Polish Cabbage Rolls

Polish Cabbage Rolls Recipe | Authentic Polish Dish

Region / culture: Poland | Preparation time: 30 minutes | Cooking time: 8-10 hours | Servings: 6-8

Introduction

Polish Cabbage Rolls, also known as "Golabki," are a traditional Polish dish that consists of cabbage leaves stuffed with a savory mixture of ground beef, rice, and onions. These hearty and comforting rolls are then simmered in a flavorful tomato and sauerkraut sauce until tender and delicious.

History

Cabbage rolls have been a staple in Polish cuisine for centuries, with variations of the dish found in many Eastern European countries. The dish is believed to have originated in Poland and has since become a beloved comfort food enjoyed by many around the world.

Ingredients

1 green cabbage
1 lb (454 g) ground beef, browned
0.25 cup uncooked rice
1 beaten egg
1 minced onion
6 red potatoes, peeled and quartered
1 tsp salt
1 tsp black pepper
0.25 cup cider vinegar
16 oz (454 g) can chopped tomatoes
16 oz (454 g) jar sauerkraut
bay leaves

How to prepare

In a bowl, mix together ground beef, parboiled rice, egg, chopped onion, salt, and pepper.
In a separate bowl, combine chopped tomatoes and drained & rinsed sauerkraut.
Boil cabbage in water for 5 to 10 minutes, then remove 10 large leaves.
Chop the remaining cabbage and place it in the bottom of a crockpot along with the tomatoes and sauerkraut mixture.
Take each cabbage leaf and place 2 to 4 tbsp of the meat mixture in the center.
Roll up the cabbage leaf and secure the sides by poking a finger into both ends.
Place the cabbage rolls in the crockpot with the open side facing down.
Add peeled and quartered red potatoes to the crockpot.
Cover the crockpot and cook on low for 8 to 10 hours.
If bay leaves were added, remove them before serving.

Variations

Substitute ground pork or turkey for the ground beef for a different flavor profile.
Add diced carrots or bell peppers to the meat mixture for added texture and color.
Use quinoa or barley instead of rice for a healthier twist on the traditional recipe.

Cooking Tips & Tricks

Parboiling the cabbage leaves before stuffing and rolling them will make them more pliable and easier to work with.

- Make sure to secure the cabbage rolls tightly to prevent them from unraveling during cooking.

- Adding bay leaves to the crockpot while cooking will infuse the dish with a subtle, aromatic flavor.

- Serve the cabbage rolls with a dollop of sour cream for a creamy and tangy finish.

Serving Suggestions

Serve Polish Cabbage Rolls with a side of mashed potatoes or crusty bread for a complete and filling meal.

Cooking Techniques

Slow cooking the cabbage rolls in a crockpot allows the flavors to meld together and the ingredients to become tender and flavorful.

- Baking the cabbage rolls in the oven is another option for cooking this dish, though it may require a longer cooking time.

Ingredient Substitutions

Use white cabbage or savoy cabbage if green cabbage is not available.

- Replace cider vinegar with white vinegar or lemon juice for a tangy kick.

Make Ahead Tips

Prepare the cabbage rolls up to a day in advance and refrigerate them until ready to cook. This will allow the flavors to develop and make for an easy and convenient meal option.

Presentation Ideas

Arrange the cabbage rolls on a platter and garnish with fresh parsley or dill for a pop of color and freshness.

Pairing Recommendations

Serve Polish Cabbage Rolls with a crisp and refreshing salad, such as a cucumber and tomato salad, to balance out the richness of the dish.

Storage and Reheating Instructions

Store any leftover cabbage rolls in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Polish Cabbage Rolls contains approximately 300 calories.

Carbohydrates

Each serving of Polish Cabbage Rolls contains approximately 25 grams of carbohydrates.

Fats

Each serving of Polish Cabbage Rolls contains approximately 15 grams of fats.

Proteins

Each serving of Polish Cabbage Rolls contains approximately 20 grams of proteins.

Vitamins and minerals

Polish Cabbage Rolls are a good source of vitamin C, vitamin A, iron, and calcium.

Alergens

Polish Cabbage Rolls contain eggs and may contain gluten from the rice.

Summary

Polish Cabbage Rolls are a nutritious and satisfying dish that provides a good balance of carbohydrates, fats, and proteins. They are also rich in vitamins and minerals, making them a wholesome meal option.

Summary

Polish Cabbage Rolls are a classic and comforting dish that is perfect for a cozy family dinner or special occasion. With a flavorful filling and a tangy tomato and sauerkraut sauce, these rolls are sure to become a new favorite in your recipe repertoire. Enjoy!

How did I get this recipe?

The memory of discovering this recipe for the first time is a joyful one. I remember it like it was yesterday, even though it was many years ago. It was a cold winter day, and I was visiting my friend Maria, who was originally from Poland. She had invited me over for dinner, and I was excited to try some of her traditional Polish dishes.

As soon as I walked into her cozy kitchen, I was greeted by the warm, comforting aroma of simmering cabbage rolls. Maria was busy at the stove, carefully rolling the tender cabbage leaves around a savory mixture of ground pork, rice, and spices. She explained to me that this dish was called "Golabki" in Polish, which translates to "little pigeons" because of the shape of the cabbage rolls.

I watched intently as Maria demonstrated how to prepare the cabbage rolls, showing me how to soften the cabbage leaves in boiling water before filling them with the delicious mixture. She then placed the rolls in a baking dish and covered them with a tangy tomato sauce before baking them in the oven until they were tender and juicy.

I couldn't wait to taste the finished dish, and when Maria finally served it to me, I was blown away by the depth of flavor and the comforting warmth of the cabbage rolls. The combination of the tender cabbage, the flavorful filling, and the zesty tomato sauce was a revelation to me, and I knew that I had to learn how to make this dish for myself.

Maria was kind enough to share her recipe with me, explaining each step in detail and patiently answering all of my questions. I took notes furiously, making sure to capture every detail of the process so that I could recreate the dish at home.

When I finally made the Polish cabbage rolls for the first time in my own kitchen, I felt a sense of pride and accomplishment. As I served the dish to my family, I watched as their faces lit up with joy at the delicious flavors and comforting warmth of the cabbage rolls. I knew that I had found a new favorite recipe, one that would become a cherished part of my culinary repertoire.

Over the years, I have continued to make Maria's Polish cabbage rolls for my family and friends, sharing the recipe with anyone who is willing to listen. Each time I make the dish, I am transported back to that cold winter day in Maria's kitchen, where I first discovered the magic of this traditional Polish recipe.

I have since made a few tweaks and adjustments to the recipe, adding my own personal touch to make it truly my own. I have experimented with different seasonings, fillings, and cooking methods, always striving to perfect the dish and make it even more delicious.

But no matter how many times I make the Polish cabbage rolls, they always bring me back to that joyful memory of discovery, of learning something new and delicious from a dear friend. I am grateful to Maria for sharing her recipe with me, and I will always treasure the time we spent together in her kitchen, bonding over our love of food and tradition.

And so, as I continue to cook and share this beloved recipe with others, I carry with me the memories of that special day when I first learned to make Polish cabbage rolls, a dish that has brought so much joy and warmth to my life.