Grandma's Polish Golabki (Stuffed Cabbage Rolls)
Indulge in the heartwarming flavors of my grandmother's Polish Golabki, a cherished family recipe that brings together tender cabbage leaves filled with a savory mixture of ground meats and rice, all bathed in a rich tomato sauce. Unlike the standard preparation methods, this version honors my family's traditions, delivering a comforting dish that will fill your home with delightful aromas. Perfect for gatherings and easy to freeze for later enjoyment, each bite is a delicious reminder of family love and culinary heritage.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
cabbage
1 (large head, cored)
onion
1 (large, chopped)
rice
2 (cups, cooked)
ground beef
1 (lb, lean)
ground pork
1 (lb)
eggs
2 (large)
salt
1 (teaspoon)
pepper
1/2 (teaspoon)
garlic powder
1/2 (teaspoon)
Campbell's tomato soup
2 (cans (10 3/4 ounce each))
tomato juice
1 (can (46 ounces))
diced tomatoes
1 (can (14 1/2 ounces))
Instructions
1
Begin by selecting the largest head of cabbage you can find to ensure enough large leaves for stuffing.
2
Fill a large pot with water and bring it to a rolling boil.
3
Once the water is boiling, carefully place the cored cabbage into the pot and allow it to cook for 5-8 minutes until the leaves are softened and pliable.
4
In a large mixing bowl, combine the ground beef, ground pork, cooked rice, chopped onion, eggs, garlic powder, salt, and pepper. Mix well until fully combined.
5
Remove the cabbage from the water and gently peel off the softened outer leaves. If necessary, trim the hard central vein for easier rolling.
6
On each leaf, place a generous portion of the meat mixture at the stem end, leaving some space for folding.
7
Fold the leaf over the filling, tuck in the sides, and roll it up neatly towards the tip of the leaf. Be mindful not to overstuff, as it should roll easily.
8
Arrange the stuffed rolls seam-side down in a deep oven-safe baking dish or a covered roaster.
9
In a separate bowl, mix together the tomato soup, tomato juice, and diced tomatoes to create a sauce.
10
Pour the sauce evenly over the arranged cabbage rolls, ensuring every roll is well-coated.
11
Cover the dish with foil or a lid, then bake in the preheated oven at 350°F (175°C) for at least 90 minutes. For optimal flavor, consider baking for 2 hours or longer.
12
Once done, allow to cool slightly before serving, and enjoy the warmth of this beloved family dish.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Grandma's Polish Golabki?
Grandma's Polish Golabki is a traditional dish featuring tender cabbage leaves filled with a savory mixture of ground beef, pork, and rice, baked in a rich tomato sauce.
What kind of cabbage should I use for Golabki?
Select the largest head of cabbage you can find to ensure you have enough large leaves for stuffing.
How do I prepare the cabbage for rolling?
Core the cabbage and place it in a large pot of boiling water for 5-8 minutes until the leaves are softened and pliable.
How long should I boil the cabbage?
The cabbage should be boiled for approximately 5 to 8 minutes until the outer leaves are soft enough to peel and roll.
What ingredients are in the filling for Polish Golabki?
The filling consists of ground beef, ground pork, cooked rice, chopped onion, eggs, garlic powder, salt, and pepper.
What meats are used in this recipe?
This recipe uses a combination of one pound of lean ground beef and one pound of ground pork.
Should the rice be cooked before mixing into the filling?
Yes, the recipe specifies using two cups of cooked rice in the meat mixture.
How much rice is needed for the cabbage rolls?
You will need two cups of cooked rice to mix with the ground meats for the stuffing.
What seasonings are added to the meat mixture?
The mixture is seasoned with garlic powder, salt, and black pepper for a savory flavor.
Do I need to use eggs in the filling?
Yes, the recipe calls for two large eggs to help bind the meat and rice filling together.
How do I remove the leaves from the cabbage?
After boiling the cabbage, gently peel off the softened outer leaves one by one.
Should I trim the central vein of the cabbage leaf?
Yes, if the central vein is hard, you should trim it to make the leaves easier to roll.
Where do I place the filling on the cabbage leaf?
Place a generous portion of the meat mixture at the stem end of the cabbage leaf, leaving some space for folding.
How do I roll a cabbage roll?
Fold the leaf over the filling, tuck in the sides, and roll it up neatly towards the tip of the leaf.
Why should I place the cabbage rolls seam-side down?
Placing them seam-side down in the baking dish helps prevent the rolls from opening or unrolling during cooking.
What is in the sauce for these Polish cabbage rolls?
The sauce is a blend of Campbell's tomato soup, tomato juice, and diced tomatoes.
What kind of tomato soup is recommended for this recipe?
The recipe specifically recommends using two 10.75-ounce cans of Campbell's tomato soup.
How much tomato juice is used in the sauce?
You will need one 46-ounce can of tomato juice to create the sauce.
Are diced tomatoes included in the recipe?
Yes, one 14.5-ounce can of diced tomatoes is mixed into the sauce for added texture and flavor.
What temperature should I bake the Golabki at?
The cabbage rolls should be baked in a preheated oven at 350°F (175°C).
How long does it take to bake Grandma's Polish Golabki?
Bake the rolls for at least 90 minutes, though two hours or longer is recommended for optimal flavor.
Can I bake the cabbage rolls for longer than 90 minutes?
Yes, baking for 2 hours or longer is suggested to enhance the overall flavor of the dish.
Should the baking dish be covered while in the oven?
Yes, the dish should be covered with foil or a lid while baking to keep the moisture in.
Can I freeze Polish Golabki?
Yes, these cabbage rolls are easy to freeze for later enjoyment, making them a great freezer meal.
Is this recipe considered comfort food?
Absolutely, it is described as a heartwarming comfort food dish that fills your home with delightful aromas.
What makes this recipe traditional?
This recipe honors family traditions and Polish culinary heritage using specific meat combinations and tomato-based sauce.
How do I ensure the cabbage leaves are pliable?
Boiling the cored cabbage for several minutes makes the leaves pliable and easy to handle for rolling.
What size onion should I use?
The recipe calls for one large onion, chopped, to be mixed into the filling.
How should I serve the stuffed cabbage rolls?
Allow the rolls to cool slightly after baking and then serve them warm, ensuring they are well-coated in the tomato sauce.
Is this recipe good for large gatherings?
Yes, because it is easy to prepare in a large roaster and can be made ahead of time, it is perfect for gatherings.