Ja wolę gołąbki z peczakiem mają więcej smaku i z sosem grzybowym ,lub wogule bez sosu z skwarkami .Moja mama zawijała farsz w liście kiszonej kapusty ,która sama kisila i te były najlepsze.
@@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?
I’m Slovenian and I make these every Christmas. We call them halupki. I line a roaster with raw bacon then layer the rolls. I add a little sauerkraut between layers. My tomato sauce is tomato juice tomato soup and a touch of vinegar. Pour over rolls cover and bake. So good!
In a cookbook I bought in Hungary it says to put the rolls on a bed of sauerkraut and the lay on the sour cream heavily laced with paprika. It's good enough that my neighbor who claims to hate sauerkraut came back for seconds. And her husband is Polish! I think it's about time I bought a cabbage and made up a batch. This is definitely winter food.
I’m of Hungarian background and we actually use a sour cabbage to roll them in as well as sauerkraut to layer it. You save so much time doing this. I also put a few short ribs in the bottom of the pot and instead of baking we cook on the stove top. Then we serve with sour cream.
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 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 born and grew up in Poland. When she came to the US, she brought her grandmother's recipe for these. It is radically different than what is shown here. For the filling, we use 3/4 pound of bacon cut up and 3/4 pound of ground beef. Onion and garlic similar, but we cook a cup of raw rice, and add it into the meat, onion, and garlic while still hot and season with salt and pepper. Mix it all up and make the rolls. Then we use the outside leaves to line a baking dish, lay the rolls in, and cover it with the leftover inner leaves of the cabbage. Then we add a quart of tomatoes with their juice and bake the whole thing until the cabbage is tender and the meat is done. Yours looks very good, but it just shows how many different recipes there can be for the same foods from Europe.
I'm first generation Polish as my mom and her family came after ww2 as refugees from the concentration camps. I've been making Gołąbki for over 30 some years. We do not use bread and they are very tender and delicious. I do understand the reason for it as you do for meatloaf. But it isn't the same. Neither do we use barley nor all the seasonings. Just salt and pepper. I make them every year for Christmas, a whole roaster full. That's about 6 large cabbages. I must say your the first person I've ever seen cook the onions correctly for Polish cuisine. All in all your variation looks good! Thx for sharing.
Golabki are my favorite dish. My polish granny did them every other weekend and my mom is doing them for me when she wants to surprise me. She KNOWS, thats the way to my heart
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
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
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.
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.
Oh man - I grew up on these with my mom being first generation Polish. It was and still is one of the best foods I've ever had and could eat it every day. We had this at least once a week because it was low cost for a big family and filling. Great video and love the content!
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
Polish cuisine is underrated. Very diverse, a lot of dishes varienty, a lot of soup, a lot of vegatables. And with a few minor modifications, very vegan-friendly.
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.
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 mom would first fry them on a searing hot pan before putting to one biiiig pot with mushrooms and rest of sauce. The end result will have cabbage slightly caramelised.
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.
"Gołabki" to smak dzieciństwa dla mnie ale mama juz nie sporządza a ja sam jestem za leniwy więc robię faszerowane papryki. Ryż, mielone mięso cielęco wieprzowe, jajko lub dwa pieprz sól , sos z świerzych pomidorów lub passaty, przecieru pomidorowego na porządnym (nie kostkach) bulionie wołowym lub drobiowych.
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.
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.
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!
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
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.
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
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.
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.
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 !
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.
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 ;)?
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 .
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).
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!
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!
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 :) 🇵🇱🇵🇱🇵🇱🇵🇱🇵🇱
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!!!!
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.
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.
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.
As a Polish person I love to see that one of my favourite dishes is recognized. Btw I just did my own gołąbki and I like to add grated and fried carrot and parsley to the meat and the souce.
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!
I have a recipe for Cabbage Rolls, after you lay the rolls in a casserole dish you mix SOUR CREAM to a tin of TOMATO SOUP and pour this over the rolls.. this becomes a SAUCE to pour over them when dishing up.. 😋
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.
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.
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 🙏
Moja mama robiła gołąbki z dwoma rodzajami sosów tak jak w tym filmie pomidorowy ale też czasami robiła gołąbki w sosie koperkowym równie dobrze pasujący do tego dania. Smacznego i pozdrawiam wszystkich wielbicieli polskiej kuchni. Wesołych świąt.
Tak, napewno...koperkowy do gołąbków...Zapytaj mame czy namaczała pieczywo do farszy i czy dodawała cebule. Na bank odpowiesz, na szybko, że tak robiła, ale dla własnej świadomości zapytaj.
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!
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 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
Funny, I just learned about adding bread to the meat mixture today from one of my Polish buddy's. Then this, I've been making stuffed cabbages for 40 plus years, and there's no way I can count how many different ways I've had them. So, what I did is make up my own signature version that always wins all the competitions I have with my family and friends. We've done this for decades, and it made me a legend in my own mind ha-ha. My recipe consists of a few secrets, one that you use, and that's allspice. You have to have it regardless of the version you're making. I personally like making Frankin style stuffed cabbage rolls. I've sewed together Mediterranean, Italian, Middle Eastern, Polish, and Hungarian recipes. Sometimes I make them with some heat to them on request. The main kicker and my main secret are, I've learned to mix various meats with my ground meat, such as smoked ham, hog jowl, bacon, fresh and smoked, pork belly, cured pancetta. Whatever's available or what I'm in the mood for. I also like my version of adding hand crushed Roma tomatoes and sauerkraut. I have yet to try a kimchi and crushed tomato version, but it's been on my mind the past few months ha- ha. Anyhow, thanks for all you do Billy. You're an amazing chef, a great teacher and most likely your an amazing person.
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.
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.
Greatings from Poland ❤🎉best tip is to place corkscrew into core of cabbage. This is easy way to lift whole cabbage without water burns, just to cut leafs step by step.
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.
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.
I made these for dinner tonight, I did substitute venison for the ground beef and ground my pork from a butt. The store didn’t have any ground pork. The husband was skeptical and in the end loved them!
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
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.
@@alpham777 THANK YOU for this excellent news. Love that Milwaukee Ave still in play. I'll try and get down there next spring (foot surgery in two weeks will keep me otherwise occupied for a bit).
@@alpham777 P.S. Thanks for the reply because it led me to spent some time looking for Sophie's (finally figured out where it is when I'm not just getting off the El and walking to it). Found Sophie's obit and several articles about her, the restaurant, and their place in the community. I now need to make some golabki (I have made them before, but it's been a long time).
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
A true Pole here: BREAD into GOŁĄBKI? Are you crazy!? This is heresy! I even asked a few mothers/cooks around: "Do u add bread into a gołąbki stuffing?". The response was always identical: "W życiu!", which translates into something like "Hello no" or "Not in this life". The stuffing is as follows: mince meat, onions, garlic (optional), rice, salt & pepper. That's it. Yes, there are varietes of recipes, but there are certain LIMITS and one of them is NO BREAD into your GOŁĄBKI. Howgh. Greetings from Tychy.
Here's a Polish tip: The meat to rice ratio is directly proportional to how much you like the specific guests coming over
meh
you dont need rice try buckwheat or pearl barley
Ja wolę gołąbki z peczakiem mają więcej smaku i z sosem grzybowym ,lub wogule bez sosu z skwarkami .Moja mama zawijała farsz w liście kiszonej kapusty ,która sama kisila i te były najlepsze.
Also income xD
@@teresagrzesiak1195 yup, I like just rice, barley and mushrooms or little meat in them
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.
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?
I’m Slovenian and I make these every Christmas. We call them halupki. I line a roaster with raw bacon then layer the rolls. I add a little sauerkraut between layers. My tomato sauce is tomato juice tomato soup and a touch of vinegar. Pour over rolls cover and bake. So good!
In a cookbook I bought in Hungary it says to put the rolls on a bed of sauerkraut and the lay on the sour cream heavily laced with paprika. It's good enough that my neighbor who claims to hate sauerkraut came back for seconds. And her husband is Polish! I think it's about time I bought a cabbage and made up a batch. This is definitely winter food.
That sounds great. Thank you. 🥰
I’m of Hungarian background and we actually use a sour cabbage to roll them in as well as sauerkraut to layer it. You save so much time doing this.
I also put a few short ribs in the bottom of the pot and instead of baking we cook on the stove top.
Then we serve with sour cream.
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 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.
@@SeanSidious it's written in the comment: to replace boiling as a softening method.
Freezing would actually prevent vitamin loss
@LMC232 which long simmering destroys anyway..sixes..
Brilliant idea ! Better than boiling .
My grandmother was born and grew up in Poland. When she came to the US, she brought her grandmother's recipe for these. It is radically different than what is shown here. For the filling, we use 3/4 pound of bacon cut up and 3/4 pound of ground beef. Onion and garlic similar, but we cook a cup of raw rice, and add it into the meat, onion, and garlic while still hot and season with salt and pepper. Mix it all up and make the rolls. Then we use the outside leaves to line a baking dish, lay the rolls in, and cover it with the leftover inner leaves of the cabbage. Then we add a quart of tomatoes with their juice and bake the whole thing until the cabbage is tender and the meat is done.
Yours looks very good, but it just shows how many different recipes there can be for the same foods from Europe.
I love Gołąbki! Culinary greetings from Poland, Chef!
I'm first generation Polish as my mom and her family came after ww2 as refugees from the concentration camps. I've been making Gołąbki for over 30 some years. We do not use bread and they are very tender and delicious. I do understand the reason for it as you do for meatloaf. But it isn't the same. Neither do we use barley nor all the seasonings. Just salt and pepper. I make them every year for Christmas, a whole roaster full. That's about 6 large cabbages. I must say your the first person I've ever seen cook the onions correctly for Polish cuisine. All in all your variation looks good! Thx for sharing.
Also if you get the rice to ground beef ratio correct there is no need to use anything to "keep" then together!
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: >
Golabki are my favorite dish. My polish granny did them every other weekend and my mom is doing them for me when she wants to surprise me. She KNOWS, thats the way to my heart
Love my Slovak recipe. I'll eat them for breakfast, lunch, and dinner
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.
Thanks!
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.
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.
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.
Oh man - I grew up on these with my mom being first generation Polish. It was and still is one of the best foods I've ever had and could eat it every day.
We had this at least once a week because it was low cost for a big family and filling.
Great video and love the content!
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
Big thank you form Polish guy living in Florida 😊
Polish cuisine is underrated. Very diverse, a lot of dishes varienty, a lot of soup, a lot of vegatables. And with a few minor modifications, very vegan-friendly.
I feel that Poland & Germany has my fave European foods, both very underrated and diverse as heck. Ugh I miss Polish food...
and yet, Polish people eat a lot of meat. I do love the cuisine.
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 🥲
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 mom would first fry them on a searing hot pan before putting to one biiiig pot with mushrooms and rest of sauce.
The end result will have cabbage slightly caramelised.
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.
"Gołabki" to smak dzieciństwa dla mnie ale mama juz nie sporządza a ja sam jestem za leniwy więc robię faszerowane papryki. Ryż, mielone mięso cielęco wieprzowe, jajko lub dwa pieprz sól , sos z świerzych pomidorów lub passaty, przecieru pomidorowego na porządnym (nie kostkach) bulionie wołowym lub drobiowych.
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.
12:53 That proud look you give to your daughter after she enjoyed it, *priceless*
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.
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.
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 🤣🤣🤣
I think this has open up my eyes for Polish cooking, right away!
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.
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
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.
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!
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
Thank you for appreciating our traditional dish and making your own 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
Thanks for pronouncing the name of this dish the right way!
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.
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.
Made this, it was awesome. Northern Ireland here.
Thanks for giving it a shot!!
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.
I love cabbage rolls. I must try making them just like you have here. These look outstanding.
My Grandmother and Mom would make these since we are Polish.
and you?
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.
I’m Polish and I think I will try your take on gołąbki 😊 Thank you ❤
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 😂
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 .
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
The Ukrainian name for the dish is holubtsy. I'd bet "loopsies" is from that.
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!
My grandma’s were the best. Such comfort food.
it is so nice to see polish food get a bit of attention. many thanks.
I always use a sweet-and-sour tomato sauce on my cabbage rolls so good😊
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!
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 :😅
Greetings from Poland. Nobody does it better than Grandma but your recipe is great! :) Delicious ;)
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!!!!
as a Pole, golumpki is such a funny way to say it. I love it
My grandmother was Polish but sadly never had this. I’ll have to try this, sounds great.
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.
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.
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.
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.
As I did not grow up in a polish family, we simply called this stuffed cabbage. lol
As a Polish person I love to see that one of my favourite dishes is recognized. Btw I just did my own gołąbki and I like to add grated and fried carrot and parsley to the meat and the souce.
Perfect! Greetings from Poland.
awesome! love your channel, nice to see polish food getting more recognition
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.
I have a recipe for Cabbage Rolls, after you lay the rolls in a casserole dish you mix SOUR CREAM to a tin of TOMATO SOUP and pour this over the rolls.. this becomes a SAUCE to pour over them when dishing up.. 😋
My family’s version is delicious, but MUCH simpler. Naturally, I want to try this one next!
Just the way my mom makes it good job! 🇵🇱💪🏻
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.
Looks INCREDIBLE! Can'T wait to try with the cabbage from the garden next year
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.
@@LoriannSmithsanpellin Ohio theres a huge Polish community. My family called them pigs in the blanket. It's cool to see how popular this dish is.
@@Matt-rw9py In Pennsylvania a lot of people live with Polish ancestry.
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 🙏
Moja mama robiła gołąbki z dwoma rodzajami sosów tak jak w tym filmie pomidorowy ale też czasami robiła gołąbki w sosie koperkowym równie dobrze pasujący do tego dania. Smacznego i pozdrawiam wszystkich wielbicieli polskiej kuchni. Wesołych świąt.
Tak, napewno...koperkowy do gołąbków...Zapytaj mame czy namaczała pieczywo do farszy i czy dodawała cebule. Na bank odpowiesz, na szybko, że tak robiła, ale dla własnej świadomości zapytaj.
@rdwu Niestety mama trzy lata temu zmarła😞
My mom made this quite often. Now I think I will give it a try.Thanks for sharing this. 🙂❤️🙏
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
my granny's recipe is a family treasure, RIP gran!
Yum, I'm drooling! ❤
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 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
Funny, I just learned about adding bread to the meat mixture today from one of my Polish buddy's. Then this, I've been making stuffed cabbages for 40 plus years, and there's no way I can count how many different ways I've had them. So, what I did is make up my own signature version that always wins all the competitions I have with my family and friends. We've done this for decades, and it made me a legend in my own mind ha-ha. My recipe consists of a few secrets, one that you use, and that's allspice. You have to have it regardless of the version you're making. I personally like making Frankin style stuffed cabbage rolls. I've sewed together Mediterranean, Italian, Middle Eastern, Polish, and Hungarian recipes. Sometimes I make them with some heat to them on request. The main kicker and my main secret are, I've learned to mix various meats with my ground meat, such as smoked ham, hog jowl, bacon, fresh and smoked, pork belly, cured pancetta. Whatever's available or what I'm in the mood for. I also like my version of adding hand crushed Roma tomatoes and sauerkraut. I have yet to try a kimchi and crushed tomato version, but it's been on my mind the past few months ha- ha.
Anyhow, thanks for all you do Billy. You're an amazing chef, a great teacher and most likely your an amazing person.
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.
You did a lot od research before cooking. Great video. I'm impressed. Greetings from Poland
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.
My Polish Grandma used sour 🧂. I used to love eating the cabbage core whenever she made these. Yum! 😋😋😋
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.
Greatings from Poland ❤🎉best tip is to place corkscrew into core of cabbage. This is easy way to lift whole cabbage without water burns, just to cut leafs step by step.
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 like it you have taken the recipe and adjusted to your own palate. 🥰 love from Poland!
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.
I made these for dinner tonight, I did substitute venison for the ground beef and ground my pork from a butt. The store didn’t have any ground pork. The husband was skeptical and in the end loved them!
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 saw that picture of Golumpki and it made me hungry. I love polish foods.
GOŁĄBKI MOJA MIŁOŚĆ
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.
Red Apple Buffet on Milwaukee makes some damn good ones still too.
@@alpham777 THANK YOU for this excellent news. Love that Milwaukee Ave still in play. I'll try and get down there next spring (foot surgery in two weeks will keep me otherwise occupied for a bit).
@@alpham777 P.S. Thanks for the reply because it led me to spent some time looking for Sophie's (finally figured out where it is when I'm not just getting off the El and walking to it). Found Sophie's obit and several articles about her, the restaurant, and their place in the community. I now need to make some golabki (I have made them before, but it's been a long time).
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
A true Pole here:
BREAD into GOŁĄBKI? Are you crazy!? This is heresy!
I even asked a few mothers/cooks around: "Do u add bread into a gołąbki stuffing?".
The response was always identical: "W życiu!", which translates into something like "Hello no" or "Not in this life".
The stuffing is as follows: mince meat, onions, garlic (optional), rice, salt & pepper. That's it. Yes, there are varietes of recipes, but there are certain LIMITS and one of them is NO BREAD into your GOŁĄBKI.
Howgh. Greetings from Tychy.
Agreed...
I to jest głos rozsądku
Great Meal ... Comfort Food .. An Awesome Clip . Thanks for Sharing 🙂
Try Microwaving the cabbage for a short time. The leaves fall right apart without loosing any of the flavor.