Authentic Golumpki (Gołąbki, Stuffed Cabbage) Recipe (2024)

FAQs

What is the difference between halupki and golumpki? ›

Stuffed Cabbage Rolls are simple comfort food dish that comes with a variety of different names and spellings. Golabki is what I grew up calling them, but there are similar versions, Galumpki and Golumpki. Then there is Halupki/Halupky, which is exactly the same thing.

Stuffed Cabbage Tips

Don't over mix your meat mixture. You want it well combined but if you over mix it, the meat will be tough. Make sure your rice and onions are cooled before adding them to your meat.

Depending on the size of each leaf, you will need at least 14 leaves. For the filling, in a large bowl, combine the ground chuck, eggs, onion, breadcrumbs, rice, thyme, salt, and pepper. Add 1 cup of the sauce to the meat mixture and mix lightly with a fork. Preheat the oven to 350 degrees F.

Season with salt and pepper. Whisk condensed soup, tomato juice, and ketchup together in a bowl; pour over cabbage rolls and cover the dish tightly with aluminum foil. Bake in the preheated oven until cabbage is tender and meat is cooked through, about 1 hour. Uncover for the last 20 to 30 minutes of cooking.

“Gołąbki” that's the Polish term for stuffed cabbage rolls. Though the word literally means “doves” it has become globally recognized as the name for one of Poland's most well known dishes too.

Because I was craving them and had never made them from scratch, we set out on a culinary adventure in our own kitchen. Any variety of green cabbage will do for this recipe, but we went with savoy cabbage because the leaves are a bit looser and easier to work with.

Once people started roasting them at a high heat, perhaps with a little extra salt and fat (like bacon), it was a game-changer. You can also try slicing cabbage thin and sautéing it to maintain some of its crunchy texture.

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.

Gołąbki have been a known part of Polish cuisine for centuries, made with a variety of fillings wrapped in fresh or pickled cabbage leaves. The history of this dish in Poland likely extends back to around the nineteenth century and it is an influence of the eastern borderlands.

This is because as the temperatures drop, the cold causes the plants to break down the energy and convert it into sugar, leading to a sweeter, tastier flavor. There are different types of cabbage; light green, dark green, red and purple are the most common. They are all versatile in the way you can prepare them.

How long can stuffed cabbage be refrigerated? ›

Do you want to eat the stuffed cabbage in the next week? If so, place them in the refrigerator. The stuffed cabbage will stay fresh for up to 1 week. If not, place them in the freezer.

Sour cabbage gets its unique flavor from the fermentation process rather than the vinegar used in making Chinese-style paocai (a fresher pickle made by soaking seasonal vegetables in a brine of salt, ginger, white vinegar, Sichuan peppercorns and more).

Eastern European golabki vary greatly in ingredients. For sarmale, the cabbage leaves are rolled over minced meat. For golubki, the cabbage leave is packing a piece of minced meat without being rolled.

Popular throughout Eastern Europe, cabbage rolls are a traditional dish seen in many countries, most notably Poland. Halupki, however, has roots in the culture of the Slovak and Czech peoples.

The cabbage and Chinese cabbage are not the same at all. The Chinese cabbage is actually closer to the bok choy or pechay which might be why it's also known as a pechay Baguio or Baguio pechay. Its scientific name is Brassica rapa and is known as a celery cabbage.