Golabki

Golabki Recipe - Traditional Polish Dish with Beef and Cabbage

Region / culture: Poland | Preparation time: 45 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Golabki, also known as stuffed cabbage rolls, is a traditional Polish dish that is hearty and flavorful. This dish consists of cabbage leaves stuffed with a savory mixture of ground beef, onions, and seasonings, then simmered in a rich tomato sauce. Golabki is a comforting and satisfying meal that is perfect for a cozy dinner.

History

Golabki has been a staple in Polish cuisine for centuries, with variations of the dish found in many Eastern European countries. The name "golabki" translates to "little pigeons" in Polish, which is thought to refer to the shape of the stuffed cabbage rolls. This dish has been passed down through generations and is often served at special occasions and family gatherings.

Ingredients

1-2 heads of cabbage
2 slices of stale bread
0.75 lb (340 g) ground beef
1 minced onion
2 tbsp butter
1 egg
1.25 tsp salt
0.5 tsp pepper
1 cup beef broth

Sauce

How to prepare

Boil the cabbage for a sufficient amount of time until the leaves separate without tearing.
Select 10 to 12 of the largest leaves and trim off the midribs to make the leaves easier to roll.
Soak the bread in water and then squeeze out the excess water.
Combine the bread with the meat and mix thoroughly.
Cook the onion in butter until it turns golden.
Add the cooked onion, egg, salt, and pepper to the meat mixture.
Divide the mixture into as many portions as there are cabbage leaves and spread it evenly on the leaves.
Roll the leaves firmly, tucking the edges to prevent the stuffing from escaping. If needed, secure with cotton thread. If there are not enough large leaves, use 2 small leaves.
Slice some of the remaining cabbage and place it in the bottom of a large pot.
Arrange the cabbage rolls tightly on top of the sliced cabbage and add the broth.
Bring the pot to a boil, cover, and simmer over low heat for approximately 30 minutes.
Arrange the cooked cabbage rolls on a hot platter, pour the sauce over the top, and serve with hot boiled potatoes.

Sauce

Make a roux by combining the flour and butter.
Add the tomato paste and broth from the stuffed cabbage to the roux, and stir until smooth and bubbly.
Season with salt, pepper, sugar, and paprika to taste, and simmer for about 5 minutes.

Variations

Vegetarian golabki can be made by substituting the ground beef with a mixture of rice, mushrooms, and onions.
Adding cooked rice to the meat mixture can help stretch the filling and add a different texture to the dish.
Experiment with different seasonings and herbs to customize the flavor of the golabki to your liking.

Cooking Tips & Tricks

Be sure to boil the cabbage for a sufficient amount of time so that the leaves separate easily without tearing.

- Soaking the bread in water and then squeezing out the excess water helps to keep the meat mixture moist.

- Rolling the cabbage leaves tightly and securing them with cotton thread will prevent the stuffing from escaping during cooking.

- Simmering the stuffed cabbage rolls in broth helps to infuse them with flavor and keep them moist.

Serving Suggestions

Golabki is traditionally served with hot boiled potatoes and a side of sour cream for a complete and satisfying meal.

Cooking Techniques

Boiling the cabbage leaves until they are pliable makes them easier to roll without tearing.

- Simmering the stuffed cabbage rolls in broth infuses them with flavor and keeps them moist during cooking.

- Making a roux for the sauce helps to thicken it and create a rich and flavorful base.

Ingredient Substitutions

Ground pork or turkey can be used in place of ground beef for a different flavor profile.

- Olive oil can be used in place of butter for a lighter option.

- Gluten-free flour can be used in the sauce for those with gluten sensitivities.

Make Ahead Tips

Golabki can be assembled ahead of time and refrigerated until ready to cook. This makes it a great option for meal prep or entertaining.

Presentation Ideas

Arrange the cooked golabki on a platter and drizzle the sauce over the top for an elegant presentation. Garnish with fresh herbs or a sprinkle of paprika for a pop of color.

Pairing Recommendations

Golabki pairs well with a crisp green salad or steamed vegetables for a balanced meal. A glass of red wine or a cold beer complements the flavors of the dish.

Storage and Reheating Instructions

Leftover golabki can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the cabbage rolls in a baking dish, cover with foil, and bake in a preheated oven at 350°F until heated through.

Nutrition Information

Calories per serving

Each serving of golabki contains approximately 350 calories.

Carbohydrates

Each serving of golabki contains approximately 20 grams of carbohydrates.

Fats

Each serving of golabki contains approximately 15 grams of fats.

Proteins

Each serving of golabki contains approximately 25 grams of proteins.

Vitamins and minerals

Golabki is a good source of vitamin C, vitamin A, iron, and calcium.

Alergens

Golabki contains gluten from the flour in the sauce. It may also contain dairy if butter is used.

Summary

Golabki is a well-rounded dish that provides a good balance of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a nutritious meal option.

Summary

Golabki is a classic Polish dish that is hearty, flavorful, and satisfying. This recipe for stuffed cabbage rolls is a delicious and nutritious meal option that is perfect for a cozy dinner at home. With a rich tomato sauce and a savory meat filling, golabki is sure to become a family favorite.

How did I get this recipe?

The first time I saw this recipe, I was captivated. It was given to me by an old friend from Poland, who had learned it from her grandmother. Golabki, or stuffed cabbage rolls, seemed like a labor of love. The ingredients were simple - cabbage leaves, ground meat, rice, onions, and tomato sauce - but the process was intricate and time-consuming.

I remember watching my friend prepare the Golabki with patience and precision. She carefully blanched the cabbage leaves, then stuffed them with a mixture of ground beef, rice, and onions. She rolled them up tightly, tucking in the sides to create little bundles of deliciousness. Finally, she covered them with tomato sauce and baked them until they were tender and flavorful.

As I watched her work, I knew that I had to learn how to make Golabki myself. I asked her to teach me, and she graciously agreed. Over the next few hours, she guided me through each step of the process, sharing tips and tricks that had been passed down through generations.

I learned that the key to a good Golabki lies in the filling. The meat should be well-seasoned, with just the right amount of rice to bind it together. The onions should be sautéed until they are soft and sweet, adding depth of flavor to the dish.

After we had assembled the Golabki and they were baking in the oven, my friend shared stories of her own grandmother, who had been a master in the kitchen. She told me how her grandmother would spend hours preparing traditional Polish dishes, always using fresh, seasonal ingredients and cooking with love.

As we sat down to enjoy the Golabki together, I felt a sense of connection to my friend and her heritage. The dish was comforting and satisfying, with a rich, savory flavor that lingered on my taste buds. I knew that I had found a new favorite recipe, one that I would make again and again for my own family.

Over the years, I have continued to perfect my Golabki recipe, tweaking it here and there to suit my own tastes. I have experimented with different types of meat, added herbs and spices for extra flavor, and even tried a vegetarian version with mushrooms and lentils.

Each time I make Golabki, I am reminded of that first time I saw the recipe and was captivated by its simplicity and complexity. I am grateful to my friend for sharing her knowledge with me and for introducing me to a dish that has become a cherished part of my own culinary repertoire.

Now, as I pass on the recipe to my own grandchildren, I hope that they will feel the same sense of wonder and joy that I did when I first learned to make Golabki. May they continue to cook with love and create memories in the kitchen that will last a lifetime.