9 November 2012

Make Polish Stuffed Cabbage Rolls - Golabki

Stuffed Cabbage Rolls 
1 whole head savoy cabbage
1 large red onion, chopped
500 g ground pork or ground beef (for vegetarians 500 g of mushrooms)
2 cups cooked rice
1 teaspoon finely chopped garlic
salt, black pepper, ground cumin, spices

1. Remove core from cabbage. Place whole head in a large pot filled with boiling, salted water. Cover and cook 3 minutes, or until softened enough to pull off individual leaves. 
2. Chop the remaining cabbage and place it in the bottom of a pot.
3. Saute the chopped onion in butter in a large frying pan until tender, and let it cool (If you want to use mushrooms to fry them with onions).
4. Mix cooled onions with  pork, rice, garlic, salt and black pepper, ground cumin until well combined.
5. Place about 1/2 cup of meat on each cabbage leaf. Roll away from you to encase the meat. Flip the right side of the leaf to the middle, then flip the left side. You will have something that looks like an envelope. Once again, roll away from you to create a neat little roll. 
6. Place the cabbage rolls on top of the chopped cabbage in the casserole pot.
7. Pour vegetable bouillon and tomato juice, and cook for 1 hour or until cabbage is tender and meat is cooked.

Bon Appetit!



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  2. yum!!! I grew up eating these...
    love your photos!

  3. I love stuffed cabbage and hadn't made it in a million years, so recently - I tried it again.

    But I had so much trouble with the cabbage - getting it softened, and then getting it to roll up. Is Savoy easier to work with?

    1. Thank you. I also had problem with cabbage. Savoy is easier but you must carfule when it cook. Its softer. Thank for your visit Julie.

  4. I have never made nor eaten a stuffed cabbage roll, but these look really yummy! Looks like your son enjoyed them :))

    Thanks for linking up with my NO RULES Weekend Blog Party!

  5. Wow that looks great, thanks for sharing!

    P.S. I’m doing a $50 Shabby Apple giveaway on my blog. You should check it out here:

  6. Yummy! My grandma always made this when I was growing up.


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