POLISH RECIPES FOR STUFFED CABBAGE RECIPES

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GOLUMPKI - POLISH STUFFED CABBAGE ROLLS RECIPE - FOOD.C…



Golumpki - Polish Stuffed Cabbage Rolls Recipe - Food.c… image

Make and share this Golumpki - Polish Stuffed Cabbage Rolls recipe from Food.com.

Total Time 2 hours 20 minutes

Prep Time 20 minutes

Cook Time 2 hours

Yield 8-12 rolls, 8-12 serving(s)

Number Of Ingredients 10

2 cups cooked rice
2 lbs ground beef, raw
1/2 cup onion, minced
1 cup water
salt
pepper
1 teaspoon garlic powder
1 (10 ounce) can tomato juice
1 (10 ounce) can mushroom soup
cabbage

Steps:

  • Take as much core out of the head of cabbage as possible. Place in a microwavable bowl with 1/2 cup of water. Put in microwave. Set for about 10 minutes. Carefully take out of microwave and pull off as many leaves that will come off easily. Repeat process for more leaves.
  • OR.
  • Place head of cabbage in a pot of boiling water. Be very careful taking the head out to take a few leaves off at a time and replacing it back into the water. I use a large serving fork to stab it in the core area.
  • Put your ground beef in a large bowl. Add 2 cups cooked rice, the minced onion, 1 cup of water, salt, pepper and 1 teaspoon of garlic powder or double if you like that flavor. Mix with hands. Take a hefty size tablespoon full and place on stem end of a cabbage leaf. Bring each side of leaf over into middle and roll. Place roll in baking dish (sprayed with PAM) with the seam side down. Repeat until all meat is used.
  • Pour your tomato juice into a bowl. Add the mushroom soup and whisk these together until smooth. Pour over top of rolls. An added delicious treat is to place sliced kielbasa around the cabbage rolls if you wish. Cover with foil and bake about 1 1/2 hours on 350 degrees.
  • These are great served with mashed potatoes and peas.
  • They are even better a few days later. You can bake these ahead and put them in the refrigerator 2-3 days. The flavor all comes together.

Nutrition Facts : Calories 327.5, FatContent 17.8, SaturatedFatContent 6.8, CholesterolContent 77.1, SodiumContent 318.2, CarbohydrateContent 17.6, FiberContent 0.6, SugarContent 1.8, ProteinContent 22.9

HOW TO MAKE STUFFED CABBAGE ROLLS | STUFFED CABBAGE RECIP…



How to Make Stuffed Cabbage Rolls | Stuffed Cabbage Recip… image

Provided by Ina Garten

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours 0 minutes

Yield 6 servings

Number Of Ingredients 17

3 tablespoons good olive oil
1 1/2 cups chopped yellow onions (2 onions)
2 (28-ounce) cans crushed tomatoes and their juice
1/4 cup red wine vinegar
1/2 cup light brown sugar, lightly packed
1/2 cup raisins
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 large head Savoy or green cabbage, including outer leaves
2 1/2 pounds ground chuck
3 extra-large eggs, lightly beaten
1/2 cup finely chopped yellow onions
1/2 cup plain dried breadcrumbs
1/2 cup uncooked white rice
1 teaspoon minced fresh thyme leaves
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • For the sauce, heat the olive oil in a large saucepan, add the onions, and cook over medium-low heat for 8 minutes, until the onions are translucent. Add the tomatoes, vinegar, brown sugar, raisins, salt, and pepper. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, stirring occasionally. Set aside.
  • Meanwhile, bring a large pot of water to a boil.
  • Remove the entire core of the cabbage with a paring knife. Immerse the head of cabbage in the boiling water for a few minutes, peeling off each leaf with tongs as soon as it s flexible. Set the leaves aside. Depending on the size of each leaf, you will need at least 14 leaves.
  • For the filling, in a large bowl, combine the ground chuck, eggs, onion, breadcrumbs, rice, thyme, salt, and pepper. Add 1 cup of the sauce to the meat mixture and mix lightly with a fork.
  • Preheat the oven to 350 degrees F.
  • To assemble, place 1 cup of the sauce in the bottom of a large Dutch oven. Remove the hard triangular rib from the base of each cabbage leaf with a small paring knife. Place 1/3 to 1/2 cup of filling in an oval shape near the rib edge of each leaf and roll up toward the outer edge, tucking the sides in as you roll. Place half the cabbage rolls, seam sides down, over the sauce. Add more sauce and more cabbage rolls alternately until you ve placed all the cabbage rolls in the pot. Pour the remaining sauce over the cabbage rolls. Cover the dish tightly with the lid and bake for 1 hour or until the meat is cooked and the rice is tender. Serve hot.

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GOLUMPKI - POLISH STUFFED CABBAGE ROLLS RECIPE - FOOD.C…
Make and share this Golumpki - Polish Stuffed Cabbage Rolls recipe from Food.com.
From food.com
Total Time 2 hours 20 minutes
Calories 327.5 per serving
  • They are even better a few days later. You can bake these ahead and put them in the refrigerator 2-3 days. The flavor all comes together.
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