Authentic Golumpki (Gołąbki, Stuffed Cabbage) Recipe (2024)

FAQs

What are the ingredients for cabbage rolls? ›

Combine ground beef, cooked rice, egg, milk, onion, salt, and pepper in a large bowl. Spoon about 2 tablespoons of mixture onto each cabbage leaf. Bring one end of the cabbage leaf over the mixture, rolling and tucking in the ends to prevent filling from falling out; arrange rolls in a single layer in the slow cooker.

If your cooked cabbage is tough, it's likely because the cabbage is not cooked through yet. Continue to cook the rolls until they're tender. It's also important to make sure you let the rolls rest after they're finished baking.

Freezing breaks down the structure of the leaves, making them pliable and unlikely to crack or break when you pull them from the head or roll them for stuffing.

If so, place them in the refrigerator. The stuffed cabbage will stay fresh for up to 1 week. If not, place them in the freezer. The stuffed cabbage will stay fresh for up to 6 months.

Then, there is the red cabbage which tends to turn blue when cooked and so, most commonly just eaten raw. If you do want to cook it, add a touch of acid like lemon juice or vinegar to lessen the effect.

Baking soda does help green vegetables retain color, but it causes undesirable color changes in red cabbage—it turned blue. The science can be distilled to this: Adding baking soda to cooking water makes it slightly alkaline, which stabilizes the green color of chlorophyll.

Put the cabbage leaves or shredded cabbage in a large pan and cover halfway with water. Bring to the boil and cook for 3-5 mins or until tender.

The key to cooking cabbage: Don't overcook it.

Cabbage is sweet and aromatic when cooked correctly. But the same sulfuric compounds that provide many of its health benefits can turn saboteur when overcooked, creating a pungent, unpleasant smell.

Simmer, covered, until the cabbage begins to soften, 5 to 7 minutes. Turn the cabbage carefully, and continue to simmer until the cabbage is tender, an additional 5 minutes. The cabbage is ready when a small paring knife inserted into the thickest part of the cabbage near the core slides through easily.

Once it's washed and cut up, cabbage can be frozen, but for longer-term storage, it's best to blanch it first. Blanched cabbage can be frozen for up to nine months, while unblanched cabbage will only keep for one to two months.

Can dogs eat cabbage? ›

Along with other cruciferous veggies such as broccoli, cauliflower, and Brussels sprouts, cabbage is fine to snack on with your dog. Just be sure to start slow and limit their intake, since the high fiber and water content can cause an upset stomach if your pup has too much.

According to the USDA, cooked cabbage should not be left out at room temperature for more than two hours. After two hours, the risk of foodborne illness increases. If you leave cooked cabbage out for longer than two hours, it is best to throw it away.

Freezing is a far safer method than blanching. You won't be placing a head of cabbage in a boiling pot of water and removing it every minute or two, which will result in hot water splashes. It also means you can do the entire leaf removal at one time and not in stages.

Cooked cabbage (all types): Store cooked cabbage in the fridge in an airtight container and use it within three to five days. You can also freeze cooked cabbage in an airtight container for up to 10 months. TIP: Once thawed, cooked cabbage will keep in the fridge for three to four days. It's best used in cooked dishes.

Raw cabbage is 92% water, 6% carbohydrates, 1% protein, and contains negligible fat. In a 100-gram reference amount, raw cabbage is a rich source of vitamin C and vitamin K, containing 44% and 72%, respectively, of the Daily Value (DV).

Description. Ukrainian meat stuffed cabbage rolls. Made with sweet green cabbage, beef, pork, carrots, onions, tomatoes, rice, fresh dill/ parsley, spices.

It has substantial amounts of β carotene provitamin A), ascorbic acid, riboflavin, niacin and thiamine. Ascorbic acid content varies from 30-65 mg per 100 g fresh weight. Flavour in cabbage leaves is due to the glycoside sinigrin.