Stuffed Cabbage (Wolowe Golabki)

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 large head of cabbage

  1.2 pounds of ground beef (or turkey)

 tomato paste

 1 stick of margarine (optional)

 1 onion

 3/4 cup of rice

 2 large carrots

 salt and pepper


To prepare the stuffing, mix ground beef (or turkey) with cooked rice and shredded sauted onion. Add salt and pepper for flavor. Set the stuffing aside.
Place the head of cabbage in a large pot of slightly salted boiling water. The intent is to soften the cabbage with steam and water in order to peal off individual leafs without tearing them apart. Continue steaming and pealing leafs until your cabbage is almost gone. Do not dispose of the water.
Lower the heat under the pot to a minimum and line the bottom with about half of the sliced carrots and remaining parts of the cabbage head.
Using a knife, carefully remove the thick rib from the center of each leaf without puncturing it.
Spread each individual leaf on hard surface such as a cutting board and place a large spoon of stuffing in the middle. The amount of stuffing really depends on the size of the leaf and personal preference.
Start with the bottom of the leaf
Cover the stuffing by folding the bottom (thick) part of the leaf toward the center.
Next, fold the two sides of the leaf toward the center. Lastly, hold the two sides with your fingers and continue rolling it on to itself. When it is done, place golabki in the pot as well as the remaining sliced carrots. Pour watered-down tomato paste over everything. Add stick (or less) of margarine for extra flavor. Cover the pot and cook on low to medium hit for approximately 1.5 hours.
You can serve golabki with a side of potatoes.
















Comments (9)
  • Anonymous  - baking
    my mom would bake them in the oven packed in a pan covered in tomato paste and sauerkraut. tastes good if you slice kielbasa and put on the top 15 minutes before done :)
  • Keith  - amazing
    I was introduced to this dish via an ex with polish have dish of all dishes...her nans sauce was a secret tho and tastes miles better than watered down tomato paste..i think it wad tomato soup with maybe some mild parks spices
  • Anonymous
  • Lyzzie  - My Fav
    My busia would make these and put them in a crockpot covering them with tomato soup cooking on low heat. With the remaining cabbage she would make my other favorite dish, haluski.
  • Irene yager
    This sounds good my Bacha made these a little different she didnt use paste or sauce she put vinegar in the water and cooked.they were good thats how I make them , but i am going to try this way for a change, thank you, IRENE,
  • Gary D.

    I thought that this dish was absolutely amazing! A keeper!!!
  • husky123
    Made this for dinner last night. Was excellent.
  • AP
    Yes- both ways are helpful if the leaves are small. Thanks for the tip! (:
  • Angela B  - An old recipe that I was looking for
    When I was growing up my busia would have us tie a bow on a string that she would be on the cabbage rolls. My other grandma used toothpicked. Both ways were very cool.
    I'll be making these soon! Thanks,
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