Golabki (Stuffed Cabbage Rolls)

Take-me-back-home recipes are the best!  This particular recipe was made by my Mother-in-Law, and was the recipe she grew to know and love.  This recipe has been passed down for generations on her mother’s side of the family.  I love when a recipe comes with a story, a memory, and many smiles.  Mom definitely shared stories as she made this lovely dish.  Once you take your first bite, you feel and hear all the memories.  A perfect dish to make your tummy and your heart happy, Golabki (Stuffed Cabbage Rolls!)

Golabki (Stuffed Cabbage Rolls)

If you are not familiar with stuffed cabbage rolls, I highly recommend giving them a try.  The recipe is commonly found in Central, Northern, and Eastern Europe, as well as the Middle East.  Each family will share a different variation.  Some will use pork instead of beef.  You may find tomato sauce, or tomato juice on top of the rolls.  Some families will layer the cabbage rolls with extra chopped cabbage and sauerkraut.  Whichever variation you love, the recipe will still make any tummy happy!

Golabki (Stuffed Cabbage Rolls)

My in-laws have a Russian Polish background.  So they call the dish Golabki (guh-wump-key) which translates to Little Pigeons.  In some family traditions, depending on the country, this dish is celebrated on Christmas.  This would be a fun recipe to make with your family members.  It is a little time consuming to assemble, but every moment spent making the recipe is so worth the wait!

Golabki (Stuffed Cabbage Rolls)

Yields 4

Golabki (Stuffed Cabbage Rolls)

45 minPrep Time

2 hrCook Time

2 hr, 45 Total Time

Save RecipeSave Recipe


1 medium head of cabbage
1 (14 oz) can sauerkraut, drain well
1 (28 oz) can of tomato juice or sauce
1 lb ground beef
1 small onion, diced
1 egg
2 slices white or wheat bread (sandwich bread)
Milk to soak bread, squeeze out excess
1/4 to 1/2 cup partially cooked rice
Salt and pepper to taste


Preheat oven to 350 degrees F.

Mix together raw ground beef, diced onion, egg, milk soaked bread, partially cooked rice, salt and pepper. Sit aside.

Put cabbage in pot of water, bring to a boil. Let cook until leaves are soft and easy to work with. The leaves will be hot to handle, but separate leaves, trim off some of the thick core.

Take a cabbage leaf and place about 1/2 to 1 cup beef mixture, depending on size of cabbage leaves.

Roll cabbage around beef, and tuck in sides.

With remainder of cooked cabbage, chop and mix with drained sauerkraut.

In large roasting pan, add chopped cabbage and sauerkraut mixture, then add cabbage rolls, top with tomato juice.

Cover pan and bake for 2 - 2 1/2 hours, depending on size of rolls and oven.



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