May 27, 2016

Friday Feasting: Stuffed Cabbage (Golabki)

Mom's Recipe Card

As a wedding gift, my Mom wrote out some of my favorite dishes, growing up. And this was one of them. She made this frequently as it was tasty, filling and inexpensive. Even after I became vegetarian this was one meal I could not resist! When money was tight, Mom would add more rice and less meat. This is not a meal my husband grew up with, so I’ve revised some of the seasonings more to his liking.

Stuffed Cabbage (Golabki) 

Boil cabbage.
Cut away the core.
Cut away the tough stem from each leaf.
Chop remaining cabbage and add to dutch oven.
Combine rice and meat for the stuffing.
Stuff cabbage leaves and fold.
Stack the cabbage rolls in the pot.
Add sauce over the top.

Stuffed Cabbage (Golabki) 


1 whole head cabbage, about 4 pounds
1 large onion, chopped (or 1 tbsp dried chopped onion)
2 tablespoons oil
1 pound and ½ pound ground turkey, hamburger or pork (or combine)
1 1/2 cups cooked rice
2 eggs
1 tbsp parsley
2 teaspoon salt
1/4 teaspoon black pepper
4 carrots, peeled and thickly sliced
1-2 (15 oz) cans tomato sauce
1 tbsp dried parsley
1 tsp oregano
1tsp basil


1.  Fill pot with water and bring to boil. Carefully add cabbage, cover and cook 3-5 minutes, or until softened enough to pull off individual leaves. Cut away core to make removal of leaves easier. Remove leaves as they separate from head.
2.  When leaves are cool enough to handle, use a paring knife to cut away the thick center stem from each leaf, without cutting all the way through. You’ll need roughly 18-20 leaves. 

3.  Chop the remaining cabbage and place it in the bottom of a casserole dish or Dutch oven. Add sliced carrots. 

4.  Saute the chopped onion in oil in a large frying pan until tender, and let it cool.

5.  Mix cooled onions (or dried) with turkey, rice, eggs, parsley, salt and black pepper until well combined.
6.  Cup cabbage leaf and place about ¼- ½ cup of meat on each, depending on leaf size. Fold over core end, roll once, then fold in sides and roll again.
7.  Place the cabbage rolls, seam side down, on top of the chopped cabbage in the casserole dish or stockpot/dutch oven. Pour tomato sauce over rolls, season with parsley, oregano and basil, add water (start with one can) cover and cook on medium heat for 1.5 hours, or until done. Check liquid level throughout and add more water, if needed.
8.  Serve with sauce and sour cream, if desired.
9.  Cabbage rolls freeze well. I like to make up a double batch and freeze into mini-meals for meals on the run.

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