Lazy Golabki Recipe (Polish Unstuffed Cabbage Rolls) - Polish Foodies (2024)

FAQs

What is Polish stuffed cabbage made of? ›

"Polish cabbage rolls (filled with a mixture of rice, pork, and beef) stewed in tomatoes.

If your cooked cabbage is tough, it's likely because the cabbage is not cooked through yet. Continue to cook the rolls until they're tender. It's also important to make sure you let the rolls rest after they're finished baking.

Preparation: Place frozen cabbage rolls in a shallow baking dish in rows. Pour liquid (suggestion: broth, tomato juice or soup) over the cabbage rolls until almost covered. Cover with foil and bake for two to three hours at 325°F or to an internal temperature of 165°F is reached.

Recipes vary depending on region; northern Poles prefer a savory sauce, while Galicia, Hungary and Ukraine favor sweet-and-sour, for example.

Adding baking soda to your boiling cabbage can help reduce the objectionable smell and maintain the green color long after when it typically turns grayish from cooking for too long.

Crisp it up: Shredded cabbage stays perky if it's soaked in cold water. This also helps cut the pungent edge. Drain well before combining with other ingredients.

Do you want to eat the stuffed cabbage in the next week? If so, place them in the refrigerator. The stuffed cabbage will stay fresh for up to 1 week. If not, place them in the freezer.

Freezing breaks down the structure of the leaves, making them pliable and unlikely to crack or break when you pull them from the head or roll them for stuffing.

Cooking & Usage Tips

Transfer cabbage rolls into a larger, non-stick cooking pan. Add 1/3 cup of melted margarine or butter and 3/4 cup of water. Cover the pan and bake for 2-2.5 hours, or until cabbage is tender. Add additional water or margarine while cooking to keep the rolls from drying out.

Why do you put vinegar in cabbage when boiling it? ›

Green is the heartiest variety; it takes well to all cooking methods. Red can turn a funny blue color when cooked, so it's best used raw. If you do want to cook it, add a touch of acid like lemon juice or vinegar to lessen the effect. Savoy can be used in any recipe that calls for green cabbage.

Description. Ukrainian meat stuffed cabbage rolls. Made with sweet green cabbage, beef, pork, carrots, onions, tomatoes, rice, fresh dill/ parsley, spices.

Golumpki or Gołąbki are Polish cabbage rolls stuffed with a mixture of beef, pork, rice, and seasoning. This recipe serves 12 and costs about $11.32 to make or $0.95 per serving!

Initially, cabbage rolls were created by the Turkish, who claim to be the original cookers of the dish. But as they conquered more and more territory, the recipe was spread and adapted by tens of other countries.

2 Lbs Shredded Green Cabbage. 0.5 Lbs Shredded Carrots. 1 Tablespoon Canning or Pickling Salt. 1/2 Teaspoon Caraway Seed.

What is Kapusta? Kapusta is the Polish word for cabbage, which is what forms the base of this dish. The shredded cabbage (or sauerkraut) is cooked in bacon grease with sauteed onions and crispy bacon bits. Like many Polish dishes, it's hearty and comforting and perfect for winter weather.

The cabbage rolls are filled with a mixture of beef, pork, brown rice, and fresh herbs and spices, then baked in a homemade tomato-based sauce, which has an amazing depth of flavor. Served with extra sauce on the side because you can never have too much sauce!

Though Napa cabbage grows a sizable, tightly-formed head like the European cabbages, its shared lineage with mustard and Asian greens means it has a slight peppery flavor and a more juicy, crunchy texture. It's particularly great when lightly cooked in stir-fries, or made into traditional kimchi.