Golabki Stuffed Cabbage Recipes

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STUFFED CABBAGE/GOLABKI



Stuffed Cabbage/Golabki image

Pork, onion, rice and seasonings are tucked inside these bundles of cabbage simmered in a mushroom broth. Then they are topped with a tomatoey sauce. These are especially delicious served with potatoes.

Provided by Irene

Categories     Appetizers and Snacks     Wraps and Rolls

Time 1h

Yield 5

Number Of Ingredients 12

2 medium heads cabbage
2 ¼ cups water
¾ cup white rice
salt and pepper to taste
3 tablespoons butter
1 onion, chopped
¾ cup ground pork
2 dried shiitake mushrooms
¼ cup boiling water
3 tablespoons butter
3 tablespoons all-purpose flour
3 tablespoons tomato paste

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.

Nutrition Facts : Calories 455.4 calories, Carbohydrate 51.8 g, Cholesterol 64.8 mg, Fat 22.8 g, Fiber 10.5 g, Protein 14.7 g, SaturatedFat 12 g, Sodium 197.6 mg, Sugar 13.8 g

GOLABKI (STUFFED CABBAGE)



Golabki (Stuffed Cabbage) image

Provided by Food Network

Categories     main-dish

Time 2h40m

Yield 12 to 14 cabbage rolls

Number Of Ingredients 16

One 14 1/2-ounce can peeled tomatoes
4 tablespoons unsalted butter, cubed
Kosher salt
Pinch cayenne pepper, optional
1 1/2 tablespoons kosher salt, plus more for the boiling water
1 large head green cabbage
1 onion, diced
Canola oil, for cooking
1 cup cooked white rice
1 pound ground beef
1/2 pound ground pork
1/2 pound ground veal
2 eggs
1/2 tablespoon freshly ground black pepper
1 cup vegetable stock
Chopped fresh dill and sour cream, for serving

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.

GOLABKI (STUFFED CABBAGE ROLLS)



Golabki (Stuffed Cabbage Rolls) image

Cabbage leaves are stuffed with ground beef, rice, then simmered in tomato soup. Works great in the oven or a slow cooker. Serve with pan juices and a drizzle of sour cream, or mix the pan juices with sour cream and ladle it over the cabbage rolls. Also, good with mashed potatoes and cucumber and sour cream salad. Cabbage rolls freeze well before or after cooking.

Provided by Rosey in Florida

Categories     World Cuisine Recipes     European     Eastern European     Polish

Time 1h50m

Yield 8

Number Of Ingredients 12

1 head cabbage, cored
2 tablespoons butter
1 large onion, chopped
1 pound ground beef
½ pound ground pork
1 ½ cups cooked rice
1 teaspoon finely chopped garlic
1 teaspoon salt, plus more to taste
¼ teaspoon ground black pepper, plus more to taste
3 (10.75 ounce) cans condensed tomato soup
2 (12 fluid ounce) cans tomato juice, or more to taste
½ cup ketchup

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.

Nutrition Facts : Calories 394.3 calories, Carbohydrate 41.5 g, Cholesterol 60.8 mg, Fat 17.9 g, Fiber 5 g, Protein 20.1 g, SaturatedFat 7.2 g, Sodium 1428.5 mg, Sugar 20.1 g

More about "golabki stuffed cabbage recipes"

2008-01-24 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. The Spruce. Pour the beef stock over the rolls, cover, and place in the oven. The Spruce. Bake for 1 hour or until cabbage …
From thespruceeats.com


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