Best Golobki Barley And Mushroom Stuffed Cabbage With Sour Cream And Recipes

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GOLOBKI: BARLEY AND MUSHROOM-STUFFED CABBAGE WITH SOUR CREAM AND



Golobki: Barley and Mushroom-Stuffed Cabbage With Sour Cream And image

A meatless (except for the stock, substitute mushroom stock if you want a vegetarian dish), tomatoless version of a classic ethnic comfort dish. Adapted from Sheryl and Mel London's "The Versatile Grain".

Provided by zeldaz51

Categories     Grains

Time 3h

Yield 24 cabbage rolls

Number Of Ingredients 13

1 large head green cabbage (3-4 lb.)
2 tablespoons butter
1 medium onion, finely chopped (3/4 c.)
1/4 lb mushroom, finely chopped
1 1/2 cups cooked medium pearl barley
1/2 lemon, juice of (1 tbsp.)
1/2 teaspoon paprika
1/2 teaspoon salt (to taste)
1/4 teaspoon freswhly ground black pepper
1/4 cup finely minced flat leaf parsley
2 cups hot beef stock, preferably homemade (see note above)
3/4 cup sour cream or 3/4 cup creme fraiche
1 tablespoon finely minced fresh dill

Steps:

  • Cut the core from the cabbage. Bring a very large amount of water to a boil in a deep stockpot and carefully drop the whole head of cabbage into the boiling water. Parboil for 10 to 15 minutes, until leaves are soft and pliable. Remove head of cabbage from water with a two-pronged fork inserted into the coring hole, with a wide spatula for supporting the bottom. Drain and let cool.
  • When cabbage has cooled, carefully separate the leaves and stack them together. With a small, sharp knife cut and remove an inverted "V" out from the thick part of the ribs, so the leaves will lie flat.
  • Melt the butter in a nonstick pan and saute the onions until wilted Add the mushrooms and barley and cook for 3 minutes. Add lemon juice through parsley and cook for 1 minute, then set aside to cool.
  • Spoon about 1 tablespoon of the filling onto the center of each cabbage leaf; smaller leaves take less, larger leaves take more. Fold the sides of each leaf over the filling first, then roll up from the cut stem side to enclose the filling, like making a loose burrito. Do not over-fill, or roll too tightly, or they will burst from the expansion while cooking!
  • Place the rolls seam-side-down in one layer in a large skillet or saute pan with deep sides. Slowly pour the hot stock around the rolls, cover, and simmer over very low heat for 1 hour and 15 minutes.
  • Remove the rolls and place them in one layer on a serving platter and keep them warm while preparing the sauce.
  • Pour the remaining cooking liquid into a cup; there should be about 1/3 cup. Strain the liquid, wipe out the skillet, and return the strained liquid to it. Stir in the sour cream and the dill. Cook over very low heat, stirring, for 2 minutes. Spoon the sauce over the cabbage rolls and serve at once.

Nutrition Facts : Calories 84.3, Fat 2.6, SaturatedFat 1.5, Cholesterol 6.3, Sodium 148.4, Carbohydrate 13.7, Fiber 3.4, Sugar 2.3, Protein 2.5

AUTHENTIC POLISH GOLUMPKI RECIPE - STUFFED CABBAGE ROLLS THAT TASTE LIKE POLAND!



Authentic Polish Golumpki Recipe - Stuffed Cabbage Rolls That Taste Like Poland! image

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

1 big cabbage (white or savoy)
1 ½ cup of rice
2 pounds of minced meat
3 onions
butter
salt, pepper
4 pounds of tomatoes
1 onion
2 garlic cloves
1 tbsp of oil or olive oil
salt, pepper,
10 oz of mushrooms (champignons)
2 garlic cloves
2 onions
2 tbsp of Greek yoghurt or sour cream
2 tbsp of butter
2 cups of broth or water
1 tbsp of flour
oil, salt, pepper

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

GOLABKI - POLISH STUFFED CABBAGE



Golabki - Polish Stuffed Cabbage image

This is one of my late Polish grandmother's recipes out of an old book called "Polish Favorites". This variation has bread in the meat mixture, while her other recipe (which I am looking for) has rice in it.

Provided by Karen..

Categories     One Dish Meal

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 16

1 -2 head cabbage
2 slices stale bread
3/4 lb ground beef
1 onion, minced
2 tablespoons butter
1 egg
1 1/4 teaspoons salt
1/2 teaspoon pepper
1 cup beef broth
3 tablespoons flour
3 tablespoons butter
3 tablespoons tomato paste
salt
pepper
sugar
paprika

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.

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