Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer. pork shoulder), 1 large onion (7 oz, 200 g), yellow or white, ½ cup (100 g) cooked rice - cooked ‘al dente’; that’s roughly 1.2 oz/33 g of uncooked rice, Handful of chopped dill or parsley, to garnish (optional), 1 cup (250 ml) stock - remaining from cooking Gołąbki / Gołąbki juices; or meat stock. Nana’s Golabki is the ultimate comfort food! Transfer to a bowl and add pork, cooked and cooled buckwheat groats, salt, and pepper. Such a great recipe x. That way, the dish won’t burn. Place rolls, seam side down, in a baking dish. 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. Stir together the filling and keep it in the refrigerator until you’re ready to use it. In any case, aim to consume them within 3 months. Center a portion of meat mixture on each cabbage leave. Bring to a boil and then reduce the heat to medium. Bake at 300°F (150°C) for 12-15 minutes (from chilled) up to 20-25 minutes (from frozen). TO REHEAT: Thaw them in the refrigerator overnight. Peanut Butter Banana Muffins with Chocolate Chips, Healthy Pumpkin Cake with Dark Chocolate Drizzle, Gluten Free Blueberry Muffins with Maple Syrup. Pour in 2 cups of tomato passata/purée and add a tablespoon of tomato paste. Yes, you can bake them instead – bake for one hour, covered, at 360°F (180°C). And let’s be friends on Pinterest! Mom used to bake also. When I was experimenting with this recipe adaptation, I decided a meatball-type filling would be easier to handle. Polish Stuffed Cabbage Rolls With Tomato Sauce (Gołąbki). Thank you to the Mushroom Council for sponsoring this post. Stir in flour thoroughly and whisk in cold broth. 25 Healthy Burger Recipes That’ll be a Hit at Your Summer Cookout, Do Not Sell My Personal Information – CA Residents. goh-wom-beck), but you’ll often see them referred to as galumpkis, golumkies, golumpkies, golumpkis, gwumpkies or gluntkes.Halupki and Holubky are their Czech/Slovak names. Cover the cabbage rolls with the remaining sauce. Once these Cabbage Rolls are served, ideally you should consume them within 4 hours. Here at Polonist I’m spreading the love for the wonderful Polish food. we love cabbage rolls or what I call Glumki, I didn’t grow up eating this dish but I dated a Polish guy and when invited to dinner his mom had made many traditional meals. In a skillet, sauté large chopped onion in oil until golden. Serve over cabbage rolls. Heat up a tablespoon or two of oil, add in chopped onion. Which European country will inspire your culinary journey tonight? This post may contain affiliate links. This golabki recipe is already fairly healthy, most of its calories coming from the rice and ground beef, depending on what type you use. Line a large casserole dish with cabbage leaves (the small ones or ones that have torn) and set aside. You could also swap rice for barley, pearl barley, millet or buckwheat. Combine meat, rice, onion, egg and seasonings. This recipe couldn’t be simpler, there are no special ingredients required. For more info, please see our, take the monthly Blenditarian Challenge! Meat can get pretty expensive, so if you’re on a budget, adding inexpensive mushrooms will stretch your recipe by adding bulk and volume. In the oven: Place the Cabbage Rolls in an oven-proof dish, cover with tomato sauce and cover with a lid. If you still need a bit more convincing, think about this. Pour in crushed tomatoes, water, salt, and pepper and increase heat to high. Place rolls, seam side down, in a baking dish. What’s in a name? n.callMethod.apply(n,arguments):n.queue.push(arguments)};if(!f._fbq)f._fbq=n; n.push=n;n.loaded=!0;n.version='2.0';n.queue=[];t=b.createElement(e);t.async=!0; t.src=v;s=b.getElementsByTagName(e)[0];s.parentNode.insertBefore(t,s)}(window, document,'script','//connect.facebook.net/en_US/fbevents.js'); fbq('init', '1531369860524844'); fbq('track', "PageView"); Bring a large saucepan of lightly salted water to a boil. Filled with Polish recipes and stories, Polonist celebrates the wonderful Polish food. To say they’re a bit time consuming would be accurate. https://www.food.com/recipe/golabki-polish-cabbage-rolls-297235 Abe has high blood pressure, and with both of us trying to eat better and shed some pounds, the first thing we’ve done is cut back on salt. For a more elaborate meal, serve them with mashed potatoes, dill pickles or some braised beet salad. Pour this mixture over the cabbage rolls. Return to a boil; reduce heat and simmer until leaves are tender, about 10-15 minutes. These Polish Stuffed Cabbage Rolls are mostly traditional – ground beef and rice wrapped and baked in soft cabbage leaves, but with a healthy surprise ingredient: mushrooms! I love being able to connect with people over our mutual love of food – especially the nostalgic kind! For the full list of ingredients & detailed instructions, please see the recipe card at the end of this post. Add tomato paste and cook on a low flame until thickened. I am passing on the tradition of, from my paternal Grandmother, who was 100% Polish. But he was even more excited to eat them the next night as they are always better the second day. Your email address will not be published. To learn more about these Polish Cabbage Rolls and their history, check out this Gołąbki article at Culture.pl. Cover the cabbage rolls with the remaining sauce. PS Is there a 10 star rating please?!! Make the pledge to be a blenditarian and share what drives you to do better! Lower the heat and simmer for about 10 minutes, covered, until all the water has been absorbed. Combine sauce ingredients; pour over rolls. In Jewish cuisine, holipshes, goleptzi golumpki and holishkes or holep are very similar dishes. Please contact [email protected] Thanks in advance. Reduce heat, cover and simmer 10 minutes. After you finish with the tomato sauce, make the filling by combining ground beef, ground pork, cooked rice, an egg, sautéed onions and garlic with a bit of the tomato sauce. Otherwise, place ‘Gołąbki’ in a bowl, half submerged in sauce (or water if you don’t have the sauce anymore). Garnish with some freshly chopped dill or parsley leaves. Pour a few drops of oil into the bottom of the pan (or pot) or melt a little bit of clarified butter (ghee). 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. ), Stuffed Cabbage Rolls With Ground Beef and Rice, How to Make Polish Stuffed Cabbage Rolls - Golabki, German Stuffed Cabbage Rolls (Kohlrouladen), Russian Stuffed Cabbage - Golubtsi or Golubtsy, Try These Tasty Eastern European Cabbage Recipes, Slovak Stuffed Cabbage (Holubky or Halupki), Crock Pot Hungarian Stuffed Cabbage Rolls With Sauerkraut. Pronounciation is ‘goh-wohmb-key’ SO close Great recipe, this Polish girl approves!! Repeat this process until you’ve got about 20 leaves. Combine meat, rice, onion, egg and seasonings. I find that they tend to fall apart during cooking because of it. Your email address will not be published. Then, make the Sauce and spread some on the bottom of the baking dishes. Your email address will not be published. 1 cup chicken broth (cold; or vegetable broth). Be careful not to split the leaf. Move oven racks to upper-middle and lower-middle positions. Easy cleanup with liners. Sadly, I haven’t tried this method yet, therefore I cannot recommend a specific recipe. Whisk together and cook for a bit until it gains some colour. Place the cabbage rolls one by one in the casserole dish so they are nice and snug, very close together. Uszka: Polish Christmas Dumplings (for Borscht), Beet Kvass (Zakwas) – Fermented Beet Juice, Wrap each cooked Cabbage Roll in aluminum foil (individually). (Optional) To keep a more vibrant colour, you can place the leaves into ice water - that will slow down the cooking process. I admit, I fiddled with Nana’s recipe a little bit, but only by making a tiny substitution. Then, bake the cabbage rolls for 50-60 minutes. Prepare the cabbage by cutting out the tough middle bit (see photo above).