Cabbage Rolls Golubtsi (Authentic Recipe) (2024)

FAQs

What is the difference between Polish and Ukrainian cabbage rolls? ›

Recipes vary depending on region; northern Poles prefer a savory sauce, while Galicia, Hungary and Ukraine favor sweet-and-sour, for example.

Description. Ukrainian meat stuffed cabbage rolls. Made with sweet green cabbage, beef, pork, carrots, onions, tomatoes, rice, fresh dill/ parsley, spices.

Stuffed Cabbage Rolls are simple comfort food dish that comes with a variety of different names and spellings. Golabki is what I grew up calling them, but there are similar versions, Galumpki and Golumpki. Then there is Halupki/Halupky, which is exactly the same thing.

Golubtsi is a Ukrainian style stuffed cabbage classic dish made with steamed cabbage leaves, stuffed with a mixture of seasoned ground meat, rice, carrots, and onions. The cabbage rolls are baked or cooked in a stove and smothered in a rich tomato-based sauce and can be served with Creme Fraiche.

Golabki, pronounced gowumpkee is also known as Stuffed Cabbage Rolls and it's a Polish dish consisting of cabbage leaves stuffed with a savory mix of beef, pork and rice or barely, generally served with a tomato based sauce.

Romanian cabbage rolls have one of the most interesting and rich histories among all dishes. In fact, this is a multicultural recipe, to which tens of countries from around the world have contributed. Initially, cabbage rolls were created by the Turkish, who claim to be the original cookers of the dish.

The national dish of Ukraine is red borscht, a well-known beet soup, of which many varieties exist. However, varenyky (boiled dumplings similar to pierogi) and a type of cabbage roll known as holubtsi are also national favourites, and are a common meal in traditional Ukrainian restaurants.

If your cooked cabbage is tough, it's likely because the cabbage is not cooked through yet. Continue to cook the rolls until they're tender. It's also important to make sure you let the rolls rest after they're finished baking.

In the United States, the terms are commonly Anglicized by second- or third-generation Americans to "stuffed cabbage", "stuffed cabbage leaves", or "cabbage casserole". They are also referred to as "pigs in a blanket", not to be confused with pigs in blankets in British and Irish cuisine.

Can you use the outer leaves of cabbage for cabbage rolls? ›

So at first, eating the outer leaves didn't sound too appetizing. But that's the thing about growing your own food; you put so much effort into your plants so it just kills you to let anything go to waste. So I decided to make cabbage rolls with the outer leaves. My goodness they were fabulous.

“Gołąbki” that's the Polish term for stuffed cabbage rolls. Though the word literally means “doves” it has become globally recognized as the name for one of Poland's most well known dishes too.

Tender leaves of cabbage hand filled and rolled with a combination of rice and 100% lean ground beef including just the right herbs, topped with a delicious tomato basil sauce and a sprinkle of mozzarella cheese.

While there are similarities, there are plenty of unique recipes also. Both cuisines influenced each other for centuries, but while Ukrainian cuisine was heavily influenced by Tatar, Russian or Turkish influences, in Poland German or Austria-Hungary influences are more visible.

Varenyky is the more commonly used term in Ukraine, often eaten with sweet fillings, while pierogi are the national dish of Poland. Different to pelmeni as they are usually vegetarian, varenyky and pierogi can be served fried in butter, usually as an appetiser or a dessert.

Poland's gołąbki were originally stuffed with a blend of buckwheat and potatoes but modern versions can include rice and mushroom, grains & forest mushroom or ground meat. They are baked or simmered in a flavorful broth and typically topped with a creamy mushroom or tomato sauce.