CABBAGE ROLLS (Gołąbki)

Gołąbki - also known as Golumpki  in the United States, is a cabbage roll common in Polish cuisine made from lightly soft boiled cabbage leaves wrapped around minced pork or beef, chopped onions, and rice, barley or kasza, often baked in a casserole dish in a variety of sauces.  Gołabki is the plural of gołabek, the diminutive of gołab or gołębie meaning "little doves", referring to the fist-sized or smaller roll's shape.
 

 

Traditional American

‘Tomato Sauce’ Cabbage Rolls 
Sosie pomidorowym gołąbki

Traditional Polish

Barley & ‘Mushroom Sauce’ Cabbage Rolls 
Gołąbki sosem borowikowym
  

Gołąbki by any other name… is STILL a Cabbage Roll!

Gołabki are also referred to as ...
golumpki, golabki, golumpkies, golumpkis or gwumpki.

Other Eastern European variations:

• Holubky (Slovak)
• Töltött káposzta (Hungarian) 
• Holubtsi (Ukrainian)  
• Golubtsy (Russian) 
• Balandeliai (Lithuanian) 
• Kohlrouladen (German) 
• Golumpki and Holishkes or Holep are similar dishes (Yiddish) 
• Kåldolmar (Swedish, from the Turkish and Greek Dolma) 
• Dolma (Turkish and Greek) 
• Sarma (Turkish) Southern Slavic versions

In the United States, the terms are commonly anglicized by Americans:

             ~   Cabbage rolls               ~   Pigs in a blanket   
             ~   Stuffed cabbage           ~   Stuffed cabbage leaves

...MIS EN PLACE...

 

Traditional American -Tomato Sauce Cabbage Rolls 

INGREDIENTS
1 large head Cabbage, leaves prepared
1 lbs lean ground Beef
1 lbs ground Pork
1 medium Onion, diced 
2 tsp Garlic, minced
1 1/2 cups Brown Rice, pilaf
Salt & Pepper, to taste

SAUCE
2 cups Roasted Red Pepper Tomato Soup or puree
1 cup Tomatoes, diced
1/2 cups Tomato Sauce
1/4 cup Brown Sugar, firmly packed

• Pour sauce over rolls to distribute evenly
• 350 F oven, covered 60 minutes, uncovered 15 minutes.

Traditional Polish - Mushroom Sauce Cabbage Rolls
INGREDIENTS
1 large head Savoy Cabbage, leaves prepared
1 1/2 lbs ground Turkey  (or ground Pork, or coarse chop Chicken)
1 medium Onion, diced
2 tsp Garlic, minced
2 cups Barley, pilaf  (Rice or Kasza can be used)
1 Tbsp Basil Pesto*, to taste
Salt/Pepper, to taste
 Kasza is the traditional grain of choice 

• 350 F oven, covered 45-60 minutes, uncovered 15 minutes. 

MUSHROOM SAUCE
2 Tbsp Butter
1/4 cup Onion, diced
1 lbs fresh Mushrooms, stems removed, thin slice
   - wild, chantarelle, shittake, cremini or button
1/2 cup Heavy Cream
1/4 cup Vermouth
Salt/Pepper, to taste
Juice of 1 Lemon

Our finished traditional Polish dish is plated with a bed a Carmelized Cranberry Curcurbita Macedoine, Mushroom Barley Cabbage Rolls, each haloed with a Roasted Acorn Semi-Luna, topped with a classic Mushroom Sauce.

NOTE:  The Curcurbita Macedoine and the Acorn Semi-Luna 
              are both on our ACORN SQUASH post.

VIEW our Golabki Class PICTURES

VIEW our Golabki Class HANDOUT

*Basil Pesto Seasoning Base, Chef DavidLee
1 cup fresh Basil Leaves, packed
1/4 cup fresh Flatleaf Parsley Leaves
2 cloves Garlic, chopped
1/4 cup Walnuts (or Pine Nuts)
Salt/Pepper, to taste
1/3 cup EV Olive Oil

• Puree all ingredients in a food processor until smooth.
• Can be frozen in cubes for future use

Note: There is no cheese in the base as a seasoning or when freezing