This recipe serves 12 and costs about $ 11.32 to make or $ 0.95 per serve !
Do you ever feel like handwritten syndicate recipes are a lose art ? With technology these days, there is no need to write out your recipes when you can print one off cursorily.
however, I have a few frame handwritten recipes from my grandma cling in my kitchen that I adore. The recipe cards have a few stains on them, which give me affectionate thoughts of seeing them cooking these recipes with all their love .
I am indeed grateful they took the time to write some of their recipes to benefit from them and carry on their traditional cook .
Grandma’s Golumpki – Cabbage Rolls Recipe
This brings me to this recipe I am sharing with you today. I am passing on the tradition of Golumpki from my parental Grandmother, who was 100 % polish. My dad says, “ These are the best thing on the planet earth ! ”
Thanks to my Aunt Nancie, who wrote this recipe down one day while watching my Grandma make it, future generations will enjoy my Grandma’s Golumpki recipe !
He remembers going nuts when his ma would make them. He and his brother would say, “ Mmmmm Golumpki night, ” when she would tell them what was for dinner .
She always served Mashed Potatoes with them. But he was even more arouse to eat them the following night as they are constantly well the moment day .
Throughout the earth, some might call this stuff boodle. But in Poland, this dish is known as Golumpki. This recipe is packed full of fresh flavors and tied more special with it being a family recipe .
I would love to hear what your favorite family recipe is in the comments below!
What does Golumpki mean ?
It is the plural of Golabek, which derives from Golab, which means “ pigeon. ” It ’ s called pigeon because the boodle rolls resemble the shape of a pigeon ’ south chest .
How do you pronounce Golumpki ?
You pronounce it by saying guh-WOOMP-key .
Can you freeze Golumpki ?
Yes, you can freeze them ! After baking them, let them cool completely before putting them in an airtight Ziploc bag. Add a little tomato sauce to each bag and then freeze .
When you are ready to use them, place the frozen rolls and sauce in a saucepan and simmer until you have heated them all the way through .
How to make Golumpki :
This recipe has a draw of moving parts, but it ’ sulfur broken down in simple steps by :
- first, boil the pilfer, let it cool, separate the leaves, and cut out the intemperate stem .
- Stir together the filling and keep it in the refrigerator until you ’ re ready to use it .
- then, make the Sauce and spread some on the penetrate of the baking dishes .
- next, stuff and roll the cabbage leaves .
- Cover the pilfer rolls with the remaining sauce. ( At this point, you can cover them and place them in the refrigerator for up to 24 hours or bake them ) .
- then, bake the pilfer rolls for 50-60 minutes .
- finally, let theGolumpki cool for 10 minutes and then serve with chop fresh dill ( optional ) .
See the recipe calling card below for complete instructions and bit-by-bit photograph !
What to serve with Cabbage Rolls :
More polish Recipes that are Family-Favorites :
recipe VARIATIONS :
- The sauce recipe for this dish is my own. My grandma did something a small different, which is an excellent option if you ’ rhenium short on time .
- Mix one 10.75-ounce can of Campbell ’ mho condensed tomato soup and one 15-ounce can of Hunt ’ s tomato sauce. And that ’ s it, no cooking needed. Use this sauce in place of the sauce in the recipe below .
Cook ’ randomness eminence :
- You can prepare these ahead of time by making the recipe veracious until baking the cabbage rolls. Cover the rolls and place them in the refrigerator for up to 24 hours. then, cook as directed in the recipe below .
- The Golumpki taste even better the second sidereal day !
- This recipe makes a long ton ! You can freeze cook leftovers. Just place them in airtight freezer-safe containers and freeze for up to 3-4 months .
- TO REHEAT : Thaw them in the refrigerator overnight. then transfer the pilfer rolls to a broil serve, cover with foil, and heat in a 325-degree Fahrenheit oven until warmed through, about 20-30 minutes .
Cook ’ s Tools :
- Cutting board
- Paring tongue
- big pot
- metier bowl
- Wooden spoon
- culture medium toilet
- Wire cool racks
Ingredients and cost
RECIPE COST: $11.32
PER SERVING COST: $0.95
NOTE: The recipe prices are used calculating name brand products from grocery store websites.
- 1 large green cabbage –$2.34
- 1 cypriot pound thin land gripe –$3.60
- ½ syrian pound grind pork –$1.53
- 1 small yellow onion –$0.48
- 7 large garlic cloves –$0.35
- 1 gamboge –$0.48
- 1 bombastic egg –$0.10
- 28 ounces crushed tomatoes –$1.64
- 2 cups cooked rice –$0.39
- 1 Tablespoon extra virgin olive petroleum –$0.14
- ½ cup water –$0
- 1 teaspoon salt –$0.01
- ¼ teaspoon black pepper –$0.01
- Chopped fresh dill –$0.25
Golumpki – Stuffed Polish Cabbage (Gołąbki)
Golumpki or Gołąbki are Polish cabbage rolls that are stuffed with a mixture of beef, pork, rice, and seasoning. This recipe serves 12 and costs just $11.32 to make or $0.95 per serving!
- 1 big green cabbage
- 1 pound list background beef
- ½ pound ground pork barrel
- ½ modest chicken onion grated
- 4 large garlic cloves grated
- 1 teaspoon grated gamboge undress from 1 lemon
- 1 large egg beat
Read more : Spanish Sardines Pasta
cups cooked rice
- 1 tablespoon extra virgo olive oil
- ½ small jaundiced onion grated
- 3 large garlic cloves grated
- 28 ounces crushed tomatoes
- ½ cup water
- 1 teaspoon salt
- ¼ teaspoon bootleg pepper
- Chopped fresh dill optional
- Remove the stalk from the buttocks of the cabbage head .
- stead the cabbage in a large toilet filled with 12 cups of water. Cover and stead over gamey heat .
- Bring to a boiling point and then reduce the heat to medium. Continue to cook until the cabbage leaves become bright green and fictile, about 3-5 minutes. The leaves should not be limp, they should hold their shape .
- Remove pilfer from water and identify on a cutting board until it ’ s cool enough to handle .
- In a big bowl combine ground gripe, pork barrel, onion, garlic, grate gamboge skin, egg, and rice. place in refrigerator until ready to use .
MAKE TOMATO SAUCE:
- In a medium potentiometer over medium heat attention deficit disorder oil. once boiling, touch in grate onion and fudge, stirring frequently, for 2 minutes. then, add garlic and cook until fragrant, about 30-60 seconds. Pour in beat tomatoes, water, salt, and pepper and increase heat to high. once bubble, reduce heat to moo and simmer tomatoes for 15 minutes .
PREPARE CABBAGE LEAVES:
- once the cabbage has cooled, remove the leaves from the pilfer head .
- Using a paring knife, cut the chummy stem or membrane from the back of each leaf. Be careful not to cut through the leaf .
PREP OVEN AND BAKING DISHES:
- Move oven racks to upper-middle and lower-middle positions. Preheat oven to 350 degrees F .
- You will need a 9×13-inch bake dish and a smaller, 2-quart broil dish for this recipe. Spread ¾ cup of sauce in the buttocks of a 9×13-inch smasher and ½ cup sauce in the bottomland of the 2-quart bake serve .
STUFF & ROLL CABBAGE LEAVES:
- position 2 tablespoons of filling on the buttocks one-half of a pilfer leaf .
- Fold up the bottom separate of the boodle leaf .
Then, fold in the sides.
- future, roll forward until the pilfer leaf wholly covers the occupy. repeat with remaining cabbage leaves and filling .
- home the stuff pilfer leaves into train pans in neat rows. Pour the remaining sauce evenly over the cabbage rolls .
- Bake for 50-60 minutes, rotating pans halfway through baking .
- topographic point pans on a cable rack and cool for 10 minutes. Sprinkle with chop fresh dill ( optional ) and serve .
note from a reader :
If you throw the mind of cabbage in the deep-freeze for a few days until it ‘s freeze solid and then thaw it the leaves are ductile and you can stuff them easily without boiling the leaves .
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Category : Cook
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