Polish Stuffed Cabbage Rolls

Polish Stuffed Cabbage Rolls Recipe - Vegetarian Dish from Poland

Region / culture: Poland | Preparation time: 45 minutes | Cooking time: 30 minutes | Servings: 6 |

Vegetarian diet

Introduction

Polish Stuffed Cabbage Rolls, also known as "Golabki," are a traditional Polish dish that is hearty, flavorful, and comforting. These cabbage rolls are filled with a savory mixture of rice, mushrooms, onions, and seasonings, then baked to perfection in a rich mushroom stock.

History

Stuffed cabbage rolls have been a popular dish in Poland for centuries, with variations found in many Eastern European countries. The dish is often served at special occasions and family gatherings, as it is a labor of love to prepare. Each family may have their own unique recipe, passed down through generations.

Ingredients

1 large cabbage, with big leaves, core removed
175 g long-grain rice
2 large onions, peeled and minced
450 g mushrooms (canned or fresh)
50 g butter
5 ml salt
2 ml pepper
5 ml garlic powder
9 ml sweet paprika
1 ml parsley
1.5 liter tomato juice or vegetable stock or mushroom stock
6 – 9 ml sweet paprika

How to prepare

Slice the base of the cabbage and cook it in lightly salted boiling water until tender.
Once the leaves are tender, peel off the outer layers. Return the cabbage to cook and continue peeling the leaves until all are done.
Boil the rice until it is just tender, then drain and set it aside.
Fry the onions in butter until they are softened.
Dice the mushrooms and lightly fry them with the onions.
Mix the fried onions and mushrooms with the rice. Season with salt, pepper, garlic, paprika, and parsley.
Place a tablespoonful of the rice mixture in each cabbage leaf. Carefully tuck in the sides and roll to cover the rice.
Preheat the oven to 400°F (204°C).
Grease a roasting pan and place the cabbage rolls seam side down in the pan, packing them tightly together.
Pour enough juice or stock over the top to cover the cabbage rolls.
Sprinkle the remaining paprika lightly over the rolls.
Cover the pan and bake in the oven for 20 minutes.
Remove the cover and bake for another 10 minutes to lightly brown the cabbage.

Variations

Add ground meat such as beef or pork to the filling mixture for a heartier version of the dish.
Use different seasonings such as dill, thyme, or oregano to change up the flavor profile.
Substitute the mushroom stock with beef or vegetable broth for a different taste.

Cooking Tips & Tricks

Be sure to cook the cabbage leaves until they are tender, but still firm enough to hold the filling.

- Use a sharp knife to carefully remove the core of the cabbage without damaging the leaves.

- Pack the cabbage rolls tightly in the roasting pan to prevent them from unraveling during baking.

- Basting the rolls with the mushroom stock during baking will keep them moist and flavorful.

Serving Suggestions

Serve Polish Stuffed Cabbage Rolls with a dollop of sour cream and a side of mashed potatoes for a complete and comforting meal.

Cooking Techniques

Boiling the cabbage leaves until tender ensures that they are pliable enough to roll without tearing.

- Baking the cabbage rolls in a covered roasting pan allows them to steam and cook through evenly.

Ingredient Substitutions

Use quinoa or barley instead of rice for a different texture and flavor.

- Substitute the mushrooms with diced bell peppers or zucchini for a vegetarian option.

Make Ahead Tips

Prepare the cabbage rolls up to the baking stage, then cover and refrigerate until ready to bake. This dish also freezes well, so you can make a batch ahead of time and freeze for later use.

Presentation Ideas

Arrange the cabbage rolls on a platter and garnish with fresh parsley or chives for a pop of color. Serve with a side of crusty bread and a green salad for a complete meal.

Pairing Recommendations

Pair Polish Stuffed Cabbage Rolls with a glass of red wine such as Pinot Noir or Merlot for a delicious and satisfying meal.

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 oven until heated through.

Nutrition Information

Calories per serving

Each serving of Polish Stuffed Cabbage Rolls contains approximately 250 calories.

Carbohydrates

Each serving of Polish Stuffed Cabbage Rolls contains approximately 30 grams of carbohydrates.

Fats

Each serving of Polish Stuffed Cabbage Rolls contains approximately 8 grams of fats.

Proteins

Each serving of Polish Stuffed Cabbage Rolls contains approximately 5 grams of proteins.

Vitamins and minerals

Polish Stuffed Cabbage Rolls are a good source of Vitamin C, Vitamin K, and folate.

Alergens

This recipe contains dairy (butter) and gluten (rice), so it may not be suitable for those with dairy or gluten allergies.

Summary

Polish Stuffed 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 healthy choice for a hearty meal.

Summary

Polish Stuffed Cabbage Rolls are a classic dish that is perfect for a cozy family dinner or special occasion. With a flavorful filling and tender cabbage leaves, these rolls are sure to become a favorite in your recipe repertoire. Enjoy the rich flavors and comforting warmth of this traditional Polish dish!

How did I get this recipe?

The first time I saw this recipe, I knew it was something special. It was passed down to me by my dear friend Agnes, who was a Polish immigrant with a love for cooking that was unmatched. She invited me over for dinner one evening, and as soon as I walked into her cozy kitchen, I was enveloped in the delicious aroma of simmering cabbage and spices.

Agnes welcomed me with a warm smile and a hug, then gestured for me to take a seat at her dining table. As I watched her move gracefully around the kitchen, I couldn't help but be in awe of her culinary skills. She chopped vegetables with precision, stirred pots with care, and filled the room with stories of her homeland and the recipes she had brought with her from Poland.

The pièce de résistance that evening was the Polish Stuffed Cabbage Rolls, or as Agnes called them, "Golabki." She explained to me that this dish was a traditional Polish comfort food, made with love and care for special occasions or just for a cozy family dinner. The recipe had been passed down through generations in her family, and she was honored to share it with me.

As Agnes worked on preparing the Golabki, she talked me through each step of the process. She showed me how to carefully remove the leaves from a head of cabbage and blanch them in hot water, so they would be soft enough to roll. She mixed together a flavorful filling of ground beef, rice, onions, and spices, and then expertly rolled the mixture into the cabbage leaves, tucking in the ends to create neat little parcels.

Once the Golabki were assembled, Agnes placed them in a large pot and covered them with a rich tomato sauce, then let them simmer on the stove for hours. The smell that filled the kitchen was intoxicating, a blend of savory meat, sweet tomato, and earthy cabbage that made my mouth water in anticipation.

As we sat down to dinner that evening, Agnes served the Golabki with a dollop of sour cream and a sprinkling of fresh dill. The flavors were exquisite, a harmonious blend of savory and sweet, tender and tangy. With each bite, I could taste the love and tradition that had gone into creating this dish, and I knew that it was something I wanted to learn to make myself.

Agnes saw the excitement in my eyes as I savored the last bite of my Golabki, and she smiled knowingly. "I can see that you have a passion for cooking, my dear," she said. "I would be happy to teach you how to make this recipe, so that you can share it with your loved ones as I have shared it with you."

And so, over the following weeks, Agnes became my mentor in the art of making Polish Stuffed Cabbage Rolls. She taught me the secrets of selecting the perfect cabbage, the importance of seasoning the filling just right, and the patience required to let the flavors meld together as the Golabki simmered on the stove.

I treasured each moment spent in Agnes's kitchen, listening to her stories of her homeland and the dishes she had learned to make from her mother and grandmother. I learned not only how to make Golabki, but also the history and traditions that surrounded this beloved Polish dish.

As the years passed, I continued to make Agnes's recipe for Polish Stuffed Cabbage Rolls, sharing it with my own family and friends. Each time I rolled the meat mixture into a cabbage leaf, I thought of Agnes and the bond we had formed over our love of cooking and sharing recipes.

To this day, whenever I make Golabki, I am transported back to that cozy kitchen where I first learned the recipe from my dear friend. The flavors and aromas bring back memories of laughter and friendship, of tradition and heritage. And as I serve the dish to my loved ones, I know that I am passing on not only a recipe, but a piece of my heart as well.