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.
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.
Stuffed Cabbage Leaves Gołąbki
- Prep Time: 45 mins
- Cook Time: 90 mins
- Total Time: 2 hours 15 mins
- Yield: serves 8
- Category: Main
- Cuisine: Polish
Description
A Polish favorite, meat and rice filling in cabbage with tomato sauce
Ingredients
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