Golabki: Delicious Polish Stuffed Cabbage Rolls
This cherished recipe for Golabki, or Polish stuffed cabbage rolls, is a family favorite passed down from my late Polish grandmother. A comforting dish from her well-worn book 'Polish Favorites', it features tender cabbage leaves filled with a savory mixture of ground beef and stale bread, making it a hearty one-dish meal. The cabbage rolls are gently simmered in a rich and flavorful broth, then topped with a creamy tomato sauce that enhances the flavors and makes every bite a delight. Perfect for sharing with loved ones on a chilly evening, Golabki embodies the warmth and hospitality synonymous with Polish cuisine.
6
Servings
300
Calories
13
Ingredients
Ingredients
Cabbage
1-2 heads (Boiled and leaves separated)
Stale Bread
2 slices (Soaked in water and squeezed out)
Ground Beef
3/4 lb (Uncooked)
Onion
1 (Minced)
Butter
5 tablespoons (Divided; 2 for cooking onion and 3 for sauce)
Egg
1 (Beaten)
Salt
1 1/4 teaspoons (To taste)
Pepper
1/2 teaspoon (To taste)
Beef Broth
1 cup (For cooking and sauce)
Flour
3 tablespoons (For sauce)
Tomato Paste
3 tablespoons (For sauce)
Sugar
1 teaspoon (To taste)
Paprika
1 teaspoon (To taste)
Instructions
1
Begin by boiling a head of cabbage in salted water until the leaves are pliable and can be separated without tearing. This should take about 5-10 minutes.
2
Carefully select 10 to 12 of the largest leaves, then trim off the thick midribs so that the leaves are easier to roll.
3
Soak the stale bread in warm water for a few minutes, then squeeze out the excess moisture.
4
In a large mixing bowl, combine the soaked bread with the ground beef. Mix thoroughly to combine.
5
In a skillet, melt 2 tablespoons of butter over medium heat. Add the minced onion and cook until it is golden brown and fragrant, about 5 minutes.
6
Add the cooked onion to the meat mixture, then crack in the egg and season with 1 1/4 teaspoons of salt and 1/2 teaspoon of pepper. Mix well until all ingredients are fully incorporated.
7
Divide the meat mixture into portions that will fit inside your prepared cabbage leaves, usually around 1/4 cup for each leaf.
8
Place a portion of the meat mixture on each leaf, roll tightly, tucking in the sides to prevent the filling from escaping. If desired, secure with cotton thread.
9
If you have leftover small cabbage leaves, use them to wrap any remaining filling or slice them to layer in the pot.
10
In the bottom of a large pot, lay down any leftover cabbage leaves or sliced leftover cabbage.
11
Arrange the stuffed cabbage rolls tightly on top of the cabbage layer, then pour the beef broth over them.
12
Cover the pot and bring to a gentle boil, then reduce the heat to low and simmer for about 30-40 minutes, until the rolls are cooked through and tender.
13
While the cabbage rolls are cooking, prepare the sauce. In a small saucepan, make a roux by melting 3 tablespoons of butter over medium heat and whisking in 3 tablespoons of flour until smooth.
14
Gradually stir in the tomato paste and the reserved broth from the cooked cabbage rolls, whisking until the sauce is smooth and bubbly.
15
Season the sauce with salt, pepper, sugar, and paprika to taste, then let it simmer for about 5 minutes until thickened.
16
Once done, serve the Golabki on a warm platter, generously draped with the tomato sauce, alongside hot boiled potatoes for a complete meal.
Nutrition Information
15
Fat
25
Carbs
15
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Golabki?
Golabki are traditional Polish stuffed cabbage rolls featuring tender cabbage leaves filled with a savory mixture of ground beef and stale bread.
How many servings does this Golabki recipe provide?
This recipe provides 6 servings.
What is the calorie count for a serving of these cabbage rolls?
There are 300 calories in each serving.
What type of meat is used in the filling?
The recipe calls for 3/4 lb of uncooked ground beef.
What kind of bread should I use for the filling?
You should use 2 slices of stale bread.
How do I prepare the stale bread for the meat mixture?
Soak the bread in warm water for a few minutes and then squeeze out the excess moisture.
How should the cabbage be prepared?
Boil the head of cabbage in salted water for 5-10 minutes until the leaves are pliable.
How many cabbage leaves are needed for this recipe?
Select 10 to 12 of the largest leaves from the boiled head.
Is there any special prep for the cabbage leaves?
Yes, you should trim off the thick midribs to make the leaves easier to roll.
How is the onion prepared for the filling?
Mince one onion and cook it in 2 tablespoons of butter until it is golden brown and fragrant.
What ingredients are combined for the meat filling?
The filling consists of ground beef, soaked bread, cooked onion, one beaten egg, salt, and pepper.
How much salt is added to the meat mixture?
Add 1 1/4 teaspoons of salt to the meat mixture.
How much pepper is included in the meat filling?
The recipe uses 1/2 teaspoon of pepper.
How much meat filling should go into each cabbage leaf?
Use approximately 1/4 cup of the meat mixture for each leaf.
How do I ensure the cabbage rolls stay closed?
Roll them tightly and tuck in the sides; you can also secure them with cotton thread if desired.
What can I do with leftover cabbage?
Layer any leftover cabbage leaves or sliced cabbage at the bottom of the pot before adding the rolls.
What liquid is used to cook the rolls?
The rolls are cooked in 1 cup of beef broth.
How long do the cabbage rolls need to simmer?
Simmer the rolls on low heat for 30 to 40 minutes.
How do I start the tomato sauce?
Create a roux by melting 3 tablespoons of butter and whisking in 3 tablespoons of flour.
What provides the base flavor for the sauce?
Whisk in 3 tablespoons of tomato paste and the reserved broth from the cooked cabbage rolls.
What seasonings are used in the tomato sauce?
Season the sauce with salt, pepper, sugar, and paprika.
How much sugar is added to the sauce?
The sauce requires 1 teaspoon of sugar.
How much paprika is used in the sauce?
The sauce requires 1 teaspoon of paprika.
How long should the sauce cook?
Let the sauce simmer for about 5 minutes until it has thickened.
What is the traditional side dish for Golabki?
Serve the cabbage rolls with hot boiled potatoes.
How much total butter is used in this recipe?
A total of 5 tablespoons of butter is used, divided between the onion and the sauce.
What is the protein content per serving?
Each serving contains 15 grams of protein.
How much fat is in one serving of Golabki?
There are 15 grams of fat per serving.
How many carbohydrates are in each serving?
There are 25 grams of carbohydrates per serving.
Where did this recipe originate?
This recipe comes from a Polish grandmother's collection titled 'Polish Favorites'.