Gołąbki with sauerkraut?

Anybody ever prepare these the Hungarinan way -- interspersing each layer of cabbage rolls in the roasting pan with a thin layer of uncooked sauerkraut before baking? Zings the dish up a tad!

Not in this country, never, however interesting it sounds. :-)

Just read a book on Polish cuisine history - suerkraut gołąbki used to appear on Polish tables 200 years ago.

In Romania and Bulgaria the local versions of gołąbki are made with sour cabbage (not shredded, the leaves are pickled whole). The smell in summer markets where they sell them outside is not one you'll soon forget (no matter how hard you try).

I assume that's to make the cabbage more like grape leaves which have a tangy taste. AFter all, gołąbki are basically a local adaptation of stuffed grape leaves.

Gołąbki I've had in Hungary are almost exactly like Polish except the sauce (and stuffing) is spiced up with paprika and they pour sour cream over them. Ymmmmmm!!!

Throw some red wine into it. Keith Floyd RIP insisted on it :)

I buy stuffed cabbage rolls at a Hungarian deli, in Littlerock, CA. No kapusta inside though. They're more like a mini-version of Polish gołąbki.

beckski wrote:


that's odd. The cabbage rolls I've had in Hungary were definitely larger than those in Poland.

Isn't this the most beautiful sight you've ever seen? Now that's what I call gołąbki. Made at the Polish dozynki in Yorba Linda :)

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  Beautiful sight!
  

I thought it was a turd at first ;) ;) The beauty is in the eating, becksi :)

Lol, I will try to take better gołąbki pics, at the upcoming Los Angeles Polish festival:)

Yes...my Family recipe includes cooking galobki in a mixture of tomato juice, saur kraut and squished peeled tomatos...tastes outstanding...here's the recipe:

Ingrediants:
1lb Hamburger 80% Lean
1 lb ground pork
1 cp uncooked white rice
1 tsp Salt,
¼ cup diced onion
1//2 tsp pepper
¼ tsp minced garlic
1 raw Egg

Sauce
1 can of tomato juice
1 Large can whole peeled tomatoes
1 Large can Sauer kraut

1 large head of Cabbage

Mix thoroughly all ingredients in a large mixing bowl layering as you go…. 1/3 of hamburger, 1/3 pork some rice, salt, pepper, onion, garlic etc…repeat till all ingredients are in… including the raw egg..then mix thoroughly then set aside.

Cut around the core of cabbage with paring knife so the leaves are easy to peel off when boiling. Boil the cabbage in a large pot, turning the cabbage about every 15-20 minutes and taking about 3 leaves off at a time after every turn.

Set the leaves aside to cool then devein. Trim the thick part of the cabbage vein (Thin it out) on the back of the cabbage leaf (about the last 3 inches) with a paring knife….makes it easier to roll.

Take a proportionate amount of meat cupped in your hand (according to the cabbage leaf size) and roll the meat in the cabbage folding in the sides as you roll. Do this till all meat is gone. Makes about 17- 20 cabbage rolls depending on size of cabbage.

In the large pot, pour in about 2 inches of tomato juice, spread about a third of the Sauer kraut and 1/3 of the tomatoes…squeeze the tomatoes so they break apart..

Put in a layer of the stuffed cabbage on the bottom of the pot, laying them on the kraut and whole tomatoes,…. repeat for a second layer.

Cover pot, simmer on low on top of stove for 3 ½ hours