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
Sosie pomidorowym gołąbki
Traditional Polish
Barley & ‘Mushroom Sauce’ Cabbage Rolls
Gołąbki sosem borowikowym
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.
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
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
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
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
~ Stuffed cabbage ~ Stuffed cabbage leaves
...MIS EN PLACE...
Traditional American -Tomato Sauce Cabbage Rolls
INGREDIENTS1 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.
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
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