HOW TO MAKE CABBAGE ROLLS / POLISH GOŁĄBKI

how to make cabbage rolls / polish gołąbki 

"I don't know where I got this recipe, but I have been using it for well over 20 years. Works well in a slow cooker."
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HOW TO MAKE CABBAGE ROLLS / POLISH GOŁĄBKI 

Fashion Jacksonville Beach Golumpki today I'm going to show you how to make cabbage rolls and by the way I'm polish and I grew up helping my dad make cabbage rolls although I think my version maybe a little healthier so the first thing you do when you get a large pot of water cooking on the stove this is already boiling because the first thing we do is we steam the Cabbage to stop in it so you can roll it up now if you can find a big head of cabbage like this is perfect it's about a 3-pound head of cabbage and the best kind as a kind of fairly smooth and not real bumpy for Rolling so you can't find a big one like that you just used to smaller ones but this is 1/3 sound head of cabbage and the first thing we do is we take out the core you get a sharp small knife like this and you just cut out the court because you have to have access to the pulleys leaves off what's there goes there's a core so this gets set aside and this gets put into the water you can see it's boiling course I'd down into the boiling water 

cover it up and we're going to reduce it the heat so it's just kind of simmers for about 10 minutes so I'll set my timer for 10 minutes and you let that soften up and while that's going on you can start to make the filling so you need to start a something so I'm going to move this to the back of the stove and put it on the back burner just so you can see what I'm doing here so thairath on the back burner okay so now we have a saute pan Which is heated up to about medium-high and what we're going to do is sauteed onions and garlic of course I always start everything with onions and garlic so I have chopped up here one cup of onion fairly smelly chopped up and one clove of garlic and of course I put them in the garlic press to put that together with the onion Here Comes The Garlic low and Lotus there's the garlic this is very flexible little bit more 

a little bit less is not a big deal with something like this it's not like baking a cake so in the pan that's preheated we're going to put about a tablespoon of olive oil my dad used to use butter for this so you can see the difference but mine's olive oil okay ngozi onions and garlic I think you need onions and garlic and it's just about anything tasty so there it is you coming it's round and I were going to sautee this for about 5 minutes over medium-high okay it's been actually maybe three or four minutes and there's no Browning up nicely so I would say you know some three to five minutes on the onions get him nice and brown like that onions and garlic that we're going to add this is too large mushroom so it's about a cup and a half of mushrooms finely diced or two big mushroom Stone it again doesn't have to be exact that goes into the mix right here and you sought a these together for about another two minutes okay I think it's been about seven or eight minutes total here and it looks like it's ready so this is the beginning of your stuffing and you put it in a bowl so that it can start the cool all that smells unbelievable onions garlic and mushrooms 

you can imagine okay that's it that's the beginning so that's going to sit and cool for a few minutes while we get the Cabbage ready okay I believe the cabbage is done and it's time to remove it. What I've done is I take a sheet a big baking pan with a rim because of a lot of water going to come with the cabbage and I put it up as close as possible and then you have to find some something strong to pull this cabbage out is this a 3lb is pretty heavy okay here it goes on to their turn this off now also don't throw the water out because you might want this water when you get down to the core the Cabbage if it's not soft enough you may want to whoops I better use this you may want to put it back in the hot water okay so there it is now what you can do is take a couple of forks and just start to separate it a little bit so that it cools off cuz you have to be able to handle it alright so we have the onions garlic and mushrooms in here and to this we're going to add 3/4 of a cup of rice I use Uncle Ben's converted rice for this will 3/4 of a cup of rice a quarter cup of parsley and I end up being generous on the parsley a good quarter cup of parsley really really helps this dish okay we're going to add a one and a half teaspoons of salt so there is 1 and a half and lots of nice fresh ground pepper and then two more things one is the ground beef which is right it's 1 lb of ground sirloin now my dad used to put he said get the cheapest the fattest meat cuz you want that fat but you don't want saturated fat from meat so this is ground sirloin it's 1 lb and the last thing is a tomato now in this is this is my tomato a choice right here I've seen this in the stores if you can get this get the pomi strained Tomatoes it's just pure tomato no sodium added nothing is added so if you can't find this you can also use canned tomato puree but this is what I'm using and 

I have one cup of back here and as everything that's going to go in the feeling right here okay Alexa. And could have to use my glove because it's a pretty messy job is definitely something you want to do by hand because it'll take you forever otherwise so there is there it is there's your stuffing she just kind of go under and you know kind of fold it and stuff and mix it all together and makes it really well that's all mixed up ready to go there's a stuffing now we're going to get the Cabbage ready and I'll bring that over here and show you how to do that okay I've cleared some space and now we'll get the Cabbage leaves ready besides separating them you will have to do a little bit of this life thing on here I'll show you how so you separate the leaves so far there I'm able to handle each other they're still pretty warm and what you do is usually the outer leaves are this is a really great head of cabbage cuz it was real tight the outer leaves tend to be very dark green and sometimes they rip so you put the outer ones that aren't as attractive off to the side and we're going to put them on the top of the cabbage rolls and so you start to put aside the good leads like that there's one two three at this point when you get halfway through it stuck to the core cuz I couldn't get that far and you just go around and cut it away again each of the leaves are going to roll with you take a Sharpie out of small knife like this and you have to cut off this cuz it's going to get in the way they'll keep you from Rolling an ice type cabbage roll so you just cut that off on all the all the leaves all the ones you're going to use just like that okay sounds good parent leaves and I think I have about 16 Lee's but as I got to the center and this can happen there still a little bit hard you can see that's a little bit too hard so that's why you keep the water going and a couple of these this one is a little bit hard to roll so I'm going to put these back in the water as I'm working now this is ax a cake pan doesn't matter but any kind like a lasagna pan I got a special pan so I had to make another step before bed and bath for like $15 with my coupon from 2009 they took at they don't care if you're not using your coupons at Bed and Bath keep them so anyway so there's my pan here's my stuffing and here's how we're going to do it and keep some room and here's another trick to five I got 16 or make 16 to get the right amount in each one you can sort of / this in the bowl in The Fourth Kind of so you have an idea there's going to be four in each grouping like that it kind of helps me to get the right amount in there but again if the leaves are big are you going to probably put a little more feeling in so you take a big scoop of filling you put it in your wallet like this this isn't that that end that I cut the we call that the thing you just roll like that you turn in the edges and you keep rolling and then it goes in the Panama put the pan right here so you can see a seam side down is good doesn't have to because they're all going to kind of cook up anyway the rib that's what I was trying to think of so here's another one the big scoop like that Euro it up with the riband first use that the kind of tuck it in tuck in the edges and that's two all right so two more to go here is number 15 and this will be number 16 and I think your hope to wind up with the right amount but I can I can stop this one really full so that's 16k now there's one more step that you have to do and that is a pour-over some liquid not here's 

the thing there are so many things you can put on top of that it's 3/4 of a cup of whatever you choose you can use water you can use beef stock you can use some of the Cabbage water is actually very good as it has a nice cabbage flavor you can mix it with tomato some people put only tomato but I like I like it with more water so what I'm going to do is do 3/4 of a cup I'll take some of the Cabbage water sometimes I like to toomics so this is a 1 cup measure so this is going to use this much water and doesn't matter and that's about three-quarters of a cup it doesn't have to be exact when you do one cup you can do one cup at you'll wind up with juice in the bottom and it and if you like that you can thicken it and use it as a sauce but the way I have always had them growing up as we just found them in a little olive oil and make them Brown and having a sour cream so anyway so you kind of mixed up mixed yeah you just pour this over the cabbage rolls about 3/4 of a cup as I set up any kind of liquid and then you put the the broken cabbage leaves on the top like this and you can also put sauerkraut on the top I've done that to a view sauerkraut juice and put sauerkraut on the top and it they come out really really good so there's another leaf 

and I think this is enough right here it's kind of cover them up and then you cover this with foil and put it in the oven if you have a 13 by 9 pan with a lid that's great I can never find one so it has to be done with 12 and as it's as a precaution I'm going to get rid of this water as a precaution you can put it on it on a baking sheet like this because one time and only one time it leaked into the into the oven so just as a safety I would say just kind of Wipe Out the pan and you can put it on here it goes into a preheated 350-degree oven for one and a half hours okay all right here it goes it's a long time but it really needs that time for the Cabbage to cook and everything to cook together beautifully so 1 and 1/2 hours and I'm going to go back and get the one I made yesterday to show you what it's going to look like when it's finished I'll be right there okay once they cook for an hour and a half they wouldn't get to rest for at least 30 minutes preferably overnight so the moisture all goes into the cabbage rolls and also they freeze really well too so that sucks cuz you have to make so many what did I look like right here see you just peel back this cabbage that you put on top which you can eat by the way and that's what they look like they don't have to be in the same order I did them you can put them in sideways I had a little small Leaf left over on this one and let's take a look here look at this oh my gosh I'll give you the pretty side now the best way to have them as far as I'm concerned is to Brown them the next day in a little olive oil with a little side of reduced-fat sour cream and I'm telling you do I think these are the the healthiest best tasting cabbage rolls ever you bet your sweet dupa