How to make the BEST Stuffed Cabbage Rolls - Sweet and Savory Meals
Learn how to make the BEST Stuffed Cabbage Rolls that are hearty and tasty, filled with rice, ground meat, and cooked in a delicious tomato-based sauce! A complete meal on its own with protein, carbs, and fiber!
????INGREDIENTS????:
►Tomato Sauce:
2 tablespoons olive oil
1/2 onion
4 cloves garlic
28 ounce can crushed tomatoes
15 ounce can tomato sauce
2 tablespoons tomato paste
Salt and pepper to taste
2 tablespoons brown sugar
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
1 teaspoon dried Italian herbs
►Cabbage Rolls:
1 pound ground beef
1 cup cooked rice
1 tablespoon onion powder
4 cloves garlic
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon Worcestershire sauce
1 teaspoon paprika
1 teaspoon dried Italian herbs
1/4 cup fresh parsley
1 egg
1 head cabbage
???? PRINT RECIPE & DIRECTIONS HERE????????????????????????:
▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬
????????WATCH MORE OF MY RECIPES????????:
????Strawberry Poke Cake -
????Blueberry Banana Bread -
????Instant Pot Tuscan Chicken Pasta -
????Crispy Air Fryer Potatoes -
????Stuffed Cabbage Rolls -
▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬
????LETS CONNECT????
???????? FACEBOOK:
???????? PINTEREST:
???????? INSTAGRAM:
???????? TWITTER:
????????????FIND ALL MY RECIPES ON MY WEBSITE ????????????:
????????????????????????
???? EMAIL ME:
???????????????????????? sweetandsavorymeals@gmail.com
???? SEND ME MAIL:
Sweet and Savory Meals
1715 US Highway 46
Suite 414
Parsippany, NJ 07054, USA
▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬
#sweetandsavorymeals #cabbagerolls #polishrecipes
OUT OF THIS WORLD STUFFED CABBAGE RECIPE/GOLUMPKIES/CHERYL'S HOME COOKING/EPISODE 348
This video is about making Polish Golumpkies~ Very easy to make and full of flavor too~~ A hit with my family!! Thanks for watching and as alwyas...ENJOY!!
Ingredients
Ground pork 2 Pound
Ground beef 2 Pound... ( I called it hamburg)..but its ground beef!
White rice 2 Cup (32 tbs)
Cabbage 2 , boiled and cooled
Canned tomato soup 78 Ounce (3 cans, 26 ounce each)
Directions
GETTING READY:
Preheat oven to 350°F.
MAKING:
In a bowl, combine ground pork, ground beef, rice and mix well.
Spread tomato soup on bottom of the pan and place boiled cabbage (green) layer over it as a single layer.
Place the mixture into boiled cabbage layer and roll as shown in the video. Place over bed of cabbage.
Top with more tomato soup and cover with remaining green layers of boiled cabbage.
Cover with lid and pop into oven.
Bake for 2 ½ to 3 hours or until done.
SERVING:
Serve and enjoy!
Hit the like button: facebook.com/cherylhomecooking.
Also follow me on: twitter.com/homecookinwithc
pinterest.com/cherylkfl
instagram.com/princess200847
check out my other you tube page: youtube.com/organichydrogarden
How To Make Cabbage Rolls (Gołąbki)
Learn from the native Pole, Chef Dariusz, as he shows you how to make the same delicious stuffed cabbage rolls that he served in his restaurant, Polonaise, for many years.
Visit our little online store:
The printable cabbage roll recipe:
Authentic Polish Cabbage Rolls by my Grandma's Recipe | Polish Gołąbki | Cooking Polish Food
#cabbagerolls #polishfood #golabki Today I will be showing my grandmother's method of making real Polish cabbage rolls with tomato sauce. Cabbage rolls are a mixture of minced meat, rice and spices rolled into cabbage leaves and cooked.
Please watch, LIKE and SUBSCRIBE!
Link to recipe:
Link to mini COOKBOOK on Amazon:
Link to apron/t-shirt/MERCH STORE:
To support me via Paypal:
Link to Facebook:
Link to Instagram:
Link to mini cookbook on Amazon:
Want to sponsor a video? Email me at polishyourkitchen@gmail.com
To see more videos, please subscribe. New recipe video posted every Monday plus BONUS videos on random basis.
Below is a list of tools and my favorite things I use in my kitchen. The links listed are affiliate links, this means that if you choose to buy something, I will get a few cents from that sale. This doesn’t affect the price of the item, just lets me generate a bit of income for providing you free content on my blog /polishyourkitchen.com/, and this channel. I only list items that I use /or used/, know, love and feel confident in recommending them to you. Thank you for your support.
Lodge cast iron pot / Dutch oven with lid:
KitchenAid:
Pasta roller:
KitchenAid sausage attachment:
Bundt cake pan:
Food processor:
Measuring cups:
Measuring spoons:
Silicone spatulas:
Pierogi cutter:
Egg slicer examples:
or or
I have not used this particular brand SAUSAGE STUFFER but it looks exactly like the one I have, so I can recommend the design (quality, however, I cannot guarantee):
Food items I recommend:
Wild mushrooms:
Natural Casings:
OTHER WAYS TO SUPPORT ME AND MY CHANNEL:
You may also choose to support my blog and my channel by donating a few bucks via PayPal at Your support is greatly appreciated and allows me to create more recipes, more photography and more videos for your to enjoy. Thank you kindly.
Content I provide on my blog and YouTube channel is free and will always be free. Financial support is not required to enjoy it. Other ways to support me:
1. Watch my videos /all the way through/ and hit the LIKE button under each video.
2. Subscribe to my YouTube channel.
3. Subscribe to my blog @ polishyourkitchen.com - just type your email address into SUBSCRIBE line.
Edited by Gosia Wawer.
Gołąbki - Cabbage Rolls - STUFFED CABBAGE - POLISH Food
This recipe for Gołąbki, or stuffed cabbage as they are commonly known, is my grandma's and mom's version of this traditional dish. Like so many ethnic dishes, there are countless variations depending on the region. I have found that most Gołąbki served in the Detroit area (and elsewhere in Michigan) comes baked in some kind of tomato gravy or sauce. Elsewhere, I've seen it served with sour cream or even topped with a mushroom gravy.
While you can surely enjoy these Gołąbki when they come out of the oven, they will only get better in flavor and texture the NEXT DAY! We would often have these on a Sunday, so they were made on Saturday, or even on Friday if time permitted.
Preparing stuffed cabbage takes time - it is not a quick prep meal! But it's well worth the effort.
1 large head or 2 medium heads of cabbage (you want at least 24 good, full leaves to wrap your filling in, plus another 10 or so to line the roasting pan - the leaves you use for the lining don't have to be perfect in shape, size or condition)
1 cup dry rice (cook in 2 cups water)
2 lbs ground pork
1 lb ground chuck
2 medium onions, diced fine
6 TBSP butter
3 cubes chicken bouillon, crushed (or 3 tsp granulated chicken bouillon)
salt and pepper
2 cans (10.75 oz) condensed tomato soup - or 1 can (26 oz) condensed tomato soup
water
4 TBSP brown sugar
Extra gravy for serving (if desired)
1 can (10.75 oz) condensed tomato soup
water
1 tsp brown sugar
1/4 tsp pepper
Rinse raw rice in sieve under cold water. Transfer to medium sauce pan and add two cups cold water. Bring to a boil. Stir. Reduce to simmer and cover. Cook 20-25 minutes until water is absorbed and rice is tender. Remove from heat and remove cover. Fluff rice with fork. Allow rice to cool completely and fluff with fork again. You don't want any clumps.
In a large skillet, melt 6 TBSP butter and add diced onion. Season with salt and pepper. Over medium heat, slowly cook onions until soft and golden brown. Watch your heat - be careful not to burn the onions, stir them often until they caramelize and soften. Remove from heat and set aside.
Get the largest pot you have and fill it about 3/4 way with water and put on heat. You can make your meat filling while the pot comes up to a boil.
In a large bowl, combine pork, chuck, cooked rice, cooked onions, chicken bouillon, and season well with salt and pepper. Gently mix all the ingredients together (I use clean hands for this job). Set meat mixture aside.
Carefully using a knife (I use a paring knife for this job) cut into the bottom of the cabbage around the core (stem). Try to go in about two inches and at an angle. You want to remove the core area from the cabbage so the leaves will remove easily. Using a large carving fork or some other tool to securely hold the cabbage, gently lower it into the boiling water. Give it a few minutes in the water and then with a pair of tongs gently start to pull the leaves away from the cabbage one by one. Put leaves in a colander or bowl lined with a towel to wick some of the water away.
Once you have all the larger leaves removed from the cabbage, use a paring knife to trim down the center vein that goes through the leaf. These are tough, and making rolling the leaf difficult, so trim it down (see video) or remove it altogether.
Make your sauce/gravy for inside the roasting pan. Use you condensed tomato soup, and then add one half of the can with water (this will help you rinse the can to get the remnants of the soup out of it). Bring it up to a simmer, stir well, and then take it off the heat. Your sauce is now ready.
The amount of filling you use depends on the size of the leaf you are using, so you will get a feel for it. Typically, the filling might be the size of two golf balls, or if you want to weigh the filling start with 3 oz portions and go up or down from there. Shape the filling in a football or oval shape, roll the leaf entirely around the filling, then tuck in the sides so what is left to roll is even on both sides. Roll up the rest of the way and put in roasting pan. Continue to roll until all your filling is gone.
Before you put a second layer of Gołąbki in the roasting pan, ladle some of your tomato soup sauce over the first layer and sprinkle with a couple tablespoons of brown sugar. When you finish putting the second layer in the roasting pan, repeat using the remaining sauce and sprinkle top layer with brown sugar.
You should have some leaves left over - or hopefully you saved the leaves that were torn or not good for rolling. Use those leaves to lay over the top of the stuffed cabbage. This will protect them from heat.
Put lid on roaster. Bake about 2 hours at 300-325 degrees. Remove from oven. They can be served immediately, but they are even better the next day or second day. Let cool down, leave in roaster and put in fridge. Warm in 300 degree oven for about an hour.
#cabbagerolls
#stuffedcabbage
#familyrecipes
#polishfood
#gołąbki
How to Cook Stuffed Cabbage Rolls (Ukrainian golubtsi)
Hi there! Today we will cook Golubtsi according to my mom's recipe.
These stuffed cabbage rolls are the best I've tried! It is made with simple, inexpensive ingredients and is super delicious. My family loves these with sour cream.
You can support me here:
PayPal lubafromukraine@gmail.com
MORE CONTENT:
⏬⏬⏬ RECIPE BELOW ⏬⏬⏬
INGREDIENTS:
Minced meat 400 grams ( I use chicken )
1 cabbage
2 carrots
2 onions
2 cups bulgur
1-2 cloves of garlic
1 cup tomato paste
2-3 tbsp sour cream for serving
Directions:
1) Finely chop carrots and onion, fry till soft. Boil bulgur until half-cooked and cool it.
2) Mix ground meat with a small part of carrots and onions, add bulgur, salt, greens,, pepper and garlic. Mix the filling thoroughly.
3) It is better to boil whole cabbage. Use a knife to cut out the core of the cabbage. Boil it in a big pot for 5-10 minutes. Pull off the leaves as they begin to soften. Before filling golubtsi cut off the hard part of each leaf and then add the stuffing and roll them into little envelopes.
4) Use the rest of the carrot onion mass to make a sauce. Add tomato paste with salt and pepper(you also can put sour cream) Then put golubtsi in a deep pot, pour the sauce in. Add water if the sauce does not cover the cabbage rolls. Cook covered for 45-50 minutes/180degrees.
5) Serve golubtsi with sour cream and dill or pour over the stuffed cabbage with a lot of broth.
#Cooking #Recipes #lubafromukraine #golubtsi #Ukraine