GOLABKI (STUFFED CABBAGE)
Provided by Food Network
Categories main-dish
Time 2h40m
Yield 12 to 14 cabbage rolls
Number Of Ingredients 16
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.
POLISH STUFFED CABBAGE ROLLS (GOLABKI / GOLUMKIES / GOLUMPKIS)
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
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.
POLISH GOLOBKI (GAWUMPKI)
Grandma's recipe. This recipe is easier to do in large batches since the prep is time-consuming. I double or triple the recipe and bake them in a electric roasting pan. I freeze any extras and when they come out of the freezer, they taste even better because the cabbage has gotten more tender. My Grandma made these with various combinations of beef, veal, and pork and was always experimenting to get them right. I typed this up based on her notes but she cooked like I do. Experiment with the meats and the flavors until you get something you like. I like to mix up the type of spices I use, sometimes they are more plain with just the marjoram or sometimes I use Italian seasoning
Provided by mikegodphx
Categories World Cuisine Recipes European Eastern European Polish
Time 2h45m
Yield 20
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of water to a boil. Boil cabbages until leaves are falling off. Remove leaves from water as they peel off and set aside.
- Melt margarine in a large skillet. Cook onions in margarine until translucent, 5 to 7 minutes.
- Mix cooked onions, ground beef, chicken with rice soup, rice, eggs, marjoram, salt, and pepper in a bowl.
- Take a cabbage leaf, lay it flat, and trim the thickest part towards the bottom of the leaf to make it easier to roll; repeat with all leaves. Take the darker outside leaves and line the bottom of the roasting pan with them.
- Scoop a portion of the beef meat mixture into a leaf and wrap the leaf around the mixture, enveloping the meat completely. Repeat until all of the beef mixture is used. Arrange the stuffed cabbage leaves into the roasting pan. Top with any remaining cabbage leaves. Cover the roasting pan with aluminum foil.
- Bake in preheated oven for 1 hour 45 minutes. Remove aluminum foil, peel back the top layer of extra cabbage leaves, and pour golden mushroom soup over the stuffed cabbage leaves. Replace top cabbage leaves, return roasting pan to oven, and continue baking until the soup is hot, about 15 minutes.
Nutrition Facts : Calories 311.4 calories, Carbohydrate 26.8 g, Cholesterol 77.5 mg, Fat 13.7 g, Fiber 3.9 g, Protein 20.1 g, SaturatedFat 5 g, Sodium 401 mg, Sugar 5 g
STUFFED CABBAGE ROLLS & KRAUT HUNGARIAN GALUMPKIS
My Grandmothers each had 2 very different stuffed cabbage roll recipes. This recipe is the Hungarian version using sauerkraut as well as cabbage. These are even better the next day! Both my Hungarian Grandma as well as my Polish Grandma would serve their version often.
Provided by Deb Crane
Categories Beef
Number Of Ingredients 11
Steps:
- 1. FOR THE CABBAGE: Core the cabbage. Bring a large pot of water to a boil, and boil whole head of cabbage until leaves start to pull away from core. Remove cabbage and SAVE THE WATER that it was boiled in. Let cabbage cool. Carefully remove the leaves until you get closer to the core with the white cabbage leaves. These are too hard to stuff, so chop them up to add to the pot later. With the reserved leaves, cut off the hard veins with a paring knife before stuffing leaves with the meat mixture.
- 2. FOR THE FILLING: Combine rice,beef,pork, salt, pepper,parsley,garlic powder and paprika. Mix very well. Put aside.
- 3. Stuff the cabbage leaves with meat filling. If you have left over meat filling, simply form them into balls. For an even easier version, make balls from the meat mixture and add cut up cabbage without stuffing them at all.
- 4. LAYER INTO POT AS FOLLOWS; A thin layer of the cabbage water 1/2 of the Cut up cabbage 1/2 of the Sauerkraut cabbage rolls and balls remaining 1/2 of the cabbage remaining 1/2 of the Sauerkraut Add saved water from boiling the cabbage to just cover the top.
- 5. Bring to a boil,covered, and then simmer on low, covered for at least 3 hours. This step can be done a day ahead, cool it down, and refrigerate until almost ready to serve. The flavor is better and more developed if you plan to serve it the next day. Regardless of time, continue with the next step.
- 6. Mix some cold left over water from the boiled cabbage and the cornstarch. Add this to the big pot of stuffed cabbage and balls. When almost ready to serve, warm up again. This will thicken the broth. Bring to a boil, then simmer until thickened.
- 7. Serve with a big dollop of sour cream. Yummmm
STUFFED CABBAGE
Provided by Ina Garten
Time 1h20m
Yield 6 servings
Number Of Ingredients 17
Steps:
- For the sauce, heat the olive oil in a large saucepan, add the onions, and cook over medium-low heat for 8 minutes, until the onions are translucent. Add the tomatoes, vinegar, brown sugar, raisins, salt, and pepper. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, stirring occasionally. Set aside.
- Meanwhile, bring a large pot of water to a boil.
- Remove the entire core of the cabbage with a paring knife. Immerse the head of cabbage in the boiling water for a few minutes, peeling off each leaf with tongs as soon as it s flexible. Set the leaves aside. Depending on the size of each leaf, you will need at least 14 leaves.
- For the filling, in a large bowl, combine the ground chuck, eggs, onion, breadcrumbs, rice, thyme, salt, and pepper. Add 1 cup of the sauce to the meat mixture and mix lightly with a fork.
- Preheat the oven to 350 degrees F.
- To assemble, place 1 cup of the sauce in the bottom of a large Dutch oven. Remove the hard triangular rib from the base of each cabbage leaf with a small paring knife. Place 1/3 to 1/2 cup of filling in an oval shape near the rib edge of each leaf and roll up toward the outer edge, tucking the sides in as you roll. Place half the cabbage rolls, seam sides down, over the sauce. Add more sauce and more cabbage rolls alternately until you ve placed all the cabbage rolls in the pot. Pour the remaining sauce over the cabbage rolls. Cover the dish tightly with the lid and bake for 1 hour or until the meat is cooked and the rice is tender. Serve hot.
STUFFED CABBAGE ROLLS (GALUMKIS OR GALUMKIS)
Saw Tyler Florence make these on one of his shows. They looked very interesting, the end result has been tweaked and changed a bit. They now remind me of the Cabbage Rolls at my mother's house. These are very good and sweet & sour! They are also made with Brown Sugar Splenda. Just a little reminder, these taste better the next day.
Provided by Manami
Categories One Dish Meal
Time 1h25m
Yield 10 serving(s)
Number Of Ingredients 21
Steps:
- 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 heat.
- Set aside.
- Cabbage Rolls:.
- Place a skillet over medium heat and coat with 2 Tablespoons of the olive oil.
- Saute the onion and garlic for about 5 minutes, until soft.
- Stir in the tomato paste, a splash of wine, parsley and 3/4 cup of the prepared sweet and sour tomato sauce, mix to incorporate and then take 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 & pepper.
- Preheat oven to 350°F.
- Bring a large pot of salted water to a boil.
- Remove the large, damaged outer leaves from the cabbage and set aside.
- Cut out the cores of the cabbages with a sharp knife 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 cabbage with onions & noodles).
- Blanch the cabbage leaves in the pot of boiling water for about 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 leaves so they will be easier to roll up.
- Take the reserved outer leaves and lay them on the bottom of small roasting pan, let part of the leaves hang out the sides of the small roasting pan.
- This insulation will prevent cabbage rolls from burning on the bottom when baked.
- Break up 24-30 of the cookies and lay them over the leaves.
- Put 1/2 cup of 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 small roasting pan.
- Pour the remaining sweet and sour tomato sauce over the cabbage rolls.
- If desired, pour remaining cookies over the top.
- Fold the hanging leaves over the top to enclose and keep the moisture inches.
- Drizzle the top with the remaining 2 Tablespoons of olive oil.
- Bake for 1 hour until the meat is cooked.
- Enjoy!
Nutrition Facts : Calories 557.8, Fat 34.6, SaturatedFat 5.1, Cholesterol 21.1, Sodium 901.7, Carbohydrate 60.4, Fiber 9.6, Sugar 26.3, Protein 8
STUFFED CABBAGE ROLLS (GALUMPKIS)
I came across several different recipes for this Polish dish and liked them all, but couldn't find one that incorporated everything I was looking for. So, true to self, I decided to create my own. Here is my version of this delicious cuisine with common ingredients that most of us keep on hand. I hope you enjoy!
Provided by AshleyNeicole
Categories Meat
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Add whole head of cabbage to a pot of boiling water. Boil for 3-4 minutes.
- Remove cabbage from water, drain and allow to cool.
- Once cooled, carefully peel leaves off of cabbage. You will need 12 leaves total.
- Cut the hard stem out of the bottom of each leaf, being careful to not tear the leaves. Set leaves aside.
- Add ground beef, rice, onion, diced tomatoes, egg and Worchestershire sauce to a bowl.
- Season to taste with the salt, pepper and garlic powder.
- Mix all ingredients well. Set aside.
- In a saucepan, mix the tomato sauce, garlic, sugar and lemon juice.
- Heat mixture through. Set aside.
- Fill each cabbage leaf with the ground beef mixture.
- Roll each leaf closed, folding in the sides as you roll.
- Place the rolls seam down in a baking dish.
- Cover the rolls with the sauce.
- Bake for 1 hour uncovered.
- Serve with sour cream.
UNSTUFFED CABBAGE ROLLS, RUSSIAN GALUMPKIS
Both of my Grandmothers had different recipes for Galumpkis. One was a Hungarian type and this one is the Russian type. Both recipes, I grew up on. Both are equally delicious and very different. This Russian recipe my Mom adapted so as not to have to stuff each leaf of cabbage. Ever since Mom unstuffed them, we have been making...
Provided by Deb Crane
Categories Beef
Number Of Ingredients 11
Steps:
- 1. Start by cutting up your cabbage. You can make chunks,slices, whatever you feel like at the moment. Place it in a large sauce pan. Take half of your tomato juice or sauce, and pour it over the cabbage. Bring to a boil and then simmer for at least 15 minutes to reduce the cabbage and give you room for the porcupine balls.
- 2. While the cabbage simmers, mix the meat ball mixture. In a large bowl, mix the ground beef,eggs,soy sauce,pepper,onion powder, garlic powder and the rice. Mush it up with your hands and blend it all very well. Form this into meatballs by rolling a palm full in your hands.
- 3. After the cabbage is reduced and you have room in the pot, put the balls right on top of the cabbage. Add your 4 bay leaves and the rest of your tomato sauce or V-8 or tomato juice. Bring back to a boil and reduce heat and simmer for about 50 minutes to an hour. They are done when the rice if fully cooked.
- 4. NOTES: Mom used tomato sauce. I tried them with V-8 juice and they are good too. My Mom didnt use as much sauce/juice as I do now. I added more liquid due to the fact that the rice sucks it all up. The following day, you can add more sauce and ketchup because you will find that those thirsty meat balls sucked it all up again. Either that, or you can leave them and add more ketchup on top before reheating.
MRS GALUMPKI'S STUFFED CABBAGE ROLLS
There is no Mrs. Galumpki. We just thought it was a funny name for a fictional cook. I don't think this is a true Polish Stuffed Cabbage but I think it's really good and easy to prepare. They keep in the fridge for several days, freeze well and can be easily doubled. This was a dish that sold well in my Aunt's deli. Use a large head of cabbage; for some reason Zaar won't let me use that as a measurement. Make it easy on yourself and try Recipe #305376. One thing my mother always did to speed things up was to make this recipe UN-stuffed. Just a layer of chopped cabbage topped with all the ingredients and more chopped chopped cabbage topped with the sauce made a fast meal for a large family and could be done in the oven while Mom got a suntan while hanging up the wash on the clothesline. Just kidding. She worked sunup to sundown and I think she cleaned in her sleep.
Provided by Secret Agent
Categories < 4 Hours
Time 1h40m
Yield 1 pot full, 12 serving(s)
Number Of Ingredients 11
Steps:
- In a medium saucepan, bring water to a boil.
- Add rice and stir.
- Reduce heat, cover and simmer for 20 minutes. Or use your rice cooker.
- Prepare the cabbage leaves according to Recipe #305376. Remove the tough stem and ribs. It is okay to use a large leaf patched up with a smaller leaf. Save the center of the cabbage and chop it up to use as a bed in your pot.
- Combine the meat, cooked rice, onion, egg, salt and pepper in a bowl.
- Stir in half can of tomato soup and mix well.
- Put about a scant 1/4 cup of filling in each leaf.
- Roll them up from the stem end folding the sides in so the filling does not fall out.
- Do not roll too tight, just snug.
- Use a toothpick to keep them from unrolling in your pot.
- In a large wide pot, add the remainder of the cabbage, chopped up.
- This is the bed the little rolls will lay on.
- Add 1/2 cup tomato juice to the bed.
- Line up the cabbage rolls on top (It is okay to double stack them if you need to).
- Mix the rest of the soup with the drained stewed tomatoes and pour over the rolls.
- Put a lid on the pot and cook on medium heat until the pot boils.
- Lower heat and continue cooking for 50 to 60 minutes longer until the cabbage leaves are very tender.
- Keep the heat on low.
- Keep the rolls warm in your crock pot if you like.
- Option; bake them in a 325 degree Fahrenheit oven, tightly covered, for two or three hours after being brought to the boil.
- Check for tenderness of the cabbage leaves.
Nutrition Facts : Calories 225.4, Fat 6.8, SaturatedFat 2.6, Cholesterol 64.5, Sodium 604.3, Carbohydrate 22, Fiber 1.3, Sugar 6, Protein 18.5
HALUPKI (STUFFED CABBAGE)
Halupki, also known as stuffed cabbage on the Russian/Ukranian side of my family, is a dish made of rice, beef, and pork encased in cabbage drizzled with a thin, sweet tomato sauce. My grandma Eugenia is 98 and she taught me how to make this comfort food classic. Every family has their own twist on this traditional dish. I hope you enjoy these with mashed potatoes just as we always do in my family!
Provided by Jillian
Categories World Cuisine Recipes European Eastern European Russian
Time 3h30m
Yield 10
Number Of Ingredients 15
Steps:
- Place the cabbage in a stockpot with enough water to cover.
- Add 1/4 teaspoon salt to the water and cabbage.
- Bring water to a boil over medium-high heat. Turn cabbage every 2-3 minutes and remove leaves that separate from cabbage and place in a strainer to cool. Boil until all the leaves have cooked, about 15 minutes.
- Reserve 12 oz. of cabbage water.
- Preheat the oven to 350 degrees F (175 degrees C).
- Trim thick center vein off of bottom of each cabbage leaf.
- In a large bowl thoroughly mix together, ground beef, ground pork, rice, chopped onion, fresh parsley, egg, garlic powder, salt, and pepper.
- Lightly pack a small amount of meat mixture and place in the center of the cabbage leaf.
- Fold sides over the filling and start at the stem and roll the cabbage up until the meat is encased. Repeat with remaining leaves and filling.
- Cut the leftover leaves into pieces and place into the bottom of a roasting pan.
- Layer the stuffed cabbage rolls over the cut leaves.
- In a bowl, mix the tomato sauce, reserved cabbage water, white vinegar, and white sugar.
- Pour the tomato sauce mixture over the cabbage rolls.
- Cover roasting pan with aluminum foil.
- Bake in preheated oven until the ground beef mixture is no longer pink in the center, about 2 1/2 hours. Baste stuffed cabbage rolls every hour.
Nutrition Facts : Calories 467.9 calories, Carbohydrate 21.7 g, Cholesterol 137.3 mg, Fat 29.8 g, Fiber 4.3 g, Protein 28.1 g, SaturatedFat 11.4 g, Sodium 715 mg, Sugar 10.5 g
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