Israel/Jewish | Poland | Russia | Meats | Beef | Cabbage | Pork | Veal | Fall | Winter | Braising

Gołąbki-Golubtsy

(Polish, Russian stuffed cabbage rolls)

Yield: 4-6 servings


INGREDIENTS PREP AMOUNT
Cabbage, green core removed 1 head
 
Oil or butter 2 Tbsp
Onion minced 1 each
 
Beef ground 1/2 lb
Pork ground 1/2 lb
Veal ground 1/2 lb
Rice 1 cup
Egg beaten 1 each
Thyme, fresh or dried 1 Tbsp or 2 tsp
Salt & pepper to taste
     
Tomato sauce   2 cups
Stock or water   1 cup
Salt & pepper   to taste

METHOD

Basic Steps:  Blanch → Mix → Stuff → Braise
  1. Blanch the whole cabbage in boiling water, removing leaves carefully from the outside as they wilt; you'll need about 10. Run the leaves under cold water. Trim or pound the large vein on the back of each leaf to make it flush with the surface of the leaf.
  2. Sauté the onion in the oil or butter till translucent, but not browned.
  3. In a large bowl, mix the onion together well with the meat, rice, egg and seasonings.
  4. Lay a cabbage leaf out, veined side down, and put about 2-3 tablespoons of meat filling in the middle. Fold the bottom of the leaf up over the filling, then fold each side in. Roll the leaf up loosely over the filling like an eggroll. Complete with rest of leaves till filling is used up.
  5. Mix the tomato sauce, stock or water, and salt and pepper together. Place about 1/4 cup on the bottom of a casserole dish. Place all of the cabbage rolls, seam side down, tightly in the dish. Pour rest of sauce over the rolls.
  6. Bake, covered, in a 350° oven for 1 1/2 to 2 hours. Add water or stock as needed to keep from drying out (rice will soak up liquid as it cooks).
  7. Serve topped with a little sour cream.

VARIATIONS

  • You do not have to use all three types of meat, but do try to use a mixture of beef and pork. Season the meat mixture as you like. A little horseradish makes a nice addition.
  • Sometimes one or two grated carrots are added to the meat filling.
  • Rice can be half-cooked first if you like.
  • Substitute chopped tomatoes for the tomato sauce if you like. You might need a little more water.
  • Add a little dill to the meat filling or the tomato sauce if you like.
  • Jewish Holishkes: eliminate the pork. Add 1/4 cup brown sugar and 3-4 Tbsp lemon juice to the tomato sauce to make a sweet-sour sauce.

NOTES

  • Golabki (pronounced ga-WUMP-kee) means "little pigeons" in Polish. They are popular in both Poland and in Russia, where they are known as golubtsy.
  • Do not roll up the cabbage rolls too tightly, the rice will expand as it cooks.