Authentic Golumpki (Gołąbki, Stuffed Cabbage) Recipe (2024)

FAQs

Why are my stuffed cabbage rolls tough? ›

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.

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

Freezing breaks down the structure of the leaves, making them pliable and unlikely to crack or break when you pull them from the head or roll them for stuffing.

Stuffed cabbage rolls will keep in the refrigerator for three to four days. Place them in an airtight plastic container or wrap tightly in aluminum foil. You can freeze cabbage rolls, but it is best to leave them uncooked if doing so.

Put the cabbage leaves or shredded cabbage in a large pan and cover halfway with water. Bring to the boil and cook for 3-5 mins or until tender.

Stuffed cabbage is a dish that is found in many cuisines around the world, including Middle Eastern, Eastern European, and Asian cuisines. However, it is often associated with countries such as Poland, Russia, Ukraine, Romania, and Hungary, where it is a traditional dish.

Gołąbki have been a known part of Polish cuisine for centuries, made with a variety of fillings wrapped in fresh or pickled cabbage leaves. The history of this dish in Poland likely extends back to around the nineteenth century and it is an influence of the eastern borderlands.

Red cabbage

This variety has a nice sweet flavor and tends to be a little crunchier than green cabbage, Glass says. She warns that this type of cabbage can sometimes turn blue when stir-fried (though it's totally fine to eat), so be aware of the color change.

If your cabbage rolls are too tough, it means that you have not cooked them long enough. My method to start with, letting the cabbage sit overnight, starts to get the cabbage nice and soft. But if they are still not soft enough after cooking, it means that you need to return them to the oven and cook for longer.

Once it's washed and cut up, cabbage can be frozen, but for longer-term storage, it's best to blanch it first. Blanched cabbage can be frozen for up to nine months, while unblanched cabbage will only keep for one to two months.

Can you leave cabbage out overnight? ›

According to the USDA, cooked cabbage should not be left out at room temperature for more than two hours. After two hours, the risk of foodborne illness increases. If you leave cooked cabbage out for longer than two hours, it is best to throw it away.

Cabbage with an off smell should be discarded immediately. You'll also be able to tell when cabbage has spoiled if the leaves have become soft and discolored. It's best to refer to the old adage: when in doubt, throw it out.

Cabbage has 1 gram of fiber for every 10 calories. That helps fill you up, so you eat less. It also keeps you regular, and it could help lower your “bad” (LDL) cholesterol and control your blood sugar. Cabbage also has nutrients that keep the lining of your stomach and intestines strong.

Too much flour, or not the right kind, could be to blame. Dough made only from flour with a high or even average amount of protein (like bread flour or all-purpose flour) can become tough from overmixing. Protein gives bread structure in the form of gluten—the more you mix and move the dough, the more gluten you get.

If leaves are not pliable enough after parboiling for 1 minute, return them to simmering water another 1-2 minutes to desired softness. Are you salting the water before parboiling? Salt can help soften cabbage.

Unappetizing texture and flavor: Overcooking can cause cabbage to become mushy, slimy, and unappetizing. It can also cause the cabbage to lose its natural sweetness and become bitter.