How to cook Golumpki (Polish stuffed cabbage rolls)
These cabbage leaf rolls are filled with a mixture of seasoned meat and rice. They are draped in tomato sauce and baked. Golumpki are surprisingly delicious. I don't like cabbage, but these are very enjoyable. As for the name, there are different spellings and pronunciations. Feel free to pronounce the name your way.
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Cabbage Rolls / Polish Gołąbki - Easy to Follow, Step by Step Recipe
FULL RECIPE:
Jenny Jones shows her step-by-step recipe for delicious & healthy Cabbage Rolls ( Polish Gołąbki ) stuffed with rice and beef.
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PIGEONS -- POLISH GOLABKI (GOLUMPKI, HALUPKI) --- STUFFED CABBAGE ROLLS
These classic stuffed cabbage rolls aren't hard, and are very satisfying. They also freeze well for later. Much thanks to Mike's Mom, Evelyn, for showing how it's done in our family. They are a staple here in the Coal region of PA, where Polish, Lithuanian, and Ukrainian families make this for all the holidays and gatherings in between. Swedish and Finnish folks also make it but with different sides.
STUFFED CABBAGE ROLLS
Cabbage and Basic Filling
(This makes around 15 or so, and we do them in a roaster, as it's the easiest, but you can use a lasagna pan etc. And, while you're doing it, you might as well make a bunch!)
5 lbs hamburger
2 heads of cabbage
salt, pepper, garlic powder to taste
1 finely minced onion
4 cups of cooked rice
1/4 C Worcestershire Sauce
TOMATO VERSIONS
I 64 oz bottle of Campbell's Tomato Juice
1 C brown sugar
1/4 C vinegar
2 cans of plain tomato sauce
(If you like it plainer and thinner, just use the tomato juice)
SAUERKRAUT VERSION
Layer 2 bags of Silverfloss Kraut on the bottom of the roaster
Place Pigeons in. Then layer another 2 bags on top. Make sure there is enough juice that the pigeons are mostly submerged.
Bake at 350F for 2 hrs or until cabbage is tender and juice runs clear from inside pigeons.
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CABBAGE ROLLS ABSOLUTELY DELICIOUS!!❤
Thank you everybody, if you like my recipes and you use them for your channel or other media websites, please give credit to Rachel cooks with love. These recipes are my own original recipes, I put alot of time into creating them and I would appreciate your respect.❤
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
How to Make Cabbage Rolls: Polish Style (Episode 29)
Cabbage rolls can go horribly wrong if you don't know what you're doing. We *do* know what we're doing.
Our Final Freezer keeps it about the food. We'll show you how to make simple, delicious, healthy (and often dairy-free and gluten-free) food -- always with a twist of humor.
We don't give you recipes. We show you how.
Recipe for Cabbage Rolls
Meat Mixture
1 pound ground beef
1 pound ground pork
2 eggs
1 onion - sauteed
1 cup rice - par boiled
2 tsp salt
pepper to taste
6 bay leaves - ground
Sauce
2 28-ounce cans of crushed tomatoes
1/4 cup packed brown sugar
You will also need:
1 head of cabbage for the roll
1 jar of Bubbie's brand sauerkraut
Directions
1. Chop onions and sautee onions. Strain the sauerkraut.
2. Par boil the rice.
3. Cut a cone out of the head of cabbage. Jab a fork into the cut-out end.
4. Submerge the cabbage head into a pot near boiling water. The outer leaves will fall off the head of the cabbage when they are cooked. Repeat until the head of cabbage is cooked. Pull off leaves and place in a bowl or plate for rolling later.
5. Create the meat mixture. Combine ground beef, ground pork, eggs, onion, rice, salt, pepper, and ground bay leaves. Mix well.
6. Cut up the remaining cabbage and place into the bottom of the Dutch oven. Add strained sauerkraut on top of the bed of cabbage.
7. Roll portioned meat into each cabbage leaf, making a roll. Place on top of bed of cabbage.
8. Create the sauce. Combine crushed tomatoes with brown sugar. Mix well.
9. Pour the sauce over the cabbage rolls in the Dutch oven.
10. Put the lid on the Dutch oven and bake at 350 degrees F for 1 hour.
11. Check the rolls after an hour. Look for pooled fat on the surface of the sauce. If there is no pooled fat yet, bake for another hour.
12. Once you see a shiny surface of pooled fat on the sauce, the rolls are done. Remove and allow time to cool before serving.
Equipment for making Cabbage Rolls
Stock pot
Sautee pan
Medium sauce pan
6 quart Dutch oven
Mixing bowl
Measuring cup and spoon
Fork and paring knife
Medium aluminum pan
Spice grinder
Our Final Freezer keeps it about the food. We'll show you how to make simple, delicious, healthy (and often dairy-free and gluten-free) food -- always with a twist of humor.
We don't give you recipes. We show you how.
Turkish CABBAGE ROLLS RECIPE || How To Make STUFFED CABBAGE ROLLS. Recipe by Always Yummy!
Recipes for stuffed cabbage rolls are popular worldwide. Dishes where the filling is wrapped in leaves can be found in China and India. In the Balkans, there's sarma, lahanodolmades in Greece, dolma in the Caucasus and the Middle East, golabki in Poland, and in Russian cuisine – classic golubtsy. These dishes showcase the diversity and creativity found in culinary traditions around the world.
In this recipe, you'll discover one of them. Dive with us into the magical world of taste and traditions with Turkish-style stuffed cabbage rolls! Turkish stuffed cabbage rolls differ from the ones we're familiar with not only in shape (round, snail-shaped, triangles, or long rolls), filling (including bulgur or meatless filling with grains and greens), but also in the wrapping, using not only cabbage and grape leaves but also bell peppers.
In our recipe, we'll guide you on how to prepare cabbage for stuffed rolls, how to wrap Turkish-style rolls in a round shape, and how to make a filling with meat, rice, and bulgur, enriched with tomatoes, spices, and herbs. Join us on a culinary journey where we'll show you how to prepare aromatic and juicy Turkish stuffed cabbage rolls right in your own home. We'll not only share the recipe but also provide tips that will make this dish special for you. Enjoy the familiar taste combination in every bite of this delicious cabbage rolls with a unique Turkish twist.
Making stuffed cabbage rolls won't take much time and effort. Prepare Turkish-style rolls instead of the usual ones – juicy and flavorful, they will impress and delight your family and friends for lunch, dinner, or for a festive table.
❤️ If you like the recipe and want to say thanks, you can buy us a coffee –
⏰ Cooking time: 1 hour 40 minutes
???? Servings: 5
???? Calories: 154 kCal
✅ Ingredients:
• white or green cabbage – 3 lb | 1,3 kg
• beef mince – 14 oz | 400 g
• rice – 7 oz | 200 g
• bulgur – 3,5 oz | 100 g
• tomato paste – 4 tbsp
• onion – 2 oz | 70 g
• garlic – 4 cloves
• cooking oil – 4 tbsp
• butter – 1 tbsp | 20 g
• fresh parsley – 1 oz | 30 g
• sugar – 1 tsp
• water – 1 pt | 450 ml
• red chili flakes – 1 tsp
• ground black pepper – 1 tsp
• salt – 2 tsp
✅You will need:
• microwave oven
• pan Ø 11 in | 28 cm
• 2 bowls
• carving board
???? Preparation:
1. Cut the cabbage-stump out and put the cabbage into a microwave oven for 15 minutes at 800-850W to soften the leaves.
2. Take the cabbage into leaves.
3. In a bowl let’s make a sauce – combine 2 tbsp of tomato paste, 1 tsp of salt, ½ tsp of ground black pepper, 1 tsp of sugar and 1 pt | 450 ml of water.
4. Into a bowl with the meat mince add the washed rice and bulgur, 2 tbsp of tomato paste, softened butter, 1 tsp of salt, ½ tsp of ground black pepper, 1 tsp of red chili flakes, minced garlic, chopped bulb onion and 2 tbsp of chopped up parsley and combine well.
5. It is recommended to cut off thick parts of cabbage leaves. Use a small bowl for wrapping cabbage rolls – lay out 1-2 leaves into the bowl wider than its size, place 2-3 tbsp of the stuffing onto the centre and wrap with the leaves edges.
6. Lay out the prepared stuffed cabbage rolls into a pan with the seams down, tight to one another, pour with the vegetable oil and prepared sauce, bring to a boil and cover with a lid, reduce the heat and braise over low heat for an hour.
7. Serve your Turkish-style cabbage rolls hot with sour-cream and fresh parsley or other greens.
❗️Advices:
1. If the sauce is fully absorbed during the preparation process, add extra sauce, water or broth.
2. You can substitute water in the sauce with meat, chicken, or vegetable broth to enhance the dish's flavor.
3. A vegetarian version can be prepared without ground meat; add more onion, carrots and other vegetables.
4. You can add finely chopped hot pepper to the ground meat for a spicier taste.
5. Use fresh herbs according to your taste.
6. For a more distinctive flavor in the filling, you can add dried or fresh mint, ground paprika and coriander.
7. The recipe works well with ground beef and lamb, or use your preferred meat, such as chicken.
8. You can prepare cabbage leaves without a microwave. To do this, place the cabbage head in boiling water and simmer on low heat for 10 minutes. Remove the head from the water, peel off the easily removable leaves, then return the head to the water and continue cooking.
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