Golabki - Polish Cabbage Rolls Recipe - Food.com (2024)

FAQs

What is the best type of cabbage for cabbage rolls? ›

Savoy cabbage is also known as Winter cabbage. The leaves are softer and a bit more pliable, so in the end, they wrap around the filling most beautifully. And this is key, the leaves must be softened before any filling can happen.

Freezing breaks down the structure of the leaves, making them pliable and unlikely to crack or break when you pull them from the head or roll them for stuffing.

If your cooked cabbage is tough, it's likely because the cabbage is not cooked through yet. Continue to cook the rolls until they're tender. It's also important to make sure you let the rolls rest after they're finished baking.

Description. Ukrainian meat stuffed cabbage rolls. Made with sweet green cabbage, beef, pork, carrots, onions, tomatoes, rice, fresh dill/ parsley, spices.

Freezing is a far safer method than blanching. You won't be placing a head of cabbage in a boiling pot of water and removing it every minute or two, which will result in hot water splashes. It also means you can do the entire leaf removal at one time and not in stages.

The cabbage roll is a staple in the Romanian cuisine with variations of the recipe and sizing depending on the region, typically taking up to 6 hours to cook. Traditionally made with pork, beef, bacon, rice, spices and aromatics, broiled in a tomato sauce and served with polenta, sour cream and spicy pickled peppers.

Once it's washed and cut up, cabbage can be frozen, but for longer-term storage, it's best to blanch it first. Blanched cabbage can be frozen for up to nine months, while unblanched cabbage will only keep for one to two months.

Yes, you can make cabbage rolls ahead of time. You can roll cabbage rolls, assemble in a single layer in a baking dish, cover with plastic wrap and refrigerate for up to 48 hours. Or just use the Dutch oven if you have enough space in your refrigerator. Then bake with tomato sauce mixture as per recipe.

Adding baking soda to your boiling cabbage can help reduce the objectionable smell and maintain the green color long after when it typically turns grayish from cooking for too long. However, this may rid the cabbage of its nutritional value.

Cabbage and onions contain sulfur-based compounds and enzymes that are kept apart — and nonreactive — in separate cells when the plants are whole. But when you cut the vegetables, the compounds and enzymes mix, creating pungent, bitter and foul-smelling compounds that repel insects (and people!).

What is the difference between Polish and Ukrainian cabbage rolls? ›

Although the direct heritage of cabbage rolls cannot be certain, it's lineage can be traced back to Jewish cooking some 2,000 years ago. Recipes vary among Jewish communities depending on region; Romanians and northern Poles prefer a savory sauce, while Jews from Galicia and Ukraine favor sweet-and-sour.

In a large bowl combine beef, pork and bacon along with the rice, onions, half the garlic and spices as desired. Gently mix vegetable and spices with meat. To make rolls take one leaf, Place a dollop of the meat mixture on leaf. Fold bottom of leaf up over meat then fold sides in and roll.

Initially, cabbage rolls were created by the Turkish, who claim to be the original cookers of the dish. But as they conquered more and more territory, the recipe was spread and adapted by tens of other countries.

Napa Cabbage

This is the most tender of the cabbage varieties. Napa cabbage caramelizes really well, picking up nice color quickly, since the leaves are thinner and ribs less hearty. It's also our favorite to slice, dress with oil, acid, and seasoning, and serve it.

Like savoy, napa cabbage has a delicate texture and sweeter flavor compared to red and green cabbage. Its leaves aren't quite as soft as savoy, so they add a mild crunch to raw dishes. When cooked, the sweetness intensifies, making it an ideal choice for sauteing or grilling.

Both are excellent sources of important vitamins and minerals. Regular cabbage contains more calcium, zinc and potassium than napa, but napa cabbage contains higher levels of vitamins A, B3, iron and copper. Napa is also lower in sodium than regular cabbage.