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Polish stuffed cabbage rolls are a classic dish that has been passed from one generation to the next. Most Eastern European cuisines have their own version of a cabbage roll. For Czechs and Slovaks, it’s holubky, while Serbs and Croatians refer to them as sarma. The Polish call them goÅ‚Ä…bki, pronounced “gaw-womp-kee”, which literally means ‘little pigeons.’ Although no pigeon is used in the recipe, the name could possibly be due to it’s resemblance to the shape of pigeon breast. Many Polish families have a favorite recipe.
The recipe from the movie is the easiest version, known in every Polish home.
Polish Cabbage Rolls:
In a jar:
A simplified version, for the lazy 🙂
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Polish Stuffed Cabbage Rolls. White or Italian cabbage. Fill a large pot with water, bring to a boil, and salt it. Cover the pot and cook the head of cabbage for 3 minutes. Heat up a skillet, melt the butter, and add the chopped onion. Minced meat. Boiled rice (al dente). Smoked bacon.
Salt, pepper, marjoram. This method, or pour the beef stock over the rolls, cover and place in the oven. Steamed 30-40 minutes or oven 180°C – 60 minutes. Bon Appetit. Did you like it? Subscribe to stay updated.