Revisiting one of my first posts for Stuffed Cabbage Leaves, Golabki in Polish. These little bundles of ground beef and rice, wrapped in cabbage and topped in a rich tomato sauce are named after pigeons!
My first exposure to this dish was with Ed’s family. Their part of Pennsylvania is an ethnic and culinary mosaic, as in all of Europe comes to the New World. When my mother and her sister would cook a big meal for our combined families in Arizona, they would have made a big pan of enchiladas.
For my PA in-laws, it would be a roaster full of stuffed cabbage. We could always count on there being cabbage rolls to greet us when we visited. It was the sign of a special occasion.
I fixed this for Ed and one of his colleagues as they prepared to make the initial trip to Poland. We talked with excitement about the travel arrangements, what it might be like, the plans for apartment hunting.
We had pierogi with the stuffed cabbage. I’m embarrassed to say the pierogi were frozen; I had yet to make my first pierogi back then. Things have changed! I make a pretty good pierogi ruskie now.
Novice that I was at the time with Polish cuisine, I still stand by this recipe for Stuffed Cabbage Leaves. I wouldn’t change a thing.
Smacznego!
Lois
Adapted from Better Homes and Gardens Heritage Cookbook
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A Polish favorite, meat and rice filling in cabbage with tomato sauce
Ingredients
- 2/3 c. white rice
- 2 heads green cabbage
- 2 eggs, beaten
- 1 1/2 lb. ground beef
- 1 c. chopped onion
- 1 t. salt
- 1/4 t. pepper
- 8 slices bacon, cut in 1-inch pieces
- 2 16-oz. cans tomatoes
- 2 8-oz. cans tomato sauce
- 2 bay leaves
Instructions
- Cook rice according to package directions, cool
- Remove core from cabbage; run hot water into cored area to help in removing outer leaves
- Remove 8 – 12 leaves from each head of cabbage, chop remaining cabbage and place in two baking dishes (or a large dutch oven), sprinkle with salt
- Boil cabbage leaves until limp, about 5 minutes, drain and rinse in cold water
- Cut about 2 inches of the heavy center vein from the leaves
- Cook bacon with 1/2 c. onion till bacon is crisp
- Stir in undrained tomatoes, tomato sauce, and bay leaf, simmer, covered, while preparing the rest of the dish, remove bay leaves before adding to dish
- Combine cooked rice, egg, ground beef, the remaining 1/2 c. onion, 1 t. salt, and pepper; mix well
- Place about 1/4 c. rice mixture in center of each cabbage leaf; fold in sides and roll ends over rice
- Place rolls, seam side down, on top of chopped cabbage
- Pour tomato mixture over cabbage rolls
- Cover; bake at 350 degrees from 1 1/4 to 1 1/2 hours
- Freezes well
We call them ‘golabki’ (means little pigeons, I have no idea why…). Love it! Especially when my Dad makes them… Oh, I’m so home sick right now… Cheers!
I was told by my mom that the little pigeons refers to the pigeon’s breast which is smooth and round when you pluck the feathers much like the golobki. Lois, your recipe sounds interesting. Mine is different but then every family must have their own just as with pierogi. Thanks for all your contributions. I think that your Szarlotka recipe is the best that I have made…..so easy and delicious.
Elizabeth from Canada
Hi Elizabeth, I agree. I think recipes vary a bit from family to family. The first time I made lasagna for my husband he was put off because I used Italian sausage and his mother would have used ground beef. (He’s come around.) Thank you for your kind words. I have to give my dear friend Basia credit for my szarlotka recipe. I asked for suggestions, got several, but I made hers because it was so simple. . . and delicious!
Would you please share the recipe for szarlotka, I missed it. Thank you
Hi Denise,
Here’s the szarlotka recipe! Smacznego!
https://polishhousewife.com/szarlotka-polish-apple-pie/
Another dish I look forward to trying soon! Have you ever used Savoy cabbage?
With the pronounced veins? I dont know that I have. I’ve only branched out to red and Napa.
Thanks for the recipe. I remember my babcia making this dish. For anyone not Polish gołąbki is pronounced gaw-wump-ki.
My pleasure, Laurel; smacznego!
took your halupki recipe cuz i had the craving and the institutional memory is gone
love you all
lew williams
Enjoy, Lew!
My rice for golabki usually is a grain mixture of 80% rice, 1% wild rice and 19% buckwheat groats. This gives a stronger flavor.
★★★★★
Thanks for the tip!
Interesting mixture. I will give it a try. Thank you.
My nana always called halupki “blind pigeons.” I wonder how the translation went from “little pigeon” to “blind pigeon?”
It may always be a mystery!
I always figured blind pigeons can’t see inside the cabbage,right? 🙂 My grandmother and dad also called them blind pigeons. I never use egg to hold mine together like some people say you have to and neither did my straight out of Poland grandma. I think it’s because I use the beef/pork mix and they never come apart. My grandmother used beef, pork and veal no egg 3 pounds of meat to 1 cup cooked rice, and of course onion so maybe that is the difference. Either way,they are delicious. It’s definitely a meal that says family. 🙂 Enjoy your site!
I enjoy your site!
Thanks, P! So many variations, and yours sounds yummy!
Awesome recipe, Been looking quite awhile for a recipe that rivals my Aunt Ida’s polish cabbage rolls. Thank you
★★★★★
Thanks, Gary! I hope Aunt Ida would be pleased ❤️
We never had them with tomato sauce, but with with gravy. Same recipe inside, but just brown gravy to cook them in.
Sounds good, Monica!
We put salt pork in ours does anyone else do that it makes a big difference…
★★★★★
In the sauce or inside the rolled cabbage?
Mixed in with the meat and rice
I am delighted to have found your site, Lois! I’ve been researching my Mother’s family from Poznan, Wielkopolski region and am determined to learn as many recipes from this area that I can. My Mother never used bacon with her Golabki, but always used a small bit of sauerkraut with the tomatoes. Not much, but enough to give a small tang to the dish. She learned this from her Mother. But, Golabki recipes vary so much family to family. I have other Polish friends who recoil at the idea of a tomato sauce on their Golabki….they have only ever used a mushroom based sauce. So fascinating….the vast world of Polish food is!
You’re so right, Rose Marie, so much variety from family to family and region to region! I look forward to sharing our culinary journies!