Monday, March 18, 2013

Polish Cabbage Rolls

This dish holds a special place in my heart.  Over the years, it's become increasingly important to me to learn to prepare all of the traditional Polish dishes that I enjoyed growing up.  Food has the ability to evoke such strong memories and my hope is to create some of the same wonderful memories with my family.
Traditionally, this dish is called golabki (Polish cabbage rolls), meaning "little pigeons".  Don't get scared - no pigeons were involved in the preparation of this dish :)
My little one absolutely loved these, she said they were like meatballs.  My family usually prepares this dish in the oven, but I decided to go with the slow cooker since I'm out of the house all day.  It worked beautifully.  Cheers to passing on traditions xo
Best dishes and yummy dreams!


Polish Cabbage Rolls
-Recipe based on my Mother's recipe

Printable recipe

Makes about 15 rolls 

1 large sweet onion, chopped
3 garlic cloves, crushed
1/2 c. instant rice, uncooked
1 1/2 lbs. ground beef, uncooked
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. paprika
1 Tbsp. parsley
1 egg
1 c. tomato soup, or chopped stewed tomatoes

2 cans tomato sauce
2 cans tomato soup
1 large head of green cabbage

Prep: Remove the stem of the head of cabbage and then place it in a pot of water to begin simmering.
Simmer the cabbage while preparing the other ingredients.  Allow the leaves to become tender enough to roll without breaking. 

1.  In a large pan, saute the onion and garlic until tender.  Set aside to cool.
2.  In a large bowl, add the onion and garlic with the uncooked beef and rice.  
3.  Add the spices, egg, and tomato soup.  Mix well. 
4.  Prepare the cabbage leaves by cutting off any of the thick vein pieces and laying them flat.  
5.  Scoop 1/4 to a 1/3 cup of the meat mixture onto a cabbage leaf.  Roll the leaf and tuck the ends into the roll.  Set aside and repeat until all rolls are prepared. 
6.  Pour tomato soup into the bottom of a slow cooker (just to coat the bottom).   Then, layer the cabbage rolls tightly in the bottom of the slow cooker.  Top with remaining tomato soup and sauce.  
7.  Cook on low for 8 hours. 


Thanks for reading, loves xo

Click here to see where I shared this recipe.

1 comment:

Hannah said...

Hi! Being a Polish gal as well, I plan on trying this out. I loved your pierogis and just had them requested for a birthday meal for my non-Polish hubby. Obviously they were a hit. :)

Love the Polish recipes and I'm looking forward to more!