Golabki - Polish Stuffed Cabbage
- Ready In:
- 1hr 30mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 1 -2 head cabbage
- 2 slices stale bread
- 3⁄4 lb ground beef
- 1 onion, minced
- 2 tablespoons butter
- 1 egg
- 1 1⁄4 teaspoons salt
- 1⁄2 teaspoon pepper
- 1 cup beef broth
-
Sauce
- 3 tablespoons flour
- 3 tablespoons butter
- 3 tablespoons tomato paste
- salt
- pepper
- sugar
- paprika
directions
- Boil cabbage long enough that leaves separate without tearing.
- Select 10 to 12 of the largest leaves and trim off midribs so leaves become easy to roll.
- Soak bread in water and squeeze out.
- Combine with meat and mix thouroughly.
- Cook onion in butter until golden.
- Add with egg and salt and pepper to meat mixture.
- Divide into as many portions as there are cabbage leaves and spread evenly on leaves.
- Roll firmly, tucking edges so stuffing will not escape and secure with cotton thread, if desired.
- If there are not enough large leaves, use 2 small leaves.
- Slice some of the remaining cabbage and place in the bottom of a large pot.
- Arrange cabbage rolls tightly on top and add broth.
- Bring to a boil, cover and simmer over low heat for about 30 minutes.
- Arrange on hot platter, pour sauce over top and serve with hot boiled potatoes.
- Sauce: Make a roux with the flour and butter.
- Add tomato paste and broth from the stuffed cabbage and stir until smooth and bubbly.
- Add salt, pepper, sugar and paprika to taste and simmer for about 5 minutes.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This is absoulutely wonderful and brought back memories of my mother's stuffed cabbage rolls (who also made her stuffed cabbage with bread instead of rice). I changed the cooking directions slightly to cook in the oven starting with step 10. Step 10- sliced remaining cabbage and placed in large baking pan Step 11: used 2 cups of broth. poured over the cabbage rolls and sprinkled with paprika, salt and pepper. Step 12- put pan in oven and cooked at 350 for 45 minutes. We had this with Sour Cram Rye Bread recipe#103733 and salad. Thanks for sharing this delicious keeper recipe and some wonderful memories.
Tweaks
-
This is absoulutely wonderful and brought back memories of my mother's stuffed cabbage rolls (who also made her stuffed cabbage with bread instead of rice). I changed the cooking directions slightly to cook in the oven starting with step 10. Step 10- sliced remaining cabbage and placed in large baking pan Step 11: used 2 cups of broth. poured over the cabbage rolls and sprinkled with paprika, salt and pepper. Step 12- put pan in oven and cooked at 350 for 45 minutes. We had this with Sour Cram Rye Bread recipe#103733 and salad. Thanks for sharing this delicious keeper recipe and some wonderful memories.
RECIPE SUBMITTED BY
Karen=^..^=
Sharon Hill, 0
<p>I live in Pa (outside of Philadelphia) and cooking, baking, cross-stitching and reading are my hobbies. <br /> <br />I collect cookbooks and cookie stamps/cutters and have a pretty big collection of both. I am also a fan of all things Amish, so I have quite a collection of things picked up in Reading, Lancaster and surrounding areas here in Pennsylvania. <br /> <br />I have 4 kids, who are the loves of my life and cooking for them and my husband keeps me on my toes! ;) <br /> <br />We bought an ice cream parlor in March 04 and it's been quite an experience! <br /> <br />Note: I love getting feedback on my recipes; all I ask is that you actually *make* them before reviewing them. <br /> <br />Also, if you make changes or substitutions, I'd love to see your suggestions and/or comments, but I'd appreciate no rating at all if it's not made as posted. Too many recipe reviews state margarine subbed for butter (if I list butter, it's REAL butter), different spices, low-fat ingredients, whole wheat flour instead of white, etc. The recipes will not work/taste as intended, so it's really not fair to rate them as such. <br /> <br />I'd also really appreciate it if you refrain from rating a recipe if you overcook or overbake it or it you don't refrigerate or store as listed. <br /> <br />I, of course, will adhere to the above when rating recipes, too! <br /> <br />Thanks and have a great day! <br /> <br />My Rating System: <br /> <br />***** A delicious recipe that was thoroughly enjoyed. It has excellent, detailed directions and is perfect as is. If a dish is especially easy, and I'm on the fence, I will give it 5* for ease even if it's very good instead of great. Something I will definitely make again. <br /> <br />**** Excellent recipe but confusing directions that I will make again in my own less confusing way OR Very good recipe that I'll probably make again if I find the time! <br /> <br />*** Good/OK recipe but probably not something I would make again OR Very Good recipe that doesn't have clear, detailed directions. <br /> <br />** Recipe was edible but not really enjoyed and will not be made again. Work involved not a good trade-off for the end result. <br /> <br />* Not edible and probably an error in the recipe. I feel that I pick recipes with ingredients our family likes, so in my opinion, there's an error somewhere. If there's a chance I made the error, I won't rate the recipe. ;) <br /> <br /><img src=http://i5.photobucket.com/albums/y164/lauralie41/swapbanner.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /> <br /><a href=http://s224.photobucket.com/albums/dd235/MidwestMaven/?action=view&current=cookieswapparticip.jpg target=_blank><img src=http://i224.photobucket.com/albums/dd235/MidwestMaven/cookieswapparticip.jpg border=0 alt=Photobucket /></a> <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/honey-pot-print-c10069558.jpg border=0 alt=Photobucket /> <br /> <br /><a href=http://s224.photobucket.com/albums/dd235/MidwestMaven/?action=view&current=09holidayparticipationbanner.jpg target=_blank><img src=http://i224.photobucket.com/albums/dd235/MidwestMaven/09holidayparticipationbanner.jpg border=0 alt=Photobucket /></a></p>