Stuffed cabbage rolls, alongside pierogi, are among the most famous Polish dishes. Although easy to make, they can be time-consuming, yet incredibly tasty! Here, I’ll share an authentic Polish Gołąbki recipe that my mom uses regularly.
Golumpki or Gołąbki?
I was born and raised in Poland, so when I first encountered the term “golumpki,” I didn’t recognize it. This name is used in English because pronouncing “gołąbki” can be challenging for non-Polish speakers. Variations like “galumpki,” “golumpki,” “golombki,” “gluntkes,” and “gwumpki” are also acceptable.
Why Are They Called Golabki?
In Polish, “gołąbki” translates to “small pigeons” or “doves.” Interestingly, historically, wealthy Poles ate pigeon meat wrapped in cabbage leaves. But poorer villagers couldn’t afford this, so they created a budget version using cereal and potato filling. This is similar to the vegetarian version of the authentic Polish golumpki we make today.
Origin of Golabki
Golabki originated in Eastern Europe and reached Poland from Ukraine in the 19th century. Initially called ‘hołubci,’ they were doves stuffed with fillings and wrapped in cabbage leaves.
Has the Recipe Changed Over Time?
Originally, goląbki were made with sauerkraut instead of fresh cabbage. Some areas still use this method, especially in the Donly Śląsk region.
How to Make Old-Fashioned Polish Stuffed Cabbage
Here’s a simple recipe:
1. Half-cook rice and boil cabbage in salted water.
2. Once cooled, separate cabbage leaves.
3. Fry onions, mince, and season, then mix with rice for the filling.
4. Spoon filling onto cabbage leaves and roll them.
5. Tie with a cotton thread to hold shape.
6. Cook rolled goląbki in leftover cabbage water for 1-2 hours.
7. Serve with mushroom or tomato sauce.
Tips for Making Polish Gołąbki
- Serve with sauces like tomato or mushroom.
- Adjust meat and rice proportions to taste.
- Use white cabbage or alternatives like savoy or napa cabbage.
- Experiment with fillings like vegan options, potatoes, or barley.
- You can add fried or raw meat to the filling.
- Freeze and defrost the cabbage to soften leaves instead of boiling.
- Store in the fridge for up to 4 days or freeze for up to 3 months.
- Reheat in the microwave, pot with water, or oven.
- Enjoy your homemade Polish golumpki!
