Cabbage Rolls / Polish Gołąbki - Easy to Follow, Step by Step Recipe

Quinta de guiche hypochondriacs rebecca lumpkey today I'm going to show you how to make

cabbage

rolls

and by the way I'm Polish and I grew up helping my dad make

cabbage

rolls

although I think my version may be a little healthier so the first one What you have What to do is cook a big pot of water on the stove this is already boiling because the first thing we do is steam the cabbage to a stop so you can roll it up now if you can find a big head of cabbage like this is perfect it weighs about about three pounds head of cabbage and the best kind is the one that is pretty smooth and not very bumpy to roll, so if you can't find a big one like that, use two smaller ones, but this one is 1/3 pound head of cabbage and the first thing we do is remove the core, you get a small sharp knife like this and you just cut the core because you have to have access to the pulleys, it comes out OOP, there it goes. the heart, so it is reserved and put in the water.

You can see that it is boiling core side down in the boiling water. Cover it and let's reduce the heat to simmer for about 10 minutes. I'm going to set my timer for 10 minutes and you're going to let it soften and while that's happening you can start making the filling so you need to sauté something so I'm going to move this to the back of the stove and put it on. in the background just so you can see what I'm doing here, so there it is in the background, okay, now we have a frying pan that's heated to medium-high and what we're going to do is sauté the onions. and garlic of course I always start everything with onion and garlic so I cut here a cup of onion pretty small he cut and a clove of garlic and of course I put them in the garlic press so I'm going to put them together with the onion here comes the garlic oh I love this there's the garlic this is very flexible a little more a little less no big deal with something like this it's not like baking a cake so in the preheated pan let's put about a tablespoon of olive oil, my dad used to use butter for this so you can see the difference, but mine olive oil is fine, it goes with the onion and garlic.

I think you need onion and garlic, it makes almost anything tasty, so there's that because Okay, now we're going to sauté this for about five minutes over medium-high heat. Well, actually it's been maybe three or four minutes and they're browning nicely, so I'd say you know, three to five minutes with the onions. nice and golden like this, onions and garlic, now we're going to add these are two large mushrooms, so that's about a cup and a half of finely chopped mushrooms or two large mushrooms, right? It doesn't have to be exact. in the mixture right here and sauté them together for about two more minutes.

Well, I think it's been about seven or eight minutes total and it looks like it's ready, so this is the start of the filling and you put it in a bowl so it can start to cool, oh that smells amazing, onion, garlic and mushrooms, you can imagine, okay, that's it, so that's the start, so it's going to let it cool for a few minutes while we prepare the cabbage. Okay, I think the cabbage is ready and it's time to remove it. Now what I've done is I've taken a large rimmed baking sheet because a lot of water is going to come with the cabbage and I place it as close as possible and then you have to find something strong to get this cabbage out because it's three pounds and it's pretty heavy, okay, here goes there.

Turn it off now. Also don't throw away the water because you may want this water when you get to the center of the cabbage if it is not soft. You might want to scream, I better use this. You may want to put it back in the hot water. Okay, there it is. Now what you can do is take a couple of forks and start pulling it apart a little bit so it can cool. off because you have to be able to handle it, so we have the onions, garlic and mushrooms here and to this we will add 3/4 cup of rice.

I use three-quarters of Uncle Ben's converted rice for this. cup of rice 1/4 cup of parsley and I finish, you know, generous with the parsley, a good quarter cup of parsley really helps this dish a lot, okay, let's add a teaspoon and a half of salt so that there is a teaspoon and a half. half and a lot of freshly ground pepper and then two more things, one is the ground beef that's here, it's a pound of ground sirloin, now my dad used to put, he said, get the cheapest and fattest beef because you want that fat, but no I don't want saturated fat from the meat, so this is ground sirloin, it weighs a pound and the last thing is tomato.

Now this is my favorite tomato. I've seen this in stores, if you can get it, get the pommy strained tomatoes. it's just pure tomato, no added sodium, nothing added so if you can't find it you can also use canned tomato puree but this is what I'm using and I have 1 cup of that here and that's all that will go in the Filling here is okay and you have to mix it and you will have to use my glove because it is quite a complicated job. It's definitely something you want to do by hand because it will take forever, otherwise there's your filling. just put it down and you know, fold it and everything and mix it all together, mix it really well, it's all mixed, ready to go, there's the filling, now we're going to prepare the cabbage and I'll bring it here. and I'll show you how to do it, ok, I've cleared some space and now we'll prepare the cabbage leaves, in addition to separating them, you'll have to cut a little bit here, I'll show you how so you can separate the leaves. so far I can handle them, although they are still quite hot and what is usually done is the outer leaves.

This is a really great head of cabbage because it was so tightly packed. The outer leaves tend to be a very dark green as sometimes. they tear so you put the outer ones that are not so attractive aside and we're going to put them on top of the cabbage rolls and so you start leaving out the good leaves so there's one two three in At this point, when you get to the half, it's stuck to the center because I couldn't get that far. You just turn around and cut it again. Each of the leaves that you're going to roll with, you take a small sharp knife like this and you have to cut this because it's going to get in the way and prevent you from rolling a nice tight cabbage roll, so just cut that on all the leaves, all the ones that you're going to use, just like Okay, I was preparing the leaves and I think I have about 16 leaves, but when I got to the center and this can happen, it's still a little bit hard, you can see that it's too hard, That's why you continue with the water. and a couple of these, this one is a little hard to wind, so I'm going to put them back in the water while I'm working.

This is a cake pan, it doesn't matter, but it's like a lasagna pan. I got a special pan because I had to make another set before my bed bath for about $15 with my 2009 coupon. They took it. They don't care if you're not using your coupons at Bed Bath. Save them anyway, so there's my frying pan. my filling and this is how we're going to do it, give some room and here's another trick for frying. I have 16. I want to make 16 to get the right amount in each one. You can divide this in the bowl into quarters.

You have an idea that there will be four in each group, so it helps me get the right amount, but again, if the sheets are larger, you will probably put a little more filling to take a large spoonful. of the filling you put it here so I roll it like this this is the end I cut the other one what's that called you just roll it like this you turn the edges and you keep rolling it well and then the pan goes in let me put it here so you can see that the seam down It's good, it doesn't have to be because they're all going to be cooked anyway. the rib, that's what I was trying to think of, so here's another one. a big scoop like that, you roll it up with the fur with ribbons, you just use that to get it in the edges and that's fine, so two more to go here is number 15 and this would be number 16 and I think your I hope to finish with the right amount, but I can.

I can stop this completely. Okay, that's 16. Okay, now there's one more

step

you need to do and that's pour in some liquid. Now, this is what it is. There are so many things you must do. you can put on top of this it's 3/4 cup of whatever you choose you can use water you can use beef broth you can use a little bit of cabbage water it's actually very good because it has a nice cabbage flavor that you can mix it with tomato some People put just tomato but I like it with more water, so what I'm going to do is make 3/4 cup.

I'll have some cabbage water. Sometimes I like to mix, so this is 1 cup. measure so I'm going to use this amount of water and I can use this no matter and that's about 3/4 cup it doesn't have to be exact when you make 1 cup you can make 1 cup but you'll end up with juice at the bottom and, if you like it you can thicken it and use it as a sauce, but the way I've always eaten them as a kid is we just brown them in a little olive oil and brown them and eat them with sour cream, anyway, mix this up to make sure it's mixed, yeah, just pour this over the cabbage rolls about 3/4 cup, like I said, any kind of liquid and then you put the torn up cabbage leaves on top like this and you can also put sauerkraut on top .

I did that too. I used sauerkraut juice and I put sauerkraut on top and they are very, very good, so there's another leaf and I think. This is enough here, just cover them and then cover this with aluminum foil and put it in the oven. If you have a 13 by 9 pan with a lid, that's great. I can never find one, so it has to be made with aluminum foil. and as a precaution, I'm going to get rid of this water. As a precaution, you can put it on a baking sheet like this because once and only once it leaked into the oven, so just as a safety precaution, I would say just clean the pan and you can put it in here, it goes in a preheated oven at 350 degrees for an hour and a half, okay here goes, that's a long time, but you really need that time for the cabbage to cook and everything for it to cook beautifully, so an hour and a half and I'll go back for the one I made yesterday to show you what it will look like when it's finished.

I'll be right back, well once they cook for an hour and a half they really need to sit for at least 30 minutes, preferably overnight, so that all the moisture gets into the cabbage rolls and they also freeze really well, that's because because you have to do a lot of good, this is how they will look. right here, look, you just peel this cabbage that you put on top, which by the way you can eat and this is what they look like, they don't have to be in the same order that I made them, you can put them and squeeze them on their side. a little leaf left over on this one and let's take a look here look at this oh my goodness look at that here I'll give you the pretty side now the best way to have them as far as I'm concerned is to brown them eat them the next day and a little bit of olive oil with a little reduced fat sour cream and I'm telling you, I think these are the healthiest, best tasting cabbage rolls you've ever bet on.