3.12.10

Cabbage Rolls-Gołąbki

Out of all the Polish foods I grew up eating Gołąbki are my favorite.  There is nothing that says Polish gathering to me more than a huge roster of cabbage rolls- 
There are many variations of this typical Eastern European dish- some are made with pork, some add raw meat to the cabbage leaf to cook- Jewish cabbage rolls tend to have more meat than rice- 
I have two babcia's and they make the best cabbage rolls in the world- This recipe is one that I made up following their expertise. 



1 lg. head cabbage
2 cups of (uncooked) white rice
2 lb. ground turkey (approximately- just one package)
2 cups of V8 juice (I use low sodium)
1 med. onion, chopped fine
Salt, pepper and dill to taste


To prepare the cabbage leaves:

1. Core out the center of the cabbage and put it into a large (the largest you have) pot with boiling water- The cabbage does not need to be completely submerged- but you should have a lid on the top and rotate it. 
2. After about 20 minutes using metal tongs and the fork from a carving set- carefully pry away individual leaves- from the bottom- trying not to tear them (this is A LOT easier to do than it sounds) 
3. Set the leaves aside to cool in a colander with a plate underneath it. 

To make the filling:
1. Make the rice according to directions 
2. Chop onion and sauté it using butter- once the onion is transparent remove and set aside- in the same pan cook the ground turkey- season with salt, pepper.
3. Add the onion, meat, rice and mix together.
4. Add one cup of V8 juice to the mixture
5. Add chopped or dried dill to taste and mix all together

To roll the cabbage roll: 
1. Place about two table spoons of the mixture at the thickest part of the leaf

2. Fold the roll the same way you swaddle a baby
3. Tuck the final part by sticking your finger into the roll and tucking all the remaining leaf into the roll.
4. Lay them in securely (stuff them together) in a roasting pan.
Occasionally the leaves have a thick center which may be trimmed for easier rolling:


When you are ready to cook, pour the final cup of tomato juice all over the cabbage rolls (about an inch of liquid at the bottom of the pan) and cook at 350*c for 30 minutes.  Serve hot with a dollop of sour cream.

With the left over tomato juice I would suggest making a drink to reward yourself for all your rolling and tucking.

Bloody Lady
Fill half a glass with crushed ice- 
Add vodka until the ice is covered
Add salt, pepper, tabasco, horseradish and worcestershire to taste. 
(I say to taste because Dr. J and I differ VASTLY on the amounts we add- so to taste- love it or leave it!) 
Mix it
Fill the rest of the glass with tomato juice and add a celery stick to garnish and gobble.

Happy Hanukkah!

25 comments:

Ninjagaiden78 said...

These look good. Thank you for the receipe.

windowshopz.com

cpcable said...

I made a similar recipe a couple of weeks ago. Tasty!

The Brick Cottage said...

mmm...I love a good bloody mary!

Pat Tillett said...

Those look so good!
I added a bit more to my drink that moved it from the "lady" to "mary" end of the drink specturm!
I want to eat now!

la petite coquine said...

Mmm, cabbage rolls! And a bloody Mary to boot? Sounds like a wonderful Friday!

justine said...

these look and sound absolutely delicious!

Jude said...

Oh my, ground turkey is absolutely one of my favorite ingredients and I haven't used it in too long. I need to remedy that ASAP with this scrumptious recipe! Thank you for sharing this! :)

Lenore @ Lather. Write. Repeat. said...

Cabbage rolls are a HUGE deal here because Manitoba is full of Ukranians! I'm always hoping and praying that one of the holiday dinners I attend has some homemade rolls and perogies!! I should try to make them myself one day...

XO
Lenore

Laura Wynn said...

oh gosh, these look awesome!
Glad you got the package, and glad you are just sooo thrilled to get the cookies ;)

Julia, the Thanksgiving Girl said...

We have super similar stuff in Russian cuisine! Although I might be mistaken and maybe it's originally Belorussian... I tend to mess those up often lol Anyways, here we call it "golubtsi" :) And btw, I had no idea you had Polish roots?

Erika @ ~TiptoeButterfly~ said...

i'm 100% Polish (i know, the jokes r gonna be rolling in now) .. so i know ALL too well about these bad boys - i think there YUMMY!

sherri said...

serious yumminess going on at your house. per usual. can't wait for the lady of the arts cookbook.

Grace said...

I love cabbage. I may have to give these a try.

Mary said...

These look exceptionally good and sound authentic. I'd love to have a plate of them for supper this evening. I hope you've had a great day. Blessings...Mary

Getrealmommy said...

It is awesome to cook something traditonal isn't it? I am suppose to make latkes for hanukkah on Sunday. I am 36 years old and I have not done it before. What kind of a Jewish mother am I if I don't make latkes for Haunkkah? Kicker is-I don't like them!
Oye Vey!

Pearl said...

Oh! I grew up with these (and similar, stuffed into green peppers). What a wonderful memory...

Pearl

Luna said...

Those cabbage rolls look amazing - I want one now!!

Signe said...

Oh this looks yummy!
Enjoy your weekend dear :)

dotblogg said...

I made them at home a week ago;)
I always mix rice and barley and the taste is even richer:)

your gołąbki look proffesional!;)
hugs
J.

Clair said...

These look mouth watering. I have also had them with buckwheat.
Clair

copywaitress said...

I love Gołąbki so much! Especially in vegetarian version:) Thank you so much for this yummy post, xoxo :)

Gabbi said...

I've never had and it looks sooo good! Thank for you for the amazing recipes!

Krystal said...

haha i like the tip at the end. These sound so good, i'm saving it!

a new girl in vienna said...

mmmm. these look yummy!

Ewa said...

Thank you for stopping by my blog. It's a pleasure to meet you. Your such a creative and artsy soul. I skimmed your blog and can't wait to find more time to read it from the beginning to the end. Love your life attitude the diversity you cultivate. Your projects are vibrating with colors, textures and something very hard to describe yet very very unique. I am going "to borrow" some of your craft ideas. Keep the good work.
Love from Poland
Ewa

A tak przy okazji "gołąbki" wyglądają pierwszorzędnie. Zgadnij co dzisiaj przygotuję na obiad. Mhhhhhhhh Pychotka ;-)

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