Stuffed Cabbage/Golabki Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Aug. 19, 2005
Not Bad.
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Cooking Level: Expert

Home Town: Bandera, Texas, USA
Living In: North Miami Beach, Florida, USA

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Reviewed: Feb. 24, 2006
This recipe was just ok. It took so long to make and made such a mess of my kitchen... and my family didn't like it as much as my original recipe.
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Cooking Level: Expert

Home Town: Geneva On The Lake, Ohio, USA

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Reviewed: Apr. 10, 2009
I would recommend using more than one meat -- add ground beef and/or veal. It makes a wonderful difference. Shiitake mushrooms are okay in a fix, but dried Polish mushrooms cannot be paralleled. If you can't find them at an import store, you can buy them on-line.
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Home Town: Cleveland, Ohio, USA
Living In: Sinajana, Sinajana, Guam

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Reviewed: Nov. 30, 2013
This is a time-consuming dish so you want it to be worth it. It tastes much, much better if you mix pork with ground veal, beef, or both. The Polish name for these cabbage rolls, "golabki," means "pigeons" (because they resemble a pigeon breast). As a kid I had qualms about eating them because of this :) Now they're just delicious. I suggest looking on youtube for tutorials on how to roll the cabbage (works best if you cut a triangle into the base of the leaf, so it's more pliable). Smacznego!
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