Hungarian Cabbage Rolls 1972 VS gołąbki with smetana – Stuffed Cabbage with Sour Cream Sauce

Hungarian Cabbage Rolls Recipe from 1972

Hungarian Cabbage Rolls Recipe from 1972 VS gołąbki with smetana – Stuffed Cabbage with Sour Cream Sauce

Wikipedia says A cabbage roll (also stuffed cabbage or Hungarian pigs in a blanket) is a dish consisting of cooked cabbage leaves wrapped around a variety of fillings. It is common to the peasant cuisines of Europe and Western Asia, and has also found popularity in areas of North America settled by Eastern Europeans.

Over the years I have had them many ways; German, Polish, Russian, Ukrainian, Asian, Greek and Italian. All offer up a version of this wonderful comfort food. Below you will find “OUR” version. I hope you will enjoy them!

gołąbki with smetana – Stuffed Cabbage with Sour Cream Sauce 2013

gołąbki with smetana – Stuffed Cabbage with Sour Cream Sauce 2013

Stuffed cabbage rolls are the epitome of Polish nourishment. Pork and beef mixed with rice or barley are nestled in a cabbage leaf and cooked in the oven or on the stove until tender.

The Polish call them gołąbki, which literally means “little pigeons.” For Czechs and Slovaks, it’s holubky, while Serbians and Croatians refer to them as sarma. Usually, the sauce is what sets them apart.

Ingredients list for Sauce and Cabbage Rolls

Tomato Sauce:

  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves, smashed
  • 1 1/2 quarts crushed tomatoes
  • 2 tablespoons white wine
  • 4 tablespoons sour cream
  • 1 tablespoon sugar
  • Kosher salt
  • freshly ground black pepper
  • 1 Tablespoon chopped parsley

Cabbage Rolls:

  • 1 yellow onion, diced
  • 2 garlic cloves, minced
  • 2 tablespoons tomato paste
  • Splash white wine
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 pound ground beef
  • 1 pound ground pork
  • 1 large egg
  • 1 1/2 cups steamed white rice
  • Kosher salt
  • freshly ground black pepper
  • 2 large heads green cabbage, about 3 pounds each
  • 2 tablespoons olive oil

Directions To make the sauce:

STEP 1-a 3-quart saucepan with the oil and place over medium heat. Add the garlic and saute for 1 minute. Add the tomatoes and cook, stirring occasionally, for 5 minutes. Add the vinegar and sugar; simmer, until the sauce thickens, about 5 minutes. Add sour cream, stir. Season with salt and pepper and remove from the heat.

STEP 2-Place a skillet over medium heat and coat with 2 tablespoons of the olive oil. Sauté the onion and garlic for about 5 minutes, until soft. Stir in the tomato paste, a splash of wine, parsley, and 1/2 cup of the prepared sweet and sour tomato sauce, mix to incorporate and then take it off the heat. Combine the ground meat in a large mixing bowl. Add the egg, the cooked rice, and the sauteed onion mixture. Toss the filling together with your hands to combine, season with a generous amount of salt and pepper.

STEP 3- Bring a large pot of salted water to a boil. Remove the large, damaged outer leaves from the cabbages and set aside. Cut out the cores of the cabbages with a sharp knife and carefully pull off all the rest of the leaves, keeping them whole and as undamaged as possible, (don’t use the small leaves , you can use them for something else.) Blanch the cabbage leaves in the pot of boiling water for 5 minutes, or until pliable. Run the leaves under cool water then lay them out so you can assess just how many blankets you have to wrap up the filling. Next, carefully cut out the center vein from the leaves so they will be easier to roll up. Take the reserved big outer leaves and lay them on the bottom of a casserole pan, let part of the leaves hang out the sides of the pan. This insulation will prevent the cabbage rolls from burning on the bottom when baked. Use all the good looking leaves to make the cabbage rolls. Put about 1/2 cup of the meat filling in the center of the cabbage and starting at what was the stem-end, fold the sides in and roll up the cabbage to enclose the filling. Place the cabbage rolls side by side in rows, seam-side down, in a casserole pan.

STEP 4-Preheat the oven to 350 degrees F.

STEP 5-Pour the remaining sweet and sour tomato sauce over the cabbage rolls. Fold the hanging leaves over the top to enclose and keep the moisture in. Drizzle the top with the remaining 2 tablespoons of olive oil. Bake for 1 hour until the meat is cooked.

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2 thoughts on “Hungarian Cabbage Rolls 1972 VS gołąbki with smetana – Stuffed Cabbage with Sour Cream Sauce

  1. […] Hungarian Cabbage Rolls 1972 VS gołąbki with smetana – Stuffed Cabbage with Sour Cream Sauce (mccallumvintagerecipedivas.wordpress.com) […]

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  2. Alex March 19, 2017 at 2:45 pm Reply

    Hello! The first step says to “add the vinegar”…but I don’t see vinegar in the ingredient list. Is the white wine, white wine vinegar? Thanks!

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