In Poland, it's Golumpki. In Russia, it's Golubtsy. In Lithuania, it's Golabki. In Montana, we just call it stuffed cabbage.
Traditionally stuffed with beef, lamb or pork (in Montana we use venison), this dish usually includes a grain, such as rice or barley. Carrots, celery, or other vegetables round out the filling.
A whole head of cabbage is cored and submerged into simmering water. When the outer leaves become soft and bright green, they're ready for the filling. After the leaves have been filled and rolled (think burrito) they are layered in a pan, covered with a tomato sauce, and steamed for an hour or so.
Cabbage, a good-for-you cruciferous vegetable, contains phytochemicals, vitamins and minerals, and is believed to lower the risk of cancer. Other cruciferous veggies (aka super-veggies) are kale, brussels sprouts, broccoli, cauliflower, radishes, and kholrabi.
I based my stuffed cabbage rolls very loosely on Martha's recipe. Enjoy!
I haven't had stuffed cabbage since the stuff they tried to feed us in grade school. I really shouldn't judge all of them by that, should I? Heh. It looks great, I might just give it a shot next time I have cabbage.
ReplyDeleteI absolutely love stuffed cabbage. I make it at least once a year and thenfreeze leftovers. Yours looks amazing!
ReplyDeleteYum. I love stuffed cabbage so much! These look especially yummy for a dreary Seattle evening!
ReplyDeleteTo appease the tastes of my Polish father, my mother would occasionally make golumpkis. I've never tried it myself but I should!
ReplyDeleteStuffed cabbage rolls looks excellent, one of my favorites!
ReplyDeleteKaren, these look scrumptious. I love a wellmade cabbage roll, which you have done here.
ReplyDeleteHubby has decided to leave me and take up residence with you since I haven't made him stuffed cabbage rolls since last summer. Please enjoy him and return him to me when you're tired of him.
ReplyDeleteI just found you and your whole blog is making me really hungry.
ReplyDeleteI just made Cabbage Rolls the other day. My mom used to call them Pig-in-the-blanket. We put sauer kraut in ours. Mine look different from yours, but same concept. I love them! My mom is noted for her great stuffed cabbage. I make mine like hers.
ReplyDeleteI love March...when we make all kinds of good cabbage rolls (and irish cream brownies and corned beef). My mouth is watering just looking at these... It's cold here today and they look warm and yummy.
ReplyDeleteWe call them stuffed cabbage as well Karen and yours look simply delicious!
ReplyDeleteThis week I was trying to make Colombian-Style stuffed cabbage!!!!I didn't do a great job! Yours look great!
ReplyDeleteI just call it yummy. I haven't had this meal in years. My mom makes it and I really have enjoyed it but I do not make it for my own family as they are little kids who would die if they ate anything green (except green candy of course)
ReplyDeleteNow that what I remember as cabbage rolls! I haven't made them in years but your gorgeous photo has inspired me to make them. I'm on a cabbage kick this month.
ReplyDeleteI've never had stuffed cabbage but I really out to give it a shot. That sauce over it looks dreamy.
ReplyDeletein romania it's sarmale and it's not christmas without it. of course we use pickled cabbage in keeping with the tradition. i like a combo of beef and pork and i layer the stuffed rolls with smoked meat. love it! your plate looks delicious!
ReplyDelete