Real Recipes From Real Home Cooks ®

stuffed cabbage rolls ( royal golabki)

(4 ratings)
Recipe by
Nor Mac
Northern, MA

My Grandmother Stefania was born and raised in Poland. She made Golabki, and I learned from her. I put a twist on them through the years. She used salt pork. I use bacon, and I added more veggies for more flavor. I love making them. It reminds me so much of growing up and watching my Polish Grandmother, and my mother make these tasty gems. Enjoy!

(4 ratings)
yield 24 rolls
prep time 45 Min
cook time 1 Hr 30 Min
method Bake

Ingredients For stuffed cabbage rolls ( royal golabki)

  • 1
    large head of cabbage core removed
  • 2 lb
    80% lean ground beef
  • 1
    large sweet onion
  • 1/2
    green bell pepper
  • 4 oz
    chopped mushrooms
  • 2 c
    rice ( cooked aldente) after cooking it should double in volume to almost 4 cups.
  • 4-6 oz
    chopped cheddar cheese optional
  • 32 oz
    beef broth
  • 4
    beef bullion cubes optional
  • 1/2- 3/4 lb
    cooked crumbled bacon
  • salt and pepper to taste
  • 1 c
    ketchup optional
  • 4 Tbsp

How To Make stuffed cabbage rolls ( royal golabki)

  • 1
    Remove core from cabbage and steam until leaves are easy to peel off. ( i usually steam on a rack above boiling water and make a tent around it with foil.
  • 2
    While cabbage is steaming cook the peppers onion and chopped mushroom together in 2- 3 tablespoons of butter until onions are caramelized. Pour into a large bowl and cover.
  • 3
    Place bacon on parchment lined sheet and bake in oven at 400 degrees until crisp. Drain on paper towel.
  • 4
    Cook ground beef until medium. Drain grease off and add to bowl with onions etc. Salt and pepper nicely, and toss to combine.
  • 5
    Cook rice per instructions, but only cook half way. Drain off excess water. Toss rice with 2 tablespoons of butter. Add to bowl with burger and veggies. Crumble bacon and stir in to mixture to combine.
  • 6
    In to two 9x13 inch pans. Divide the beef broth among the pans. Add beef bouillon if desired.
  • 7
    Peel leaves from head of cabbage gently. If any of the leaves have a stem that is really thick. I usually cut it off. Place a serving spoon ( a large mixing spoon) size of mixture in to each Cabbage leaf near stem. Sprinkle cheese in each one. Fold leaves over the mixture once. Then bring sides in and roll up. Place seam side down in broth.It is ok to fit them snugly in to pan side by side. Top with ketchup. Repeat until mixture is gone. If you have extra cabbage leaves. Place them on top of rolls. Cover both pans with foil.
  • 8
    Place in 350 degree oven and bake about 1 1/2 hours or until liquid is almost gone in pans. Serve with Ketchup.