Gorky's Cafe Golabki (Stuffed Cabbage)

"Gorky's Cafe in LA was a one-of-a-kind restaurant located in the garment district. It was named after the 19th century Russian writer, Maxum Gorky; but featured Polish, Russian and other Eastern European foods. All the dishes were made from scratch, they even baked their own bread and had a micro brewery before it became fashionable. The Golabki is one of my favorites especially because of the sauce. This recipe can easily be made as a vegetarian dish which is how I make it."
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Ready In:
1hr 55mins
8 golabki




  • Set the oven temperature to 350 degrees and start by making the sauce, by combining all the sauce ingredients in a saucepan and simmering it for about 10 minutes, reduce the sauce until it is slightly thick, set aside.
  • Cook the cabbage in a large pot of boiling water, until tender, takes several minutes; then cool and core the cabbage carefully, and separate the leaves.
  • Combine beef, (or bulgar or buckwheat) rice, eggs, onions, carrots and salt and pepper, mix well; roll the filling into 8 balls; place each ball on the lower third of a large cabbage leaf; tuck in the sides and bottom of the cabbade leaf and place, steam side down, in a baking dish.
  • Pour sauce over the cabbage rolls, cover, and bake at 350 degrees for 30 minutes; uncover and bake 10 minutes longer or until slightly browned.

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  1. I've made this three different ways (with extra~lean gr. beef, gr. turkey, & gr. soy "burger") and my family raves about it each time. Try it with brown rice (instead of white), a salt~free table seasoning (instead of the salt & pepper), and a demerara sugar for a healthier (low~carb , no sodium, & unrefined sugar), truly tasty version.
  2. Time consuming, but so delicious.


I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking. I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.
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