Polish Golabki (Golomki) Recipe

Here's how my Polish Grandma made them in Langenburg, Saskatchewan......sour cabbage heads; mixture of onions (don't scrimp); ground pork; bacon; somewhat cooked but almost uncooked rice; plenty of ground pepper, a layer of the unused leaves in the bottom of an enamal covered pot and fill with water, simmer on stovetop (she still used a woodstove) for about two hours. No tomato sauce on these the sour heads create the tang, my friends.

Oh, you are sooo right! I love these! Mom did in '96 and I'm just now trying to make them again!

Thank you!!

I'm giving it my first go this weekend. All of these different recipes helped for me to do my own fusion (I'll probably add a little cayenne pepper).

Dziekuje!

Without tomato sauce, they're almost indistinguishable from Greek dolmades.

Merged:

Whats your best golumpki recipe?

Looking to make some golumpki for the boyfriend and have never made it. Whats your favorite recipe?

Most of the recipes are much the same. You can use either kasha or rice and either add meat or don't.

Remember to put some cabbage leaves at the bottom of the pan so they and not your gołabki burn.

And home made tomato sauce is generally a must.

This one is pretty well how we make it at home:
bbcgoodfood.com/recipes/cabbage-rolls

It's pronounced 'go-wom-b-ki' When you say it quickly you'll hardly hear the 'b' sound. The important thing is it's a 'wom' sound, not a 'lum' sound in the middle. Impress your boyfriend not only with your cooking but with your Polish pronunciation :))

Jon's recipe is a good basic one. True Polish cooking contains simple, rustic ingredients, no bells and whistles but every family in Poland tends to have their own version with slight adjustments. I use a mixture of pork and beef, I grate the onion rather than chop it, I add an egg to bind the mixture and some finely chopped cabbage from the left over leaves and stalks. (You won't use all of the cabbage because some of the leaves will be too small.) I also add chopped fresh tomatoes to the sauce, but you could used tinned ones.

Choose a medium sized cabbage rather than a very large one as you'll get more usable leaves from it. The larger cabbages have very big outer leaves but the inner leaves tend to be pretty small and very thick as do the stalks. I was advised on choosing the right cabbage by an old guy down in the fruit and veg market who said this was the size his mother used - and he was right!

They're really easy to make. Most Polish dishes are pretty straightforward but tend to be very labour intensive and time consuming.

Simply impossible. You can`t pronounce a voiced B placed between voiceless M and K. :):):)
Instead , it is pronounced as P.


Because you need to utter this P. Without it, it is incorrect pronunciation.

A bit like how the 'z' at the end of words is pronounced 's'. Are you a fan of Professor Miodek? I love his work. He did a great explanation of how the pronunciation of jabłko has been corrupted over the years and how it should be pronounced.