AUTHENTIC POLISH GOLUMPKI RECIPE - STUFFED CABBAGE ROLLS THAT TASTE LIKE POLAND!
Polish cabbage rolls are traditionally stuffed with minced meat, rice, and onions, and can easily be made at home! You'll love this authentic Polish golumpki recipe!
Provided by Karolina Klesta
Categories Dinner
Time 2h
Number Of Ingredients 19
Steps:
- Cook the rice in half the time stated on the packaging. It should be middle-hard (semi-cooked).
- Wash the cabbage and remove the outer leaves.
- Remove the core and put the cabbage inside the boiling hot salty water.
- Depending on the type of cabbage, boil for 1-10 minutes, until the leaves are softer and flexible enough to form gołąbki.
- Drain and cool down the cabbage. Leave the water from the cabbage, you will need it later.
- Separate the leaves- you will use each leave to form gołąbek.
- Peel and chop the onions. Fry them with minced meat and a bit of oil or butter. Keep in mind that frying meat is not necessary! You can add raw meat to the filling.
- Mix rice, onions, and meat together. Season with salt and pepper. If the filling is too dry, add melted butter or broth to make sure it's easy to wrap in the cabbage leaves.
- Place the raw, outer cabbage leaves on the bottom of the heat-resistant dish.
- Start forming gołąbki: take each leave, put the meat-rice filling inside, and wrap it carefully. See this video if you don't know how to do it.
- Place gołąbki in the heat-resistant dish. They should tightly cling to each other.
- Pour the cabbage water into the heat-resistant dish. They should cover 1/5-2/3 of the dish (not more than half of the dish!).
- Cover the dish with the lid.
- Place in the oven heated to 356°F (180°C). Cook for 1-1,5h (until they are soft). After 40 minutes check if there is enough water in the dish. If not, add some more to make sure gołąbki won't burn.
- TOMATO SAUCE- peel and dice the tomatoes and boil them with a bit of water. Fry the minced garlic and onion on oil. When they are soft, add to the tomatoes and blend until smooth. Season with salt and pepper.
- MUSHROOM SAUCE- peel and dice onions and mushrooms. Fry them on butter with minced garlic for 5-10 minutes. Add broth or water, cover the dish with a lid and simmer until soft (10-15 minutes). Mix the flour with sour cream, add 2 tbsps of mushroom sauce. Slowly pour the flour-cream mix to the sauce. Season with salt and pepper.
Nutrition Facts : Calories 441 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 92 milligrams cholesterol, Fat 25 grams fat, Fiber 4 grams fiber, Protein 30 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 369 milligrams sodium, Sugar 10 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
STUFFED CABBAGE ROLLS (GALUMPKIS)
For an Eastern European classic, make Tyler Florence's Stuffed Cabbage Rolls (Galumpkis) from Food Network. They're filled with beef, pork and rice.
Provided by Tyler Florence
Categories appetizer
Yield about 1 dozen
Number Of Ingredients 18
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.
SWEET 'N SOUR STUFFED CABBAGE ROLLS ("GOLUMBKE")
The ingredient list is daunting, but the results are well worth the effort. My friend Alice gave me this wonderful adaptation of a traditional Eastern European recipe. Gingersnaps in the sauce make this a cut above my hubby's Polish grandmother's "Golumbke". When served with mashed potatoes, crusty bread, and a fruit salad or vegetable of your choice you will have the ultimate in comfort food! (5/28/07: I have increased sauce quantities, since amount of sauce needed varies on how much cabbage is stuffed and size of cabbage head. This quantity will, I am sure, be plenty to cover all the bases!)
Provided by Mareesme
Categories Long Grain Rice
Time 3h
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Core cabbage and separate leaves (about 18 leaves).
- Blanch cabbage leaves in boiling water to which 2 Tablespoons of vinegar has been added.
- Gently pour into colander to drain and rinse under cold water.
- Place beef in a large bowl.
- Add cooked rice, salt, pepper, 1 teaspoon of the white sugar, 1/2 teaspoon brown sugar, beaten eggs, 1/2 cup chopped onion and ketchup.
- Mix to combine.
- Place approximately 1/3 cup mixture on each cabbage leaf and roll up,tucking in sides and secure with toothpicks.
- Sprinkle diced carrots,remaining onions and celery on bottom of large casserole dish or baking pan.
- Place rolls on top of vegetables in pan.
- Coarsley chop tomatoes and pour in saucepan.
- Add rest of sugar, brown sugar, gingersnaps and lemon juice.
- Heat at slow simmer until sauce is heated through.
- Sauce should have a sweet and sour taste.
- Add more salt and pepper if you wish at this point.
- Pour sauce over cabbage rolls and cover baking pan.
- Bake at 350 degrees Fahrenheit for 2 hours.
- Notes:.
- This dish can be frozen before baking, then thawed and baked when needed.
- You could also divide this recipe and freeze half the rolls and sauce for another meal.
Nutrition Facts : Calories 551.8, Fat 24.1, SaturatedFat 9.1, Cholesterol 175.7, Sodium 559.4, Carbohydrate 49.1, Fiber 4.6, Sugar 13.4, Protein 34.1
SWEET AND SOUR STUFFED CABBAGE ROLLS
The filling is prepared and mixed in the food processor. The actual cabbage rolls are made in the crockpot. Serve it over egg noodles. From "Family Circle" magazine.
Provided by threeovens
Categories One Dish Meal
Time 5h20m
Yield 18 rolls, 6 serving(s)
Number Of Ingredients 15
Steps:
- Bring a large pot of salted water to a boil and cook cabbage about 15 minutes.
- Peel off 9 leaves (they should be pliable); remove tough stems and cut each leaf in half.
- Shred remaining cabbage and place in the bottom of the crockpot.
- Meanwhile, in a large skillet, heat oil over medium heat and cook onion until it begins to soften, about 5 minutes: add garlic, cinnamon, and nutmeg, cook 1 minute.
- Remove half of the onion mixture and set aside; turn off heat to the skillet and stir in tomato sauce, brown sugar, and vinegar.
- In a food processor, pulse bread and milk to form a paste.
- Add reserved onion, ground beef, salt and pepper; pulse to combine well.
- On a work surface, place cabbage leaves with stem ends facing you.
- Spoon 2 heaping tablespoons of the meat mixture and roll up; place roll, seam side down, in the crockpot.
- Pour the sauce over top; cover and cook on LOW for 5 hours.
- Meanwhile, cook egg noodles according to package instructions.
- Serve cabbage rolls over the egg noodles.
Nutrition Facts : Calories 401, Fat 12.1, SaturatedFat 3.9, Cholesterol 81.3, Sodium 601.1, Carbohydrate 50.5, Fiber 6.6, Sugar 13.7, Protein 24.7
STUFFED CABBAGE ROLLS WITH SWEET AND SOUR SAUCE
This was adapted from the America's Test Kitchen Family Cookbook. When I read that it included crushed gingersnap cookies and a clove studded onion I just had to try it out. My family was not disappointed in the least. The flavor was worth the extra preparation and ingredients. I served this with an endive and butter lettuce salad topped with blue cheese crumbles and glazed pecans and tossed in a basic red wine vinaigrette for an amazing autumn meal. This is for the adventurous or experienced cook, enjoy!
Provided by carmenskitchen
Categories One Dish Meal
Time 2h15m
Yield 18 Rolls, 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Bring 4 quarts of water and 1 tablespoon of salt to boil in large dutch oven over high heat. Add cored cabbage and cook until outer leaves just begin to wilt, about 3 minutes. Use tongs to gently remove leaves (outer 20) one by one and transfer to a colander to cool. Remove any remaining head of cabbage and let cool. Do not discard water.
- Return water to boil over high heat. Add rice and cook until tender, about 13 minutes. Drain the rice through a strainer, rinse it to cool, and let drain thoroughly. In a medium bowl, combine cooked rice, onion, beef, 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
- Trim tough ribs from cabbage leaves and tightly roll 2 tablespoons of the meat mixture into each leaf. Shred the remaining blanched cabbage both the head and any remaining leaves.
- Scatter half the shredded cabbage leaves in a large dutch oven. Arrange rolls seam side down snugly on top of the shredded cabbage. Sprinkle any remaining shredded cabbage on top of rolls.
- Combine diced tomatoes w/ juice, tomato puree, water (I use water left over from rice) 3 tablespoons of brown sugar, lemon juice, 1/2 teaspoon of salt and pour liquid over cabbage. Stud peeled onion with cloves and submerge in liquid. Bring mixture to boil, then reduce to simmer, cover and cook for 30 minutes.
- Discard clove studded onion. Sprinkle crushed cookies and raisins (if using) into the pot and shake to incorporate them without disturbing rolls. Simmer uncovered until sauce begins to thicken, about 1 hour.
- If you desire more liquid, add 1 cup of beef broth.
- Transfer rolls to serving dish and add remaining 3 tablespoons of brown sugar to sauce and season with salt pepper to taste. Spoon sauce over rolls and top with sour cream and chopped parsley if desired.
Nutrition Facts : Calories 457.5, Fat 18.3, SaturatedFat 7, Cholesterol 77.1, Sodium 158.2, Carbohydrate 50.4, Fiber 9.1, Sugar 29, Protein 27.2
JEWISH SWEET-AND-SOUR STUFFED CABBAGE
Whether you call them holishkes, praches, or just plain stuffed cabbage, these cabbage rolls are the real deal. The sweet-sour sauce and savory meat filling contrast nicely.
Provided by Alan in SW Florida
Categories Low Cholesterol
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- TO MAKE THE CABBAGE ROLLS: Heat the oil in a skillet and saute' the onions until golden. In a large bowl, combine the ground beef with the eggs, water, rice, salt and pepper. Add the sauteed onions to the beef mixture and mix well. Set aside.
- Core the cabbage and separate into leaves. Place the leaves in a large pot, cover with water, and bring to a boil. Reduce the heat and simmer for about 8 minutes. Drain and cool the leaves until they can be easily handled.
- Cut the large leaves in half, removing the hard core. Place about 3 tablespoons of the meat mixture on a leaf. Fold the edges toward the center and roll up. Repeat until all the leaves are used. Place the the rolls in a large pot with the edges down, piling one on top of another, and separating them with a few of the small cabbage leaves.
- TO MAKE THE SAUCE: In a saucepan, combine the tomatoes, tomato puree, water, onions, brown sugar, honey, lemon juice, ginger snaps, raisins, and salt. Simmer for 10 minutes, then taste and adjust the sweet and sour to your liking. Pour the sauce over the cabbage rolls, cover, and cook GENTLY on top the stove for 1 1/2 hours.
SWEET & SOUR VEGETARIAN GOLABKI (STUFFED CABBAGE ROLLS)
I have made cabbage rolls many times and was always disappointed until I made them this way. The most delicious recipe, hands down. I will never use another one. The Hunt's and the gingersnaps are essential. If the sauce needs thinning use a little apple juice. I serve these with pierogi, polish cucumber salad and poppy seed dinner rolls.
Provided by Suzy_Q
Categories One Dish Meal
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- In a large pot, bring salted water to a boil.
- Plunge cored head of cabbage in the water cooking about 5 minutes on each side, using tongs to turn.
- While cabbage is cooking, prepare other ingredients.
- In a large bowl, mix onion, vegetarian beef, rice, mushrooms, bread w/ milk, egg, ketchup and spices.
- Mix well.
- When cabbage is done, let cool for 5 minutes.
- When ready to use, carefully peel back outer leaves and fill with about 2 Tablespoons of filling.
- Roll the leaves up as you would for a burrito or an envelope, making sure you secure all the filling but not overly tight.
- Carefully place rolls closely together in a large pot, packing them tightly until all the filling is used up.
- Put the onion with cloves in the pot.
- Pour tomato sauce and broth over the rolls and bring to a bubble.
- Lower heat to low and simmer one hour, covered.
- Add lemon juice, brown sugar and ginger snaps gently incorporating into the sauce (use a baster if you need) and let simmer for another 15 minutes.
- Serve.
Nutrition Facts : Calories 754.2, Fat 44.5, SaturatedFat 17.8, Cholesterol 102.4, Sodium 1884.8, Carbohydrate 77.2, Fiber 13.8, Sugar 32.3, Protein 17.6
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- Mix the ground meat with the eggs, seasonings and rice. Cover and set aside for the flavors to meld.
- Fill a deep pan with enough water to cover the cabbage generously, and have the water boiling.
- Drop the cabbage into the boiling water. Let it cook 2 or 3 minutes, or until the leaves have changed color and are visibly soft. Stick a long-handled fork into the hollowed-out bottom and transfer it to a deep bowl containing cold water. Let it cool a few minutes.
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