Traditional Polish Golabki (Stuffed Cabbage Rolls) Recipe

Ingredients

  • 1 large cabbage
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup of cooked rice
  • 1 lb of ground beef
  • 1 lb of ground pork
  • 1 egg
  • Salt and pepper to taste
  • 1 teaspoon of paprika
  • 2 cans (10.5 oz each) of condensed tomato soup
  • 1 cup of water

Steps and instructions

  1. First, bring a large pot of water to a boil. Add the whole cabbage and cook until the leaves are soft and pliable, about 10 minutes. Remove the cabbage from the water and let it cool.
  2. While the cabbage is cooling, preheat your oven to 350 degrees F (175 degrees C).
  3. In a large bowl, combine the finely chopped onion, minced garlic, cooked rice, ground beef, ground pork, egg, salt, pepper, and paprika. Mix well until all ingredients are evenly distributed.
  4. Once the cabbage is cool enough to handle, carefully remove the leaves. You will need about 16 leaves for this recipe. You can cut off the hard stem from each leaf to make it easier to roll.
  5. Take a cabbage leaf and put a good amount of the meat mixture in the center. Fold in the sides and roll up the leaf to encase the meat. Repeat with the remaining leaves and meat.
  6. Arrange the cabbage rolls seam-side down in a large baking dish.
  7. In a bowl, combine the condensed tomato soup and water. Pour this over the cabbage rolls in the baking dish.
  8. Cover the baking dish with aluminum foil and bake in the preheated oven for about 1 hour, or until the cabbage is tender and the meat is cooked through.
  9. Let the cabbage rolls rest for a few minutes before serving. Enjoy your Golabki!

Tools for making

  • Large pot - For boiling the cabbage leaves
  • Baking dish - To arrange the cabbage rolls for baking
  • Aluminum foil - To cover the baking dish during baking
  • Knife - For chopping the onion and garlic
  • Mixing bowl - To combine the ingredients for the meat filling
  • Spoon or spatula - For mixing and combining the meat filling
  • Large spoon - To scoop and portion the meat filling onto the cabbage leaves

Recipe variations

  • Vegetarian Variation: Replace the ground beef and ground pork with a combination of cooked quinoa, lentils, and mushrooms.
  • Gluten-Free Option: Use cooked cauliflower rice or cooked quinoa instead of regular rice.
  • Spicy Twist: Add diced jalapenos or red pepper flakes to the meat mixture for an extra kick.
  • Herb Infusion: Mix in chopped fresh herbs like parsley, dill, or cilantro to enhance the flavor.
  • Cheese Lover's Delight: Sprinkle grated cheese, such as cheddar or mozzarella, on top of the cabbage rolls before baking.
  • Tomato-Free Variation: Replace the condensed tomato soup with a creamy sauce made from cashews or coconut milk.
  • Smoky Flavor: Add a teaspoon of smoked paprika or liquid smoke to the meat mixture for a smoky taste.
  • Sweet and Sour Twist: Mix together some brown sugar, lemon juice, and vinegar to create a tangy glaze for the cabbage rolls.
  • International Fusion: Experiment with different spices and seasonings from different cuisines, such as adding curry powder for an Indian-inspired twist or soy sauce for an Asian-inspired version.
  • Healthier Option: Use ground turkey or chicken instead of beef and pork to reduce the fat content.

Recipe overview

Golabki, pronounced 'gaw-WUMP-kee', is a traditional Polish dish known for its delicious combination of tender cabbage leaves stuffed with a savory mix of meat and rice, and then baked to perfection in a tangy tomato sauce. This dish is a staple at family gatherings and holiday meals, and once you try it, you'll understand why! This recipe takes you step by step through the process of making your very own Golabki at home. Expect to spend a bit of time on preparation, but the result is a comforting and hearty meal that's well worth the effort. The flavors are rich and satisfying, and it's a great dish to make in advance as it reheats beautifully. Whether you're of Polish heritage or just enjoy trying new cuisines, give this Golabki recipe a try. You won't be disappointed!

Common questions

  1. Can I use a different type of cabbage? Yes, you can use other types of cabbage such as savoy cabbage or Napa cabbage, but keep in mind that the cooking time may vary.
  2. Can I substitute the ground beef and pork with something else? Certainly! You can use ground turkey, chicken, or even a vegetarian meat substitute if you prefer.
  3. Can I make Golabki ahead of time? Absolutely! Golabki can be prepared ahead of time and refrigerated. Simply follow the recipe until step 7, then cover the baking dish tightly with foil and refrigerate. When ready to serve, remove from the refrigerator, uncover, and bake in a preheated oven for about 1 hour or until heated through.
  4. Can I freeze Golabki? Yes, you can freeze Golabki. After baking, let them cool completely, then place in an airtight container or freezer bags. They can be stored in the freezer for up to 3 months. To reheat, thaw in the refrigerator overnight and then bake in a preheated oven until heated through.
  5. What can I serve with Golabki? Golabki is often served with mashed potatoes, boiled potatoes, or crusty bread. You can also serve it with a side of sauerkraut or a fresh salad.

Serving dishes and utensils

  • Baking dish - A large baking dish to arrange the cabbage rolls in.
  • Aluminum foil - To cover the baking dish while baking the cabbage rolls.
  • Large pot - To boil the cabbage leaves.
  • Mixing bowl - For combining the ingredients for the meat mixture.
  • Knife - To finely chop the onion and mince the garlic.

Origin stories

Golabki, a beloved dish in Poland, has humble origins tied to the agrarian culture of the country. It's said that the dish was born out of necessity during harsh winters when food was scarce. Resourceful Polish farmers would harvest their hearty cabbage plants, which could withstand the cold, and utilize the preservation technique of pickling. When mixed with the available grains and whatever meat was on hand, this simple cabbage roll became a symbol of resilience and resourcefulness. Over time, Golabki gained popularity not only for its practicality but also for its delightful mix of flavors — a testament to the Polish spirit of making the most out of what one has. Today, Golabki is a staple of Polish cuisine, and each bite is a tribute to the hardy farmers who created this comforting dish.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.