Thursday, March 26, 2009

Golabkis! - Polish Comfort Food

There's really no pretty way to photograph a golabki.

What's a golabki you ask? Well, golabkis, pronounced as: GO-wump-kees, or GO-lump-kees, GO-wonk-kees, or my favorite, GO-boink-kees are a Polish dish of meat-stuffed cabbage leaves with either a sweet/sour tomato sauce or even sauerkraut. They're exactly like stuffed green bell peppers except, well, you use cabbage leaves!

I can't remember if my mother made them, but I've had them before I met my husband, who is only two generations off the boat! His family is Polish and they used to eat these back in the day, so I was happy to make them for him. They're really good, especially with mashed taters!

This is another loverly recipe I snagged from The Cooking Forum. Thanks Diane!


a 3 # head of cabbage
½ # ground beef
¼ # ground pork
¼ # ground veal
1 ½ C cooked long grain rice
1 small onion, chopped
1 egg, beaten
salt & and pepper
1 clove garlic, minced
2 tsp ground horseradish
1 C condensed tomato soup
2 T brown sugar
1 T vinegar
1 C beef broth

Remove the core from the cabbage, place cored end down in large pot with an inch or two of water & steam for 15-20 min. Or what I do is freeze the whole head the night before I make these, defrost in the sink for a couple of hours--then cabbage leaves are just as pliable as steamed. When ready, CAREFULLY peel down leaves by placing the cored end up and doing one leaf at a time (if steaming).

Mix ground meats, egg, onion, rice, salt, pepper, garlic and horseradish. Scoop out about 1/2 C of mixture and GENTLY pat into an oval. Place the oval on thickest part of cabbage leaf and roll once. Then tuck edges over the rolled part & continue to roll. Place all rolls into heavy pan that is lined with a few cabbage leaves, layering rolls as needed.

Mix undiluted soup, beef broth, brown sugar & vinegar and pour over rolls. Cover and bake in 350° oven for 2 -2 1/2 hrs.

Also can be made in casserole form. Just layer steamed cabbage leaves with a layer of meat and rice mixture, another layer of cabbage leaves. Pour sauce over all and bake.

Note: I made double the sauce because I found I needed (wanted) more gravy!


Barry said...

Ooooo.. My Mom made these (or something quite similar) when I was a kid. Thanks for the memory. I can almost taste them. I'll have to give this a try.

Just the Right Size said...

Thanks Barry! We've been eating these all week and they're wonderful!

If you can't find ground veal, just double the ground pork, or ask your butcher to grind some veal for you.

Have fun and enjoy!

Unknown said...

My ex's Grandmother made those!They are the best!I lost custody of those in the divorce,I guess.Thanks for the recipe!

Just the Right Size said...

LOL Chris and Jon! I've heard of losing custody of kids and pets, but never recipes!


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