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.
3 Comments Add yours
It sounds so good. Paul’s parents, Chet and Millie, used to make their own sauerkraut every year and it was the best.
Awsome cuz! I’m glad you liked it and the next time I make it I’m following your recipe! Your Texas Polish cousin.
Thank you, Paul! It was a fun recipe to make. I made the tomato sauce very spicy, but figured folks would use whatever type of sauce they liked. The dish is very flexible. I think it would make a great brunch party dish!