Stuffed Cabbage (a.k.a. Golubtsi / Holubtsi / Halupki / Golumpki)
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- Опубліковано 11 чер 2024
- Stuffed Cabbage (a.k.a. Golubtsi / Holubtsi / Halupki / Golumpki)
00:00 Intro
00:31 Blanching the Cabbage and Cooking Rice
02:42 The Filling
05:32 Stuffing the Cabbage Leaves
06:25 The Sauce
08:00 Baking
08:31 Browning and Serving
Serves 6
1 large head of green cabbage (about 4 Lb / 1.8kg)
1/2 cup (100g) jasmine rice
220g carrots (2 medium)
190g yellow onion (1 medium), coarsely chopped
100g celery rib (1 medium), coarsely chopped
2 garlic cloves, sliced
3 Tbsp cold unsalted butter, cut into 3 pieces
Remove the core from the cabbage. Bring a large oven safe pot of water to a boil. Add salt. Add the cabbage and cook turning frequently. Every 30 seconds or so remove a leaf from the cabbage and set it on a baking sheet to cool. When the leaves become very small, fish out the remaining cabbage from the water (use it in some other dish). Add the rice to the water. Boil for 10 min. Drain and rinse under cold water. The rice will go into the filling.
When the cabbage is cool enough to handle, trim the thick ribs to make the leaves flat. Chop the ribs to add to the filling.
Fit a food processor with a grating disk and grate the carrots (set aside for the sauce). Fit a food processor with a chopping blade and process the onion, celery, garlic, and butter until finely chopped. Put into a large bowl to use in the filling.
Filling:
1/4 cup cold water
10g unflavored gelatin (3.5 tsp)
Pureed onions, celery, garlic, and butter from above
2 Lb (900g) meatloaf mix (or half beef, half pork)
Chopped cabbage ribs
Par-cooked rice from above
30g panko bread crumbs (1/3 cup)
Black pepper
13g salt or to taste
Bloom gelatin in water for 5 min, then microwave in 10 sec intervals just until dissolved. Add the liquid gelatin to the bowl with pureed veggies and butter. The gelatin step is optional, especially if you are using a meatloaf mix, but very helpful if using only beef or pork. Add all the other filling ingredients and mix thoroughly with hands (or with a paddle attachment of a stand mixer).
Stuff the cabbage leaves with the filling starting with the biggest leaves. When you get to the smaller leaves, use 2 for one roll. If you have leaves leftover, reserve 3-4 leaves to cover the top of the cabbage when baking and chop up the rest to use in the sauce.
Sauce:
2 Tbsp olive oil, plus more as needed
Chopped up remaining cabbage leaves
Grated carrots from above
190g diced yellow onion (1 medium)
2 garlic cloves, minced
1/2 cup dry white wine
750g canned or diced chopped tomatoes
1 tsp sugar
1 tsp pomegranate molasses or balsamic vinegar
Preheat the oven to 325F (165C).
Set the pot you used to blanch the cabbage over high heat and add the oil. When the oil is hot, add the chopped up cabbage and cook without stirring until brown. Stir and let it brown again. Repeat a few times until the cabbage is nicely brown. Remove to a bowl and set aside.
Add the carrots, onions, a pinch of salt, and another 1-2 Tbsp olive oil to the pot. Reduce the heat to medium and cook stirring occasionally until the onions are translucent and the vegetables start to brown. Add the garlic and cook stirring occasionally for 1-2 minutes. Add the wine, tomatoes, sugar, pomegranate molasses and salt to taste. Bring to a simmer. Stir in the browned chopped up cabbage.
Remove most of the sauce from the pot leaving a thin layer. Arrange the stuffed cabbage tightly in the pot. You’ll end up with 2 layers. Pour the sauce on top. Cover with the remaining cabbage leaves and a lid or foil. Bring to a simmer on the stove top. Bake in the middle of the oven for 1 hour or until the cabbage is tender and the filling reaches 160F (71C). Make sure to check the top middle rolls since they’ll be the coolest.
Serve as is, or for best results, cool completely and refrigerate overnight, then brown.
Browning and serving:
Remove the cabbage rolls from the sauce, and dry well on paper towels. Set a non-stick skillet over medium heat. Add 1 tsp of butter + 1 tsp of olive oil for every 3 cabbage rolls. When the butter is melted and the foam starts to subside, place the cabbage rolls in the skillet, cover and cook until brown, about 5 min. Regulate the heat so that they don’t brown too fast. Flip, cover, and brown the other side. Flip again, add the sauce, cover and cook until the sauce is bubbly and the filling is at least 130F (55C). Place the stuffed cabbage on a serving plate. Reduce the sauce until syrupy. Taste and correct for salt. Pour over the stuffed cabbage and serve with sour cream and dill.
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Thank you Helen. My Russian father took his mother's recipe to his grave. Now, I play with yours in preparation to pass it to my daughter.
It wasn't until after my Polish grandmother died that EVERYBODY asked how she made her golabki...and no one knew exactly how. So now, like you...I borrow techniques from other Slavs in an attempt to recreate the particular flavor that she alone created. It is a never ending refinement and journey of love of this Slavic comfort food. Slava Slavyanam!
My grandmother has a sourdough recipe she changes every time we ask, I hate that the day will come when we will eat it no longer.
"...traditional ingredients in a slightly untraditional way."
*checks cabinets for pomegranate molasses*
And I was thinking, "How about date syrup, a.k.a. silan?"
Loves the pomegranate molasses.
She said you can use balsamic
Thats what persians use in our dolmeh which is similar to Holubtsi. You should try it you might like it 😊
@@sonostella Maybe I shall! Ive only had dolma at Greek restaurants (spelled that way on their menus) and I've never heard of holubtsi. But I'm an adventurous home cook so maybe I'll try to make both. Thanks for the suggestion!
Time to make my Russian mom proud
I can't believe I never thought of searing off cabbage rolls before. Genius!
and where u from? ive been eating them whole life many diffrent ways. Love them all
Slavic comfort food. Those cabbage rolls look so good. Cheers, Helen! ✌️
I followed this recipe exactly and it 100% delivers as advertised. Delicious, satisfying comfort food. A good bit of work involved but completely worth it for the results.
so glad it turned out well :)
@@helenrennie in Lithuanian is called Balandeliai. Also, you should do cold beetroot soup. It is called "Šaltibarščiai"🥰
I make my mother-in-law's Sarmas and she taught me the coolest trick to avoid blanching the cabbage leaves. Her mother taught her to freeze the whole cabbage head in the freezer (or outside if you live in a cold climate like we do here in MN) until it's frozen solid. Defrost in a big bowl the night before you want to make the rolls. When the cabbage is defrosted just peel the leaves and proceed with filling and rolling.
I know it sounds fiddly but it is really easy!
Yes, in Minnesota too, St. Paul.
problem is the cabbage leaves won’t be properly seasoned by boiling in the salted water
@@garywallenphd885 I've never had that problem. There's enough salinity in both the meat mixture & the sauce to season the cabbage properly. Many sarmas call for the addition of sauerkraut, so if anything people need to be careful that the dish doesn't become overly salty.
@@susanpremo8068 Saint Paul girl here too! 😉
@@rumbleinthekitchen_Amy we , my dad, made homemade sauerkraut once! It smelled up the whole house, like cooking fish, both outside projects.
I always take about half a loop of kielbasa, chop it finely, and add it to the filling. Extra flavor!
And bacon
I have different family recipe. We cook all the rolls in the dutch oven. We use sauerkraut, Brown sugar, tomatoes and their sauce/juice with onions and leftover cabbage inbetween layers. We used raw beef and rice as the filling. Bake it or place it in the crockpot. We serve them along side mashed potatoes and the stuffed cabbage sauce/gravy.
As I was taught by my Father, his family was from several Eastern European countries. I am not sure what style our recipe derives from really.
I can't wait! I want to try your version. Only wish my Father was still here to taste them!
Thank you for your version of stuffed cabbage!!!
This is probably my most favorite stuffed cabbage recipe, but then again all your recipes are absolutely perfect ❤
I get delightfully nourished just listening to this wonderful lady.
Such wonderful childhood memories of galumpkis. My mom was 100% Irish but my dad is 100% Polish and my grandparents didn’t speak English at home. My mom made these for special occasions, and I didn’t really love them as a child. Now I associate them with happy times and remember helping my mom roll up the cabbage leaves, even though I complained about burning my fingers too much. I didn’t get my mom’s recipe before she died, but I think your recipe here captures the basics and elevates the humble dish to something special. I cannot wait to try this. Thank you again for your hard work. Your recipes and videos are always very detailed and precise, so it’s hard to fail with such a great roadmap.
I use a similar recipe, but i cook the cabbage rolls in a pressure cooker, warm up the oven while they finish cooking in 15-20 minutes and then put the rolls in a baking pan in the oven to brown.
Also i precook the cabbage leaves in broth that then i use reduced in the sauce (so that I catch the glutamate from the cabbage in the broth),
And i cook the rice while i sautee the onions for the filling using just salted water cause it's easier to strain than the broth (cause i can just throw it away)
Thanks for this recipe, Helen!
M.A.S.H. 4077 was one of my favorite TV shows as a kid. Corporal Maxwell Klinger's (actor Jamie Farr is from Toledo, Ohio) favorite restaurant was Tony Packo's in Toledo. For 40 years, I've wanted to visit Tony Packo's and this week, I got the chance! Loaded hot dogs, chicken paprikas AND stuffed cabbage rolls where the perfect comfort food. I was in certain ethnic heaven! And, now I can make the pigs-in-a-blanket, myself!
Helen, that is a beautiful thumbnail image.
I have been searching for a reliable recipe for stuffed cabbage and it has finally arrived! Yay!
Best culinary teacher ever. Thank you!!
Thank you. What a great, helpful instructional video. I have watched approximately ten cabbage roll making videos: this is by far the most helpful. I look forward to looking at your other videos. 🙏🏽
I am so excited to have found this recipe! My mothet in law is Polish and would always make peirogi and galumpki for Christmas eve. I love the tradution and have been doing it myself for my family for over 30 years. This is despite the fact that she would never share her recipes with me. This galumpki was the best ive ever made. Ive got the peirogi down too. Now...if i could just find the recipe for the nut roll and poppyseed rolls . 😊
Believe it or not that trick works outside of France I love you so much Helen!
I thought I knew how to make cabbage rolls but I picked up some very useful ideas for improvement. Thanks Helen.
This was a perfect snow day project. There seem to be a lot of steps but they are all easy. I used 1 pound 80/20 ground beef and 1 pound ground pork. I used gelatin as mentioned. I laid out all the blanched leaves and divided the filling amongst them. I had 2 1/2 layers. After baking, I removed the rolls and thickened the sauce with a slurry of flour and water. I thought the flavor was great but I found the meat to be a bit dry. I had lots of sauce to moisten the rolls but the mouthfeel was still dry. Maybe they were overcooked a bit. We own a catering company and I think these would be a great make-ahead meal. I would recommend making this recipe. I'm going to try the saute trick tomorrow for breakfast! Thank you Helen for the recipe and detailed tutorial!
Update: Sooo much better the next day. Sauteed and served as recommended. The meat was so moist and sauce flavors had intensified.
Большое спасибо, Елена! Ваши видео замечательные!
This is phenomenal, Helen. I've never seen better cooking how to videos on UA-cam. Thank you!
Thank you once again Helen...I can listen to your voice all day.
What an incredible gift you give us! The sage knowledge you pass on to us so generously is VERY precious and to learn how to make truly delicious food is priceless. 💐
I made this for my family, everyone loved it. Thank you for the fantastic recipe!
My Mom freezes the cabbage head! Getting so hungry watching this!
I love the idea of browning them in a skillet!
Thank You for this wonderful recipe! I'm going to make these for my husband for Valentines Day, he'll be in heaven!
Wow! Gołąbki! That's great ;) Greatings from Poland, I'm a big fan of your channel!
Thanks for sharing your way on how to cook the cabbage and how you roll 😀 👍
Thanks for another fun video! My Russian Jewish grandma did it differently- of course more kosher. But I remember she put ginger snaps and raisins in hers- it was delicious!
I loved your salad video btw- so funny and you nailed it- my salads will never be the same (which is a good thing!)
Hello Helen, I'm from Romania and this is our national dish, so I do have a few little tricks:
1. When you buy the cabbage look for the cabbage that is flatten out NOT ROUND, something like a round loaf of bread AND ALSO IMPORTANT is the cabbage to have a very thin stem, not a thick one, only then your cabbage will have nice big, thin leaves with thin ribs.
2. Extremely important: get the pork meat from a butcher that will be able to ground very fat meat like 40-45% fat, that will give those tender very tasty rolls.
3. Always make at least 30-40 rolls (we usually make 80 or more ) and do the following one thick layer of sauerkraut on the bottom than a layer of smoked fried bacon, one layer of rolls and repeat, 3,4,5 layers. on the very top put sauerkraut, bits of bacon and a tomato sauce. boil about 2 hours on the stove medium heat and try for tenderness.
4. MOST IMPORTANT : wait for the second day to eat them or even freeze them for a couple of days , they are always better later, I don't know why, but they are.
5. Of course serve them with polenta and sour cream (try Canadian style sour cream). Enjoy
Oh wow!! I like your recipe too!!!!! I can't wait to try yours, too!😉 Thank you!
Your method is the first I've seen that's close to our family's. Grandma was from Budapest. Always make a bunch, mixture of ground beef and pork, layer bacon, and don't ever forget the sauerkraut. I'll definitely look for the flatter cabbage next time. Just made a batch of 30 rolls yesterday and they do always taste better the next day!
Why would you come onto someone else's channel and put up your recipe & tell them what to do & look for?? smh🙄
@@Destinyatksome people are so rude. I was thinking the same thing like who cares go start your own cooking channel then dictate all you want
Definitely gonna use some of your excellent sounding tips. I have my traditional Polish recipe but came to Helen's channel to see if there were improvements I could make. Thanks for adding even more. Gonna be a big, great batch!
Made these cabbage rolls today & they were the best cabbage rolls I have ever had! Followed the recipe to a T .
I am drooling!! Nothing better than well browned stuffed cabbage.
Thank you so much for this recipe! My mother used to make delicious cabbage rolls when I was young but never gave me the recipe. Yours are very similar to hers and what I remember eating. Funnily we are Australians (for several generations) but cabbage rolls was a comfort food for us too. Now I can finally make them again and make them even better with your tips! 🙏
I love the way you teach
Thanks for this video, pre-cooking the cabbage, so it holds it's shape more easily, is a great tip I wouldn't have thought about.
This is my new favorite channel for recipe ideas! This is so clearly explained and well done, thanks so much 🥰
Awesome recipe, your instructions are easy to follow. Thank you😊
I think is is very useful the way you described the linear process and then the parallel process, Helen!
Very good, much prep, delicious
Thank you for explaining it very well, looks awesome! Nice job and love your channel.
You are amazing!!! Best to you, Jan
👍 Danke fürs Hochladen!
👍 Thanks for uploading!
👍 Very good and beautiful, thank you!
👍 Sehr gut und schön, danke!
This is beautiful. My grandmother always used tomato juice for the sauce and cooked them covered for an hour and uncovered for 30 more minutes to get some nice crusty caramelization on the cabbage. This was and still is one of my favorite comfort foods! :-) Good video.
In South Africa we fill the cabbage with a meatball mix and also tomatoes in our sauce like a marinara sauce
My grandmother used her home canned tomato soup from home grown tomatoes, and mixed a jar into the filling
And once again Helen you have done the best version I've ever seen. And yes, you can teach an old dog new tricks! I've never done the gelatin before or the browning and can't wait to try next time. Thank you ever so much for posting this video. 👏👍
I love your channel! My family is from Poland and a lot of your recipes are similar to how my Omi would make things. She unfortunately is suffering from Alzheimer’s and I can’t ask her how she used to make things anymore. Since your recipes are so similar it’s really made me happy to be able to recreate some things we used to enjoy together
This all looks amazing.
Thanks, this looks wonderful - I like how you finished them for serving.
At last! A stuffed cabbage recipe that actually SOUNDS good. I have failed several times, but this sounds like I can finally own the dish. Thanx a’million
So happy to find your channel. It so similar to the way I was taught! Thank you for this video.
I grew up eating halupki my grandma + mom made. Still haven't attempted making these myself, and I really need to try. Glad I found this channel!
Wow! This is the best recipe that I have found. Your instructions are very clear. I love that you browned the cabbage rolls before serving.
I appreciate your thoroughness soooo much Thank you.
Wow what a beautiful recipe
You’ve voice is very soothing...thank you for all your knowledge
Thank you!! I enjoyed this cooking video immensely!! You're a wonderful teacher and cook ☺️ I've subscribed and can't wait to see what other videos you have already posted!
This looks and sounds delicious! A new way to cook! Thank you. I love your channel, 🥰😘
That looks absolutely delicious, I'll definitely give it a try!
Another delicious recipe. Thanks
I tried these and they are absolutely scrumptious!! Oh my!! Thank you soooo much for sharing the recipe! I added some minced habanero peppers in the mince mix, absolutely perfect!!👌🏽
I just love your videos. This looks so good. Thank you!
i love your process. definitely wanna try this recipe. Thanks Helen!🤤
Love the idea of meatloaf mix. Your voice is so relaxing.
Looks amazing! I like the idea of browning the rolls!
Lots of great techniques here, great video.
Yummy! Great recipe. Like the browning method.
Love your videos. My mother didn't fix cabbage rolls the way you do, however your recipe sounds a lot better. Will definitely fix. Thank you for all the time you take to explain what to do in detail, it's very helpful.
Thank you for being so informative ,so creative & helpful..trying 1st time to create my grandmas, browning I'm gonna try looks& sounds delicious, as ur lovely accent does!!!
Apologies, I saved it. Thank you again. Marvellously delicious recipe!
Thank you for helping me realize I've been rolling my leaves the wrong way! Another phenomenal video
My Czech father’s favorite meal. Truly a labor of love. When my mother was preparing it, my father would be coming into the kitchen all afternoon checking to see if it was done yet! We called them pigs in the blanket or piggies for short.
Excellent. Thank you. This looks the closest to what my grandmother made.
Amazing, And I thought my mom made good cabbage rolls but this is the next level!!!! thank you :)
This recipe looks delicious 😋
That looks sooooo much better than the way I've been doing cabbage rolls! Def going to try this recipe!
Awesome sauce 😊
Looks like a dish worth mastering and becoming a signature for family and friends! Excellent! The gelatin was an interesting addition. 😋
I’m going to modify the way I make my stuffed cabbage to incorporate some of the techniques you used. This really can go without being said, but this absolutely looks delicious! Thank you for your wonderful UA-cam channel and FYI, you are an excellent teacher Helen.
Bravo
I just love her!!
it looks delicious.
Dang! I swear I wasn't hungry a minute ago. This looks incredible....definately going to have to try this one.
Gołąbki. Love it
My husbands favourite Thanks 🙏
Very fancy.
I grew up with the peasant version. Boiled
Sans tomatoes .
Thanks for the inspiration!
Btw Serbians use fermented cabbage New to me too.
Thanks for sharing
Awesome. Thanks so much
Love your video's.
I made this last night following your recipe exactly! Except I didn't get the chance to brown the cabbage rolls with butter in the end. But still my family loved them! And everyone enjoyed it, they all said it was really good! So thank you soooo much for sharing your recipe and all your tips and tricks!
Thank you. Your recipe looks fantastic!
I realize there are thousands of ways to make them, but, I have decided to make this recipe. Have a beautiful day. 👍 ✅ 😃
The gelatine is a great tip; thanks.
Next level of голубці🍺
Thnx Helen, I still like to use my fave sauce. You have given me a few more
ideas for these little guys. Please do a vid on sour and sweet versions of kraut.
Nice job!!!
I like the thought of flavor knobs cranked high. Thanks!
Some great tips. You are a good cooker.
Interesting tips!! I, of course, never knew! I grew up loving holubtsi and have been able to make them although I always think mine are bland - which is true!!! Thank you so much for YOUR video. Now that I've learned some tips from you, I'm excited to try to make Holubtsi again!!!! Hopefully they will actually taste better 😊❤ That last browning seems incredible - yum....yum..yum....
Delicious! My hubby loved his mother's cabbage rolls (she used Campbells Tomato Soup for her sauce.) 😯 I'm going to bet that yours is better. 😉 He passed in 2014. If this gets made, I'll be able to hear him say Granny made the best cabbage rolls." He would say that about her Chili mac, vegetable soup, and nut rolls during the holidays. Pretty much anything to be honest. She cooked for a family of 7 and then 2 more when they moved to VA from PA. Then she was a cook on the overnight shift at a 24 hr diner for many years. I recently retired so there is no reason not to get these made.