Polish Stuffed Cabbage Rolls (Gołąbki) or Stuffed Green Peppers
Stuffed Cabbage Rolls were often served on special occasions at Polish homes in the Detroit area when I was growing up. They go by the name Golabki, or in Polish, Gołąbki (It sounds a little like Go-wum-key).
Polish Stuffed Cabbage Rolls (Gołąbki) or Stuffed Green Peppers
Stuffed Cabbage Rolls were often served on special occasions at Polish homes in the Detroit area when I was growing up. They go by the name Golabki, or in Polish, Gołąbki (It sounds a little like Go-wum-key).
Cooking Instructions
- 1
- 2
Remove core from whole of cabbage with sharp knife. Scald the cabbage in boiling, salted water.
- 3
Remove a few leaves at a time as they wilt. Cool before using. Chop remaining cabbage.
- 4
Sauté onions in butter until transparent. Set aside 1/3 of the onions.
- 5
Heat oven to 350 degrees.
- 6
Filling:
Combine ground beef, eggs, rice, 2/3rds of the onions, 2 teaspoons Montreal Steak seasoning, 1 teaspoon thyme and additional salt and pepper to taste. Spread each leaf with about 1/3 cup of filling. - 7
Fold opposite sides, starting with one of the open ends. Set aside. Continue until filling is used up.
- 8
Sauce:
Combine tomato soup and petite diced tomatoes. Stir in 1/2 teaspoon thyme.
- 9
Note: If using green peppers, scald until wilted in boiling salted water. This takes out any bitterness and makes the peppers more tender. Allow peppers to cool.
- 10
Sauté remaining cabbage with onion until cabbage is wilted. Spoon cabbage and onions into bottom of baking dish or Dutch oven. Place Stuffed cabbages or stuffed peppers on top. Spoon about half the sauce over top and bake for 1 hour covered. Remove top and bake for additional 1/2 hour.
- 11
Add milk to remaining sauce. Heat and serve on the side with mashed potatoes.
- 12
Suggestion: Add about 2 tablespoons minced dill and 2 tablespoons minced chives to mashed potatoes.
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