, pork, salt, pepper, parsley flakes, green pepper, and celery. Stir to combine.
• Add about 1/3 cup rice filling to one cabbage leaf. Fold sides of cabbage over filling, and, starting with the stem end, roll the cabbage up. Repeat with remaining leaves and filling.
• Line a 5-quart Dutch oven with reserved outside leaves. Transfer stuffed cabbage leaves to Dutch oven.
• In a large bowl, combine tomato puree and the reserved 2 cups of cabbage cooking water. Pour some of the tomato sauce over cabbage to almost cover. Sprinkle apple over top of cabbage leaves. Bring to a boil and immediately reduce to a gentle simmer; cover. Cook for 1 hour or until cabbage is very tender, adding additional tomato sauce as needed.
• Place sour cream in a small bowl, and ladle in about 3/4 cup of tomato sauce from the cooked stuffed cabbage rolls. Whisk to combine. Add sour cream mixture back to Dutch oven, and stir to combine. Serve with additional sour cream.

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.

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.

STUFFED CABBAGE/GOLABKI

Steps:

• Bring a large pot of water to boil. Immerse cabbage in the boiling water, boil for 3 to 5 minutes. Drain well. Remove the 10 largest leaves and cabbage and set aside. Reserve enough cabbage leaves to line the bottom of a large saucepan.
• Bring the 2 1/4 cups of water to a boil. Add rice and return water to a boil. Reduce heat to a simmer, cover rice and let cook until tender. Let rice cool.
• In a large skillet, brown the onion in the 3 tablespoons of butter or margarine.
• In a medium-sized mixing bowl, combine rice, onion, and raw pork. Season with salt and pepper. Divide the filling into 10 parts and spread evenly onto the 10 large cabbage leaves. Roll firmly, tucking the edges inside. Arrange a layer of the reserved cabbage leaves on the bottom of a saucepan and place the cabbage rolls over them. Place the mushrooms in the saucepan with the cabbage rolls. Add 1/4 cup boiling water to the saucepan, sprinkle with salt and let the cabbage rolls simmer over a medium heat until tender, approximately 30 minutes. If the water boils off, add more water while cooking.
• When the stuffed cabbage is tender, prepare the sauce. In a skillet, melt remaining butter or margarine and brown flour over a low heat. Dilute the roux with the remaining cabbage stock from the cabbage roll saucepan. Bring this mixture to a boil. Season with tomato paste. Pour the sauce over the stuffed cabbage immediately before serving.

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.

CABBAGE ROLLS / GOLABKI / STUFFED CABBAGE

Steps:

• Parboil cabbage in a large pot, removing leafs as they fall off into the water and are tender.
• Cook till all leaves are tender, but not ripping apart; usually 15.
• Run under cold water and drain.
• Cut the thick membrane off back of each leaf.
• While cabbage is cooking saute onion in butter until lightly browned.
• Put all the uncooked meat into a large mixing bowl add eggs.
• Add the sauteed onions.
• Next add salt pepper, celery salt, parsley, nutmeg, and Worcestershire sauce along with the cooked rice.
• Mix thoroughly.
• Lay out leaves and depending upon their size, place 2-3 tablespoons of meat mixture on the wider side.
• Roll leaf up and over meat, tuck in sides of leaf, and continue to roll to use all leaves and stuffing.
• Place rolls, seam down into a greased roasting pan.
• Then layer carrots and mushrooms over cabbage.
• Mix together the tomato paste, crushed tomatoes, water and brown sugar and pour evenly over all the rolls.
• Season with salt and pepper to taste and bay leaves.
• Cover roaster and bake 325°F for 2- 21/2 hours.
• Half way through baking check to make sure there's enough liquid; additional water can be added.
• To serve, spoon sauce over rolls.
• Serve with mashed potatoes!
• Check my recipes for garlic mashed potatoes. http://www.food.com/recipe-finder/all/garlic-masshed-potatoes?chef=58104.

CABBAGE ROLLS

Steps:

• Bring a large pot of water to boil. Cut center core out of cabbage and place, core side down, in boiling water. Cover and simmer for 10 minutes.
• While cabbage simmers, heat oil in pan over med-high heat and sauté onion and garlic 3-5 minutes until browned. Add mushrooms and cook another 2 minutes. Transfer mixture to a large bowl to cool.
• Remove cabbage to a rimmed baking sheet, keeping water in the pot. Gently remove leaves from cabbage, cutting away from the core with a small knife. Set aside the best 16 unbroken leaves and cut off the thick spine in the center for easier rolling. Set all remaining broken or small cabbage leaves aside. (If the core is too firm, return it to boiling water for a few minutes to soften)
• Preheat oven to 350° F.
• To cooled onion mixture, add meat, uncooked rice, parsley, tomato, salt & pepper. Combine well.
• Place about 1/4 cup of filling in each leaf, roll, and place seam side down in a 13 by 9-inch pan. Pour liquid over rolls and lay some leftover leaves on top. Cover pan tightly with foil, and bake for 1 1/2 hours. (Place pan on a cookie sheet in case it drips)
• Remove from oven and let rest 30 minutes or better still, let cool and refrigerate overnight. (They freeze well.)

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.