Golabki Recipe
Before diving straight into the wonders of golabki, it’s essential to think about what you can serve alongside this hearty dish. The beauty of golabki lies in its versatility. These stuffed cabbage rolls can be enhanced with various sides to create a memorable meal.
A simple slice of crusty bread complements the rich flavors of golabki. Whether it’s a fresh baguette or homemade oat bread, it’s perfect for sopping up the leftover sauce.
Creamy mashed potatoes add comfort and soak up the sauce perfectly. The buttery flavor pairs delightfully with the savory filling of the roll.
The tangy sweetness of pickled beets balances the savory notes of the dish. It’s a refreshing contrast you might not expect, but it works wonders.
A crisp green salad adds a refreshing crunch. Toss together some arugula, cucumber, and cherry tomatoes for a light, zesty side.
What Does It Taste Like?
Imagine the warmth of home, the depth of umami from the meat, and the acidity from the tomato sauce.
The rolls are savory and satisfying, with each bite offering a tender cabbage leaf and a flavorful filling. It is comfort food elevated to a new level. The mingling of spices adds complexity.
Why This Recipe Works
1. Slow Cooking Enhances Flavor: Using a slow cooker allows flavors to meld beautifully over low heat. The cabbage becomes tender, and the filling absorbs the sauce, creating an irresistible dish.
2. User-Friendly: You can prepare this recipe with minimal effort. Just mix, stuff, and let the slow cooker do the work. Perfect for busy cooks!
3. Nutrient-Rich Ingredients: This recipe uses wholesome ingredients. Lean meat, rice, and vegetables make it balanced and nourishing, giving you peace of mind.
4. Versatile and Customizable: You can easily adapt the filling according to your preference. Whether you want vegetarian options or different meats, the sky’s the limit!
Ingredients for Golabki Recipe Slow Cooker
Before you start cooking, gather these ingredients:
For the Cabbage Rolls:
- 1 large savoy or green cabbage
For the Meat Filling:
- 1 lb ground pork sausage
- ½ lb ground beef
- 1 medium onion, peeled and finely chopped
- 1 cup cooked white rice
- 1 large egg
- 2 teaspoons dried Italian herbs
- 1 tablespoon soy sauce (for a richer umami flavor)
For the Cabbage Roll Sauce:
- 28 oz can of crushed tomatoes
- 15 oz can of tomato sauce
- 3-5 cloves garlic, minced
- 3 tablespoons dark brown sugar
- 3 tablespoons soy sauce (replacing Worcestershire for a deeper flavor)
- 1 tablespoon apple cider vinegar (as an alternative to red wine vinegar)
- 1 tablespoon hot sauce (optional for spice)
- 2 teaspoons dried Italian herbs
- 1 teaspoon smoked paprika for a hint of smokiness
- Fresh parsley for garnish
Step-by-Step Instructions
Step 1: Prepare the Cabbage
Start by removing the core of the cabbage. Bring a large pot of water to a boil. Once boiling, add the whole cabbage. Blanch it for about 2-3 minutes, allowing the leaves to soften. Carefully remove the cabbage and let it cool. Once cool, peel off the outer leaves.
Step 2: Make the Filling
In a large bowl, combine the ground pork, ground beef, chopped onion, cooked rice, egg, dried Italian herbs, and soy sauce. Mix until well combined. I find using my hands works best, but a spatula will do.
Step 3: Assemble the Rolls
Lay a cabbage leaf on a flat surface. Place approximately 2-3 tablespoons of the filling at the base of the leaf. Roll it up tightly, folding in the sides as you go. Place the rolled cabbage seam side down in your slow cooker.
Step 4: Prepare the Sauce
In a separate bowl, mix the crushed tomatoes, tomato sauce, minced garlic, brown sugar, soy sauce, apple cider vinegar, hot sauce, dried Italian herbs, and smoked paprika. Stir until combined. Pour this sauce over the stuffed cabbage rolls in the slow cooker.
Step 5: Cook
Cover your slow cooker and set it to low heat. Let it simmer for 6 to 8 hours or until the cabbage is tender and the flavors meld. The smell will be incredible!
Step 6: Serve It Up
Once done, scoop the golabki onto plates. Drizzle some sauce over the top and garnish with fresh parsley. You’re ready to enjoy!
Notes
Here are some tips for successful golabki:
– Choose a good cabbage: Aim for a large, firm cabbage. Savoy cabbage is softer and easier to work with, but green cabbage is just as good.
– Don’t rush the cooking: Allowing plenty of time in the slow cooker is crucial. It enhances the flavors and tenderness.
– Chill leftovers: If making in advance, let the golabki cool down before refrigerating. They keep well!
– Consider the filling: Feel free to swap meats or add cooked vegetables to the filling for variety. Cooked lentils work great for a vegetarian version.
– Adjust sauce consistency: If you prefer a thicker sauce, remove the lid for the last hour of cooking. This will help it reduce.
Nutrition Information
For one serving (1 golabek): Approximately 330 calories, 22g protein, 16g carbohydrates, 20g fat, 5g fiber.
How To Store The Leftovers?
Leftovers can last up to 4 days in the refrigerator. Store them in an airtight container. When you’re ready to reheat, you can do it on the stove or in the microwave. If you want to keep them longer, consider freezing them.
Place them in freezer-safe containers and they should last for up to 3 months. Just thaw overnight in the fridge before reheating.
Sides for Golabki
1. Sour Cream: A dollop of sour cream adds a creamy tang that complements the flavors beautifully. Drizzle it over the rolls before serving for extra decadence.
2. Roasted Veggies: Roasting carrots, potatoes, and Brussels sprouts brings out natural sweetness. The crispy edges contrast nicely with the tenderness of the golabki.
3. Coleslaw: A crisp coleslaw adds freshness and crunch. The tanginess from the dressing lifts the meal up and works well against the rich flavors of the rolls.
4. Sauerkraut: Serving sauerkraut on the side gives a delightful acidity. It’s traditional and enhances the dish’s overall taste profile.
Alternative Choices to the Ingredients
1. Ground Turkey or Chicken: If you prefer a leaner choice, ground turkey or chicken makes an excellent substitute for beef or pork. It will still deliver delicious flavors.
2. Quinoa: Instead of rice, use cooked quinoa for a nuttier taste and added protein. It fits well into a whole-food diet.
3. Vegetable Broth: For those avoiding soy, substitute soy sauce with vegetable broth. It will still provide moisture without the added sodium.
4. Fresh Herbs: Instead of dried Italian herbs, fresh parsley, dill, or thyme can add a brighter flavor to your filling.
Conclusion
This slow cooker golabki is a journey back to my childhood, filled with flavors and family traditions. By using a slow cooker, I’ve made it accessible for anyone with a busy schedule. Swapping ingredients opens various culinary doors, making this dish versatile for everyone.
I hope this recipe brings comfort to your table, just as it has to mine. Whether served on a special occasion or a cozy weeknight, golabki is bound to impress. Now, it’s time for you to embark on this culinary journey. Fire up that slow cooker, and enjoy the magic of golabki!
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Golabki Recipe Slow Cooker – Easy Family Meal
Description
Growing up, my grandmother made the best golabki I’ve ever tasted. Every Sunday, our family would gather at her house and feast on her stuffed cabbage rolls. The aroma filled the air, announcing to everyone that happiness was on the menu.
As life has it, I’ve taken her recipe and adapted it to my slow cooker. This method is a game changer! With hardly any hands-on time, I can enjoy golabki even on busy weekdays.
In this post, I will guide you through my slow cooker golabki recipe. You’ll find step-by-step instructions, expert tips, and delightful sides. This dish not only warms your belly but also your heart. Trust me, this is comfort food at its best.
Ingredients
For the Meat Filling:
For the Cabbage Roll Sauce:
Instructions
Step 1: Prepare the Cabbage
-
Start by removing the core of the cabbage. Bring a large pot of water to a boil. Once boiling, add the whole cabbage. Blanch it for about 2-3 minutes, allowing the leaves to soften. Carefully remove the cabbage and let it cool. Once cool, peel off the outer leaves.
Step 2: Make the Filling
-
In a large bowl, combine the ground pork, ground beef, chopped onion, cooked rice, egg, dried Italian herbs, and soy sauce. Mix until well combined. I find using my hands works best, but a spatula will do.
Step 3: Assemble the Rolls
-
Lay a cabbage leaf on a flat surface. Place approximately 2-3 tablespoons of the filling at the base of the leaf. Roll it up tightly, folding in the sides as you go. Place the rolled cabbage seam side down in your slow cooker.
Step 4: Prepare the Sauce
-
In a separate bowl, mix the crushed tomatoes, tomato sauce, minced garlic, brown sugar, soy sauce, apple cider vinegar, hot sauce, dried Italian herbs, and smoked paprika. Stir until combined. Pour this sauce over the stuffed cabbage rolls in the slow cooker.
Step 5: Cook
-
Cover your slow cooker and set it to low heat. Let it simmer for 6 to 8 hours or until the cabbage is tender and the flavors meld. The smell will be incredible!
Step 6: Serve It Up
-
Once done, scoop the golabki onto plates. Drizzle some sauce over the top and garnish with fresh parsley. You’re ready to enjoy!
Servings 18
- Amount Per Serving
- Calories 330kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 16g6%
- Dietary Fiber 5g20%
- Protein 22g44%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Choose a good cabbage: Aim for a large, firm cabbage. Savoy cabbage is softer and easier to work with, but green cabbage is just as good.
- Don’t rush the cooking: Allowing plenty of time in the slow cooker is crucial. It enhances the flavors and tenderness.
- Chill leftovers: If making in advance, let the golabki cool down before refrigerating. They keep well!
- Consider the filling: Feel free to swap meats or add cooked vegetables to the filling for variety. Cooked lentils work great for a vegetarian version.
- Adjust sauce consistency: If you prefer a thicker sauce, remove the lid for the last hour of cooking. This will help it reduce.
