\nGo\u0142\u0105bki are a beloved Polish dish that consists of cabbage leaves stuffed with a mixture of ground meat and rice, served in a rich tomato sauce. This recipe is a classic take on this traditional dish.<\/p>\n
Are you looking for a delicious and satisfying meal to share with your family? Look no further! Go\u0142\u0105bki, also known as stuffed cabbage rolls, are a beloved Polish dish that can be enjoyed by people of all ages. These tender bundles of cabbage leaves wrapped around a savory filling are a staple in many Eastern European households. And the best part? They’re incredibly versatile and can be customized to suit any taste or dietary preference.<\/p>\n
In this article, we’ll explore 20 mouth-watering Go\u0142\u0105bki recipes that are perfect for family dinners. From classic Polish dishes to modern twists with international flavors, we’ve got you covered. Whether you’re a traditionalist or an adventurer, there’s something on this list for everyone. So go ahead and get ready to roll up your sleeves (and cabbage leaves!) as we dive into the wonderful world of Go\u0142\u0105bki!<\/p>\n
\nGo\u0142\u0105bki are a beloved Polish dish that consists of cabbage leaves stuffed with a mixture of ground meat and rice, served in a rich tomato sauce. This recipe is a classic take on this traditional dish.<\/p>\n
Ingredients:<\/strong><\/p>\n – 1 head of cabbage Instructions:<\/strong><\/p>\n 1. Blanch the cabbage leaves in boiling water for 30 seconds to make them pliable. Cooking Time:<\/strong> 45-50 minutes<\/p>\n Ingredients: Instructions:<\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 30-35 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 head of cabbage Instructions:<\/strong><\/p>\n 1. Preheat oven to 275\u00b0F (135\u00b0C). Cooking Time:<\/strong> 8-10 hours (low) or 4-6 hours (high)<\/p>\n Ingredients:<\/strong><\/p>\n – 12-15 cabbage leaves Instructions:<\/strong><\/p>\n 1. Bring a large pot of salted water to boil. Blanch cabbage leaves until soft, about 5 minutes. Drain and set aside. Cooking Time:<\/strong> About 20-25 minutes, including preparation time.<\/p>\n Ingredients:<\/strong> Instructions:<\/strong> Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/p>\n – 12-15 cabbage leaves Instructions:<\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Ingredients:<\/strong><\/p>\n – 1 pound ground pork Sweet and Sour Tomato Glaze:<\/strong><\/p>\n – 2 cups canned crushed tomatoes Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 45-50 minutes<\/p>\n Ingredients:<\/p>\n – 1 head of cabbage Instructions:<\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking time: 40-45 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 head of cabbage, cored and blanched Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> Approximately 1 hour<\/p>\n Ingredients:<\/p>\n – 1 head of cabbage, outer leaves removed Instructions:<\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Ingredients:<\/strong><\/p>\n – 1 package go\u0142\u0105bki wrappers (about 20-25 wrappers) Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F. Cooking Time:<\/strong> About 45 minutes total<\/p>\n Ingredients:<\/strong><\/p>\n – 1 head of cabbage Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 40-45 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 head of cabbage Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F. Cooking Time:<\/strong> 1 hour<\/p>\n Ingredients:<\/strong><\/p>\n – 1 head of cabbage Instructions:<\/strong><\/p>\n 1. Cook the cabbage leaves according to package instructions. Cooking Time:<\/strong> 30-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n For the Go\u0142\u0105bki:<\/p>\n – 1 large head of cabbage, blanched and removed from leaves For the Mint Yogurt Sauce:<\/p>\n – 250ml plain yogurt Instructions:<\/strong><\/p>\n 1. Preheat oven to 180\u00b0C (350\u00b0F). Cooking Time:<\/strong> 45-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound ground pork Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Note: To caramelize onions, cook 1 medium onion in 2 tablespoons of oil over low heat for 30-40 minutes, stirring occasionally, until golden brown and sweet.<\/p>\n Cooking Time:<\/strong> 45-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 head of cabbage Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F. Cooking Time:<\/strong> 35-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 head of cabbage Cherry Compote:<\/strong><\/p>\n – 1 cup cherries, pitted Instructions:<\/strong><\/p>\n 1. Preheat oven to 180\u00b0C (350\u00b0F). Cooking Time:<\/strong> 45 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 12-15 cabbage leaves Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> Approximately 45-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 12 Go\u0142\u0105bki (cabbage rolls) Instructions:<\/strong><\/p>\n 1. Preheat the oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 25-30 minutes<\/p>\n Serves: 4-6 people<\/p>\n Get ready to delight your family with these 20 delicious Go\u0142\u0105bki recipes! From classic Polish dishes to innovative twists, this collection offers something for everyone. Classics like tomato sauce and creamy dill sauce are joined by vegetarian, vegan, and gluten-free options featuring mushrooms, quinoa, lentils, and more. Meat-lovers will enjoy ground beef, chorizo, turkey, and pork fillings, while adventurous eaters can try lamb, duck, or smoked bacon. With so many flavors to choose from, you’re sure to find the perfect Go\u0142\u0105bki recipe for your next family dinner.<\/p>\n","protected":false},"excerpt":{"rendered":"
\n– 1 pound ground beef
\n– 1 cup cooked white rice
\n– 1 onion, finely chopped
\n– 1 egg, beaten
\n– 1 teaspoon salt
\n– 1\/4 teaspoon black pepper
\n– 2 tablespoons tomato paste
\n– 2 cups chicken broth
\n– 1 can (28 oz) crushed tomatoes<\/p>\n
\n2. In a large mixing bowl, combine ground beef, cooked rice, chopped onion, beaten egg, salt, and pepper. Mix well.
\n3. Lay a cabbage leaf flat and place about 1 tablespoon of the meat mixture in the center. Fold the leaf over the filling to form a package.
\n4. Repeat with the remaining cabbage leaves and filling.
\n5. In a large saucepan, combine tomato paste, chicken broth, and crushed tomatoes. Bring to a boil, then reduce heat and simmer for 10 minutes.
\n6. Add the go\u0142\u0105bki to the saucepan and simmer for an additional 15-20 minutes or until the cabbage is tender.<\/p>\nVegetarian Go\u0142\u0105bki with Mushrooms and Barley<\/h2>\n
\nVegetarian Go\u0142\u0105bki with Mushrooms and Barley: A creative twist on traditional Polish dish, these go\u0142\u0105bki are filled with a savory mixture of mushrooms, barley, and spices, perfect for a hearty and satisfying meal.<\/p>\n
\n– 1 cup cooked barley
\n– 1 cup mixed mushrooms (such as cremini, shiitake, and oyster), finely chopped
\n– 1 onion, finely chopped
\n– 2 cloves garlic, minced
\n– 1 tablespoon tomato paste
\n– 1 teaspoon paprika
\n– Salt and pepper to taste
\n– 12-15 cabbage leaves<\/p>\n
\n2. In a large mixing bowl, combine cooked barley, mushrooms, onion, garlic, tomato paste, paprika, salt, and pepper. Mix well.
\n3. Blanch the cabbage leaves in boiling water for 30 seconds to make them pliable.
\n4. Place about 1 tablespoon of the barley-mushroom mixture onto the center of each leaf, leaving a 1-inch border around the edges.
\n5. Fold the stem end over the filling and then fold in the sides and roll the go\u0142\u0105bki into a neat package. Repeat with remaining ingredients.
\n6. Arrange the go\u0142\u0105bki seam-side down on a baking sheet lined with parchment paper.
\n7. Bake for 30-35 minutes, or until the cabbage is tender and lightly caramelized.<\/p>\nSlow-Cooked Go\u0142\u0105bki in Creamy Dill Sauce<\/h2>\n
\nRich and flavorful, these slow-cooked go\u0142\u0105bki (stuffed cabbage rolls) are infused with the tanginess of creamy dill sauce.<\/p>\n
\n– 1 pound ground pork
\n– 1 onion, finely chopped
\n– 1 cup cooked rice
\n– 1 teaspoon paprika
\n– Salt and pepper to taste
\n– 1\/4 cup cream cheese, softened
\n– 1\/2 cup sour cream
\n– 2 tablespoons chopped fresh dill
\n– 2 cloves garlic, minced<\/p>\n
\n2. Blanche the cabbage leaves and remove from the head.
\n3. Mix ground pork, onion, cooked rice, paprika, salt, and pepper.
\n4. Place about 1 tablespoon of meat mixture onto a cabbage leaf, fold the stem end over, then roll up and place seam-side down in a slow cooker.
\n5. In a separate bowl, mix cream cheese, sour cream, chopped dill, and garlic.
\n6. Pour the creamy sauce over the go\u0142\u0105bki in the slow cooker.
\n7. Cook on low for 8-10 hours or high for 4-6 hours.<\/p>\nSpicy Go\u0142\u0105bki with Chorizo and Paprika<\/h2>\n
\nDiscover a bold twist on traditional Polish go\u0142\u0105bki, filled with spicy chorizo sausage and smoky paprika. These flavorful rolls are perfect for a quick weeknight dinner or as an appetizer for your next gathering.<\/p>\n
\n– 1 pound chorizo sausage, casings removed
\n– 1\/4 cup cooked rice
\n– 2 tablespoons olive oil
\n– 1 onion, finely chopped
\n– 2 cloves garlic, minced
\n– 1 teaspoon smoked paprika
\n– Salt and pepper to taste
\n– 1 tablespoon tomato paste (optional)
\n– Fresh parsley or dill for garnish<\/p>\n
\n2. In a large skillet, cook chorizo sausage over medium-high heat, breaking up with a spoon as it cooks, until browned, about 5-7 minutes.
\n3. Add chopped onion, garlic, smoked paprika, salt, and pepper to the skillet. Cook until onion is translucent, about 3-4 minutes.
\n4. In a small bowl, mix cooked rice with tomato paste (if using).
\n5. To assemble go\u0142\u0105bki, place a cabbage leaf flat on a work surface. Place a spoonful of chorizo mixture in the center of the leaf. Top with a spoonful of rice mixture and fold the cabbage over filling to form a neat package. Repeat with remaining ingredients.
\n6. Serve warm or at room temperature.<\/p>\nGo\u0142\u0105bki Stuffed with Quinoa and Lentils<\/h2>\n
\nThese Go\u0142\u0105bki are a modern take on the traditional Polish dish, stuffed with nutritious quinoa and lentils for added protein and fiber.<\/p>\n
\n– 12 cabbage leaves
\n– 1 cup cooked quinoa
\n– 1\/2 cup cooked lentils
\n– 1 onion, finely chopped
\n– 1 tablespoon olive oil
\n– 1 teaspoon ground cumin
\n– Salt and pepper to taste
\n– Optional: tomato sauce or sour cream for serving<\/p>\n
\n1. Prepare the cabbage leaves by blanching them in boiling water for 30 seconds. Remove from heat, let cool, then carefully remove the central vein and discard.
\n2. In a bowl, mix together quinoa, lentils, onion, olive oil, cumin, salt, and pepper.
\n3. Place about 1\/4 cup of the quinoa mixture onto the center of each cabbage leaf.
\n4. Fold the stem end over the filling, then roll up the leaf to form a neat package. Repeat with remaining leaves and filling.
\n5. Serve Go\u0142\u0105bki hot, topped with tomato sauce or sour cream if desired.<\/p>\nCheesy Go\u0142\u0105bki with Mozzarella and Parmesan<\/h2>\n
\nDiscover a creative twist on traditional Polish go\u0142\u0105bki, filled with gooey mozzarella and nutty parmesan cheese. This bite-sized appetizer is perfect for snacking or serving at your next gathering.<\/p>\n
\n– 1 cup cooked rice
\n– 1\/2 cup grated mozzarella cheese
\n– 1\/4 cup grated parmesan cheese
\n– 1 tablespoon olive oil
\n– Salt and pepper to taste
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. Cook cabbage leaves according to package instructions. Drain excess water.
\n3. In a bowl, combine cooked rice, mozzarella cheese, parmesan cheese, salt, and pepper. Mix well.
\n4. Place a tablespoon of the rice mixture onto the center of each cabbage leaf.
\n5. Fold the sides over the filling and roll into neat cylinders (go\u0142\u0105bki).
\n6. Place go\u0142\u0105bki seam-side down on a baking sheet lined with parchment paper.
\n7. Drizzle with olive oil and sprinkle with chopped parsley (if using).
\n8. Bake for 20-25 minutes or until cheese is melted and cabbage is tender.<\/p>\nGo\u0142\u0105bki in Sweet and Sour Tomato Glaze<\/h2>\n
\nThese Polish-style go\u0142\u0105bki are filled with a savory mixture of ground meat, rice, and spices, then simmered in a sweet and sour tomato glaze. Perfect as an appetizer or main course.<\/p>\n
\n– 1\/2 cup cooked white rice
\n– 1 onion, finely chopped
\n– 1 egg
\n– 1 teaspoon paprika
\n– Salt and pepper to taste
\n– 1 cup sweet and sour tomato glaze (see below)
\n– 24-30 go\u0142\u0105bki wrappers<\/p>\n
\n– 1\/4 cup granulated sugar
\n– 2 tablespoons apple cider vinegar
\n– 1 tablespoon honey<\/p>\n
\n2. In a large bowl, combine ground pork, cooked rice, chopped onion, egg, paprika, salt, and pepper. Mix well.
\n3. Lay a go\u0142\u0105bki wrapper on a flat surface. Place about 1 tablespoon of the meat mixture in the center.
\n4. Fold the bottom half of the wrapper up over the filling, then fold in the sides and roll up to form a neat package. Repeat with remaining wrappers and filling.
\n5. In a large skillet, combine sweet and sour tomato glaze ingredients. Bring to a simmer over medium heat.
\n6. Add go\u0142\u0105bki to the glaze and cook for 15-20 minutes, or until the filling is cooked through and the glaze has thickened slightly.
\n7. Serve warm, garnished with chopped fresh parsley if desired.<\/p>\nPolish-American Go\u0142\u0105bki with Ground Beef and Rice<\/h2>\n
\nA staple of Polish cuisine, Go\u0142\u0105bki are stuffed cabbage rolls filled with a savory mixture of ground beef and rice. This recipe is a hearty and flavorful take on the traditional dish.<\/p>\n
\n– 1 pound ground beef
\n– 1 cup cooked white rice
\n– 1 onion, finely chopped
\n– 1 egg
\n– 1 tablespoon tomato paste
\n– Salt and pepper to taste
\n– 2 tablespoons vegetable oil<\/p>\n
\n2. Remove the cabbage leaves from the head, blanch in boiling water for 30 seconds, and then rinse with cold water.
\n3. In a large mixing bowl, combine ground beef, cooked rice, chopped onion, egg, tomato paste, salt, and pepper. Mix well.
\n4. Place a tablespoon of the meat mixture onto the center of each cabbage leaf, leaving a 1-inch border around the edges.
\n5. Fold the cabbage leaves over the filling to form a neat package, securing with toothpicks if needed.
\n6. Heat the vegetable oil in a large skillet and cook the Go\u0142\u0105bki until browned on all sides, about 5 minutes per side.
\n7. Transfer the Go\u0142\u0105bki to a baking dish and cover with foil. Bake for 25-30 minutes or until the cabbage is tender.<\/p>\nGo\u0142\u0105bki with Turkey and Wild Rice Stuffing<\/h2>\n
\nExperience the flavors of Eastern Europe with these deliciously stuffed cabbage rolls filled with savory turkey and wild rice mixture.<\/p>\n
\n– 1 pound ground turkey breast
\n– 1\/2 cup cooked wild rice
\n– 1 onion, finely chopped
\n– 1 tablespoon tomato paste
\n– 1 teaspoon paprika
\n– Salt and pepper to taste
\n– 1 egg, beaten (for sealing)
\n– 1 cup beef broth<\/p>\n
\n2. In a large mixing bowl, combine ground turkey, cooked wild rice, chopped onion, tomato paste, paprika, salt, and pepper. Mix well.
\n3. Blanch the cabbage leaves by boiling them in water for 30 seconds. Remove from heat and soak in cold water to stop cooking.
\n4. Lay a cabbage leaf flat on a work surface. Place about 1\/4 cup of turkey mixture onto the center of the leaf.
\n5. Fold the sides and roll the leaf into a neat package, sealing with beaten egg.
\n6. Place the Go\u0142\u0105bki seam-side down in a baking dish filled with beef broth. Cover with aluminum foil.
\n7. Bake for 45 minutes, then remove foil and bake for an additional 15 minutes.<\/p>\nVegan Go\u0142\u0105bki with Chickpeas and Spinach<\/h2>\n
\nVegan Go\u0142\u0105bki with Chickpeas and Spinach: A creative twist on the traditional Polish dish, this recipe uses chickpeas and spinach to add protein and nutrients to the classic cabbage rolls.<\/p>\n
\n– 1 can chickpeas (15 oz), drained and rinsed
\n– 2 cups fresh spinach leaves
\n– 1 onion, finely chopped
\n– 1 clove garlic, minced
\n– 1 tablespoon tomato paste
\n– 1 teaspoon paprika
\n– Salt and pepper to taste
\n– 1 cup vegan tomato sauce
\n– 1 tablespoon olive oil<\/p>\n
\n2. In a large bowl, combine chickpeas, spinach, onion, garlic, tomato paste, paprika, salt, and pepper. Mix well.
\n3. Remove the tough outer leaves from the cabbage head, leaving the inner leaves intact. Cut out the core to create a flat base.
\n4. Place about 1\/2 cup of the chickpea mixture onto the center of each cabbage leaf. 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.
\n5. In a large skillet, heat olive oil over medium-high heat. Add the go\u0142\u0105bki seam-side down and cook until browned, about 2-3 minutes per side.
\n6. Transfer the go\u0142\u0105bki to a baking dish and cover with vegan tomato sauce.
\n7. Bake for 30-40 minutes or until the cabbage is tender.<\/p>\nGo\u0142\u0105bki in Rich Mushroom Gravy<\/h2>\n
\nA classic Polish dish gets an indulgent twist with the addition of rich, earthy mushroom gravy.<\/p>\n
\n– 1 pound ground pork
\n– 1\/2 cup cooked rice
\n– 1 onion, finely chopped
\n– 1 egg, beaten
\n– 1 teaspoon salt
\n– 1\/4 teaspoon black pepper
\n– 8 oz mushrooms (button or cremini), sliced
\n– 2 tablespoons butter
\n– 2 cloves garlic, minced
\n– 1 cup chicken broth
\n– 1\/2 cup heavy cream<\/p>\n
\n2. In a large mixing bowl, combine ground pork, cooked rice, chopped onion, beaten egg, salt, and pepper. Mix well.
\n3. Lay a go\u0142\u0105bki wrapper flat on a work surface. Place about 1 tablespoon of the meat mixture in the center of the wrapper.
\n4. Fold the bottom half of the wrapper up over the filling, then fold in the sides and roll into a neat package. Repeat with remaining wrappers and filling.
\n5. In a large skillet, melt butter over medium heat. Add sliced mushrooms and cook until tender, about 3-4 minutes.
\n6. Add garlic to the skillet and cook for an additional minute.
\n7. Pour in chicken broth and heavy cream. Bring mixture to a simmer and let cook for about 2-3 minutes or until thickened slightly.
\n8. Arrange go\u0142\u0105bki on a baking sheet lined with parchment paper. Spoon mushroom gravy over each go\u0142\u0105bki.
\n9. Bake for 25-30 minutes or until go\u0142\u0105bki are cooked through.<\/p>\nGo\u0142\u0105bki with Pork and Sauerkraut Filling<\/h2>\n
\nGo\u0142\u0105bki are traditional Polish stuffed cabbage rolls that combine tender cabbage leaves with a savory filling. This recipe uses pork and sauerkraut for a flavorful twist.<\/p>\n
\n– 1 pound ground pork
\n– 1\/2 cup cooked sauerkraut, drained
\n– 1 onion, finely chopped
\n– 1 teaspoon caraway seeds
\n– 1 egg, beaten
\n– Salt and pepper to taste
\n– 1 tablespoon vegetable oil<\/p>\n
\n2. Remove the cabbage leaves from the head, blanching them in boiling water for 5-7 minutes.
\n3. In a large bowl, combine ground pork, sauerkraut, onion, caraway seeds, and egg. Mix well.
\n4. 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 fold in the sides and roll into a neat package. Repeat with remaining leaves and filling.
\n5. Heat oil in a large skillet over medium-high heat. Brown the Go\u0142\u0105bki on all sides, about 5 minutes per side.
\n6. Transfer the Go\u0142\u0105bki to a baking dish and bake for 25-30 minutes, or until the cabbage is tender.<\/p>\nGluten-Free Go\u0142\u0105bki with Cauliflower Rice<\/h2>\n
\nThis recipe combines the traditional Polish dish of go\u0142\u0105bki (stuffed cabbage rolls) with a gluten-free twist, using cauliflower rice instead of traditional white rice. The result is a delicious and nutritious meal that’s perfect for those looking for a gluten-free option.<\/p>\n
\n– 1 cup of cauliflower “rice” (see note)
\n– 1 pound ground pork or beef
\n– 1 onion, finely chopped
\n– 2 cloves of garlic, minced
\n– 1 teaspoon paprika
\n– Salt and pepper to taste
\n– 1 tablespoon olive oil<\/p>\n
\n2. In a large skillet, cook the ground meat and onion until browned. Add garlic, paprika, salt, and pepper. Cook for an additional minute.
\n3. Blanch the cabbage leaves in boiling water for 30 seconds. Remove from heat and let cool.
\n4. In a separate pan, saut\u00e9 the cauliflower “rice” with olive oil until tender. Season with salt and pepper to taste.
\n5. Stuff each cabbage leaf with the meat mixture and place seam-side down on a baking dish. Top with the cooked cauliflower rice.
\n6. Cover with aluminum foil and bake for 45 minutes. Remove foil and bake for an additional 15-20 minutes, or until cabbage is tender.<\/p>\nGo\u0142\u0105bki in White Wine and Herb Sauce<\/h2>\n
\nGo\u0142\u0105bki, Polish cabbage rolls, are a beloved comfort food that pair perfectly with the bright flavors of white wine and herbs. This recipe combines tender cabbage leaves wrapped around ground meat and rice with a tangy, aromatic sauce.<\/p>\n
\n– 1 lb ground pork and beef mixture
\n– 1 cup cooked rice
\n– 2 tablespoons vegetable oil
\n– 1 onion, finely chopped
\n– 1 teaspoon paprika
\n– Salt and pepper to taste
\n– 1\/4 cup white wine
\n– 2 tablespoons butter
\n– 2 cloves garlic, minced
\n– 1 tablespoon fresh parsley, chopped
\n– Fresh dill, chopped (optional)<\/p>\n
\n2. In a pan, heat oil and cook the onion until translucent. Add ground meat mixture, paprika, salt, and pepper; cook until browned.
\n3. Stuff each cabbage leaf with the meat mixture and roll tightly. Place seam-side down in a baking dish.
\n4. Pour white wine over the go\u0142\u0105bki, then dot with butter and sprinkle with garlic and parsley.
\n5. Bake at 375\u00b0F (190\u00b0C) for 30-40 minutes or until the cabbage is tender.<\/p>\nGo\u0142\u0105bki with Lamb and Mint Yogurt Sauce<\/h2>\n
\nGo\u0142\u0105bki are traditional Polish stuffed cabbage rolls that pair perfectly with a refreshing lamb and mint yogurt sauce. This recipe combines the two for a flavorful and aromatic dish.<\/p>\n
\n– 500g ground lamb
\n– 1 onion, finely chopped
\n– 2 cloves of garlic, minced
\n– 1 teaspoon paprika
\n– Salt and pepper to taste
\n– Vegetable oil for frying<\/p>\n
\n– 20g fresh mint leaves, chopped
\n– 1 tablespoon lemon juice
\n– Salt to taste<\/p>\n
\n2. In a large mixing bowl, combine lamb, onion, garlic, paprika, salt, and pepper.
\n3. Blanch cabbage leaves in boiling water for 5 minutes, then remove from the pot.
\n4. Assemble Go\u0142\u0105bki by placing about 1 tablespoon of lamb mixture onto each leaf, folding the stem end over the filling, and rolling up tightly. Repeat with remaining leaves and filling.
\n5. Fry Go\u0142\u0105bki in hot oil until browned, then transfer to a baking dish and bake for 20-25 minutes or until cooked through.
\n6. Prepare Mint Yogurt Sauce by mixing together yogurt, mint, lemon juice, and salt.
\n7. Serve Go\u0142\u0105bki with the chilled Mint Yogurt Sauce.<\/p>\nGo\u0142\u0105bki Stuffed with Buckwheat and Caramelized Onions<\/h2>\n
\nThis traditional Polish dish is a flavorful twist on the classic cabbage rolls, filled with nutty buckwheat and sweet caramelized onions.<\/p>\n
\n– 1\/2 cup cooked buckwheat groats
\n– 1 medium onion, caramelized (see note)
\n– 1 tablespoon tomato paste
\n– 1 teaspoon paprika
\n– Salt and pepper to taste
\n– 12-16 cabbage leaves<\/p>\n
\n2. In a large bowl, combine ground pork, cooked buckwheat, caramelized onion, tomato paste, paprika, salt, and pepper. Mix well.
\n3. Blanch the cabbage leaves in boiling water until slightly softened. Drain and set aside.
\n4. Place a tablespoon of the meat mixture onto each cabbage leaf, leaving a 1-inch border around the edges.
\n5. Roll up the cabbage leaves, folding the sides over the filling, and place seam-side down in a baking dish.
\n6. Cover with aluminum foil and bake for 30 minutes. Remove foil and continue baking for an additional 15-20 minutes.<\/p>\nGo\u0142\u0105bki in Spicy Tomato and Pepper Sauce<\/h2>\n
\nGo\u0142\u0105bki, traditional Polish stuffed cabbage rolls, take on a new level of flavor with this recipe featuring a spicy tomato and pepper sauce. This dish is perfect for a cold winter’s night or as a unique twist for your next dinner party.<\/p>\n
\n– 1 pound ground pork
\n– 1\/2 cup cooked rice
\n– 1 onion, finely chopped
\n– 1 egg
\n– Salt and pepper to taste
\n– 2 tablespoons vegetable oil
\n– 1 can (14.5 oz) diced tomatoes
\n– 1\/4 cup chopped fresh peppers (bell or sweet)
\n– 1 tablespoon hot sauce (such as sriracha)<\/p>\n
\n2. Remove the tough outer leaves from the cabbage head and blanch in boiling water until tender. Chop off the stem end and remove the core.
\n3. In a large mixing bowl, combine ground pork, cooked rice, chopped onion, egg, salt, and pepper. Mix well.
\n4. Stuff each cabbage leaf with the meat mixture, folding the leaves over to form neat rolls. Place seam-side down in a baking dish.
\n5. Heat oil in a pan over medium-high heat. Add diced tomatoes, peppers, and hot sauce. Simmer for 10 minutes.
\n6. Pour the tomato-pepper sauce over the go\u0142\u0105bki and bake for 25-30 minutes or until the cabbage is tender.<\/p>\nGo\u0142\u0105bki with Duck and Cherry Compote<\/h2>\n
\nThis Polish-inspired dish combines tender go\u0142\u0105bki (stuffed cabbage rolls) with the rich flavors of duck confit and a sweet cherry compote. A perfect blend of savory and sweet, this recipe is sure to become a new favorite.<\/p>\n
\n– 500g ground pork
\n– 250g cooked duck confit, shredded
\n– 1 onion, finely chopped
\n– 2 cloves of garlic, minced
\n– 1 cup cherry compote (see below)
\n– Salt and pepper to taste<\/p>\n
\n– 1\/4 cup sugar
\n– 2 tablespoons port wine
\n– 2 tablespoons water<\/p>\n
\n2. Remove the cabbage leaves and blanch in boiling water for 5 minutes.
\n3. In a large bowl, combine ground pork, chopped onion, minced garlic, shredded duck confit, salt, and pepper. Mix well.
\n4. Place about 1 tablespoon of the meat mixture onto the center of each cabbage leaf, leaving a 2-inch border around the edges.
\n5. Roll the leaves into neat cylinders and secure with toothpicks if needed.
\n6. Place the go\u0142\u0105bki seam-side down in a large baking dish and spoon the cherry compote over them.
\n7. Bake for 30-40 minutes or until the cabbage is tender.<\/p>\nGo\u0142\u0105bki with Smoked Bacon and Cabbage<\/h2>\n
\nGo\u0142\u0105bki are traditional Polish stuffed cabbage rolls that typically feature ground meat and rice filling. This recipe gives the classic a smoky boost by adding crispy smoked bacon and saut\u00e9ed cabbage to the mix.<\/p>\n
\n– 1 pound ground beef
\n– 1\/2 cup cooked white rice
\n– 1\/4 cup chopped onion
\n– 2 cloves garlic, minced
\n– 6 slices smoked bacon, crumbled
\n– 1 medium cabbage head, shredded
\n– 1 tablespoon tomato paste
\n– Salt and pepper to taste
\n– Vegetable oil for cooking<\/p>\n
\n2. Cook the rice according to package instructions.
\n3. In a large skillet, cook the ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
\n4. Add the chopped onion, garlic, crumbled bacon, and shredded cabbage to the skillet. Cook until the vegetables are softened.
\n5. Stir in the cooked rice, tomato paste, salt, and pepper.
\n6. Blanch the cabbage leaves in boiling water for 30 seconds. Remove from heat and let cool.
\n7. Assemble the Go\u0142\u0105bki by placing a spoonful of the filling mixture onto the center of each cabbage leaf, then roll up and secure with toothpicks if needed.
\n8. Place the Go\u0142\u0105bki seam-side down in a baking dish and cover with foil. Bake for 30 minutes.
\n9. Remove the foil and continue baking for an additional 15-20 minutes, or until the cabbage is tender.<\/p>\nGo\u0142\u0105bki in Creamy Mustard and Honey Sauce<\/h2>\n
\nGo\u0142\u0105bki are traditional Polish cabbage rolls that fill the senses with comfort and warmth. In this recipe, we’ll elevate these tender morsels to new heights by wrapping them in a creamy mustard and honey sauce.<\/p>\n
\n– 1\/2 cup heavy cream
\n– 2 tablespoons Dijon mustard
\n– 1 tablespoon pure honey
\n– Salt and pepper, to taste<\/p>\n
\n2. In a medium saucepan, combine the heavy cream, Dijon mustard, and honey. Whisk until smooth.
\n3. Place the cabbage rolls on a baking sheet lined with parchment paper.
\n4. Pour the creamy sauce over the Go\u0142\u0105bki, ensuring each one is coated evenly.
\n5. Sprinkle with salt and pepper to taste.
\n6. Bake for 25-30 minutes or until the sauce is lightly caramelized and the cabbage is tender.<\/p>\nSummary<\/h2>\n