Granny’s Gołąbki

golabki

Golabki is really just a Polish cabbage roll. They take a while to make, but the process is simple. Golabki makes a hearty, winter dish. Perfect for supper in a little ol’ farmhouse on a cold February evening. I’m pretty sure golabki are the original Polish comfort food.

I made mine with venison & they were delicious! I also have some ground venison/pork sausage. I think that would work as well.

Ingredients:

  • Half cabbage (use the other half for coleslaw)
  • 1 Tbsp butter
  • Heaping ½ cup chopped onion
  • 2 teaspoons paprika
  • 1 teaspoon dried parsley
  • ½ teaspoon caraway seeds
  • 1 lb ground venison
  • ½ cup rice
  • 1 pint tomato sauce
  • 1 cup chicken broth

cabbage cored

Cut the core out of your cabbage. Put it in a big pot of boiling water. As the outer leaves wilt, scoop them out. Set them on a towel to cool.

While your cabbage is cooking, start the rice.

  • Find a medium saucepan that you still have a lid for. I have about 20 pans & 3 lids. I have no idea where they go. Anyway, pour 1 cup water into the pan.
  • Stir in the rice.
  • Bring to a rolling boil (hot tub, not white water rapids). Cover the pot with a good lid & simmer, on medium-low heat, for 20 minutes.

You don’t need to cook the rice all the way, just enough to soften it. I used a “long grain brown rice”. The bag rice said to cook 35-45 minutes, so I cooked my rice 20 minutes. That turned out to be just perfect.

gol fried onions

  • In large frying pan, melt the butter. 
  • Toss in the onions and cook until lightly browned.
  • Stir in paprika, parsley & caraway seeds.
  • Cook one more minute.
  • In a large mixing bowl, dump in venison, rice and half of the onions.
  • Sprinkle it with salt & pepper.
  • Mix – I find it easier just to dig in & mash it together with my hands.
  • Pour the tomato sauce and broth into the pan with remaining onions.
  • Simmer on medium heat 10 minutes.

gol meat & cab leaf

While the sauce cooks, roll up your golabki.

  • Take a cooled cabbage leaf & lay on a cuttin’ board.
  • Cut out the thickest part of the “ribs”.
  • Drop a scoop of the meat filling in the center. I use a small ice cream scoop.
  • Roll it up into a cute little dumpling. Set aside.

This may be taboo in a real Polish kitchen, but when I ran out of big cabbage leaves, I patched together smaller ones for the wrapping. after it’s baked, you can’t even tell.

gol rolled up squ

When all of your meat is bundled, tear up the leftover cabbage & lay in the bottom of a 9×13 baking dish. Lay golabki in the pan, seam side down.

Pour tomato sauce all over golabki.

gol unbaked

Cover with foil & bake at 350 for 45 minutes.

You could serve with sour cream & fresh dill weed. That was my original plan, but as soon as these came out of the oven, you’d have thought I lived with elephants. They came thundering down the stairs & ate up all the golabki! I’ll assume that means they pass the taste-test.

 

 

Granny's Golabki
Polish cabbage rolls with ground beef and rice
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Ingredients
  1. half cabbage (use the other half for coleslaw)
  2. 1 Tbsp butter
  3. heaping ½ cup chopped onion
  4. 2 teaspoons paprika
  5. 1 teaspoon dried parsley
  6. ½ teaspoon caraway seeds
  7. 1 lb ground venison
  8. ½ cup rice
  9. 1 pint tomato sauce
  10. 1 cup chicken broth
Instructions
  1. Cut the core out of your cabbage.
  2. Put the cabbage in a big pot of boiling water.
  3. As the outer leaves wilt, scoop them out.
  4. Set removed leaves on a towel to cool.
While your cabbage is cooking, start the rice
  1. Pour 1 cup water into the pan.
  2. Stir in the rice.
  3. Bring to a rolling boil.
  4. Cover the pot with a good lid & simmer, on medium-low heat, for 20 minutes.
In large frying pan, melt the butter
  1. Toss in the onions and cook until lightly browned.
  2. Stir in paprika, parsley & caraway seeds.
  3. Cook one more minute.
  4. Pour the tomato sauce and broth into the pan with remaining onions.
  5. Simmer on medium heat 10 minutes.
In a large mixing bowl
  1. Dump in venison, rice and half of the onions.
  2. Sprinkle it with salt & pepper.
  3. Mix.
While the sauce cooks, roll up your golabki
  1. Take a cooled cabbage leaf & lay on a cutting board.
  2. Cut out the thickest part of the “ribs”.
  3. Drop a scoop of the meat filling in the center.
  4. Roll it up into a cute little dumpling.
  5. Set aside.
When all of your meat is bundled
  1. Tear up the leftover cabbage & lay in the bottom of a 9×13 baking dish.
  2. Lay golabki in the pan, seam side down.
  3. Pour tomato sauce all over golabki.
  4. Cover with foil & bake at 350 for 45 minutes.
  5. Serve with sour cream & fresh dill weed.
Break O' Day Farm http://breakodayfarm.com/
Posted in Gluten Free Recipes, Main Dish and tagged , .