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Nutrition Facts
Serving Size 1 (586g) Recipe makes 10 servings The following items or measurements are not included below: 1/4 teaspoon celery salt
Calories 518
Calories from Fat 231		(44%)
Amount Per Serving		%DV
	Total Fat 25.7g	39%
	Saturated Fat 10.8g	54%
	Monounsaturated Fat 10.0g
	Polyunsaturated Fat 1.9g
	Trans Fat 0.4g
Cholesterol 165mg		55%
Sodium 849mg		35%
Potassium 1602mg		45%
Total Carbohydrate 37.5g		12%
	Dietary Fiber 7.0g	27%
	Sugars 16.3g
Protein 36.5g		73%
detailed view... how is this calculated?

Cabbage Rolls / Golabki / Stuffed Cabbage

Recipe #51782 | 3½ hours | 30 min prep | add private note

⁽¹⁸⁾ RATE IT NOW Print Recipe

By: ~Rita~
Jan 17, 2003

This is a hearty traditional Polish dish consisting of boiled cabbage leaves stuffed with ground beef, chopped onions, and rice or barley, baked in a spicy tomato sauce with sliced carrots for sweetness and mushrooms for heartiness. I remember eating only the stuffing when I was young. Now I eat it all and my kids cabbage they don't want. It's worth all the work! You can cook stove top very low heat, I use a rack on the bottom of the pot then layer the rolls, to prevent burning! Off the top of my head I'd say it makes about 20 rolls (give or take). Smacznego!

SERVES 10 (change servings and units)

Ingredients

1 head cabbage, center core removed
1 lb ground beef
1 lb ground pork
1 lb ground veal
2 cups cooked white rice
1 cup chopped onion
1 cup tomato paste
2 (28 ounce) cans crushed tomatoes
1 1/2 cups water or beef broth
1 tablespoon brown sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon celery salt
1/4 teaspoon parsley
1/4 teaspoon nutmeg
1/4 teaspoon worcestershire sauce
1/4 cup butter
4 carrots, sliced
16 ounces mushrooms, quartered
2 bay leaves
2 eggs, slightly beaten

Directions

1
Parboil cabbage in a large pot, removing leafs as they fall off into the water and are tender.
2
Cook till all leaves are tender, but not ripping apart; usually 15.
3
Run under cold water and drain.
4
Cut the thick membrane off back of each leaf.
5
While cabbage is cooking saute onion in butter until lightly browned.
6
Put all the uncooked meat into a large mixing bowl add eggs.
7
Add the sauteed onions.
8
Next add salt pepper, celery salt, parsley, nutmeg, and Worcestershire sauce along with the cooked rice.
9
Mix thoroughly.
10
Lay out leaves and depending upon their size, place 2-3 tablespoons of meat mixture on the wider side.
11
Roll leaf up and over meat, tuck in sides of leaf, and continue to roll to use all leaves and stuffing.
12
Place rolls, seam down into a greased roasting pan.
13
Then layer carrots and mushrooms over cabbage.
14
Mix together the tomato paste, crushed tomatoes, water and brown sugar and pour evenly over all the rolls.
15
Season with salt and pepper to taste and bay leaves.
16
Cover roaster and bake 325°F for 2- 21/2 hours.
17
Half way through baking check to make sure there's enough liquid; additional water can be added.
18
To serve, spoon sauce over rolls.
19
Serve with mashed potatoes!
20
Check my recipe for garlic mashed potatoes.

Questions about this recipe?

Featured Reviews for This Recipe

From: TiffanyH #2

On Oct 7, 2009

This rating is more on my tastes than my families. I dont really like cabbage or heavy tomato tasting food.......but had to use up the stuff in my fridge from another instance where I chickened out of a cabbage recipe. but DH loved it. Needless to say, he has a freezer bag full of it to eat as he pleases.

0 people found this review helpful

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From: littleturtle

On Mar 30, 2009

The only change I made to this was to sub elk for the veal because I couldn't find veal and an elk-pork sausage mixture is what I usually use in my golabki anway. I didn't think these were quite as flavorful as my usual recipe, but it was still good enough to get non-cabbage eaters to eat cabbage. The leftovers reheated well in the microwave too. I would probably double the seasonings next time, but otherwise very good. Thanks.

2 people found this review helpful

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From: Mirj

On Apr 29, 2003

I made a few changes to this recipe for religious reasons, and a few just because I'm lazy, and this worked out to a superb dinner! I don't eat pork, and veal is a little hard to get, so I used 3 pounds of ground beef. I splurged a bit and had the butcher grind up the beef for me from a beautiful piece of meat, and I'm glad I did, because it was really worth it. As for the laziness, I didn't parboil the cabbage. I kept it in the freezer overnight, and the leaves peeled off easily in the morning. I also made this in the crockpot, slicing the carrots thinly, and started it up in the morning and cooked it on low for about 10 hours. The house smelled heavenly when I got home. The kids wanted to know why we were eating such special food during the week, they just don't understand how special Zaar Tag can be! Leftovers for lunch the next day made that day special as well (BTW, these reheat beautifully in the microwave)!

13 people found this review helpful

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From: Laura Sz

On Sep 20, 2004

My DH comes from a long line of polish cooks whose very claim to fame is Golabkis. I decided to surprise him one night with this recipe and he absolutely raved! He liked them so much he ran some over to his parents house. Thank you Rita for an absolutely wonderful recipe.

10 people found this review helpful

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