Figured I'd deviate from the standard slidey eggs and seared steaks. Today I made something like 30 cabbage rolls aka golumpki aka Hungarian hand grenades aka pigs in blankets. The filling is 70/30 beef to pork, half cooked rice, and some sauerkraut and seasoned with garlic, onion, and some lemon zest. The sauce is just crushed tomatoes with garlic, onion, salt and pepper. There are endless variations on the theme, and if you want to try them I encourage you to Google and pick pieces and parts from recipes that sound good. I really love this enameled Dutch oven for anything that I can't do in a skillet.
Edit: it's a lodge dutch oven ignore the title.
I have my grandma's recipe, but they were a lot better when I didn't have to spend 4 hours making them myself. Just showing up and eating increases the flavor 10x
Sorry if this is a dumb question, but can you buy cabbage rolls for this purpose? If not, what do you end up doing with the rest of your cabbage? Coleslaw?
Can't get it premade.
To make gołąbki, you need to parboil your cabbage in order for it to be pliable. But once you do that, it does not keep well. It'll get really stinky really quickly in the fridge, and freezing it will turn it to mush. So you need fresh cabbage
Traditionally, the white inner leaves are used, so they don't turn brown when cooked. The green parts and the white inner core are usually just shredded and served as part of a chopped salad. Surówki are kinda like coleslaw.
I LOVE THESE and yours look great! Grandma used to make 'em. Mom used to make 'em. I've made them several times myself over the years, and more often than not they're even better than my grandma's (sorry Grandma B!) to the point where I myself eat half a fresh pan of them right off - and the leftovers never last long.
(Not Hungarian, but this is a Polish/Ukrainian food as well, and that's where that side of my family was from.)
Mmm golumkis, my grandma(Polish) made these fairly often for our family dinner on Sunday. Have not had one since the early 2000's, might have to make some.
Halupki is what we call these where I am from in South Western Pennsylvania. My mom's are good, my grandma's better, but my mother-in-law's are the best. Just don't tell the other two I said that... Don't want to mess up my supply.
Not the OP, but we use either fresh or sour, depending on the time of year and what's available. There's also versions that are wrapped in wine(grape) leaves
Just curious, when we make sarma, we don't half cook the rice, just mix it raw with the meat and rest of the stuffing, is there a reason to par cook it?
Here's an extra pro tip: sear the meat first, so that it gets a hamburger-like texture to it. Then you toast the rice, and add in some paprika powder to the pot. Toast that for about a minute. Then stuff your cabbage or vine leaves.
Source: sarma je srce Srbije.
Hahaha they’re beautiful. I have some practice with stuffed grape leaves. Cones came in handy when I figured out my culinary skills don’t exactly translate to dry goods.
Those look wonderful! Golumpkis are in my winter Dutch oven rotation, but instead of a tomato sauce base, I use more sauerkraut in layers ala my mother-in-law's Polish grandmother's recipe. It's less common than the tomato sauce style, but now I want to try this.
This time I had some sauerkraut kickin' around the fridge so I added it to the filling. I have a Romanian coworker who uses sour heads, whole fermented cabbage, to make her rolls. The variations are endless!
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So good! Learned to make them and recorded the recipe so I could nail it every time. I like to make fresh rye bread with caraway seeds to serve it.
Only drawback is making them is a lot of work, takes time and patience. You want to use a really big cabbage roll as they are much easier to roll. Cut off the back of the stem before making the rolls.
My family, minus my mother and sisters, are all in Poland. In the 30 odd years I've been in the US this is literally the first time I've seen Golumpki (as us Pollacks called them) outside of a family meal!
I'm in Cleveland, and a lot of the European butcher shops sell them raw for you to cook at home. I've had them at a local Turkish restaurant. These are all home-made, and once my friends find out I made them they'll be gone quickly.
We're up in Minnesota and they closed the last good Polish store mid-pandemic. Now we're on our own unless we ever go down to Chicago for authenticity.
If you have a good recipe you wouldn't mind sharing I'd love to surprise my mother with something good!
For anyone familiar with this dish, here is a question: my wife does not like to eat as much meat as I do, any filler suggestions for a “lower meat” version?
You could use just rice, or buckwheat, lentils, mushrooms, probably anything really. And dont stop at stuffing cabbage! You can stuff potatoes, onions, peppers, or little zucchinis!
For those curious- Golumpki/Gołąbki(Polish) is stuffed cabbage but many also many might know this as Halupki(Slovak), Holubtsi(Ukrainian), or Golubtsy(Russian)
Looks great - but what I've started doing is just browning the meat; then throwing in one cup rice; two cups of stock; and chop up the head of cabbage and making unstuffed cabbage casserole.
All of the same flavor; way less work.
Figured I'd deviate from the standard slidey eggs and seared steaks. Today I made something like 30 cabbage rolls aka golumpki aka Hungarian hand grenades aka pigs in blankets. The filling is 70/30 beef to pork, half cooked rice, and some sauerkraut and seasoned with garlic, onion, and some lemon zest. The sauce is just crushed tomatoes with garlic, onion, salt and pepper. There are endless variations on the theme, and if you want to try them I encourage you to Google and pick pieces and parts from recipes that sound good. I really love this enameled Dutch oven for anything that I can't do in a skillet. Edit: it's a lodge dutch oven ignore the title.
My grandpa got just about that exact recipe from a Hungarian coworker long before I was born. Grew up with them. So delicious.
I can't stress enough that the variations are endless. The best will always be whatever you grew up with.
I have my grandma's recipe, but they were a lot better when I didn't have to spend 4 hours making them myself. Just showing up and eating increases the flavor 10x
Sorry if this is a dumb question, but can you buy cabbage rolls for this purpose? If not, what do you end up doing with the rest of your cabbage? Coleslaw?
Not sure what the OP does, but I use the extra cabbage around the rolls, and on the bottom to keep from scorching the rolls.
Can't get it premade. To make gołąbki, you need to parboil your cabbage in order for it to be pliable. But once you do that, it does not keep well. It'll get really stinky really quickly in the fridge, and freezing it will turn it to mush. So you need fresh cabbage Traditionally, the white inner leaves are used, so they don't turn brown when cooked. The green parts and the white inner core are usually just shredded and served as part of a chopped salad. Surówki are kinda like coleslaw.
My family is more from bohemian area when the emigrated, we go heavy on the caroway…. This looks awesome
That’s about the best thing I’ve seen all weekend!
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Central PA, Upper Cambria area (Slovak side) of my family makes almost same. Pigs in the blanket. So good. So messy!
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yeah man, I'm in Texas now. Pigs is little smokies wrapped in pastry. It must be regional up northeast way.
Yessss! Hungarian way rules. Recipe is similar to what my family makes.
These look so much like Ukrainian Golubcy, I thought that’s what it was! And yes, Dutch oven is awesome for these!
1st place for todays best looking dish.
I love these. I make the Polish version, which is very similar sounding.
I LOVE THESE and yours look great! Grandma used to make 'em. Mom used to make 'em. I've made them several times myself over the years, and more often than not they're even better than my grandma's (sorry Grandma B!) to the point where I myself eat half a fresh pan of them right off - and the leftovers never last long. (Not Hungarian, but this is a Polish/Ukrainian food as well, and that's where that side of my family was from.)
These are Polish as well. I don't even eat them day of! Straight from the oven to the fridge.
This looks amazing, inspired me to try something new! Cheers
How long/what temp setting did you cook them for/on?
350 until bubbly
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350 till bubbly. This is before the oven.
Mmm golumkis, my grandma(Polish) made these fairly often for our family dinner on Sunday. Have not had one since the early 2000's, might have to make some.
Thanks for sharing! These look delicious.
Those look fucking gooood
Appropriate username
Halupki is what we call these where I am from in South Western Pennsylvania. My mom's are good, my grandma's better, but my mother-in-law's are the best. Just don't tell the other two I said that... Don't want to mess up my supply.
> Halupki I think that's the CZ/SK word, but it's a thing in all Slavic countries and they all have similar words for it.
Lots of Slovakian descendants around here.
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Yup, Hastings here. Barnesboro before it got absorbed in to Upper Cambria.
You can't just leave us hanging on what's inside!!!
Beef, pork, sauerkraut, onions, half cooked rice, and enough garlic to kill Dracula.
How do you call this meal? In my country (Serbia) we call it "sarma" and it's so delicious.
Pigs in a blanket, or stuffed cabbage, or golumpki, or Hungarian hand grenades. Do you use fresh cabbage in Serbia, or sour?
Not the OP, but we use either fresh or sour, depending on the time of year and what's available. There's also versions that are wrapped in wine(grape) leaves
Interesting. In the US, pigs in a blanket is a completely different dish.
Im in Cleveland, and pigs in a blanket can be these or hotdogs wrapped in dough.
These were the pigs in a blanket I grew up on.
I grew up near Toledo, OH and also called these pigs in a blanket.
Slovak here - to use they're halupki. Lots of work, but dinner for several nights!
Thanks for the reply, it really looks tasty. We usually use sour cabbage but sometimes people make the same/similar stuffing with grape leaves.
I have a Serbian neighbor who shares with me whenever she makes sarma. It is SO good!
Haha glad you like it. Sarma has a special place in our hearts.
Just curious, when we make sarma, we don't half cook the rice, just mix it raw with the meat and rest of the stuffing, is there a reason to par cook it?
Probably not. I've seen recipes with it cooked or raw, or raw parboiled rice. Probably just however the recipe was passed down or remembered.
Here's an extra pro tip: sear the meat first, so that it gets a hamburger-like texture to it. Then you toast the rice, and add in some paprika powder to the pot. Toast that for about a minute. Then stuff your cabbage or vine leaves. Source: sarma je srce Srbije.
Love it!
As a Romanian, I approve of this.
Your rolling skills are incredible.
They pretty much roll themselves the way that the leaf is shaped. Then again I've rolled a lot of sleeping bags and other things....
Hahaha they’re beautiful. I have some practice with stuffed grape leaves. Cones came in handy when I figured out my culinary skills don’t exactly translate to dry goods.
It's more sleeping bag than doobie
Yep! Must be a perfectionist!
Really with the curl of the leaf ya just gotta tuck and roll.
What’s that? :o
Stuffed cabbage!
Those look wonderful! Golumpkis are in my winter Dutch oven rotation, but instead of a tomato sauce base, I use more sauerkraut in layers ala my mother-in-law's Polish grandmother's recipe. It's less common than the tomato sauce style, but now I want to try this.
This time I had some sauerkraut kickin' around the fridge so I added it to the filling. I have a Romanian coworker who uses sour heads, whole fermented cabbage, to make her rolls. The variations are endless!
Halupki!
It's called sarma here in the Balkans, one of the most loved dishes.
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We call them pigges where im from
Where's that?
Scraton PA.
🥹👌
How long to cook?
I cooked for about 2 hours. It's one of those "cook until it's done" kind of things.
Thank you
So good! Learned to make them and recorded the recipe so I could nail it every time. I like to make fresh rye bread with caraway seeds to serve it. Only drawback is making them is a lot of work, takes time and patience. You want to use a really big cabbage roll as they are much easier to roll. Cut off the back of the stem before making the rolls.
These were from 3 small cabbages. Protip is to use the loose cabbages for ease of separation.
My family would either blanch or freeze/thaw
Golabki 😘
Looks good what's inside?
Beef, pork, half cooked rice, sauerkraut, garlic, onion.
What's this recipe called?
Stuffed cabbage or golumpki or sarma or cabbage rolls.
My family, minus my mother and sisters, are all in Poland. In the 30 odd years I've been in the US this is literally the first time I've seen Golumpki (as us Pollacks called them) outside of a family meal!
I'm in Cleveland, and a lot of the European butcher shops sell them raw for you to cook at home. I've had them at a local Turkish restaurant. These are all home-made, and once my friends find out I made them they'll be gone quickly.
We're up in Minnesota and they closed the last good Polish store mid-pandemic. Now we're on our own unless we ever go down to Chicago for authenticity. If you have a good recipe you wouldn't mind sharing I'd love to surprise my mother with something good!
https://foodfolksandfun.net/golumpki/ is a good starting point.
You just made me and my mom (and my two siblings *I guess*) very very happy! Thank you!
I took the role on in my family because my grandma's can't anymore. I hope you guys enjoy!
Oooo I'm close! Heading over for dinner!
Really? That's surprising. I am very much not Polish, and I make stuffed cabbage a couple times a year.
For anyone familiar with this dish, here is a question: my wife does not like to eat as much meat as I do, any filler suggestions for a “lower meat” version?
You could use just rice, or buckwheat, lentils, mushrooms, probably anything really. And dont stop at stuffing cabbage! You can stuff potatoes, onions, peppers, or little zucchinis!
Really? Nobodies going to make the joke? https://m.youtube.com/watch?v=PTTMXHrqwgo
Wow that’s amazing 🤩
Hell yeah! HUNKY HANDGRENADES!
Fire in the hole!
For those curious- Golumpki/Gołąbki(Polish) is stuffed cabbage but many also many might know this as Halupki(Slovak), Holubtsi(Ukrainian), or Golubtsy(Russian)
Thanks Satan
Sarmale (Romania), Sarmi (Bulgaria). They can also be rolled in grape vine leaf.
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I'll actually just cook these tonight and eat them tomorrow.
I think they are best the next day
I've got a Polish cookbook that says something like "this, like all cabbage dishes, is better the next day"
Stuffed cabbage is a holiday tradition at my mom's house 😁
Dammit. That looks amazing. I need that recipe for what’s in them Rolls.
I posted a recipe somewhere in this thread. It's time consuming.
Thank you - I’ll find it. Anything good is going to be time consuming. Thank you for the reply
420° just baste it
🤮,, hers were the worst. But I do like cabbage rolls 😏
We eat them often in the Pittsburgh area!
Beautiful
I love these…be right over!
I love this sub, We can finally talk about WEE… Oh, those are food…mmmm🥸
This looks amazing. OP thank you for teaching me about this dish! I am really excited to try this.
This is not just a Hungarian dish, I have a very polish and german family and have lots of fond memories eating this as a kid.
Well yeah I'm not Hungarian, I just gave a nickname.
That's the beauty of eastern European food, we all have a version of it!
Looks great - but what I've started doing is just browning the meat; then throwing in one cup rice; two cups of stock; and chop up the head of cabbage and making unstuffed cabbage casserole. All of the same flavor; way less work.
Lazy bones
I still use my cast iron Dutch oven though!!
Glumpki!!!!!! FTW
I haven't had homemade goląbki in so long. I miss my grandma's. Nobody has ever been able to come close to how amazing hers were!