My cousin shared this recipe with me recently on Facebook. It’s a Polish family favorite for him, and I had never made it, contemplated how it was made, nor known what it was called.
Who knew it had such a fun name? Golabki! It could be an exclamation of joy: “Golabki! We won the lottery!” Or even a curse: “Take that, you loser! Golabki!” How about a blessing?: “Golabki, and may the Force be with you.” But, frankly it is simply best as a synonym for deliciousness.
Since we are now empty nesters, I cut the recipe in half. I also added some cheese (since I am addicted to cheese) and some beer (since cabbage and meat like beer). Even at a half recipe, it made eight rolls! After dinner, I froze several and saved the rest for breakfast. It was terrific with a poached egg!
Golabki’s sock-it-to-me flavor, impressive appearance, and straightforward preparation will have you adding this dish to your all-time favorites.
Golabki, and thanks cous!
- 1 very small head of cabbage
- 1 lb ground beef (or ½ lb beef, ½ lb pork) (I have also made this with ground lamb*, and it is tasty!)
- 1/3 C uncooked med grain white rice
- ½ cup onion (minced)
- 2-4 garlic cloves garlic minced
- Salt & pepper
- 2 T coarse prepared (jar) mustard (stone ground style)
- ½ C rough chopped sharp white cheddar cheese (West coast addition)
- 1 beaten egg (alternate: I think this would also be good with 2 hardboiled eggs, chopped)
- 1 ½ C sauerkraut
- 2 C tomato sauce
- 1/3 C beer or Riesling (if you do not do alcohol, add apple cider or broth)
- 2 T butter
*ground lamb addition: 1 t cumin and 1/4 C raisins.
- Preheat oven to 350 F.
- Core cabbage. Boil (or steam) the cored cabbage in salted water 10 min each side, for a total of 20 min. A big head may need more time.
- Mix ground beef, rice, onion, garlic, cheese, egg, spices.
- Butter bottom of casserole.
- Cover bottom of casserole pan with cabbage leaves.
- Use cabbage leaves as a wrap. Roll meat to desired roll size and place in cabbage leaf. (Use tooth pick to secure it shut if needed.)
- Place in casserole pan.
- Once you have the pan filled with cabbage rolls, pack sauerkraut around and on top of rolls.
- Pour tomato sauce (mixed with added beer/wine) on top.
- Put cabbage leaves on top covering everything.
- Cover with tin foil.
- Bake at 350 F for 1 hour 15 minutes.