This Homemade Golumpki Recipe is a Polish favorite. It consists of tender meat stuffing wrapped in cabbage leaves and cooked in a delicious broth and tomato sauce. I almost always double this recipe because my family loves it so much.
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→ Ingredients
For the Golabki:
• 1/3 cup long-grain rice
• 2/3 cup water
• 5 tablespoons unsalted butter
• 1 peeled and small diced medium-sized yellow onion
• 4 finely minced garlic cloves
• 2 slices of large diced bread, crusts removed
• 1 pound 85/15 ground beef
• 1 pound ground pork
• 1 ½ teaspoons marjoram
• 1 ½ teaspoons oregano
• ½ teaspoon paprika
• 1 young head of green cabbage
• coarse salt and fresh cracked pepper to taste
For the Sauce:
• 28 ounces tomato puree
• 1 bay leaf
• 1/16 teaspoon ground all-spice
• 2 tablespoons unsalted butter
• 1 teaspoon red wine vinegar
• coarse salt and freshly cracked pepper
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46 Comments
Thank you for all your time and energy sharing recipes. I appreciate the hard work involved. Love how you take recipes to the next level. Yes like many you grow up how your parents, grandparents made them. But always good to try something a little different . Thank you 🙏
My family was from eastern Europe and my dad used to fry the onions in bacon drippings.
Cooking to him was a labor of love,especially cabbage rolls.
Slavic peasant food.
Looks delicious! I make mine similar however I add sauerkraut between the layers…
Actually the best cabbage rolls are the Hungarian ones…really do not like all that tomato sauce🥴
Deliciouso!
My grandma’s were the best. Such comfort food.
Naah, not even close
As a Pole I can attest that you did great job!
They look amazing and I'm pretty sure they taste wonderful as well. You did everything in a traditional way, the only unorthodox things I spotted was beef and oregano – but probably that's only because my mom and grandma always go full pork with gołąbki.
If you want to experience a slightly different variant of the dish, try replacing tomato sauce with mushroom one. You just wanna dice mushrooms and slightly fry them up on butter with onion, and then simmer them in gołąbki stock. At the end you may add a little cream or butter mixed with flour to make the sauce thicker.
Damn, now I crave gołąbki…
6:00 In fact you can also use sauerkraut that is fermented unshredded. This kind of gołąbki is popular in Hungary and some parts of Poland.
Winner winner pig beef dinner
I prefer the Serbian version by far where the cabbage is sour, as in sour kraut with little pieces of smoked dry pork to flavor the pot…
To me it's better to use savoy for wrap as it's more soft/tender than young/old white cabbage.
That looks like romanian ones.
That's not polish dish
You mixed fev recepies ;).
Did I miss the addition of the oatmeal?
Looks like a delicious recipe. Unfortunately I personally hate seeing black gloves in the kitchen. In bakeries, open kitchens white garbage bags always look much better than black trash bags. The black gloves look like a sanitation plant. Food service should be opaque, white or blue in my opinion.
Ich schreibe dieses Kommentar in der Hoffnung, dass der Übersetzer gute Arbeit leisten wird. Deshalb versuche ich eine einfache Sprache zu nutzen. Hier in Ostdeutschland haben wir ein ähnliches Rezept. Mit der Geschichte Ostdeutschlands ist es natürlich nicht überraschend, dass wir auch Rezepte unserer östlichen Nachbarn übernommen haben. Wir nennen dieses Rezept Krautrouladen. Allerdings gibt es auch Unterschiede. Natürlich hat jede Familie ihr eigenes Rezept, wie vermutlich auch in Polen. Meine Familie nutzt für die Füllung keinen Reis und keine Graupen. Wir nutzen nur Hackfleisch, Zwiebeln, Knoblauch und eingeweichtes Brot. Für die Bindung benutzen wir Eier. Unsere Rouladen sind deutlich größer. Wir benutzen also mehr Füllung, brauchen also auch mehr Blätter zum Einwickeln. Wir benutzen meist 2-3 Blätter zum Einwickeln. Damit alles zusammen bleibt, binden wir die Rouladen mit einem Faden zusammen oder benutzen Spieße. In meiner Familie werden die Rouladen dann zusammen mit dem restlichen Kohl angebraten, zusammen mit Tomatenmark, und dann sehr lange gegart, bei kleiner Hitze über mehrere Stunden. Die Rouladen gibt es dann erst am nächsten Tag, damit alle Aromen sich über Nacht vereinigen können. Auch wir benutzen dafür Rinderbrühe. Wir würden allerdings keine Tomatensauce aus dieser Brühe machen. Wir finden nicht, dass Tomaten und Kohlrouladen zusammen passen. Ein Unterschied der mir aufgefallen ist: Als Gewürz für die Füllung UND die Blätter des Kohls nutzen wir Kümmel (mein Übersetzer sagt "caraway seeds"), denn das unterstützt die Verdauung. Als Beilage gibt es bei uns Salzkartoffeln.
Vielen Dank für das Rezept, ich werde Reis und Graupen für die Füllung mal ausprobieren.
Grüße aus Deutschland.
5:04 just taste it raw. If you die in next few days it means don't eat it. This is the polish way.
"You need 2/3 cup of white rice." Immediately cooks 1/3 cup of white rice.
So in my family we braise them in tomato sauce in a roasting pan in the oven. We also add lots of black pepper to the farsz (filling). Another tip in the oven is to instead of cutting the leftover cabbage into quarters peel the whole leaves and line the bottom of the roaster with them as well as layering them over the top which creates a sort of natural lid, think cartouche, in addition to the normal lid which traps the steam and has a similar effect to frying them in that those leaves brown and get super sweet making them the most fought after part of the meal.
There is also a version of this made with mushroom and barley with a mushroom gravy that equally delicious
Def try it with sour cream
When I make this, I use uncooked short grain rice. The rice will absorb the fat from the pork, beef, veal mixture when cooking. They are never dry and every bite is full of flavor
Never have tried this but looks yum.
Try Serbian sarma, personally biased because I’m half Serb, but I’ve made both and still prefer sarma. Smokey, fatty, and sour from whole pickled heads of cabbage. Don’t eat meat anymore; but for meat lovers, sarma will definitely hit the higher note if it’s got a bunch of smoked ribs and neck cooked with the rolls. One of the best cold weather comfort dishes ever.
These do look delish out as well.
very interesting methods of making stuffed cabbage. in serbia and romania, they make it a bit differently. pickled whole heads of cabbage are used and you dont need to boil them. generally nothing is precooked. the raw meat and uncooked rice along with an egg and chopped onions and chopped parsley are mixed together. meat mixture spices are pepper and lots of parika. salt isnt used because the cabbage is already salty and will infuse into the meat. it's generally cooked on the stove top in water. in a sauce pan, a rue is made and tomato sauce is incorporated but not cooked. it's poured in the pot with the cabbage rolls and cooked further. as the water and tomato mixture cook, it reduces to make the perfect sauce for the cabbage rolls. it is always topped with sour cream on a plate.
So, Polish Beef and Pork Gyozas, but with cabbage instead of pasta wrapping, and Italian'ized with more proper-cooked tomato sauce than is necessary (but made it more delicious)?
I mean, you could have done soy sauce, or olive leaves, or flatbread fry, or any variety of east asian lettuce, or anything. Yummy beef and pork thingos are delicious, and very cross-cultural on their yumminess.
Thank you Billy. Great demonstration!!!! In Ukraine as a sauce stuffed cabbage is served with sour cream
6:04 for me personally i prefer Matura Cabbage than Young one but Savoy Cabbage is in my opinion abomination XD I mean you should only use this for gołąbki when you are out of options or if it otherwise would go to waste XD
I do enjoy the Greek version of this stuffed cabbage. Can't be much different !
Is there a single person on earth who doesnt like cabbage rolls 🙂
As a Pole my heart grows bigger when our dishes get's praised. Greetings from Warsaw.
Thank you for appreciating our traditional dish and making your own version❤❤
This recipe is also avaible in vegan version
Golumpki is something I can eat all the time when it's really good.
No garlic!!! My Moom would kick you!
Billy, what kind of sauce pan do you have? Thanks.
Recipe looks awesome! I love cabbage rolls.
Where is sour cream?? There are no cabbage rolls without sour cream in Eastern Europe
I don’t like rice but love barley so use barely.
One of my Polish pts states she freezes her cabbage & thaws it & it makes it easier ti work with. Anyone else do this?
You left the beef stock out of the ingredients list 🙂
Thank you for pronouncing it right!!
Polish stuffed cabbage doesn't taste close to the superior varieties made in the Balkans. Hardly anything I tried in Poland or Russia is worth writing home about.
These are not gołąbki. This is the equivalent of calling Chicago style pizza a traditional Italian dish.
I ♥ Polish cole slaw.. I can live off of the stuff.
As a Pole whose mother-in-law makes the best Golabki you can imagine I can tell you only Savoy cabbage is approved :D. The fun fact is in Poland we just call it "italian cabbage". cheers