Ingredients with Measurements:
- 1 head of cabbage
- 1 pound of ground beef
- 1 cup of cooked rice
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 can of tomato sauce (15 oz)
- 1 can of diced tomatoes (14.5 oz)
- 1 tablespoon of paprika
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 teaspoon of cayenne pepper
- 1/4 cup of water
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. Remove the core from the cabbage and place it in a large pot of boiling water. Cook for 5-7 minutes or until the leaves are soft and pliable. Remove the cabbage from the water and let it cool.
2. In a large bowl, mix together the ground beef, cooked rice, chopped onion, minced garlic, paprika, salt, black pepper, and cayenne pepper.
3. Carefully separate the cabbage leaves and place a spoonful of the beef mixture in the center of each leaf. Roll up the leaf, tucking in the sides, and place it seam-side down in the slow cooker.
4. In a separate bowl, mix together the tomato sauce, diced tomatoes, and water. Pour the mixture over the cabbage rolls.
5. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
6. Serve the golabki hot with the tomato sauce from the slow cooker.
Time:
Preparation time: 30 minutes
Cooking time: 6-8 hours on low or 3-4 hours on high
Temperature:
Low or high setting on slow cooker
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 16g
Carbohydrates: 24g
Protein: 26g
Sodium: 900mg
Sugar: 10g
Substitutions for ingredients:
- Ground pork or turkey can be substituted for ground beef
- Brown rice can be substituted for white rice
- Crushed tomatoes can be substituted for diced tomatoes
Variations:
- Add chopped mushrooms to the beef mixture for extra flavor
- Use a different type of cabbage, such as savoy cabbage or Napa cabbage
- Add a tablespoon of brown sugar to the tomato sauce for a sweeter flavor
Tips and tricks:
- Use toothpicks to secure the cabbage rolls if they are not staying closed
- Freeze any leftover golabki for a quick and easy meal later on
- Serve with sour cream or plain yogurt for added creaminess
Storage instructions:
Store any leftover golabki in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the golabki in the microwave or in a covered dish in the oven at 350°F for 10-15 minutes.
Presentation ideas:
Serve the golabki on a platter with the tomato sauce poured over the top.
Garnishes:
Sprinkle chopped parsley or chives over the top of the golabki for added color and flavor.
Pairings:
Serve the golabki with a side of mashed potatoes or crusty bread.
Suggested side dishes:
- Roasted vegetables
- Steamed green beans
- Salad with a vinaigrette dressing
Troubleshooting advice:
- If the cabbage leaves are too tough to roll, try boiling them for a few more minutes until they are soft enough to work with.
- If the tomato sauce is too thin, add a tablespoon of cornstarch mixed with water to thicken it up.
Food safety advice:
Make sure the internal temperature of the golabki reaches 165°F to ensure it is safe to eat.
Food history:
Golabki is a traditional Polish dish that translates to "little pigeons" due to the shape of the rolled cabbage leaves.
Flavor profiles:
The golabki has a savory and slightly sweet flavor from the beef and tomato sauce, with a hint of spice from the paprika and cayenne pepper.
Serving suggestions:
Serve the golabki with a dollop of sour cream or plain yogurt for added creaminess.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Polish
Taste: Savory, Tangy, Herby, Rich, Comforting