Golabki – Traditional Stuffed Cabbage Rolls – Polish Golabki recipe of golabki directly from Poland! Fluffy rice and mixed wild mushrooms wrapped in cabbage leaves and cooked to perfection. Pretty simple to make, but they do take time. They can be served fried, but cooked are just as delicious!
– rice (Jasmine is best; basmati is too loose)
– large head of cabbage
– 1/4 lbs lean ground beef
– 1/4 lbs ground pork (ex. pork shoulder)
– onion
– garlic
– tomato paste
– 2x chicken stock
– egg, beaten
– oregano or died marjoram
– garlic powder
– mushrooms
Rice:
Rinse rice a few times unlit the water runs clear.
To pot with rice, add chicken stock and salt (follow the ratio of rice and cooking liquid).
For jasmine rice the ratio is 1 cup of rice to 1-1/2 cups of liquid
Bring the chicken stock to boil, then turn the heat to low.
Cover the pot and do not remove the lid for 15-20 min (during this time the rice will cook through)
Cabbage:
Remove the stalk and place cabbage in tall pot filled with water.
Cover and cook until leaves become flexible.
Remove from water and separate the leaves.
Cut out the stalk to make leaves flexible.
Filling:
In skilled, sauté onion, garlic and mushrooms.
Sauce:
Mix chicken stock with tomato paste.
In large bowl, mix sautéed mushrooms, pork and beef, salt, tiny bit of oregano, garlic powder, beaten egg, and rice. Do not over-mix!
Create small balls.
Take each cabbage leaf and roll it with stuffing inside.
Take baking dish and coat the bottom with the sauce.
Place rolled golabki, add rest of sauce on top, and cover with foil.
Cook at 350 for 50-60 min.
