Golabki (Stuffed Cabbage Rolls) Recipe - Allrecipes.com
Golabki (Stuffed Cabbage Rolls) Recipe
  • READY IN ABOUT 2 hrs

Golabki (Stuffed Cabbage Rolls)

Recipe by  

"Cabbage leaves are stuffed with ground beef, rice, then simmered in tomato soup. Works great in the oven or a slow cooker. Serve with pan juices and a drizzle of sour cream, or mix the pan juices with sour cream and ladle it over the cabbage rolls. Also, good with mashed potatoes and cucumber and sour cream salad. Cabbage rolls freeze well before or after cooking."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    30 mins
  • COOK

    1 hr 10 mins
  • READY IN

    1 hr 50 mins

Directions

  1. Bring a large pot of lightly salted water to a boil. Place cabbage head into water, cover pot, and cook until cabbage leaves are slightly softened enough to remove from head, 3 minutes. Remove cabbage from pot and let cabbage sit until leaves are cool enough to handle, about 10 minutes.
  2. Remove 18 whole leaves from the cabbage head, cutting out any thick tough center ribs. Set whole leaves aside. Chop the remainder of the cabbage head and spread it in the bottom of a casserole dish.
  3. Melt butter in a large skillet over medium-high heat. Cook and stir onion in hot butter until tender, 5 to 10 minutes. Cool.
  4. Stir onion, beef, pork, rice, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper together in a large bowl.
  5. Preheat oven to 350 degrees F (175 degrees C).
  6. Place about 1/2 cup beef mixture on a cabbage leaf. Roll cabbage around beef mixture, tucking in sides to create an envelope around the meat. Repeat with remaining leaves and meat mixture. Place cabbage rolls in a layer atop the chopped cabbage in the casserole dish; season rolls with salt and black pepper.
  7. Whisk tomato soup, tomato juice, and ketchup together in a bowl. Pour tomato soup mixture over cabbage rolls and cover dish wish aluminum foil.
  8. Bake in the preheated oven until cabbage is tender and meat is cooked through, about 1 hour.
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Footnotes

  • Cook's Notes:
  • Cover the baking dish tightly so that the cabbage can steam and get tender, then uncover for the last 20 to 30 minutes of cooking. Definitely use tomato soup, and add a can of tomato juice for every can of tomato soup.
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Reviews More Reviews

Most Helpful Positive Review
Mar 01, 2014

We liked them. I used homemade tomato soup another recipe I found on this site. We are Polish and make this dish differently and when my sister in law found out there was soup in the mix she wouldn't touch it. Her loss because the homemade soup was an added bonus to a dish we already like. Very nice flavor. I also added a little seasoning to my meat mix.All in all a very nice dish to serve for dinner.

 
Most Helpful Critical Review
Dec 27, 2013

My grandmother was Ukranian and I can tell you that the "secret" to a flavorful stuffed cabbage,is salt pork. Melt in the pan, and mix with small amount of garlic and butter and onion. I add a can of tomato sauce. Mix together and then pour over stuffed cabbage. It is also a good idea to mix some of the melted salt pork into the meat. By the way, I only use ground pork, no ground beef. Its more tender and flavorful.

 

7 Ratings

May 14, 2014

I did not get to eat this, but my husband and kids did and they gave it 4 stars! They seemed to really enjoy it, thanks!

 
Dec 06, 2014

This is only second time I attempted to make stuffed cabbage rolls first time came out terrible with a different recipe now this time with this recipe it tasted good but failed miserably on the looks. I could not get the cabbage leaf to work right maybe I will try again after I learn from the best my mother in law, lol.

 
Nov 23, 2014

This was the first time I tried making Galabkis. I added more garlic than recipe called for - about a tablespoon and a half, along with lots of ground pepper and some additional salt.. The recipe calls for it to cook for one hour at 350 - it was not done (maybe my oven?). I increased the temp. to 375 and cooked it for 1/2 more. I would try this again - good flavor.

 
Jul 12, 2014

It was watery and bland. Will fiddle with it some and try again.

 

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Nutrition

  • Calories
  • 394 kcal
  • 20%
  • Carbohydrates
  • 41.5 g
  • 13%
  • Cholesterol
  • 61 mg
  • 20%
  • Fat
  • 17.9 g
  • 27%
  • Fiber
  • 5 g
  • 20%
  • Protein
  • 20.1 g
  • 40%
  • Sodium
  • 1429 mg
  • 57%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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