Are you looking for a delicious and authentic Polish recipe? Look no further than Gołębki! These traditional stuffed cabbage rolls have been a staple of Polish cuisine for generations, and we’ve gathered 20 mouthwatering variations to spice up your kitchen. From classic beef and rice to vegetarian quinoa and mushroom options, our list has something for everyone.
Traditional Polish Stuffed Cabbage Rolls
A classic Polish dish that’s perfect for special occasions or cozy weeknight dinners. These tender cabbage rolls are filled with a flavorful mixture of ground pork, beef, and rice.
Ingredients:
– 1 large head of cabbage
– 1 lb ground pork
– 1/2 lb ground beef
– 1 cup cooked white rice
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tsp salt
– 1/2 tsp black pepper
– 1 tbsp tomato paste
– 1 can (28 oz) crushed tomatoes
– 2 tbsp vegetable oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Remove the cabbage leaves from the head, blanching them in boiling water for 5-7 minutes.
3. In a large bowl, combine ground pork, beef, rice, onion, garlic, salt, and pepper. Mix well.
4. Lay a cabbage leaf flat and place about 1/4 cup of the meat mixture onto the center of the leaf. Fold the sides over the filling and roll into a neat package.
5. In a large skillet, heat the oil over medium-high heat. Add the cabbage rolls and cook until browned on all sides (about 5 minutes).
6. Transfer the cabbage rolls to a baking dish and cover with the crushed tomatoes and tomato paste. Cover the dish with aluminum foil and bake for 30-40 minutes or until the cabbage is tender.
Cooking Time: 45-50 minutes
Vegetarian Gołąbki with Quinoa and Mushrooms
This recipe reimagines the traditional Polish dish by substituting meat-filled cabbage rolls with quinoa-stuffed mushroom caps. The result is a flavorful, plant-based twist on a classic.
Ingredients:
– 12 large portobello mushrooms
– 1 cup cooked quinoa
– 1/2 cup cooked rice
– 1/4 cup chopped fresh parsley
– 1/4 cup grated carrot
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 1 cup vegetable broth
Instructions:
1. Preheat oven to 375°F (190°C).
2. Clean the mushroom caps and remove stems.
3. In a bowl, mix cooked quinoa, rice, parsley, carrot, olive oil, onion, thyme, salt, and pepper.
4. Stuff each mushroom cap with about 1/4 cup of the quinoa mixture.
5. Place stuffed mushrooms in a baking dish and pour over vegetable broth.
6. Bake for 20-25 minutes or until mushrooms are tender.
Cooking Time: 20-25 minutes
Beef and Rice Stuffed Cabbage Rolls
A hearty and flavorful dish that combines tender beef and rice with the crunch of fresh cabbage.
Ingredients:
– 1 large head of cabbage, cored and blanched
– 1 pound ground beef
– 1 cup cooked white rice
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook the ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
3. Add the chopped onion, minced garlic, paprika, salt, and pepper to the skillet. Cook until the onion is translucent.
4. Stir in the cooked rice and mix well.
5. To assemble the rolls, remove the cabbage leaves from the head of cabbage and place a spoonful of the beef and rice mixture onto the center of each leaf.
6. Roll up the cabbage leaves tightly and secure with toothpicks if needed.
7. Place the rolls seam-side down in a baking dish and drizzle with olive oil.
8. Bake for 30-40 minutes, or until the cabbage is tender and the filling is heated through.
Cooking Time: 30-40 minutes
Pork and Barley Gołąbki with Tomato Sauce
Traditional Polish dish gets a flavorful twist with the addition of tomato sauce! These tender gołąbki are filled with a mixture of ground pork, cooked barley, and aromatic spices, then simmered in a rich tomato sauce.
Ingredients:
– 1 lb ground pork
– 1/2 cup cooked barley
– 1 onion, finely chopped
– 1 egg
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 tsp paprika
– Tomato sauce (homemade or store-bought)
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine ground pork, cooked barley, onion, egg, salt, black pepper, and paprika. Mix well.
3. Lay cabbage leaves flat and place about 1/4 cup of the pork mixture in the center of each leaf.
4. Fold the stem end over the filling, then fold in the sides and roll into a neat package. Repeat with remaining ingredients.
5. Place gołąbki seam-side down on a baking sheet lined with parchment paper. Drizzle with tomato sauce and sprinkle with chopped parsley (if using).
6. Bake for 35-40 minutes or until cabbage is tender.
Cooking Time: 35-40 minutes
Vegan Gołąbki with Lentils and Brown Rice
Vegan Gołąbki with Lentils and Brown Rice: A creative twist on the traditional Polish dish, this recipe uses lentils and brown rice instead of meat and breadcrumbs to create a hearty and flavorful vegetarian option.
Ingredients:
– 1 cup cooked lentils
– 1 cup cooked brown rice
– 1/2 cup finely chopped cabbage
– 1/4 cup sautéed onion and garlic
– 1 tablespoon tomato paste
– 1 teaspoon paprika
– Salt and pepper to taste
– Vegan filling of your choice (e.g. mushroom, spinach, or lentil)
– Cabbage leaves for wrapping
Instructions:
1. Preheat oven to 375°F.
2. In a mixing bowl, combine cooked lentils, brown rice, chopped cabbage, sautéed onion and garlic, tomato paste, paprika, salt, and pepper. Mix well.
3. Lay a cabbage leaf flat and place about 1/4 cup of the lentil-rice mixture in the center. Add your chosen filling on top.
4. Fold the stem end over the filling, then fold in the sides and roll into a neat package. Repeat with remaining ingredients.
5. Place Gołąbki seam-side down in a baking dish and cover with foil. Bake for 30 minutes, then remove foil and bake for an additional 15-20 minutes.
Cooking Time: 45-50 minutes
Gluten-Free Gołąbki with Ground Turkey
Gołąbki are traditional Polish stuffed cabbage rolls that are easily adapted to be gluten-free using rice-based wrappers. This recipe uses ground turkey instead of pork or beef, making it a great option for those looking for leaner protein.
Ingredients:
– 1 head of cabbage
– 2 cups cooked white rice
– 1 pound ground turkey
– 1 onion, finely chopped
– 1 cup tomato sauce
– 1 teaspoon paprika
– Salt and pepper to taste
– Vegetable oil for cooking
Instructions:
1. Preheat oven to 375°F (190°C).
2. Prepare the cabbage leaves by blanching them in boiling water for 5-7 minutes, then rinsing with cold water.
3. In a large bowl, combine cooked rice, ground turkey, chopped onion, paprika, salt, and pepper. Mix well.
4. Lay a cabbage leaf flat and place about 1/4 cup of the meat mixture onto the center of the leaf.
5. Fold the stem end over the filling, then fold in the sides and roll up the leaf to form a neat package. Repeat with remaining leaves and filling.
6. Place the gołąbki seam-side down in a baking dish and pour tomato sauce over them.
7. Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cabbage is tender.
Cooking Time: 45-50 minutes
Cheesy Gołąbki with Mozzarella and Parmesan
This twist on traditional Polish Gołąbki combines the flavors of Italy with the heartiness of Eastern Europe. These stuffed cabbage rolls are filled with a blend of mozzarella and Parmesan cheese, wrapped in tender cabbage leaves, and served in a rich tomato sauce.
Ingredients:
– 1 head of cabbage
– 1 pound ground pork
– 1/2 cup cooked rice
– 1/4 cup grated mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 onion, finely chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– 1 cup tomato sauce
Instructions:
1. Preheat oven to 375°F (190°C).
2. Remove the cabbage leaves from the head, blanch in boiling water for 5 minutes, then rinse with cold water.
3. In a large bowl, combine ground pork, cooked rice, mozzarella cheese, Parmesan cheese, onion, and garlic. Mix well.
4. Lay a cabbage leaf flat, place about 1/4 cup of the meat mixture onto the center of the leaf, and roll up tightly. Repeat with remaining leaves and filling.
5. Place the Gołąbki seam-side down in a baking dish, cover with tomato sauce, and bake for 30-40 minutes or until the cabbage is tender.
Spicy Gołąbki with Chorizo and Paprika
Gołąbki are traditional Polish stuffed cabbage rolls that get a bold twist with the addition of spicy chorizo and smoky paprika. This recipe combines the classic flavors of gołąbki with the bold, savory taste of chorizo and the warmth of paprika.
Ingredients:
– 1 head of cabbage
– 1 pound ground pork
– 1/2 pound chorizo sausage, casings removed
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon tomato paste
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 1 cup cooked white rice
Instructions:
1. Preheat oven to 375°F (190°C).
2. Remove cabbage leaves from the head and blanch in boiling water until tender.
3. In a large mixing bowl, combine ground pork, chorizo, onion, garlic, tomato paste, paprika, salt, and pepper. Mix well.
4. Place about 1/4 cup of the meat mixture onto the center of each cabbage leaf.
5. Roll up the leaves tightly and place seam-side down in a baking dish.
6. Cover with foil and bake for 45 minutes.
7. Remove foil and bake an additional 15-20 minutes, or until the gołąbki are golden brown.
Cooking Time: 1 hour
Slow-Cooked Gołąbki in Tomato Gravy
Slow-Cooked Gołąbki in Tomato Gravy Recipe
Gołąbki are traditional Polish stuffed cabbage rolls that require minimal effort, yet yield maximum flavor and comfort food satisfaction. This slow-cooked version is a twist on the classic recipe, with the addition of a rich tomato gravy.
Ingredients:
– 1 head of cabbage
– 1 pound ground pork and beef mixture (or your preferred meat combination)
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup cooked rice
– 1 tablespoon tomato paste
– 1 can (28 oz) crushed tomatoes
– Salt and pepper to taste
– 2 tablespoons vegetable oil
Instructions:
1. Preheat slow cooker to low.
2. Remove cabbage leaves from the head and blanch in boiling water for 5 minutes. Drain and set aside.
3. In a large bowl, combine meat mixture, chopped onion, garlic, cooked rice, salt, and pepper. Mix well.
4. Place about 1/2 cup of the meat mixture onto the center of each cabbage leaf. Fold the stem end over the filling, then roll the leaf into a neat package. Repeat with remaining leaves and filling.
5. In the slow cooker, heat oil over medium-high. Add the tomato paste and cook for 1 minute, stirring constantly. Add crushed tomatoes and stir to combine.
6. Arrange the gołąbki seam-side down in the slow cooker. Pour tomato gravy over the rolls.
7. Cook on low for 4-5 hours or high for 2-3 hours.
Polish-Style Gołąbki with Sauerkraut
Gołąbki are traditional Polish stuffed cabbage rolls that are a staple of many Slavic cuisines. This recipe adds a tangy twist by incorporating sauerkraut into the filling.
Ingredients:
– 1 head of cabbage
– 1 pound ground beef
– 1/2 cup cooked rice
– 1/4 cup chopped onion
– 1 egg, beaten
– 1 tablespoon tomato paste
– Salt and pepper to taste
– Sauerkraut (about 1 cup)
– Tomato sauce (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Remove the cabbage leaves from the head, blanch in boiling water for 5 minutes, then rinse with cold water.
3. In a large mixing bowl, combine ground beef, cooked rice, chopped onion, beaten egg, and tomato paste. Mix well.
4. Add sauerkraut to the meat mixture and mix until combined.
5. Lay a cabbage leaf flat and place about 1/4 cup of the filling in the center. Fold the stem end over the filling, then roll the cabbage into a neat package. Repeat with remaining leaves and filling.
6. Place the gołąbki seam-side down in a baking dish, cover with tomato sauce, and bake for 45-50 minutes.
Cooking Time: 45-50 minutes
Gołąbki with Ground Chicken and Wild Rice
A creative twist on the traditional Polish dish, these Gołąbki (stuffed cabbage leaves) combine ground chicken with nutty wild rice and a blend of aromatic spices.
Ingredients:
– 1 lb ground chicken
– 1 cup cooked wild rice
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tsp paprika
– Salt and pepper to taste
– 8-10 cabbage leaves (fresh or jarred)
– Tomato paste or ketchup (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine ground chicken, cooked wild rice, chopped onion, minced garlic, and paprika.
3. Season with salt and pepper to taste.
4. Lay a cabbage leaf flat, then place about 1/4 cup of the meat mixture in the center of each leaf.
5. Fold the stem end over the filling, then fold in the sides and roll up the leaf to form a neat package. Repeat with remaining ingredients.
6. Place Gołąbki seam-side down in a baking dish, cover with foil, and bake for 25-30 minutes.
7. Remove foil and continue baking for an additional 10-15 minutes, or until cabbage is tender.
Cooking Time: Approximately 40-45 minutes
Sweet and Sour Gołąbki with Pineapple
This recipe combines the traditional Polish dish of stuffed cabbage rolls, or gołąbki, with a sweet and sour twist by adding pineapple to the filling. The result is a unique and flavorful twist on a classic.
Ingredients:
– 1 head of cabbage
– 1 pound ground pork
– 1/2 cup cooked rice
– 1/4 cup chopped onion
– 1/4 cup grated carrot
– 1/4 cup pineapple chunks
– 1 tablespoon tomato paste
– 2 tablespoons brown sugar
– 2 tablespoons apple cider vinegar
– Salt and pepper to taste
– Vegetable oil for frying
Instructions:
1. Bring a large pot of salted water to a boil and blanch the cabbage leaves until tender.
2. In a separate pan, cook the ground pork over medium heat until browned, breaking it up into small pieces as it cooks.
3. Add the cooked rice, chopped onion, grated carrot, pineapple chunks, tomato paste, brown sugar, apple cider vinegar, salt, and pepper to the pork mixture. Mix well.
4. To assemble the gołąbki, lay a cabbage leaf flat and place 1/4 cup of the filling in the center. Fold the stem end over the filling, then fold in the sides and roll up the leaf to form a neat package. Repeat with remaining leaves and filling.
5. Fry the gołąbki in hot oil until golden brown, about 3-4 minutes per side. Serve warm.
Cooking Time: 30-40 minutes
Gołąbki Stuffed with Lamb and Herbs
Experience the rich flavors of Eastern Europe with this traditional recipe for Gołąbki, stuffed cabbage rolls filled with tender lamb and aromatic herbs. These bite-sized treats are perfect for a special occasion or a cozy dinner at home.
Ingredients:
– 1 head of cabbage
– 500g ground lamb
– 1 onion, finely chopped
– 2 cloves of garlic, minced
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Vegetable oil for cooking
Instructions:
1. Preheat oven to 180°C (350°F).
2. Blanch the cabbage leaves in boiling water until tender.
3. In a large bowl, combine lamb, onion, garlic, tomato paste, thyme, salt, and pepper. Mix well.
4. Lay a cabbage leaf flat and place about 1 tablespoon of the lamb mixture in the center. Fold the stem end over the filling, then fold in the sides and roll into a neat package. Repeat with remaining leaves and filling.
5. Place the Gołąbki seam-side down in a baking dish, leaving some space between each roll. Drizzle with vegetable oil and bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Polish Gołąbki with Creamy Mushroom Sauce
Ingredients:
– 1 head of cabbage, blanched and leaves separated
– 1 pound ground pork, beef, or combination
– 1 onion, finely chopped
– 1 cup cooked rice
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 egg, beaten
– 1 tablespoon tomato paste
– 1 cup cream of mushroom soup
– 1/4 cup heavy cream
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine ground meat, onion, cooked rice, salt, and pepper.
3. Bring a large pot of water to a boil. Blanch cabbage leaves for 5-7 minutes or until pliable. Remove from heat and let cool.
4. Fill each cabbage leaf with the meat mixture, rolling tightly and securing with toothpicks if needed.
5. Place Gołąbki seam-side down in a baking dish. Cover with foil and bake for 30 minutes.
6. Meanwhile, combine cream of mushroom soup and heavy cream in a saucepan. Bring to a simmer over medium heat.
7. Serve Gołąbki hot with creamy mushroom sauce spooned on top. Garnish with chopped parsley if desired.
Cooking Time: 45-50 minutes
Gołąbki with Ground Pork and Cabbage
These traditional Polish stuffed cabbage rolls are a hearty and flavorful dish, perfect for any occasion.
Ingredients:
– 1 pound ground pork
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 cup cooked rice
– 1/2 cup chopped fresh cabbage
– 1 egg, beaten
– Salt and pepper to taste
– Tomato sauce (homemade or store-bought) for serving
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine ground pork, onion, garlic, cooked rice, chopped cabbage, and egg. Mix well.
3. Lay out cabbage leaves and place about 1/4 cup of the meat mixture in the center of each leaf.
4. Fold the stem end over the filling, then fold in the sides and roll up tightly. Repeat with remaining ingredients.
5. Place the rolls seam-side down in a large baking dish. Cover with tomato sauce and bake for 45-50 minutes or until the cabbage is tender.
Cooking Time: 45-50 minutes
Servings: 8-10 Gołąbki
Gołąbki with Beef, Rice, and Dill
Gołąbki, also known as stuffed cabbage rolls, are a classic Polish dish that combines tender cabbage leaves with flavorful fillings. This recipe features a savory mixture of ground beef, rice, and fresh dill wrapped in delicate cabbage leaves.
Ingredients:
– 1 head of cabbage
– 500g ground beef
– 1 cup cooked white rice
– 2 tablespoons butter
– 1/4 cup chopped fresh dill
– 1 onion, finely chopped
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 tablespoon tomato paste
– 2 cloves garlic, minced
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook the cabbage leaves in boiling water for 5-7 minutes or until tender.
3. In a large mixing bowl, combine ground beef, cooked rice, butter, chopped dill, onion, salt, and pepper. Mix well.
4. Place a spoonful of the meat mixture onto the center of each cabbage leaf, leaving a 1-inch border around the edges.
5. Roll the leaves into neat cylinders, securing with toothpicks if needed.
6. In a large baking dish, combine tomato paste and garlic. Arrange the Gołąbki on top, seam-side down.
7. Bake for 45-50 minutes or until the meat is cooked through and the cabbage is tender.
Cooking Time: 45-50 minutes
Gołąbki Stuffed with Salmon and Quinoa
Gołąbki are traditional Polish stuffed cabbage rolls, typically filled with a mix of ground meat and rice. In this recipe, we’re giving the classic a seafood-inspired makeover by filling them with salmon and quinoa. The result is a flavorful and nutritious dish that’s perfect for a special occasion or a cozy night in.
Ingredients:
– 1 head of cabbage
– 1 cup cooked quinoa
– 1/2 cup cooked salmon, flaked
– 1 onion, finely chopped
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1 teaspoon dried dill weed
Instructions:
1. Bring a large pot of salted water to a boil. Remove the outer leaves from the cabbage head and blanch it in the boiling water for 5 minutes.
2. In a bowl, mix together quinoa, salmon, onion, olive oil, salt, and pepper.
3. Remove the cabbage from the water and let it cool. Once cool enough to handle, carefully remove the leaves from the stem.
4. Place about 1/4 cup of the quinoa-salmon mixture in the center of each leaf. Fold the stem end over the filling, then fold in the sides and roll up the leaf into a neat package. Repeat with the remaining cabbage leaves and filling.
5. In a large skillet, heat some olive oil over medium-high heat. Add the Gołąbki seam-side down and cook for 2-3 minutes on each side, until they’re lightly browned.
6. Serve the Gołąbki hot, garnished with fresh parsley or dill if desired.
Cooking Time: About 30 minutes
Gołąbki with Ground Venison and Barley
These traditional Polish pierogi are filled with a hearty mixture of ground venison, barley, and spices, making for a satisfying and savory snack or meal.
Ingredients:
– 2 cups all-purpose flour
– 1/2 cup warm water
– 1/4 teaspoon salt
– Filling:
+ 1 pound ground venison
+ 1/2 cup cooked barley
+ 1 onion, finely chopped
+ 1 clove garlic, minced
+ 1 tablespoon all-purpose flour
+ Salt and pepper to taste
Instructions:
1. In a large mixing bowl, combine flour and salt. Gradually add warm water to form dough.
2. Knead the dough for 5-7 minutes until smooth and elastic.
3. Divide the dough into small pieces. Roll each piece into a thin circle (about 1/8 inch thick).
4. Place 1-2 tablespoons of filling in the center of each circle. Fold the dough over the filling, forming a half-moon shape, and press edges together to seal.
5. Cook Gołąbki in boiling salted water for 10-12 minutes or until they float to the surface. Serve with your favorite toppings.
Cooking Time: 20-25 minutes
Gołąbki with Ground Duck and Wild Mushrooms
These savory gołąbki are filled with a rich mixture of ground duck, sautéed wild mushrooms, and aromatic spices. Perfect for a cozy dinner or special occasion.
Ingredients:
– 1 pound ground duck
– 1 cup mixed wild mushrooms (such as chanterelle, cremini, and oyster), sliced
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon paprika
– Salt and pepper to taste
– 8-10 gołąbki wrappers (homemade or store-bought)
– Water for boiling
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium-high. Add chopped onion and cook until translucent.
3. Add sliced mushrooms, minced garlic, paprika, salt, and pepper. Cook until mushrooms release their moisture and start to brown.
4. Add ground duck to the skillet, breaking it up with a spoon as it cooks.
5. In a large bowl, combine cooked mushroom-duck mixture.
6. Lay gołąbki wrappers flat on a surface. Place 1-2 tablespoons of filling in the center of each wrapper.
7. Fold and seal the filling by bringing all edges together to form a tight cylinder.
8. Boil gołąbki for 10 minutes, then bake for an additional 20-25 minutes, or until golden brown.
Cooking Time: Approximately 40-45 minutes.
Gołąbki with Ground Bison and Root Vegetables
These traditional Polish cabbage rolls get a hearty twist with the addition of ground bison and root vegetables. A perfect combination for a cozy dinner or special occasion.
Ingredients:
– 1 head of cabbage
– 1 pound ground bison
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 cup mixed root vegetables (such as carrots, parsnips, and turnips), peeled and grated
– 1 teaspoon paprika
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Bring a large pot of salted water to a boil. Remove the cabbage leaves from the head, blanch them for 5 minutes, then rinse with cold water.
3. In a large skillet, cook the ground bison over medium-high heat until browned, breaking it up into small pieces as it cooks.
4. Add the chopped onion, minced garlic, and grated root vegetables to the skillet. Cook until the vegetables are tender.
5. Lay a cabbage leaf flat on a work surface. Place 1/4 cup of the bison mixture in the center of the leaf. Fold the stem end over the filling, then fold in the sides and roll the leaf into a neat package. Repeat with the remaining leaves and filling.
6. In a large skillet, heat the olive oil over medium heat. Add the cabbage rolls and cook until browned on all sides, about 5 minutes per side.
7. Transfer the cabbage rolls to a baking dish and bake for 20-25 minutes, or until tender.
Cooking Time: 45-50 minutes
Summary
Get ready to experience the flavors of Poland with these delicious Gołąbki recipes! From traditional stuffed cabbage rolls to modern twists, this collection offers something for everyone. Try making classic Beef and Rice Stuffed Cabbage Rolls or go vegetarian with Quinoa and Mushroom-filled Gołąbki. For a meatless option, try Vegan Gołąbki with Lentils and Brown Rice. There are also gluten-free and dairy-free options available, including recipes with ground turkey, chorizo, and even salmon! With so many variations to choose from, you’re sure to find the perfect Gołąbki recipe to suit your taste.
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