Best Super Easy Polish Cabbage Rolls Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CLASSIC GOłąBKI: POLISH STUFFED CABBAGE ROLLS WITH TOMATO SAUCE (PORK & RICE)



Classic Gołąbki: Polish Stuffed Cabbage Rolls with Tomato Sauce (Pork & Rice) image

Provided by Kasia

Categories     Polish Main Courses

Time 1h15m

Number Of Ingredients 19

1 head white cabbage (3-3.3 lb, 1.3-1.5 kg) or savoy cabbage
1.7 lb (800 g) ground pork (e.g. pork shoulder)
1 large onion (7 oz, 200 g), yellow or white
2 tbsp neutral oil, e.g. canola
3 garlic cloves
½ cup (100 g) cooked rice - cooked 'al dente'; that's roughly 1.2 oz/33 g of uncooked rice
1 tbsp dried marjoram
1 qt (1 litre) chicken stock
Salt, to season
Ground black pepper, to season
Handful of chopped dill or parsley, to garnish (optional)
⅓ stick (30 g) butter
1 tbsp all-purpose flour
1 cup (250 ml) stock - remaining from cooking Gołąbki / Gołąbki juices; or meat stock
2 cups (500 g) tomato passata / purée
1 tbsp tomato paste / concentrate
A pinch of sugar
Salt, to season
Ground black pepper, to season

Steps:

  • Wash the cabbage under running water. Even though the inside is usually clean (the outer leaves protect the inside), you might want to clean it anyway. Remove the tough outer leaves and discard them. Separate the inner leaves and wash them under running water.
  • Cut out the stalk from the head.
  • Grab a large cooking pot, large enough for the whole cabbage head to fit. Pour water in and bring it to boil. Add a solid pinch of salt and sugar and stir.
  • Blanch the cabbage head in the boiling water, core side down. After a few minutes (2-3), the leaves should peel off easily. If not - cook it for a few more minutes.
  • Remove cabbage to a baking tray, but keep the water in the pot.
  • (Optional) To keep a more vibrant colour, you can place the leaves into ice water - that will slow down the cooking process.
  • Set ten best leaves (largest, unbroken) aside. Using a paring knife, cut the main 'vein' out from each cabbage leaf and trim from the bottom with a knife.
  • Peel an onion and dice it finely. Finely chop the garlic with a knife.
  • Heat up a tablespoon or two of oil, add in chopped onion. When it turns golden, add chopped garlic and fry for another 1-2 minutes. Set aside to cool.
  • In a large bowl, combine the ground meat, cooked rice, a tablespoon marjoram, and cooled down onion/garlic.
  • Season with salt and pepper, mix thoroughly - no special tools are necessary, you can use your hands. This mass will be our stuffing.
  • Lay the cabbage leaf flat. Place about ¼-⅓ cup of meat mixture in the centre of a cabbage leaf. Gather the edges of the cabbage inwards and roll it tightly. Continue until you have 10 decent-sized rolls.
  • Line the bottom of the large cooking pot with some of the remaining pre-cooked leaves - this prevents the dish from burning.
  • Place the cabbage rolls in the pot, in layers, one on top of another. Cover with a layer of remaining leaves.
  • Pour the stock in. Cook on a medium heat, covered for about 40-50 minutes until the cabbage is tender. Not every cabbage is the same, you'll have to check how soft it is as you go.
  • When the cabbage rolls are nearly done, let's make the tomato sauce.
  • Melt the butter in a saucepan. When melted, add in the flour. Whisk together and cook for a bit until it gains some colour.
  • Pour in around a cup (250 ml) of the stock that got made from cooking the cabbage rolls. Bring to a boil, then reduce the heat.
  • Pour in 2 cups of tomato passata/purée and add a tablespoon of tomato paste. Bring to a boil yet again, then reduce the heat to a minimum.
  • Season with salt and ground pepper. If the tomatoes are too acidic, add a pinch of sugar to balance the flavours.
  • Continue cooking until you reach a desired thickness.
  • Serve cooked cabbage rolls, with tomato sauce on top or on the side.
  • Garnish with some freshly chopped dill or parsley leaves.

Nutrition Facts : Calories 312 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 49 milligrams cholesterol, Fat 14 grams fat, Fiber 2 grams fiber, Protein 19 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 2, Sodium 449 milligrams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

CABBAGE ROLLS



Cabbage Rolls image

My dad was the family cook so I learned to make Polish cabbage rolls (golabki) growing up. We always used Uncle Ben's converted rice in the stuffing but the mushrooms are optional. Serve them plain or browned in a little olive oil with a dollop of sour cream on the side. - Jenny Jones

Time 2h30m

Yield 16 to 24

Number Of Ingredients 12

1 large head of cabbage (about 3 lbs.) - or use 2 smaller heads
1 Tablespoon olive oil
1 cup diced onion
2 cloves garlic, minced
2 large mushrooms, finely diced - 1 1/2 cups (optional)
1 pound ground sirloin
3/4 cup uncooked long grain rice (brown or white)
1/4 cup chopped parsley
1 cup Pomi strained tomatoes or canned tomato puree
1 1/2 teaspoons salt
pepper to taste
3/4 cup liquid (beef stock, cabbage water, or combine with some leftover tomato for 3/4 cup)

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.)

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

EASY CABBAGE ROLLS



Easy Cabbage Rolls image

I'm revising the introduction to this recipe based on a discussion with 8 Polish "senior" ladies at the General Sikorski Hall in Oshawa, Ontario who were making cabbage rolls for a weekend banquet. Their advice: Use small, new cabbages as they will be more tender, easier to roll & cook better. Purchase your cabbage in advance, boil it for about 5 minutes, put into the freezer, core and boil again just before you follow this recipe. I use any leftover cabbage in my recipe #50951 for "Polish Cabbage Casserole"!

Provided by CountryLady

Categories     One Dish Meal

Time 1h30m

Yield 12 cabbage rolls (approx)

Number Of Ingredients 10

1 medium cabbage
1 lb ground beef
2 teaspoons chopped onions
1 teaspoon salt
1 beaten egg
1/2 cup milk
1/2 cup cooked rice
1 (14 ounce) can tomatoes
1 (14 ounce) can V8 vegetable juice
1 tablespoon Worcestershire sauce

Steps:

  • Prepare the cabbage according to the recipe description.
  • Combine ingredients for filling.
  • Place some of this mixture (about 1 1/2 tbsps) on each cabbage leaf & fold "envelope" fashion. If the leaf is tough, it will be easier to do this if you make a V shaped incision & remove a part of the coarser spine.
  • You may find it easier to roll the cabbage around the filling and just "tuck" the ends into the roll with your fingers - whatever works best for you!
  • Lay flap side down in a heavy Dutch oven.
  • Combine sauce ingredients - use tomato juice if you don't like V8 - or you may add 1 cup of chicken broth to lessen the tomato flavour; pour over cabbage rolls.
  • Bake at 350 degrees F for about an hour. Serve with a dollop of sour cream.

GOLABKI - POLISH CABBAGE ROLLS



Golabki - Polish Cabbage Rolls image

Polish cabbage rolls (filled with a mixture of rice, pork, and beef) stewed in tomatoes. This is a dish I remember my Gram making. I've taken the recipe and tweaked it as I've cooked. The dish is hearty and delicious--and known by other names throughout Eastern Europe. I've made it for friends who have never had Polish food before, and they loved it with a fervor that surprised me. It may look very time intensive, but it's a meal unto itself and can be frozen or reheated easily. It also helps to split it into two main phases: 1) making the meat filling and freezing the cabbage the night before; 2) assembling the golabki. For Polish food, it's surprisingly easy (this is coming from someone who makes her own pierogi from scratch). Enjoy!

Provided by LMCski

Categories     One Dish Meal

Time 2h50m

Yield 8-10 serving(s)

Number Of Ingredients 15

1 head cabbage
2 lbs ground beef (don't use overly lean meat)
1 lb ground pork (or veal if you do not eat pork, don't use overly lean meat)
2 cups cooked rice
2 eggs
4 garlic cloves
1 large onion
2 tablespoons butter
2 tablespoons marjoram
1 teaspoon marjoram
1 tablespoon thyme (or sage)
1 teaspoon salt
1 teaspoon pepper
2 (14 ounce) cans crushed tomatoes
1 (12 ounce) can tomato sauce

Steps:

  • Chop onion.
  • Mince garlic.
  • Saute garlic and onion in 2 T butter over medium heat until onions are caramelized. Remove from heat and let cool to near room temperature.
  • Beat 2 eggs thoroughly with 2 T marjoram, 1 T thyme/sage, salt, and pepper.
  • In bowl, add ground beef, pork (or veal), rice, onion, garlic, and eggs.
  • Mix thoroughly with your hands.
  • Cover and let rest in the fridge. (You can let it sit overnight, it will just let the flavors permeate more.).
  • Core cabbage.
  • Blanche cabbage leaves in boiling water, peeling them off as they become limp. (Alternatively, after coring the cabbage, you can put it in the freezer and after it's frozen, let it thaw and the leaves will be limp--you can just pull them off. **If you choose to freeze, freeze the cabbage the night before and keep in mind it will take a few hours for it to thaw**).
  • Once you've separated all the leaves, take a paring knife and cut off any thick stems preventing the limp leaf from bending/rolling.
  • Put about 2 T of meat filling in the center of each leaf. Fold the sides of the leaf in and roll it up into a little package. Put each golabki seam-down into a casserole dish. (At this point, if you like, you can freeze them and thaw them later. Once thawed, continue with the recipe steps below.).
  • Once you've used up all the cabbage leaves or meat filling, take your cans of tomatoes and pour them over the golabki.
  • Sprinkle the remaining teaspoons of marjoram into the tomato sauce before pouring it over the golabki and tomatoes.
  • Bake covered at 350 for 2 hours.

OLD-FASHIONED CABBAGE ROLLS



Old-Fashioned Cabbage Rolls image

It was an abundance of dill in my garden that led me to try this. My family liked the taste so much that, from then on, I made my old-fashioned cabbage rolls recipe with dill. This is how to make easy cabbage rolls. - Florence Krantz, Bismarck, North Dakota

Provided by Taste of Home

Categories     Dinner

Time 1h55m

Yield 6 servings.

Number Of Ingredients 12

1 medium head cabbage (3 pounds)
1/2 pound uncooked ground beef
1/2 pound uncooked ground pork
1 can (15 ounces) tomato sauce, divided
1 small onion, chopped
1/2 cup uncooked long grain rice
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon snipped fresh dill or dill weed
1/8 teaspoon cayenne pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 teaspoon sugar

Steps:

  • Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 12 large leaves for rolls. In a small bowl, combine the beef, pork, 1/2 cup tomato sauce, onion, rice, parsley, salt, dill and cayenne; mix well., Cut out the thick vein from the bottom of each leaf, making a V-shaped cut. Place about 1/4 cup meat mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Repeat., Slice the remaining cabbage; place in a Dutch oven. Arrange the cabbage rolls seam side down over sliced cabbage. Combine the tomatoes, sugar and remaining tomato sauce; pour over the rolls. Cover and bake at 350° until cabbage rolls are tender, 1-1/2 hours.

Nutrition Facts : Calories 260 calories, Fat 10g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 694mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein.

POLISH STUFFED CABBAGE ROLLS (GOLABKI / GOLUMKIES / GOLUMPKIS)



Polish Stuffed Cabbage Rolls (Golabki / Golumkies / Golumpkis) image

Easy and yummy. Even my husband who hates cabbage thinks these are great. High in Iron and Protein, and Vitamins A, B, & C. Can also be made in the crockpot instead of oven, just place rolls seasmside down in crockpot, pour in sauce, cover and cook on LOW 8-10 hours.

Provided by littleturtle

Categories     One Dish Meal

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 18

12 large cabbage leaves
1 1/8 lbs ground elk or 1 1/8 lbs ground beef
1/8 lb pork sausage or 1/8 lb ground pork
1/2 cup rice, cooked with
1 tablespoon butter (1 cup rice when cooked)
1 egg
1/3 cup milk
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon sweet basil
1 teaspoon garlic powder
1 tablespoon paprika
1 1/2 tablespoons onions, grated
1 1/2 tablespoons celery, diced
1/4 cup shredded carrot
1/2 cup cabbage, shredded
2 (8 ounce) cans tomato sauce
1 tablespoon brown sugar

Steps:

  • Cut 12 large leaves off of cabbage head, cover leaves with boiling water, let stand until leaves are limp (2-3 minutes); then drain OR core cabbage head, and boil cabbage until leaves are tender enough to remove easily (10-15 minutes), very carefully remove 12 large leaves (You may have to peel the outer layers first and then return the cabbage to cook and continue peeling the leaves until all are done); then drain.
  • Mix beef, pork, rice, egg, milk, seasonings, and vegetables.
  • Preheat oven to 350°F.
  • Put 1-4 tablespoons (depending on size of leaf) of meat mixture in center of each leaf; tuck in sides and roll to cover meat (I roll any leftover filling into meatballs and cook them with the cabbage rolls).
  • Place, seam side down in baking dish.
  • Mix tomato sauce with the sugar; pour over rolls.
  • Cover and bake for 45-60 minutes.

Related Topics