Stuffed cabbage is a staple in eastern european food. Also known as galumpki or golabki, I'm drawing on my polish roots for this recipe. While Pierogi and Kielbasa were the most common polish foods in our house, Polish Stuffed Cabbage was a treat that we all enjoyed. The cabbage is stuffed with a mixture of ground meat and rice, then baked in a red tomato sauce until flavorful and delicious.
What type of cabbage to use
To make stuffed cabbage rolls you should use green cabbage. I'd steer away from varieties such as red cabbage or savoy cabbage. When choosing your cabbage, you want to select a large head (for the largest sized leaves). The head should be firm and without any soft spots. To prep the cabbage, remove the stem with a paring knife. The stem is very fibrous and harder to chew and digest than the rest of the leaves.
How to prepare Polish Stuffed Cabbage
The most hands on portion of this recipe is blanching the cabbage leaves and stuffing the cabbage. To begin you'll carefully peel off the cabbage leaves one by one, removing any thick stems as you do. Then you'll bring a large pot of salted water to a boil. Taking turns blanch each cabbage leaf in the boiling water for 2-3 minutes or until it becomes pliable.
Next you'll take the prepared stuffing, place towards the end of the cabbage leaf, then roll up like a burrito to secure. The amount of stuffing needed will vary depending on the size of the cabbage leaf.
What is inside of a cabbage roll
Inside the cabbage roll is a mixture of ground beef, onion, bread crumbs, rice and seasoning. As the cabbage roll cooks, the liquid from the sauce will penetrate the cabbage and season the stuffing. When served, the cabbage roll will be moist and flavorful.
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Other recipes you may enjoy
- Bacon and Potato Pierogi
- Fried Cabbage and Bacon
- Polish Meat Pierogi
- One pan Kielbasa and Cabbage
- Apricot Glazed Carrots
Polish Stuffed Cabbage
Make a classic polish dish with this recipe for Polish Stuffed Cabbage. This recipe is a great dinner that makes plenty of servings.
- 3 Tbsp Olive Oil
- 1 Yellow Onion Minced
- 56 Oz Canned Crushed Tomatoes
- ¼ Cup Red Wine Vinegar
- ½ Cup Brown Sugar
- ½ Cup Golden Raisins
- 1 Tsp Marjoram
- 2 ½ Pounds Lean Ground Beef
- 3 Eggs
- ½ Cup Yellow Onion Minced
- ½ Cup Panko Breadcrumbs
- ½ Cup Rice Cooked
- 1 Tsp Marjoram
- 1 Large Green Cabbage
Preheat oven to 400
Bring a large sauce pot to medium-high heat. Add olive oil and onion. Cook until onion has softened and is translucent.
Stir in canned tomatoes, vinegar, brown sugar, raisins and marjoram. Season to taste with salt and pepper. Let simmer 20 minutes.
While sauce is simmering, boil a large pot of salted water. Place cabbage in pot and remove leaves once they become pliable. You should aim to have 15-20 leaves depending on the size of your cabbage. Remove lower portion of the stem from each leaf so that you are left with pliable cabbage. Set aside.
Combine all filling ingredients in a large bowl.
Spoon filling into the bottom portion of the cabbage leaves. Shape into a large oval. Roll cabbage leaves up from the stem side. Place seam side down in a large casserole dish. Fill dish with cabbage rolls, going to a second layer as needed.
Pour sauce on top of cabbage rolls. Cover with aluminum foil and bake for 50 minutes or until sauce is bubbling. Serve warm, enjoy!
Does this recipe look familiar? It first appeared on my other website the Brooklyn Cook!