Polish Stuffed Cabbage Rolls Golabki Golumkies Golumpkis
Discover the comforting flavors of Polish cuisine with these stuffed cabbage rolls, known as Golabki, Golumkies, or Golumpkis. Perfectly tender cabbage leaves are wrapped around a savory mixture of ground beef, pork, and fluffy rice, infused with aromatics like sautéed onions, garlic, and marjoram. These delightful rolls simmer gently in a rich tomato sauce made with crushed tomatoes, tomato sauce, and broth, creating a dish that's hearty and satisfying with every bite. Ideal for chilly evenings or family gatherings, this Polish classic combines traditional cooking methods with universal appeal. Serve them hot, with a dollop of sour cream or fresh parsley as a garnish, for a timeless meal bursting with soul-warming flavors. Perfect for keyword searches like Polish stuffed cabbage rolls, Golabki recipe, or traditional Polish comfort food!
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Ingredients
- 1 head Green cabbage
- 1 pound Ground beef
- 0.5 pound Ground pork
- 1 cup Cooked white rice
- 1 medium Onion, finely chopped
- 2 cloves Garlic cloves, minced
- 1 Egg
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 0.5 teaspoon Dried marjoram
- 2 cups Canned crushed tomatoes
- 1 cup Tomato sauce
- 1 cup Chicken or vegetable broth
- 1 tablespoon Cooking oil
Directions
Step 1
Bring a large pot of water to a boil. Carefully remove the core of the cabbage with a knife and place the whole head into the boiling water. Cook for 3-5 minutes, gently peeling off the outer leaves with tongs as they become flexible. Set the leaves aside to cool. Repeat the process until you have 12-15 large leaves.
Step 2
In a large skillet, heat the cooking oil over medium heat. Add the chopped onion and garlic, and sauté until softened, about 3-5 minutes. Remove from heat and let cool slightly.
Step 3
In a large mixing bowl, combine the ground beef, ground pork, cooked rice, sautéed onion and garlic, egg, salt, black pepper, and marjoram. Mix thoroughly to create the filling.
Step 4
Using a small knife, trim the thick stem from the base of each cabbage leaf to make it easier to roll.
Step 5
Take one cabbage leaf and place about 2-3 tablespoons of the filling at the base of the leaf. Fold the sides in and roll tightly from the base to the top, forming a neat roll. Repeat with the remaining leaves and filling.
Step 6
In a large pot or Dutch oven, spread a thin layer of the crushed tomatoes on the bottom. Arrange the cabbage rolls seam-side down in a single layer. If necessary, create a second layer by stacking the rolls on top of the first layer.
Step 7
In a medium bowl, mix the remaining crushed tomatoes, tomato sauce, and chicken or vegetable broth. Pour the mixture over the cabbage rolls, ensuring they are mostly covered in liquid.
Step 8
Bring the pot to a gentle simmer over medium heat. Reduce heat to low, cover, and cook for 60-75 minutes, checking occasionally to ensure the rolls stay covered in sauce. Add a bit more broth if needed.
Step 9
Once done, serve the Golabki hot, spooning some of the tomato sauce over the top. Optionally, garnish with fresh parsley or sour cream for extra flavor.
Nutrition Facts
| Serving size | (2346.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2459.2 |
| Total Fat 154.9g | 0% |
| Saturated Fat 54.2g | 0% |
| Polyunsaturated Fat 1.9g | |
| Cholesterol 701.2mg | 0% |
| Sodium 6314.9mg | 0% |
| Total Carbohydrate 117.0g | 0% |
| Dietary Fiber 21.9g | 0% |
| Total Sugars 41.3g | |
| Protein 160.6g | 0% |
| Vitamin D 48IU | 0% |
| Calcium 475.3mg | 0% |
| Iron 19.0mg | 0% |
| Potassium 3642.1mg | 0% |
Source of Calories