0 0
Golabki -Polish Cabbage Rolls

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
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

Nutritional information

579.3
Calories
303 g
Calories From Fat
33.8 g
Total Fat
13.5 g
Saturated Fat
172.1 mg
Cholesterol
817.9 mg
Sodium
32.3 g
Carbs
6.2 g
Dietary Fiber
6.3 g
Sugars
37.4 g
Protein
408 g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Golabki -Polish Cabbage Rolls

Features:
    Cuisine:

    I grew up eating stuffed cabbage a lot and this one was just like the one I remember. It was amazing. The meat filling was so good! Don't be put off by the steps. It's the perfect dinner recipe!

    • 190 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Golabki – Polish Cabbage Rolls, 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!, I grew up eating stuffed cabbage a lot and this one was just like the one I remember. It was amazing. The meat filling was so good! Don’t be put off by the steps. It’s the perfect dinner recipe!


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    Chop Onion.

    2
    Done

    Mince Garlic.

    3
    Done

    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.

    4
    Done

    Beat 2 Eggs Thoroughly With 2 T Marjoram, 1 T Thyme/Sage, Salt, and Pepper.

    5
    Done

    in Bowl, Add Ground Beef, Pork or Veal, Rice, Onion, Garlic, and Eggs.

    6
    Done

    Mix Thoroughly With Your Hands.

    7
    Done

    Cover and Let Rest in the Fridge. You Can Let It Sit Overnight, It Will Just Let the Flavors Permeate More..

    8
    Done

    Core Cabbage.

    9
    Done

    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**.

    10
    Done

    Once You've Separated All the Leaves, Take a Paring Knife and Cut Off Any Thick Stems Preventing the Limp Leaf from Bending/Rolling.

    Avatar Of William Lee

    William Lee

    Breakfast boss whipping up hearty and satisfying morning meals with creative flair.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Smores Dip
    previous
    Smores Dip
    Bisquick Coffee Cake
    next
    Bisquick Coffee Cake
    Smores Dip
    previous
    Smores Dip
    Bisquick Coffee Cake
    next
    Bisquick Coffee Cake

    Add Your Comment

    12 − 10 =