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Ok, so I’m in the cooking mode this week. Last time I told you about pierogi, now I’m making gołąbki!
Polish Gołąbki are an undisputed classic of Polish cuisine. Quite simple in preparation, it gives you a lot of enjoyment. It is a tasty, light and versatile meal, good for any time of the day.
They are cabbage rolls or stuffed cabbage. It consists of a cabbage leaf in which a filling of rice and meat is placed. The other necessary ingredient is sauce.
The proportions of rice and meat in the stuffing can differ. Most frequently a mushroom or tomato sauce is used to complement the dish.
It should be prepared in sufficient amount, because the filling itself feels rather dry. So for maximum satisfaction you should always have enough sauce for your gołąbki. So, as you have already guessed, the secret of a good Polish gołąbki lies in the fillings and the sauce. Like with pierogi possibilities are numerous. And that’s where the thrill is. Gołąbki are often referred to as “golumpki”, “gwumpki” and other similar names. None of those is correct, but they get close to the Polish pronunciation of the name (pron. go – om – pkee). And, since we mention that, as a matter of fact gołąbki is plural in Polish and literally means “little pigeons”. But don’t worry – that’s just a name.
Here is my recipe for you:
Makes about 16 – 18 gołąbki
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour, 30 minutes
The reason you should mix beef and pork is because beef by itself would get really tough once cooked.
Since they can be eaten hot or at room temperature, mini cabbage rolls make great appetizers. Just spear them with a frilled toothpick and you’re good to go!
Also, you can cook them on the stove in a big pan. Just make sure that all gołąbki are covered with the sauce.
I usually served them with mashed potatoes.
Powodzenia i smacznego!
Please let me know how they came out in comments below!
Do następnego razu! (Till next time…)