@@montee3766 I 've been eating gołąbki since I was little and I've never tasted acidic taste in cabbage. You know you need fresh cabbage for this dish and not sauerkraut?
In Poland to meatballs you add bread soaked in milk or buttermilk. And it's the best to actually use a stale bread for this. But meat in gołąbki should not be too fluffy, rice or groat makes it tender enough, cabbage is soft and preferably a little crunchy, you want something more firm inside to bite in. Probably a matter of preference, just saying what I find the best.
Great video Billy! As with any cuisine, there are regional variations to dishes, however as a Pole from western Poland, we wouldn't dare to put bread in golabki, only rice. Appreciate your sharing this delicious comfort dish. Another great one for the fall/winter is Bigos (Hunter's stew). Cheers from Vancouver.
I trust you, but bread actually does't change the flavor at all, it will however make the meatballs more moist, tender, and flavorful. More rice would cause the stuffing to fall apart. Rice is good as a binder in there, but it simply cannot do what bread does. I get where you're coming from and I tested this 10 ways from Tuesday and I promise you, the added few slices of crustless bread sopped up in butter is where it's at.
My great grandparents came to the US from Hungary in the 1880s, so my family recipe is slightly different but stuffed cabbage is a treasured comfort food. I still have the 7-page handwritten letter my mother sent me in 1976 with step-by-step instructions, including how to pare the stem from the leaves. It's stained with sauerkraut juice (we cook the pool in sauerkraut and whole tomatoes & juice) but it's still legible. I hope the current young generation is learning these old recipes so they embrace their heritage.
OMG! Your video reminded me of my cousin Wanda. She was an excellent cook and baker. When she made golumpkis she would make 100+ at a time in a big enamel roaster. She was making pierogi and golumpki until she was 102. Then she slowed down and only made 50 each time. Your video brought back many memories of watching her make our favorite Polish foods. Her Polish cheesecake was divine!!!!
Then try this variant: In my home gołąbki was stewed in its own juice and eaten with mushroom sauce. As a non meat variant on Christmas Eve, they are prepared with mushrooms instead of meat.
Another polish comfort food classic with tomato sauce which I higly recommend is a dish called "Fasolka po Bretońsku" (Breton beans... although I don't think any Breton knows about it ;-).
It's a theme in Polish food names ;) "Russian pierogi", "Greek Fish", "Jewish Carp", "Hungarian flatcake" have nothing to do with the nations in question ;)
@@ajuc005 Actually, "pierogi ruskie" doesn't mean "Russian pierogi" at all; it means "Ruthenian pierogi". This dish originates from Red Ruthenia, a region that was historically located on Polish lands. The term "ruskie" refers to the Ruthenians (Rusini), not Russians
Looks good. My grandmother made this for special occasions. She would bake them in the oven with a tomato gravy and use cabbage leave to cover them instead of foil. Her galobki and perogies were some of my favorite things.
I love these cabbage leaves-coverers, it would never have occurred to me to cover them with foil. Firstly, it is not canonical, secondly, there will be a problem with condensation, thirdly, why deprive yourself of part of the dish with a different texture and taste?
My parents were Polish, and here's a great tip - instead of boiling the cabbage, cut the core out, and put the cabbage in the freezer a couple of days before you're going to make the cabbage rolls. When the cabbage thaws, the leaves will be wilted and pliable. Your recipe looks delicious!
My grandmother was 100% Polish would use tomato soup to bake it in. Served with mashed potatoes and corn. 2nd day would be with potato pancakes she made from leftover mashed potatoes. She was not a fancy cook, but she was one of the best cooks I’ve ever known. Miss you grandma.❤
I have a mixed Slavic ancestry, which includes Polish, Ukrainan, and other Slavic ancestry. I had cabbage rolls, and they didn't have tomato in them, but they were really good. One grandmother was born in Canada, to parents from Czechoslovakia. She was my only Canadian born grandparent. The other grandmother was from Galicia, by the Polish/Ukrainan border, and was half Polish and half Ukrainan. Both were excellent cooks and bakers. My paternal grandmother taught me how to make pierogies when I was a child. They were really good. Cheers! .
Tomato soup was my aunts secret ingredient as well. She turned her nose up at scratch made sauce lol. They were amazing so who am I to question the family recipe
My family was from eastern Europe and my dad used to fry the onions in bacon drippings. Cooking to him was a labor of love,especially cabbage rolls. Slavic peasant food.
"Slavic"? I don't think so, or at least not only: this dish is very similar to Sarmale, a typical Romanian dish (and Romanians are not Slavs), and in any case, Sarmale is a dish introduced into Romanian cuisine by the influences of the Ottoman Empire (and even the Turks, they are not Slavs... 😆👍)
@@andreitiberiovicgazdovici They're literally called "Golabki" a Polish name, so it is a Polish dish. Just like there are more dumplings than just Pierogi for example Chinese dumplings which are very popular. But it doesn't mean that the chinese invented Pierogi. Sarmale is a completely different dish than Golabki, the texture, color, taste and even the sauce are different.
@@extrage3061 Bro, what are you talking about😆👍? for me you can call them whatever you want, the fact remains that my grandmother (Hungarian from Arad, Romania, so in both cases we are not Slavs) has made the recipe you are talking about practically the same since I was little; the only real differences I noticed are the use of pickled cabbage (which must be rinsed well and left to rest in water for at least 24 hours) and the different sizes of ingredients (being Hungarians, we really like paprika and use it more) and my grandmother never used beef broth, but chicken broth with vegetables. That's all. If for you this is a "totally different" dish, well, evidently we are on two totally different cooking philosophies. Oh, by the way: do you know which dishes are totally different from the original versions? The ones you make in Poland and call "Gulash and Borsch": Gulyash is Hungarian, but many other nations have their own "version"; the Polish one, no Hungarian would recognize it as "Gulyash". Same thing for Borsch, Ukrainian. In Ukraine there are different versions, but none comparable to the Polish variant, it is a radically different recipe... and I tell you that I have a Ukrainian wife, and she is also from Galicia Volhiynia, therefore having always been close to the Polish border, her borsch should have many similarities with the Polish version. And yet it is very different, practically a totally different dish
@@andreitiberiovicgazdovici the small nuances in the recipe make local variants in the dish. So using raw cabbage that is brazed is Gołąbki, for the pickled variant its probably closer to Sarmale. But essentially its the same thing. The original dish might be from the Middle East or somewhere completely different. But don't be surprised you can't communicate with a guy who has the polish coat of arms on this profile picture. Patriots can only see their own country like nothing else existed.
My neighbor is Polish and makes the best cabbage rolls . When I am lucky , her husband bags a deer and we have them with venison which makes them even better .
So in my family we braise them in tomato sauce in a roasting pan in the oven. We also add lots of black pepper to the farsz (filling). Another tip in the oven is to instead of cutting the leftover cabbage into quarters peel the whole leaves and line the bottom of the roaster with them as well as layering them over the top which creates a sort of natural lid, think cartouche, in addition to the normal lid which traps the steam and has a similar effect to frying them in that those leaves brown and get super sweet making them the most fought after part of the meal. There is also a version of this made with mushroom and barley with a mushroom gravy that equally delicious
Even though we are Italian, my mom would make these when I was young. They where wonderful. She would different foods from other countries cause she like doing something different the making Sunday sauce.
I'm Polish, and I cook, and it's one the best golabki recipee I've seen. I love your tips and alternatives - I'm going to have to try the fried ones. In my family, the tomato sauce, also created based on the cooking liquid, also had some diced bacon in ti, which you'd sear before pouring the liquid in. It was served over mushed potatoes, so the relatively watery sauce could be mixed with them. Delicious!
Thank you for the great video! Like many commenters here, I’m from NE Pennsylvania (but of pre-20th century German heritage), and grew up with Eastern Europe cuisine. I haven’t made ‘pigs in a blanket’ in years, and your recipe is so motivating! I, too, have found many dishes (esp. my middle-of-winter seafood bisques) are made great given a day or more for the flavors to bloom and incorporate. Your video reminds me the level of effort it takes, and your recipe is more sophisticated than mine ever was. It never occurred to me to pare my cabbage leaf ribs before - I always just hid the less-photogenic rolls under the ‘pretty’ ones. And I’m sure your sauce puts mine to shame. I also always opted to forgo the rice and bread in mine, and instead served crusty bread on the side to soak up the sauce. So next week, I’m going to make a double batch your way and freeze what my family doesn’t inhale in the first couple of days. BTW, my husband and I moved to the Boston area 40 years ago, but remember our roots. Today I see our local Greek restaurant’s takeout menu charges $24 PLUS tip for two small ‘stuffed cabbage’ rolls in lemon sauce and a little plastic cup of potato salad! Talk about motivation! Update: Well, I started making these, and the aroma was so intoxicating after I rolled them, it triggered me to bake and eat SIX before even making the sauce! Your video was so full of tips - every one mattered. Next time, I’ll do a triple batch!
My wife is Polish and I love it when she cooks Golumpki but I am going to show her your twist on it as it sounds delicious. The kids and I also love Bigos which is another very traditional meal made with cabbage, sauerkraut, and different meats and is the perfect comfort food for the colder months.
Very good recipe. At my home, we used to add much more rice to gołąbki. My mom always made tomato sauce using a bouillon cube, water, tomato puree, and thickened it with cream and flour - I love it.
My grandmother use to make these when I was a kid and I LOVED THEM! She always called them “Loopsies” or st least it sounded like it! Her in-laws were from a German/Polish town in the Ukraine where I beleive my great grandmother learned to make this and later taught her.
"German/Polish town in the Ukraine" -Yyyyy what was that animal? During II WW? Or Austria took (steal !) some PART OF POLAND in 1772 after Polish saved Wiena in 1683? Such german "gratitude"....
@@tomaszser470 what are you talking about he was just simply stating a fact lol even after regaining independace there were a lot of towns in Poland with different minorities especially jews (or german, ukrainian, belarussian, polish etc jews).
About this soaking bread trick, in poland we add dried buns/bread (usualy its just old bread that got too hard to eat) and we soak it in water and then add to minced meat when we make cutleats or whatever its called
My Bubba ( Croatian grandmother ) and my mom used barly and drained saurkraut. They said their secret ingredient was a little bit of tomato soup in the sauce. The whole family loved it
born in poland living in Australia, when it comes to this and other polish foods they do differ by region,rice do not cook all the way as it will cook in the stuffing futher(imho). spices are just a matter of taste,experiment is the only option.
I always make a huge batch for Christmas eve every year. 😂 one year we couldn't figure out why it didn't taste right. I had completely forgotten to add the seasonings to the stuffing 😂. I take the core & trimmings and cook them into a side. I cut them smaller and steam. Then I saute them with some onions until caramelized. So good and sweet
One of my greatest regrets in life is not finding out how my grandma made the sauce. All I know is that it had Campbell's tomato soup in it. My all time comfort food, I've never had one that comes remotely close to her sauce. 😢
@@Xenolith41 Look up the recipes for golabki sauce and figure out what could have gone along with the soup :D, prolly more tomato paste and chicken soup seasoning.
I always find it fascinating to watch people from outside my country cooking our favorite dishes :). It's interesting what else you add to enhance the flavor or what spices you think should be included. Thanks to these little details you let us know your favorite flavors ;). Let me put it this way, everyone will season the meat and sauce according to their own taste, of course no one will eat spices they don't like. Everyone will add as much salt as they want, etc. The very basis you showed for making this dish is shown in a perfectly easy way, congratulations :). Thanks to you, maybe our cabbage rolls will end up on tables in other countries :) which makes me absolutely happy. By the way, I will just add that even Chinese cabbage is suitable for this dish, my mom used it recently and was happy. The more cabbage the better, great idea to add the leftovers and not waste them, it will melt in the sauce anyway and add flavor ;). I wonder what else you'll cook from our recipes, maybe some cake ;)?
You can take this to another level. Lay your stuffed cabbage rolls out in a rectangular Pyrex dish. Dump a whole large jar of pickled red cabbage (that main Polish brand we get here works), then dump your tomato sauce over that and bake in the oven. You'll be glad I mentioned it!
Here from Poland, and nice to see our recipee done well. Love every time mom makes gołąbki, haven't tried making them myself yet but i'm bound to soon-ish.
I first had these at Sophie's Busy Bee in Chicago at the Damon/Milwaukee/North 3-way intersection (I'd take the El). Her pierogi's were also also excellent. I miss that restaurant.
My mother cuts blanched cabbage into small strips and adds it to the filling instead of wrapping it. She makes large oval balls out of it and cooks them in tomato sauce. This is my favorite version of cabbage rolls 🤤
I CANNOT believe that I never thought of taking a paring knife and trimming the bulging part of the spine off the cooked cabbage leaf. I must have fallen off the turnip truck. I don't make stuff cabbage very often but I use to.
Just made this with added spice flavors for the meat, love curry and smoked paprika and Cheyenne pepper. Absolutely a great delicious recipe. The sauce made exact, and it was one of the best flavors. Will use the extra sauce to use in stuffed manicotti, using similar meat take on this recipe. Great recipe
You have to try also Romanian cabbage rolls (”sarmale„- spell it like you read it) wich is a little bit different, but, generally, almost same thing. The origin of cabbage rolls is Arabic, they had cabbage rolls with many kind of stuffings (obviously, without pork meat). Later, the Ottoman Empire took over the recipe and from there it spread throughout Central and Eastern Europe in various forms and adaptations.
A nice trick my grandother used to do is saving the biggest 1 or 2 cabbage leaves and place it on top of all the gołąbki to make them steam nicely. She was also using a strong beef broth with tomato puree and tomato juice, just enough of the liquid to submerge all of the gołąbki. When reduced, it makes for an extremely flavorful tomato sauce perfect for this dish.
Roasted Golumpki and/or Onion dolma & tomatoe sauce/soup, with mash, carrot & swede mash & homemade bread! Then, next day add some bacon & onion & make 'bubble 'n squeek' with cheesy garlic bread! My kids loved it & still do! They, use to love helping as kids & as adults are now amazing cooks!
Hello! Great video. I'm from Poland and wanted to give you a new simliar recipe. Its called "gołąbki siekane" its the same thing but instead of Rolling the stuffing into the cabbage, you chop the cabbage and mix it with the rest. Then you form the patties and the rest is exact the same. Its a faster option
Hi I just came across your channel and really like your take on this classic Polish dish. I am Canadian born but my parents were both from Poland and I loved to watch (and learn) from mother in the kitchen. She use much more rice but that is probably because being poor it was less on the cost. I liked and subscribe and look forward to visit your channel. Cześć from Canada!
My mother and grandmother would make halupki which was similar to this. They would use V8 juice and stewed tomatoes with seasonings and roast them covered in the oven. Soooooo goood....
it is called ”sarmale” in Romania and it is one of the most traditional and authentic romanian dishes,there are numerous recipes all throughout the country but most of them are just rice ,minced meat and various spices in a stuffed cabbage (usualy fermented or pickled) and we eat it with polenta and sour cream
Your so called comment ignores the fact that turkish sarma are not made of sauerkraut and pork meat… it’s variations of rolls found all around the world, with regional traditional varieties influencing eachother.
For gołabki use electric backing pan (prodziż) you need to cover them with cabbage leaves you can also use mushrooms for stuffing recipe from Poland + ofc tomato sauce
As a Pole i truly accept, approve, sign, nod, agree on your recipe. You took everything best techniques to make it perfect. Signed by Polish ancestors also. Good work !
Great stuff! As with any traditional recipe there is a million varriations- each grandma made it a bitt different than the others. My Grandma never added bread- it was always rice- and she would put a good ammount of wild garlic and for a pound of meat she'd grate in a raw onion, plus a good amount of salt and black pepper. She also boiled them in tomato soup made from Rosół.
yeah, the real recipe is using oven because in Poland the main difference is to use a long time cooking/baking/staying in the kitchen methods of preparing meals as kitchen was most of the time the warmest part of the house. Polish "pierogi" is different from other type of dumplings mostly because of the way they were prepared, once for a few hours to warm yourself staying by the oven and than you could just wam them up in the winter staying under the blanket in the cold weather ;-). basically the polish kitchen - long preparation time to warm you up with stove under the heat the whole time, or using little fire to warm the dish up and wrapping yourself in warm feather quilt... It's probably the main misunderstanding between the Polish cousin and majority of other cousins. overuse of soups is also part of it, one time in a big pot and than eat it or use as a base for other soups for a day or a few more. // there is a lot of Polish culinary culture based on the idea using the weather to keep it edible and save energy/fuel/wood at the time.
My mother in law was raised in the coal regions of Pennsylvania, in a town called Centralia. In that area they are called "pigeons"called. Here in the southern part of Pennsylvania they are called "halupkies."
@Matt-rw9py of course it would... the Northern coal regions of Pennsylvania have a large, Polish, Slovak, and Ukrainian population. Also, in the southern part of Pennsylvania, this is where the Hungarian and Germans immigrated.
Ich schreibe dieses Kommentar in der Hoffnung, dass der Übersetzer gute Arbeit leisten wird. Deshalb versuche ich eine einfache Sprache zu nutzen. Hier in Ostdeutschland haben wir ein ähnliches Rezept. Mit der Geschichte Ostdeutschlands ist es natürlich nicht überraschend, dass wir auch Rezepte unserer östlichen Nachbarn übernommen haben. Wir nennen dieses Rezept Krautrouladen. Allerdings gibt es auch Unterschiede. Natürlich hat jede Familie ihr eigenes Rezept, wie vermutlich auch in Polen. Meine Familie nutzt für die Füllung keinen Reis und keine Graupen. Wir nutzen nur Hackfleisch, Zwiebeln, Knoblauch und eingeweichtes Brot. Für die Bindung benutzen wir Eier. Unsere Rouladen sind deutlich größer. Wir benutzen also mehr Füllung, brauchen also auch mehr Blätter zum Einwickeln. Wir benutzen meist 2-3 Blätter zum Einwickeln. Damit alles zusammen bleibt, binden wir die Rouladen mit einem Faden zusammen oder benutzen Spieße. In meiner Familie werden die Rouladen dann zusammen mit dem restlichen Kohl angebraten, zusammen mit Tomatenmark, und dann sehr lange gegart, bei kleiner Hitze über mehrere Stunden. Die Rouladen gibt es dann erst am nächsten Tag, damit alle Aromen sich über Nacht vereinigen können. Auch wir benutzen dafür Rinderbrühe. Wir würden allerdings keine Tomatensauce aus dieser Brühe machen. Wir finden nicht, dass Tomaten und Kohlrouladen zusammen passen. Ein Unterschied der mir aufgefallen ist: Als Gewürz für die Füllung UND die Blätter des Kohls nutzen wir Kümmel (mein Übersetzer sagt "caraway seeds"), denn das unterstützt die Verdauung. Als Beilage gibt es bei uns Salzkartoffeln. Vielen Dank für das Rezept, ich werde Reis und Graupen für die Füllung mal ausprobieren. Grüße aus Deutschland.
Stuffed cabbage rolls are prepared in various versions in Polish cuisine. My family had a recipe very similar to yours. The cabbage should be a little burnt, which gives it a deeper flavor. I also really like "krakow style cabbage rolls", to which more rice and sauerkraut juice are added.
We make töltött káposzta (also dolma, szárma or takart in different regions in Hungary and amongst Transylvanian Hungarians) every Xmas. Every family has their own recipe that's definitely the best ever and everyone else is wrong.
Yes, its like deviled eggs or potato salad. Its a family thing of how it was made when you grew up eating it. There is no right or wrong.... Ive thought this for years. It is what it is.
This is one of my favorite dishes as well. We used to have a Russian food truck nearby that sold them … I was very sad when they closed up during the pandemic. I suspect I am too clumsy to deal with the cabbage leaves, but maybe my husband and I can make this together. Thank you!
Boil the cabbage (for quite a while) first it is easier to separate the leaves after. If all fails - replace cabbage with bell peppers (i prefer red ones), works quite well too and much easier to prepare.
Brawo! Nie przekombinowałeś z przyprawami, przepis autentyczny. Gołąbki mają smakować kapustą, mięsem i pomidorami - nie milionem przypraw. Osobiście wybieram wersję pieczoną, a z resztek kapusty robię zupę albo okonomiyaki. To jest bardzo autentyczny przepis.
My wife is the granddaughter of four Polish immigrants who settled in Western Massachusetts. She grew up on golumpki. When I first met her parents, her mom served golumpki. My mother-in-law wasn't into spices so it's hard to imagine all of these spices going into her version. Garlic would have been unthinkable. I'm going to make this for my wife someday soon (with all of the tasty touches featured here -- no boring golumpki for her). I'm going to ban her from the kitchen and surprise her. This will be fun.
@@M3rl1n177 official is gołąbki, and golumpki is for these who are trying to at least pronounce it properly. // golabki is wrong both ways, spelling is wrong, and pronounce is wrong.
Hello and thank you for presenting this really delicious dish. Being Polish myself I love gołąbki, sadly never make them, since my boys (husband and two sons) hate cabbage. But I remember the taste when my mom prepared them in my family home. An interesting tip to those who might try cooking it: there is a 'non-roll' version - you use cabbage leaves but chop them into chunks and mix all the ingredients together in a tomato sause and stew until soft. It's called gołąbki bez zawijania. I had it once at a friend's and it's delicious, too! Try this version and enjoy!
As a native Polish, I approve this recipe 👌🫵. I would like to underline a few things: 1. We use only pork. Not because it tastes bad with beef but due to the fact that beef is quite expensive and has always been since the 80’s. 2. We don’t add a soaked bun into the filling. Well, you can do it in case you short of meat :) 3. Cabbage? You can use every type of :) 🇵🇱🇵🇱🇵🇱🇵🇱🇵🇱
My grandmother made Gołąbki ( polish for dove or pigeon) with the sose you made ... unfortunately the method to make the sose was lost to me ... even my mother do not remember how did my Grandmother made it. It looked just like yours so im gona use your recepy and test it till it fits who I remember it. Thank you.
Thank you for all your time and energy sharing recipes. I appreciate the hard work involved. Love how you take recipes to the next level. Yes like many you grow up how your parents, grandparents made them. But always good to try something a little different . Thank you 🙏
As a Pole I can attest that you did great job! They look amazing and I'm pretty sure they taste wonderful as well. You did everything in a traditional way, the only unorthodox things I spotted was beef and oregano - but probably that's only because my mom and grandma always go full pork with gołąbki. If you want to experience a slightly different variant of the dish, try replacing tomato sauce with mushroom one. You just wanna dice mushrooms and slightly fry them up on butter with onion, and then simmer them in gołąbki stock. At the end you may add a little cream or butter mixed with flour to make the sauce thicker. Damn, now I crave gołąbki...
Hi Billy, from England, my mother used to make Golumpki all the time through winter but I think its at it's tastiest is the following morning, mashed up in a frying pan in butter, as your friend said, enjoy.
>Golumpki Huh, the idea that this is roughly how this dish will be known in english is rather amussing because it's exaclly how these type of regionalisms are created
In fact Polish word "gołąbki" (singular: gołąbek) is a diminutive plural of "gołąb" (plural: gołębie"), i.e. a pigeon (~s); "ą" is a nasal "o", ł = w as in "wisdom". Don't ask me how they arrived at this name, though... Jewish "gefilte fisch" ("filled fish") at least starts with fish, while this dish (of which I was very fond as a kid, which was... well, quite some time ago, if not more ;-) "hasn't even passed (walked) close to any pigeon" (as they say in Poland).
@@Jams27i grew up with Halupki as well. My Slovak grandmother called them Halupki while my Polish grandmother called them Golabki. Not sure if that’s what marks the difference. I’ll have to use my magic phone and do some research now.
You can make them with pickled in brine cabbage, or young grape vine leaves, or young coltsfoot leaves, the fresh leaves should be steamed or scalded in boiling water to soften them up. You can also make a similar dish and use Peppers, Tomatoes, Zucchinis, remove the stem and make a hole in them and fill them up
Hell yeah! Polish cuisine has been getting some recognition in the last couple of years and as a Pole it makes me proud, because we do have some amazing hearty dishes :). Finding Poland at 13th place in tasteatlas ratings this year was just icing on the cake.
Looks delicious. Now I know what to do with the pork chops in my fridge. Does anyone else want to make these and dunk them in soy sauce and chili crisp?
Awesome recipe! My mom makes them in winter, and I always initiate cabbage sarma (that is what we call in Turkey) with the cold weather. You are a spot on the variety of the cabbage there. It must be a young cabbage with tender leaves. We add yogurt on top but it is a preference, of course.
Once made these, following the recipe of "Jenny can cook". Using just beef. And, unlike her: beef with quite some fat content (like her dad had told her to do 🙂 But she also added mushrooms to the mixture! I'm foraging mushrooms, myself. They give a great kick! (I bet your polish friend will agree.) Now, some folks don't like the texture of mushrooms (I used bay boletus). Other mushrooms stay much firmer. But I also dry shrooms and grind them to a powder: no texture anymore, but aroma. I use them to spice soups and sauces. Dried mushrooms have a long shelf live. I have some six or seven of them. In air tight containers. Even been thinking of making galobki from only i.e. boletus mushrooms. Like kotlety grzybowe. (Pls ask your polish friend. A neighbour of mine is from Poland.) Greetings from the far north of Germany!
In Canada, on the Prairie provinces of Alberta, Saskatchewan, and Manitoba, cabbage rolls are called holubtsi (hol up chi). There is a large Ukrainan Canadian population in these places. I have a mixed Slavic ancestry, which includes Ukrainan, and that's what we call them in Alberta. Cheers!
When I make this, I use uncooked short grain rice. The rice will absorb the fat from the pork, beef, veal mixture when cooking. They are never dry and every bite is full of flavor
Agreed! Just not logical to precook the rice. I would just rinse it and add it to the meat mixture raw. It absorbs every ounce of flavor and the steam cooks it perfectly everytime!
In Sweden these are called Kåldolmar and are often fried as you showed and then a cream 'gravy' sauce is made to accompany them. Served with boiled potatoes and lingonberry jam. Adding the extra cabbage is such a good idea. I will do this next time, because the cabbage was my favourite bit.
Try Serbian sarma, personally biased because I’m half Serb, but I’ve made both and still prefer sarma. Smokey, fatty, and sour from whole pickled heads of cabbage. Don’t eat meat anymore; but for meat lovers, sarma will definitely hit the higher note if it’s got a bunch of smoked ribs and neck cooked with the rolls. One of the best cold weather comfort dishes ever. These do look delish out as well.
That is true. Every person in Poland has its own variation of golabki recipe. BTW, "gołąbki" means "little pigeons" in Polish 😀
They are good tho
they're disgusting
like the cabbage just makes things so acidy for no reason
this is the only national dish I hate
@@montee3766if the cabbage is acidic then it was done incorrectly
@@montee3766 you making them wrong then, or using a wrong cabbage. it isnt supposed to be acidic
@@montee3766 I 've been eating gołąbki since I was little and I've never tasted acidic taste in cabbage. You know you need fresh cabbage for this dish and not sauerkraut?
As a Pole my heart grows bigger when our dishes get's praised. Greetings from Warsaw.
tho its a Russian dish
@@RedboRF in which universe ?
@@RedboRF since when?
@@klio1212 since forever
My wife is Polish-ish. I grow bigger when she makes Polish Dishes.
In Poland to meatballs you add bread soaked in milk or buttermilk. And it's the best to actually use a stale bread for this.
But meat in gołąbki should not be too fluffy, rice or groat makes it tender enough, cabbage is soft and preferably a little crunchy, you want something more firm inside to bite in. Probably a matter of preference, just saying what I find the best.
Yes! This is how my grandmother did this!
never heard of adding soaked bread to meat. Maybe in hospital where they save as much money on patients as they can.
@AsterFoz it's not for savings, it's to improve texture and add a bunch of flavours
@@sieciobywatel meat tasting meat is what it should be. When it tastes bread it's definaetly not better.
@AsterFoz right... Have fun eating raw meat. Who needs salt, cooking and other modern BS.
Great video Billy! As with any cuisine, there are regional variations to dishes, however as a Pole from western Poland, we wouldn't dare to put bread in golabki, only rice. Appreciate your sharing this delicious comfort dish. Another great one for the fall/winter is Bigos (Hunter's stew). Cheers from Vancouver.
The bread is there to help make the stuffing even more moist!
@@ChefBillyParisi Typically more rice is added, as bread will alter the flavor and texture. Just my 2 zloty (cents). lol :)
I trust you, but bread actually does't change the flavor at all, it will however make the meatballs more moist, tender, and flavorful. More rice would cause the stuffing to fall apart. Rice is good as a binder in there, but it simply cannot do what bread does. I get where you're coming from and I tested this 10 ways from Tuesday and I promise you, the added few slices of crustless bread sopped up in butter is where it's at.
I live in western Poland! I think making them with breadcrumbs would be a bonus
We didn't use bread either, US.
My great grandparents came to the US from Hungary in the 1880s, so my family recipe is slightly different but stuffed cabbage is a treasured comfort food. I still have the 7-page handwritten letter my mother sent me in 1976 with step-by-step instructions, including how to pare the stem from the leaves. It's stained with sauerkraut juice (we cook the pool in sauerkraut and whole tomatoes & juice) but it's still legible.
I hope the current young generation is learning these old recipes so they embrace their heritage.
not from the hungary but rather austrohungary
@@M3rl1n177 nationality is people not politics.
@@archieil i think at the time there was no hungary per se
THAT'S A HERITAGE RECIPE! 🤤😭👍
I wish I could have this recipe 🥲
OMG! Your video reminded me of my cousin Wanda. She was an excellent cook and baker. When she made golumpkis she would make 100+ at a time in a big enamel roaster. She was making pierogi and golumpki until she was 102. Then she slowed down and only made 50 each time. Your video brought back many memories of watching her make our favorite Polish foods. Her Polish cheesecake was divine!!!!
Polish food is really great. Especially anything that they make with mushrooms, such as soups, are all time wonderful.
Then try this variant: In my home gołąbki was stewed in its own juice and eaten with mushroom sauce. As a non meat variant on Christmas Eve, they are prepared with mushrooms instead of meat.
I'm British and I live in Poland and your galobki (stuffed cabbage) look delicious. Great to see you enjoying them ❤😂
golabki*
@@M3rl1n177 gołąbki* to be speciffic.
@@Bounty_Hunter0000 thanks
pigeon*
@@kendrickchase3186small pigeons: >
Another polish comfort food classic with tomato sauce which I higly recommend is a dish called "Fasolka po Bretońsku" (Breton beans... although I don't think any Breton knows about it ;-).
It's a theme in Polish food names ;) "Russian pierogi", "Greek Fish", "Jewish Carp", "Hungarian flatcake" have nothing to do with the nations in question ;)
@@ajuc005 Actually, "pierogi ruskie" doesn't mean "Russian pierogi" at all; it means "Ruthenian pierogi". This dish originates from Red Ruthenia, a region that was historically located on Polish lands. The term "ruskie" refers to the Ruthenians (Rusini), not Russians
@@retrix9169 zgadza się, więc jednak ma dużo wspólnego nazwa dania z Rusinami :)
@@ajuc005Greek Fish? You mean the sweet savory fishes that have nothing in common with Greece? :D I always wonder who’s idea were those names
"Fasolka po bretonsku" is just a french dish called Cassoulet Breton.
Looks good. My grandmother made this for special occasions. She would bake them in the oven with a tomato gravy and use cabbage leave to cover them instead of foil. Her galobki and perogies were some of my favorite things.
Yes, the cabbage leaves on top! 👍
Ohh! Cabbage leaf instead of foil? Gonna have to try that! Thankyou so much for sharing! ❤
I love these cabbage leaves-coverers, it would never have occurred to me to cover them with foil. Firstly, it is not canonical, secondly, there will be a problem with condensation, thirdly, why deprive yourself of part of the dish with a different texture and taste?
Its gołąbki not galobki :D
My parents were Polish, and here's a great tip - instead of boiling the cabbage, cut the core out, and put the cabbage in the freezer a couple of days before you're going to make the cabbage rolls. When the cabbage thaws, the leaves will be wilted and pliable. Your recipe looks delicious!
No disrespect but why would you freeze fresh vegetables if you didn’t need to.
My grandmother was 100% Polish would use tomato soup to bake it in. Served with mashed potatoes and corn. 2nd day would be with potato pancakes she made from leftover mashed potatoes. She was not a fancy cook, but she was one of the best cooks I’ve ever known. Miss you grandma.❤
I have a mixed Slavic ancestry, which includes Polish, Ukrainan, and other Slavic ancestry. I had cabbage rolls, and they didn't have tomato in them, but they were really good. One grandmother was born in Canada, to parents from Czechoslovakia. She was my only Canadian born grandparent. The other grandmother was from Galicia, by the Polish/Ukrainan border, and was half Polish and half Ukrainan. Both were excellent cooks and bakers. My paternal grandmother taught me how to make pierogies when I was a child. They were really good. Cheers!
.
That all sounds so good together.
because the essence of Polish cuisine is not specific dishes, but the approach to cooking. Using "leftovers" combined with seasonal products.
Tomato soup was my aunts secret ingredient as well. She turned her nose up at scratch made sauce lol. They were amazing so who am I to question the family recipe
Hell I miss her too!
She sounds like my granny.
My family was from eastern Europe and my dad used to fry the onions in bacon drippings.
Cooking to him was a labor of love,especially cabbage rolls.
Slavic peasant food.
Peasant? Peasant's couldn't afford meat.
"Slavic"? I don't think so, or at least not only: this dish is very similar to Sarmale, a typical Romanian dish (and Romanians are not Slavs), and in any case, Sarmale is a dish introduced into Romanian cuisine by the influences of the Ottoman Empire (and even the Turks, they are not Slavs... 😆👍)
@@andreitiberiovicgazdovici They're literally called "Golabki" a Polish name, so it is a Polish dish. Just like there are more dumplings than just Pierogi for example Chinese dumplings which are very popular. But it doesn't mean that the chinese invented Pierogi. Sarmale is a completely different dish than Golabki, the texture, color, taste and even the sauce are different.
@@extrage3061 Bro, what are you talking about😆👍? for me you can call them whatever you want, the fact remains that my grandmother (Hungarian from Arad, Romania, so in both cases we are not Slavs) has made the recipe you are talking about practically the same since I was little; the only real differences I noticed are the use of pickled cabbage (which must be rinsed well and left to rest in water for at least 24 hours) and the different sizes of ingredients (being Hungarians, we really like paprika and use it more) and my grandmother never used beef broth, but chicken broth with vegetables. That's all. If for you this is a "totally different" dish, well, evidently we are on two totally different cooking philosophies. Oh, by the way: do you know which dishes are totally different from the original versions? The ones you make in Poland and call "Gulash and Borsch": Gulyash is Hungarian, but many other nations have their own "version"; the Polish one, no Hungarian would recognize it as "Gulyash". Same thing for Borsch, Ukrainian. In Ukraine there are different versions, but none comparable to the Polish variant, it is a radically different recipe... and I tell you that I have a Ukrainian wife, and she is also from Galicia Volhiynia, therefore having always been close to the Polish border, her borsch should have many similarities with the Polish version. And yet it is very different, practically a totally different dish
@@andreitiberiovicgazdovici the small nuances in the recipe make local variants in the dish. So using raw cabbage that is brazed is Gołąbki, for the pickled variant its probably closer to Sarmale. But essentially its the same thing. The original dish might be from the Middle East or somewhere completely different. But don't be surprised you can't communicate with a guy who has the polish coat of arms on this profile picture. Patriots can only see their own country like nothing else existed.
I love Gołąbki! Culinary greetings from Poland, Chef!
My neighbor is Polish and makes the best cabbage rolls . When I am lucky , her husband bags a deer and we have them with venison which makes them even better .
So in my family we braise them in tomato sauce in a roasting pan in the oven. We also add lots of black pepper to the farsz (filling). Another tip in the oven is to instead of cutting the leftover cabbage into quarters peel the whole leaves and line the bottom of the roaster with them as well as layering them over the top which creates a sort of natural lid, think cartouche, in addition to the normal lid which traps the steam and has a similar effect to frying them in that those leaves brown and get super sweet making them the most fought after part of the meal.
There is also a version of this made with mushroom and barley with a mushroom gravy that equally delicious
I want to try that mushroom version
Even though we are Italian, my mom would make these when I was young. They where wonderful. She would different foods from other countries cause she like doing something different the making Sunday sauce.
Love this! Keep trying to convince hubby's Italian family they'd love it!
Maybe You are Italian like Ricky "Staffieri" Jerimovich from "the Bear" or Christopher Columbus hahah. Just kidding. Na Zdrowie!
@@arturhashmi6281 Bafangool Finocchio
tomato sause is big game changer in this dish so i guess if some one know italian kitchen he can make good use of that recipe
I'm Polish, and I cook, and it's one the best golabki recipee I've seen. I love your tips and alternatives - I'm going to have to try the fried ones. In my family, the tomato sauce, also created based on the cooking liquid, also had some diced bacon in ti, which you'd sear before pouring the liquid in. It was served over mushed potatoes, so the relatively watery sauce could be mixed with them. Delicious!
Thank you for the great video! Like many commenters here, I’m from NE Pennsylvania (but of pre-20th century German heritage), and grew up with Eastern Europe cuisine. I haven’t made ‘pigs in a blanket’ in years, and your recipe is so motivating! I, too, have found many dishes (esp. my middle-of-winter seafood bisques) are made great given a day or more for the flavors to bloom and incorporate. Your video reminds me the level of effort it takes, and your recipe is more sophisticated than mine ever was. It never occurred to me to pare my cabbage leaf ribs before - I always just hid the less-photogenic rolls under the ‘pretty’ ones. And I’m sure your sauce puts mine to shame. I also always opted to forgo the rice and bread in mine, and instead served crusty bread on the side to soak up the sauce. So next week, I’m going to make a double batch your way and freeze what my family doesn’t inhale in the first couple of days. BTW, my husband and I moved to the Boston area 40 years ago, but remember our roots. Today I see our local Greek restaurant’s takeout menu charges $24 PLUS tip for two small ‘stuffed cabbage’ rolls in lemon sauce and a little plastic cup of potato salad! Talk about motivation!
Update: Well, I started making these, and the aroma was so intoxicating after I rolled them, it triggered me to bake and eat SIX before even making the sauce! Your video was so full of tips - every one mattered. Next time, I’ll do a triple batch!
how are pigs in a blanket connected with gołąbki? 🤣 it's like comparing gumbo with tiramisu 🤣🤣🤣
My wife is Polish and I love it when she cooks Golumpki but I am going to show her your twist on it as it sounds delicious. The kids and I also love Bigos which is another very traditional meal made with cabbage, sauerkraut, and different meats and is the perfect comfort food for the colder months.
gołąbki*
I am so glad I’ve discovered your TH-cam channel. I love the videos I’ve seen. Especially this one, since I’m of Polish descent.
Very good recipe. At my home, we used to add much more rice to gołąbki. My mom always made tomato sauce using a bouillon cube, water, tomato puree, and thickened it with cream and flour - I love it.
My grandmother use to make these when I was a kid and I LOVED THEM!
She always called them “Loopsies” or st least it sounded like it! Her in-laws were from a German/Polish town in the Ukraine where I beleive my great grandmother learned to make this and later taught her.
"German/Polish town in the Ukraine" -Yyyyy what was that animal? During II WW? Or Austria took (steal !) some PART OF POLAND in 1772 after Polish saved Wiena in 1683? Such german "gratitude"....
@@tomaszser470 what are you talking about he was just simply stating a fact lol even after regaining independace there were a lot of towns in Poland with different minorities especially jews (or german, ukrainian, belarussian, polish etc jews).
@@tomaszser470 weź niepierdol
About this soaking bread trick, in poland we add dried buns/bread (usualy its just old bread that got too hard to eat) and we soak it in water and then add to minced meat when we make cutleats or whatever its called
12:53 That proud look you give to your daughter after she enjoyed it, *priceless*
My Bubba ( Croatian grandmother ) and my mom used barly and drained saurkraut. They said their secret ingredient was a little bit of tomato soup in the sauce. The whole family loved it
Nice! Thanks for sharing!
That sounds delicious!
born in poland living in Australia, when it comes to this and other polish foods they do differ by region,rice do not cook all the way as it will cook in the stuffing futher(imho).
spices are just a matter of taste,experiment is the only option.
My grandma’s were the best. Such comfort food.
I always make a huge batch for Christmas eve every year. 😂 one year we couldn't figure out why it didn't taste right. I had completely forgotten to add the seasonings to the stuffing 😂.
I take the core & trimmings and cook them into a side. I cut them smaller and steam. Then I saute them with some onions until caramelized. So good and sweet
I love Gołąbki and I love your video;] Cheers!
I love cabbage rolls. I must try making them just like you have here. These look outstanding.
0:14 DA S A U C E !!! This is the absolute basis of this dish. 🤤
One of my greatest regrets in life is not finding out how my grandma made the sauce. All I know is that it had Campbell's tomato soup in it. My all time comfort food, I've never had one that comes remotely close to her sauce. 😢
@@Xenolith41 Look up the recipes for golabki sauce and figure out what could have gone along with the soup :D, prolly more tomato paste and chicken soup seasoning.
I always find it fascinating to watch people from outside my country cooking our favorite dishes :). It's interesting what else you add to enhance the flavor or what spices you think should be included. Thanks to these little details you let us know your favorite flavors ;). Let me put it this way, everyone will season the meat and sauce according to their own taste, of course no one will eat spices they don't like. Everyone will add as much salt as they want, etc. The very basis you showed for making this dish is shown in a perfectly easy way, congratulations :). Thanks to you, maybe our cabbage rolls will end up on tables in other countries :) which makes me absolutely happy. By the way, I will just add that even Chinese cabbage is suitable for this dish, my mom used it recently and was happy. The more cabbage the better, great idea to add the leftovers and not waste them, it will melt in the sauce anyway and add flavor ;).
I wonder what else you'll cook from our recipes, maybe some cake ;)?
I'm from Northern Minnesota, USA and my Italian mom used to make them! Don't know where she got the recipe, maybe a neighbor 😂
6:00 In fact you can also use sauerkraut that is fermented unshredded. This kind of gołąbki is popular in Hungary and some parts of Poland.
Made this, it was awesome. Northern Ireland here.
Thanks for giving it a shot!!
I’ve been making my grannies’ halupki recipe for 20 years. I can’t wait to use some of these techniques to jazz it up. Thanks for the inspiration!
We call it halupki, too! Is summer of your family Czech or Slovak?
@@lulumoon6942 Slovak. My great grandparents came over after world war I.
You can take this to another level. Lay your stuffed cabbage rolls out in a rectangular Pyrex dish. Dump a whole large jar of pickled red cabbage (that main Polish brand we get here works), then dump your tomato sauce over that and bake in the oven. You'll be glad I mentioned it!
🤤
My grandma cooks her sarma in a big pot of sour kraut.
@@Beastman44 I love your grandma without knowing her. My grandma did it the same way. I miss her and her sarma. God bless our grandmas.
Here from Poland, and nice to see our recipee done well. Love every time mom makes gołąbki, haven't tried making them myself yet but i'm bound to soon-ish.
I first had these at Sophie's Busy Bee in Chicago at the Damon/Milwaukee/North 3-way intersection (I'd take the El). Her pierogi's were also also excellent. I miss that restaurant.
My mother cuts blanched cabbage into small strips and adds it to the filling instead of wrapping it. She makes large oval balls out of it and cooks them in tomato sauce. This is my favorite version of cabbage rolls 🤤
My Grandmother and Mom would make these since we are Polish.
and you?
I always use a sweet-and-sour tomato sauce on my cabbage rolls so good😊
did you try the recipes?
I CANNOT believe that I never thought of taking a paring knife and trimming the bulging part of the spine off the cooked cabbage leaf. I must have fallen off the turnip truck. I don't make stuff cabbage very often but I use to.
Just made this with added spice flavors for the meat, love curry and smoked paprika and Cheyenne pepper. Absolutely a great delicious recipe. The sauce made exact, and it was one of the best flavors. Will use the extra sauce to use in stuffed manicotti, using similar meat take on this recipe. Great recipe
You have to try also Romanian cabbage rolls (”sarmale„- spell it like you read it) wich is a little bit different, but, generally, almost same thing. The origin of cabbage rolls is Arabic, they had cabbage rolls with many kind of stuffings (obviously, without pork meat). Later, the Ottoman Empire took over the recipe and from there it spread throughout Central and Eastern Europe in various forms and adaptations.
1. Turks use wine lives, not cabbage. 2.arabs are doing.... kebab /kebap....
It was a Turkish dish called Sarma it was a Turkish dish not Romanian .
@@Elixir9You probably stole it from somewhere.
A nice trick my grandother used to do is saving the biggest 1 or 2 cabbage leaves and place it on top of all the gołąbki to make them steam nicely. She was also using a strong beef broth with tomato puree and tomato juice, just enough of the liquid to submerge all of the gołąbki. When reduced, it makes for an extremely flavorful tomato sauce perfect for this dish.
Roasted Golumpki and/or Onion dolma & tomatoe sauce/soup, with mash, carrot & swede mash & homemade bread! Then, next day add some bacon & onion & make 'bubble 'n squeek' with cheesy garlic bread! My kids loved it & still do! They, use to love helping as kids & as adults are now amazing cooks!
Its Gołąbki not Gol'UMP'ki :P
@@ThePawcios głąbki xD
Hello! Great video. I'm from Poland and wanted to give you a new simliar recipe. Its called "gołąbki siekane" its the same thing but instead of Rolling the stuffing into the cabbage, you chop the cabbage and mix it with the rest. Then you form the patties and the rest is exact the same. Its a faster option
My family’s version is delicious, but MUCH simpler. Naturally, I want to try this one next!
Hi I just came across your channel and really like your take on this classic Polish dish. I am Canadian born but my parents were both from Poland and I loved to watch (and learn) from mother in the kitchen. She use much more rice but that is probably because being poor it was less on the cost. I liked and subscribe and look forward to visit your channel. Cześć from Canada!
Try Microwaving the cabbage for a short time. The leaves fall right apart without loosing any of the flavor.
My mother and grandmother would make halupki which was similar to this. They would use V8 juice and stewed tomatoes with seasonings and roast them covered in the oven. Soooooo goood....
Here's a Polish tip: The meat to rice ratio is directly proportional to how much you like the specific guests coming over
meh
If I had to pick one dish to eat for the rest of my life it would be gołąbki and yours look just perfect. My mother gave you 5 stars, lol.
it is called ”sarmale” in Romania and it is one of the most traditional and authentic romanian dishes,there are numerous recipes all throughout the country but most of them are just rice ,minced meat and various spices in a stuffed cabbage (usualy fermented or pickled) and we eat it with polenta and sour cream
Same in Serbia. We call them "Sarma" :D
Wow! Polenta and sour cream with these rolls sounds delicious!
You have versions of Sarma from eastern Europe trough Balkans to middle east.
Your so called traditional Romanian dish is actually Turkish ,Sarma
Your so called comment ignores the fact that turkish sarma are not made of sauerkraut and pork meat… it’s variations of rolls found all around the world, with regional traditional varieties influencing eachother.
For gołabki use electric backing pan (prodziż) you need to cover them with cabbage leaves you can also use mushrooms for stuffing recipe from Poland + ofc tomato sauce
As a Pole i truly accept, approve, sign, nod, agree on your recipe. You took everything best techniques to make it perfect. Signed by Polish ancestors also. Good work !
bullshit. he says he adds bread AND what he adds isn't even bread.
the duality of Polish people
@@Wolberg143 i agree with him. He added white chemical-something. The rest is OK
Ale w gołąbkach NIE MA CHLEBA! Co wy za przepis macie? Może na mielone, ale nie na gołąbki! Herezja.
Great stuff! As with any traditional recipe there is a million varriations- each grandma made it a bitt different than the others. My Grandma never added bread- it was always rice- and she would put a good ammount of wild garlic and for a pound of meat she'd grate in a raw onion, plus a good amount of salt and black pepper. She also boiled them in tomato soup made from Rosół.
My grandmother and mother would use tomato juice for the cooking liquid and sauce and bake them in the oven .
yeah, the real recipe is using oven because in Poland the main difference is to use a long time cooking/baking/staying in the kitchen methods of preparing meals as kitchen was most of the time the warmest part of the house.
Polish "pierogi" is different from other type of dumplings mostly because of the way they were prepared, once for a few hours to warm yourself staying by the oven and than you could just wam them up in the winter staying under the blanket in the cold weather ;-).
basically the polish kitchen - long preparation time to warm you up with stove under the heat the whole time, or using little fire to warm the dish up and wrapping yourself in warm feather quilt...
It's probably the main misunderstanding between the Polish cousin and majority of other cousins.
overuse of soups is also part of it, one time in a big pot and than eat it or use as a base for other soups for a day or a few more.
// there is a lot of Polish culinary culture based on the idea using the weather to keep it edible and save energy/fuel/wood at the time.
mine used tomato soup
That how its supposed to be made.
My mother and grandmother used tomato juice, not soup, or V8 to cover before covering with cabbage leaves. Then bake in oven. So so good!
V8 juice+tomato juice
I’m Polish and I think I will try your take on gołąbki 😊 Thank you ❤
Golabki actually translates to “pigeons.” (I think due to the shape) They’re truly the best on a cold day
My mother in law was raised in the coal regions of Pennsylvania, in a town called Centralia. In that area they are called "pigeons"called. Here in the southern part of Pennsylvania they are called "halupkies."
@@LoriannSmithsanpell The gołąbkis/pigeons/halupkies even reached Pennsylvania? Cool! Gołąbkis are famous!
@Matt-rw9py of course it would... the Northern coal regions of Pennsylvania have a large, Polish, Slovak, and Ukrainian population. Also, in the southern part of Pennsylvania, this is where the Hungarian and Germans immigrated.
My mom made this quite often. Now I think I will give it a try.Thanks for sharing this. 🙂❤️🙏
Ich schreibe dieses Kommentar in der Hoffnung, dass der Übersetzer gute Arbeit leisten wird. Deshalb versuche ich eine einfache Sprache zu nutzen. Hier in Ostdeutschland haben wir ein ähnliches Rezept. Mit der Geschichte Ostdeutschlands ist es natürlich nicht überraschend, dass wir auch Rezepte unserer östlichen Nachbarn übernommen haben. Wir nennen dieses Rezept Krautrouladen. Allerdings gibt es auch Unterschiede. Natürlich hat jede Familie ihr eigenes Rezept, wie vermutlich auch in Polen. Meine Familie nutzt für die Füllung keinen Reis und keine Graupen. Wir nutzen nur Hackfleisch, Zwiebeln, Knoblauch und eingeweichtes Brot. Für die Bindung benutzen wir Eier. Unsere Rouladen sind deutlich größer. Wir benutzen also mehr Füllung, brauchen also auch mehr Blätter zum Einwickeln. Wir benutzen meist 2-3 Blätter zum Einwickeln. Damit alles zusammen bleibt, binden wir die Rouladen mit einem Faden zusammen oder benutzen Spieße. In meiner Familie werden die Rouladen dann zusammen mit dem restlichen Kohl angebraten, zusammen mit Tomatenmark, und dann sehr lange gegart, bei kleiner Hitze über mehrere Stunden. Die Rouladen gibt es dann erst am nächsten Tag, damit alle Aromen sich über Nacht vereinigen können. Auch wir benutzen dafür Rinderbrühe. Wir würden allerdings keine Tomatensauce aus dieser Brühe machen. Wir finden nicht, dass Tomaten und Kohlrouladen zusammen passen. Ein Unterschied der mir aufgefallen ist: Als Gewürz für die Füllung UND die Blätter des Kohls nutzen wir Kümmel (mein Übersetzer sagt "caraway seeds"), denn das unterstützt die Verdauung. Als Beilage gibt es bei uns Salzkartoffeln.
Vielen Dank für das Rezept, ich werde Reis und Graupen für die Füllung mal ausprobieren.
Grüße aus Deutschland.
Stuffed cabbage rolls are prepared in various versions in Polish cuisine. My family had a recipe very similar to yours. The cabbage should be a little burnt, which gives it a deeper flavor. I also really like "krakow style cabbage rolls", to which more rice and sauerkraut juice are added.
Thank you for appreciating our traditional dish and making your own version❤❤
Oh yeah, Mom catered for the Church Weddings, she made trays of 48 at a time and we generally got the leftovers among other things.
lazy golabki are my favourites it's basically making minced cutlet with chopped up cabbage inside
We make töltött káposzta (also dolma, szárma or takart in different regions in Hungary and amongst Transylvanian Hungarians) every Xmas. Every family has their own recipe that's definitely the best ever and everyone else is wrong.
Poland ❤ Hungary! Hungarian cuisine is one of my favorite.
Yes, its like deviled eggs or potato salad. Its a family thing of how it was made when you grew up eating it. There is no right or wrong.... Ive thought this for years. It is what it is.
This is one of my favorite dishes as well. We used to have a Russian food truck nearby that sold them … I was very sad when they closed up during the pandemic. I suspect I am too clumsy to deal with the cabbage leaves, but maybe my husband and I can make this together. Thank you!
Boil the cabbage (for quite a while) first it is easier to separate the leaves after. If all fails - replace cabbage with bell peppers (i prefer red ones), works quite well too and much easier to prepare.
Brawo! Nie przekombinowałeś z przyprawami, przepis autentyczny. Gołąbki mają smakować kapustą, mięsem i pomidorami - nie milionem przypraw. Osobiście wybieram wersję pieczoną, a z resztek kapusty robię zupę albo okonomiyaki. To jest bardzo autentyczny przepis.
Thanks for pronouncing the name of this dish the right way!
My wife is the granddaughter of four Polish immigrants who settled in Western Massachusetts. She grew up on golumpki. When I first met her parents, her mom served golumpki. My mother-in-law wasn't into spices so it's hard to imagine all of these spices going into her version. Garlic would have been unthinkable. I'm going to make this for my wife someday soon (with all of the tasty touches featured here -- no boring golumpki for her). I'm going to ban her from the kitchen and surprise her. This will be fun.
its golabki, golum is from the lord of the rings
@@M3rl1n177 Pedantry abounds
@@M3rl1n177 it's one of official spellings as it is close in pronounce to the original one.
@@archieil offical way to pronounce is golabki stop copeing dude
@@M3rl1n177 official is gołąbki, and golumpki is for these who are trying to at least pronounce it properly. // golabki is wrong both ways, spelling is wrong, and pronounce is wrong.
Hello and thank you for presenting this really delicious dish. Being Polish myself I love gołąbki, sadly never make them, since my boys (husband and two sons) hate cabbage. But I remember the taste when my mom prepared them in my family home. An interesting tip to those who might try cooking it: there is a 'non-roll' version - you use cabbage leaves but chop them into chunks and mix all the ingredients together in a tomato sause and stew until soft. It's called gołąbki bez zawijania. I had it once at a friend's and it's delicious, too! Try this version and enjoy!
As a native Polish, I approve this recipe 👌🫵. I would like to underline a few things:
1. We use only pork. Not because it tastes bad with beef but due to the fact that beef is quite expensive and has always been since the 80’s.
2. We don’t add a soaked bun into the filling. Well, you can do it in case you short of meat :)
3. Cabbage? You can use every type of :)
🇵🇱🇵🇱🇵🇱🇵🇱🇵🇱
@@MadMinstrelYou’re right. I did not think about that :😅
I never used bread in them before. I like how solid the meat was. I will try it
It just takes it next level!
My grandmother made Gołąbki ( polish for dove or pigeon) with the sose you made ... unfortunately the method to make the sose was lost to me ... even my mother do not remember how did my Grandmother made it.
It looked just like yours so im gona use your recepy and test it till it fits who I remember it.
Thank you.
Thank you for all your time and energy sharing recipes. I appreciate the hard work involved. Love how you take recipes to the next level. Yes like many you grow up how your parents, grandparents made them. But always good to try something a little different . Thank you 🙏
As I did not grow up in a polish family, we simply called this stuffed cabbage. lol
Big thank you form Polish guy living in Florida 😊
Perfect! Greetings from Poland.
awesome! love your channel, nice to see polish food getting more recognition
Fun fact - Gołąbki lit. means "Little Doves/Pigeons".
As a Pole I can attest that you did great job!
They look amazing and I'm pretty sure they taste wonderful as well. You did everything in a traditional way, the only unorthodox things I spotted was beef and oregano - but probably that's only because my mom and grandma always go full pork with gołąbki.
If you want to experience a slightly different variant of the dish, try replacing tomato sauce with mushroom one. You just wanna dice mushrooms and slightly fry them up on butter with onion, and then simmer them in gołąbki stock. At the end you may add a little cream or butter mixed with flour to make the sauce thicker.
Damn, now I crave gołąbki...
Hi Billy, from England, my mother used to make Golumpki all the time through winter but I think its at it's tastiest is the following morning, mashed up in a frying pan in butter, as your friend said, enjoy.
Re-fried and a bit browned are amazing, especially with boletus or champignon sauce.
>Golumpki
Huh, the idea that this is roughly how this dish will be known in english is rather amussing because it's exaclly how these type of regionalisms are created
do not call it that
I like how you put a little twist to them
We used to call these “Blind Pigeons” when I was growing up. My Bobchi was Polish.
In fact Polish word "gołąbki" (singular: gołąbek) is a diminutive plural of "gołąb" (plural: gołębie"), i.e. a pigeon (~s); "ą" is a nasal "o", ł = w as in "wisdom". Don't ask me how they arrived at this name, though... Jewish "gefilte fisch" ("filled fish") at least starts with fish, while this dish (of which I was very fond as a kid, which was... well, quite some time ago, if not more ;-) "hasn't even passed (walked) close to any pigeon" (as they say in Poland).
Greetings from Poland. Nobody does it better than Grandma but your recipe is great! :) Delicious ;)
the way you spelled gołąbki is killing me but tbf it's a hard word for foreigners😆😆😆
We called them Halpuki where I'm from. Any closer?
@@Jams27i grew up with Halupki as well. My Slovak grandmother called them Halupki while my Polish grandmother called them Golabki. Not sure if that’s what marks the difference. I’ll have to use my magic phone and do some research now.
@@Jams27 halpuki sounds like the word for little cottages haha
its not hard to just check the proper spelling on google so they're just being ignorants ;v
You can make them with pickled in brine cabbage, or young grape vine leaves, or young coltsfoot leaves, the fresh leaves should be steamed or scalded in boiling water to soften them up.
You can also make a similar dish and use Peppers, Tomatoes, Zucchinis, remove the stem and make a hole in them and fill them up
GOŁĄBKI MOJA MIŁOŚĆ
Hell yeah! Polish cuisine has been getting some recognition in the last couple of years and as a Pole it makes me proud, because we do have some amazing hearty dishes :). Finding Poland at 13th place in tasteatlas ratings this year was just icing on the cake.
Looks delicious. Now I know what to do with the pork chops in my fridge. Does anyone else want to make these and dunk them in soy sauce and chili crisp?
Excellent!
polish people do not use soya suce or chili in this dish full stop
@@kajak012 Don't care. If I want to make a fusion dish, I'll make a fusion dish.
@@sjsturkie3358 i am happy for you enjoy your cooking
Awesome recipe! My mom makes them in winter, and I always initiate cabbage sarma (that is what we call in Turkey) with the cold weather. You are a spot on the variety of the cabbage there. It must be a young cabbage with tender leaves. We add yogurt on top but it is a preference, of course.
In Serbia, we have an almost identical dish - we call it sarma. the difference? We only use naturally fermented cabbage leaves. Go figure.
Once made these, following the recipe of "Jenny can cook". Using just beef. And, unlike her: beef with quite some fat content (like her dad had told her to do 🙂
But she also added mushrooms to the mixture! I'm foraging mushrooms, myself. They give a great kick! (I bet your polish friend will agree.) Now, some folks don't like the texture of mushrooms (I used bay boletus). Other mushrooms stay much firmer. But I also dry shrooms and grind them to a powder: no texture anymore, but aroma. I use them to spice soups and sauces.
Dried mushrooms have a long shelf live. I have some six or seven of them. In air tight containers. Even been thinking of making galobki from only i.e. boletus mushrooms.
Like kotlety grzybowe. (Pls ask your polish friend. A neighbour of mine is from Poland.)
Greetings from the far north of Germany!
PA Ukrainians call these Halupkis and make them slightly different of course
polish people also have diffrent versions across the country
I knew I wasn't alone. I'm also suspect on the bread. But I'll have to ask my 96 year old grandma for that info lol
@@Jams27 bread is a binder i guess?
Nope they dont call them Halupkis 😂😂 instead they call them 🇺🇦🇺🇦🇺🇦HOLUBTSI 😁🇺🇦🇺🇦🇺🇦🇺🇦SMACHNOHO👏🏻
In Canada, on the Prairie provinces of Alberta, Saskatchewan, and Manitoba, cabbage rolls are called holubtsi (hol up chi). There is a large Ukrainan Canadian population in these places. I have a mixed Slavic ancestry, which includes Ukrainan, and that's what we call them in Alberta. Cheers!
for the sauce mix the tomato paste with some double cream before puting in the pan
When I make this, I use uncooked short grain rice. The rice will absorb the fat from the pork, beef, veal mixture when cooking. They are never dry and every bite is full of flavor
Agreed! Just not logical to precook the rice. I would just rinse it and add it to the meat mixture raw. It absorbs every ounce of flavor and the steam cooks it perfectly everytime!
In Sweden these are called Kåldolmar and are often fried as you showed and then a cream 'gravy' sauce is made to accompany them. Served with boiled potatoes and lingonberry jam.
Adding the extra cabbage is such a good idea. I will do this next time, because the cabbage was my favourite bit.
Never heard of this version, but sounds delish! The lingonberry & cream sauce is a nice variation!
@@lulumoon6942 This is a better version. Cabbage loves frying and lingonberries compliment cabbage better than tomato.
@@k0zzu21 I need a side by side taste test, please! 🤤🥣👍
Try Serbian sarma, personally biased because I’m half Serb, but I’ve made both and still prefer sarma. Smokey, fatty, and sour from whole pickled heads of cabbage. Don’t eat meat anymore; but for meat lovers, sarma will definitely hit the higher note if it’s got a bunch of smoked ribs and neck cooked with the rolls. One of the best cold weather comfort dishes ever.
These do look delish out as well.
Looks INCREDIBLE! Can'T wait to try with the cabbage from the garden next year