My dad was the family cook so I learned to make Polish cabbage rolls (golabki) growing up. We always used Uncle Ben's converted rice in the stuffing but the mushrooms are optional. Serve them plain or browned in a little olive oil with a dollop of sour cream on the side. - Jenny Jones
Prep Time: 1 hour
Cook Time: 1 hour, 30 minutes
Total Time: 2 hours, 30 minutes
Makes: 16 to 24
Ingredients:
- 1 large head of cabbage (about 3 lbs.) – or use 2 smaller heads
- 1 Tablespoon olive oil
- 1 cup diced onion
- 2 cloves garlic, minced
- 2 large mushrooms, finely diced - 1 1/2 cups (optional)
- 1 pound ground sirloin
- 3/4 cup uncooked long grain rice (brown or white)
- 1/4 cup chopped parsley
- 1 cup Pomi strained tomatoes or canned tomato puree
- 1 1/2 teaspoons salt
- pepper to taste
- 3/4 cup liquid (beef stock, cabbage water, or combine with some leftover tomato for 3/4 cup)
Instructions:
- Bring a large pot of water to boil. Cut center core out of cabbage and place, core side down, in boiling water. Cover and simmer for 10 minutes.
- While cabbage simmers, heat oil in pan over med-high heat and sauté onion and garlic 3-5 minutes until browned. Add mushrooms and cook another 2 minutes. Transfer mixture to a large bowl to cool.
- Remove cabbage to a rimmed baking sheet, keeping water in the pot. Gently remove leaves from cabbage, cutting away from the core with a small knife. Set aside the best 16 unbroken leaves and cut off the thick spine in the center for easier rolling. Set all remaining broken or small cabbage leaves aside. (If the core is too firm, return it to boiling water for a few minutes to soften)
- Preheat oven to 350° F.
- To cooled onion mixture, add meat, uncooked rice, parsley, tomato, salt & pepper. Combine well.
- Place about 1/4 cup of filling in each leaf, roll, and place seam side down in a 13 by 9-inch pan. Pour liquid over rolls and lay some leftover leaves on top. Cover pan tightly with foil, and bake for 1 1/2 hours. (Place pan on a cookie sheet in case it drips)
- Remove from oven and let rest 30 minutes or better still, let cool and refrigerate overnight. (They freeze well.)
How to Serve: The next day they are really good when browned in a little oil or butter and served with a side of sour cream. Click here..
To Cook on Stove Top - Use a heavy Dutch oven or your heaviest pan. If you have leftover cabbage leaves, place them on the bottom of the pan first to prevent burning. Use the same recipe, cover the pan and bring to a boil. Then reduce heat and simmer for about an hour. It takes less time because you bring it to a boil much faster on the stove top. Uncover occasionally to make sure they are cooking and to see if more liquid is needed.
I have made these a lot…and each time they came out wonderful…
I love this easy recipe !
Thanks Jenn !
Made em! They goooood! Thanks Jenny.
Buy some help. Come back to work.
Your fans need you. :).
Oh. I served them with your awesome bread recipe.
I’m 92 years old, living by myself and learning how to cook. Enter Jenny…..I’ve chosen a half dozen of your recipes to be my new go to meals for the next short while, then I’ll decide which I like best and make and freeze and store.
Jenny you are a breath of fresh air with your naughty sense of humour and your wonderful recipes, you have made living in the age of the pandemic a little easier for which I thank you. Remember that you are very important to so many people and try to encourage others to take all the virus precautions too. Edmund
Edmund, I want to follow in your footsteps and keep cooking into my 90s too. I’m so glad my recipes are working for you and if you have any questions at all, just ask and I will try to help.
Thanks for your thoughtful comment to Edmund
When I was a child my great grandmother made these but there was never tomato sauce or canned tomatoes. She just used beef or chicken broth. She was born and raised in Poland but immigrated to the US. Is the use of tomato sauce the traditional way to make this or is the tomato sauce a variation?
My mother’s family was Slovak and they always had some tomato in the water.which makes a thin “sauce” but was perfect.
My mother’s family was Slovak too and there was always a hint of tomato in the broth that Grandma made. I made these last night and this recipe worked perfectly. I did not have tomato puree so I drained a can of diced tomatoes, (saved the juice) pureed those and added to the meat mixture. Whenever I had tried to make stuffed cabbage from guessing and memory, the filling was tough and dry. I think that the addition of tomato puree helped tenderize and moisturize the meat, as well as giving the rice needed moisture. I did add the saved juice to the beef broth for braising. You could also sprinkle dollops of any extra puree over the rolls and into the broth. For me, this recipe is perfect and will be my go-to for cabbage rolls. Thanks, Jenny!
My grandmother was Polish and we used to eat them all the time. She never used tomato over them.
I prefer it made with sauerkraut, so I omit the tomatoes.
Jenny, just curious if you use a “particular” type of cabbage? I know that when my mom and aunts made cabbage rolls, they were very particular on the type of cabbage that they chose. Some like Savoy cabbage, others liked the smaller cabbages with the smaller and perhaps more tender leaves.
Do you have a favorite, or, just pick a cabbage?
savoy cabbage is the best and easier to work with
If your cabbage leaves were hard to roll it’s because they didn’t cook long enough.
They look so good. Being a vegetarian, I will make them with tofu.
When I make vegetarian ones I fill with an array of sautéed mushrooms, grated carrot and wild rice (along with onions/garlic and spices) very hearty.
I like 2/3 rice to 1/3 buckwheat as a lenten variation with a lot of onions fried in butter – the rice is par boiled – serve with a mushroom gravy
par boiled rice with onions fried in butter and shredded carrots in a red sauce – mom used tomato soup diluted in milk
easy, tasty, great .Thanks
I haven’t cook yet, but I used Savoy cabbage for first time, plus cooked in big steamer pot and let leaves cool slightly. Found the whole procedure so much easier, plus had fun doing it. Will remark on how it comes out. I added one half jar of kirklands marinara sauce over the top to cook in plus can of diced tomatoes mixed in
My cabbage leaves were hard to roll. After cooking for 2 hours at 350, the cabbage rolls still seemed a bit tough. Is there a certain type of cabbage to use?
Karen: Cut the core out of the head . Boil the cabbage in water ( big pot) gradually peel the leaves off the head … chill in iced water .. cut off the hard part of the leaf ( at the base) layer the leaves in a pile and freeze in a plastic bag. If using very big leaves, split in half . When ready to use thaw in cold water and then fill with the beef filling. This method makes it easier to roll and the cabbage will not be hard.
I buy cabbage in the fall, when it is huge and cheap, cut out the core, freeze whole in plastic bag. Remove from freezer the night before you want to make cabbage rolls, (I put in sink in cold water). Next day carefully peel leaves, cut out any of the tough core in center of leaf, cut in half if leaves are huge, lay in
9×13 pan, the leaves will continue to leach water, drain pan once or twice until it quits weeping. Your leaves are tender, easy to roll, and I usually cook my cabbage rolls at least part way if I freeze the finished cabbage rolls. This eliminates steaming the cabbage and the end result is the same.
Hey, Karen,
One hint I would give is that the cabbage leaves will be less and less cooked as you move from the outer leaves toward the center, even following the recipe. I just keep my water simmering to put the head back in for several minutes as the inner leaves need further softening. Another important step in the recipe is to trim the tough thick portion of the center vein. It takes forever to get them tender. I just fold the leaf in half side to side so the center vein is projecting up and shave it down with a sharp paring knife. On some leaves where it was especially thick, I cut out a wedge at the bottom also. This is easily “patched” with a little piece of leaf and with a tiny bit of care will roll up just fine. Hope this helps!
Thanks for being my “baba” to remind me of quantities, etc. It’s mid-October here in sunny SW Ontario, and I’ve just put my cabbage rolls on to cook in my crockpot. My locally-grown cabbage was so large, I made two batches for the same pot.
LOVE your youtubes, and your personality. You’ve kept me sane and satisfied during #LOCKDOWN2020. That chocolate cake is SUCH a hit around here! You make even ME a good cook! Thanks!
hi Just wondering what the nutritional information is for your polish cabbage roll recipe.
respectfully
richard
My recipe from an renowned Polish cook in our area is very similar. The only difference is I put about a tablespoon of caraway seed in the meat mixture. And in our area, heavily populated with Polish descendants, you use Campbell’s tomato soup lightly diluted over the cabbage rolls to make a sauce.
Only CAMPBELL’S …no other will do.
I’ve never tried the mushrooms but that sounds like a wonderful addition.
Still looking for a Polish version of Kiefles. Walnut filling with delicate pastry wrapped around and shaped into a crescent. Once baked, dusted heavily with confectioners sugar. Traditional Polish Christmas cookie. I am also interested in any other POLISH Christmas cookie recipes.
I put smoked spare ribs,what a nice flavor. Like the Video Jenny
I put smoked spare ribs,what a nice flavor.
Happy Canadian Thanksgiving 2020
Love this method of prep and cooking. I use sour cabbage heads bought from grocery store…no need to pre boil when using. Baking rolls in 9×13 pan helps w even cooking.No tomato sauce on mine…
Traditionally…used raw rice, diced bacon and diced onion w sour leaves.
….thanks Jenny for sharing.
Hey!
Can you please help me out in which grocery store you can buy sour cabbage head? Thank you a lot!!
Greetings from London Ontario Jenny. Its cabbage roll making day here for the winter freezer. Great recipe and thanks again
Greetings back! 🇨🇦
Hi Jenny, I’ve been watching you since The Jenny Jones show and now your videos. My question is (don’t laugh )… do I cook the rice before I add it to the meat? I’m having my son n his wife over Monday for these
You do NOT cook the rice and I clarified the recipe as I can see why it was unclear. Good luck!
As I enjoy some time stuck at home. I thought I would stimulate some childhood memories. This recipe took me right back home to my youth. So with that being said, I loved the recipe. Simply and tasty!!! A flavor I will always remember.
May I suggest adding a few other seasonings to the recipe? Like maybe a half tbs. of basil and/or oregano to the filling, and a pinch of cayenne. And then 1/2 of a 14.5 oz. can of petite dice tomatoes to the filling and the remaining over the top of the rolls before baking. Thank you for the video. Job well done.
I make rolled cabbage…my grandma recipe pretty similar.. PLEASE!.. Don’t desigrate that dish n add basil or oregano. Dear Lord that’s Italian spices..This is a athentic Polish Dish..It’s not Lasagna!….??
I am told that marjoram is the polish go to. it is like oregano but milder.
Oh yes! I was also quick to share this recipe with the rest of my family and friends and forwarded the YouTube video to them 🙂
I made this for dinner tonight without rice and did not put any broth in the pan except for the tomato sauce on top. THIS RECIPE IS A KEEPER!!! The cabbage rolls came out moist and absolutely delicious. I served my husband these rolls with mashed potatoes and he inhaled his food and my younger daughter said it was delicious too. I definitely will be making this again and try some of the suggestions readers said they did. Using collard greens instead of cabbage and chopped zucchini or cauliflower to replace rice. Thank you, thank you Jenny.
Ohh my goodness! I adore you Jenny and FINALLY feel very confident that I will be able to successfully make cabbage rolls after watching your video. Thank you so much for making this easy and so fun!
I was looking for a cabbage roll recipe and found this on Youtube.
I was instantly drawn to you. You remind me of my mother, demeaner so gentle and kind. I have started to watch other recipes, thank you for making cooking so simple!
You are a delight to watch.
Stay safe and heathly.
Jenny, I have made these cabbage rolls twice. They are to die for! My husband and I both thank you!!
Another hit at our house! I love your recipes, your funny videos and your cooking tips. Thank you!
I love your recipe for cabbage rolls! They are good, however the next time I make them I will use the Uncle Ben’s rice you have mentioned in your recipe. The rice I used was a big grain and swelled up quite a bit, was a little too much. My mom and grandma are Polish and used tomatoes on the top of the cabbage rolls before putting them in the oven versus the beef stock/cabbage water. All in all very good and thank you for all your great Polish recipes.
Thanks for a great recipe, Jenny! I’ve looked at a few recipes and yours is my favorite. Easy and delicious. I have made these several times, everyone loves them!
I’ve been hearing that instead of boiling the cabbage to soften it you can freeze it and the leaves easily come off. I tried it and it works. I wrapped the cabbage tightly with plastic, froze it for a couple of days and then thawed in on the counter top.
It was easy to cut out the core and the leaves were easy to remove without breaking. The only issue I had was that after several hours on the counter top, the center of my medium sized cabbage with still almost frozen. Next time I will thaw the cabbage overnight so make sure it’s soft and pliable all the way through.
I tried my hand at making them for the first time today (instead of instantly devouring them whenever they are made by someone else), and they turned out delightful. Thank you, Jenny, for sharing such a wonderful gift with us!
Hi Jenny!
If I omit mushrooms do I need to add more liquid to the meat?
Thank you!
Julie
I use the same amount of liquid either way.
the BEST! Thank you Jenny! Today is my 5th time making this
I made this version of cabbage rolls tonight for dinner. My recipe doesn’t have the mushrooms or onions in the meat mixture and we use lemon juice in the sauce part and a little also in the mixture. My husband doesn’t care for lemon juice or vinegar either so that is why I tried these. My count was 12 not 16. I guess he liked them considering he ate 9 of them. Not over a few days…3 at 5pm 3 at 6pm and 3 at 7pm…so thank you jenny for this version which I’m sure is an authentic version. My mother is Italian so no idea where or who she got her version from. And of course she didn’t like the sauce part lol…she added a little lemon to hers. But she did say the filling was incredible.
Jenny, I loved you on TV and I’m also really impressed with your cabbage roll recipe, I have more in the oven right now. Thank you!
Is it easier to work with the cabbage leaves when they are just out of being boiled or should I let them cool
Looks like a great recipe. When do you add the Tomatoe purée though??
Step #5.
Jenny please don’t leave us .We go to your site for different types of meals . Your The best of the best please stay .. We will come help you we will be your staff
Like the song says paraphrased Jenny come back ANY KIND OF FOOL COULD SEE WE CAN’T DO WITHOUT YOU.AND YOUR MEALS ………..
I’ve made your recipe like 4 or five times and everyone in my family loves them. They look forward to me making them. Just pulled a batch from the oven.
Can’t wait to eat supper.
Thanks for sharing Jenny.
Best recipe! We make this often it’s become a Family favorite. Thank you for sharing.
So delicious ?! Thanks:)
Really good, makes me remember the neighbors, Wojek Frank and Zofia. Had to look up uncle to spell it, I was little so you’d be betting my dupka.
It’s now on our family list! Thank you for sharing it.
Can you cook the cabbage rolls in a crock pot (slow cooker)?
LOVE LOVE LOVE THIS RECIPE! I found your Youtube video and had to try these. I’ve made cabbage rolls for years but using a slightly different method and yours looked interesting so I made them and will definitely make them again! I find them much lighter as a meal than the others I have made and my family agreed the recipe is a keeper! Thanks for sharing 🙂
This recipe is so easy and quick. About to put my first batch into the oven and I cannot wait to try.
I was taught to make golabki by our neighbor who was a Polish woman. Much like yours, only she cooked them in a brine. I’ve had them since, in tomato sauce, but still prefer the brine. Beautiful food and so comforting. Thank you for sharing your version.
I have never really cared for golabki when made at my in-laws but my husband loves them. During this Covid shut down with plenty of time on my hands I thought I would make him some. Jenny, these were flavorful and great. I made them one day, refrigerated them and served them the next. A new staple in this household. You bet your dupa!!
This looks good, just put them in the oven. They were very easy and fun to make. Perfect for a self distanced Sunday afternoon. I’m looking forward to eating them for dinner. I think little, bored kids might enjoy helping Mom or Dad make these. Thanks!
Delicious recipe! Thank you for sharing.
Jenny, thanks so much for sharing your Polish recipes!
This is very, very similar to my babcia’s recipe. The main difference is she (now, we do too) used cooked white rice. My stryjenka used V8 juice instead of tomatoes & her gołąbki were always delicious.
Just a note that brown rice takes significantly longer to cook and even with white rice the cooking time may be longer if the rice is ‘old’.
Such a great thought to use V8. We like the V8 with pepper. Gives a little bite.
Dziekuje!! Growing up, my mom made these all the time, and your recipe is simply delicious! I think I’m on my third batch …
Jenny,
Thank you so much for this wonderful recipe. I hadn’t made these in years and I always just winged it so they were kind of hit or miss. I decided to make your recipe since I knew I could freeze them. Well, with using online shopping during the coronavirus I wish I had ordered two heads of cabbage because the one I got was fairly small. Other than that, I followed your directions except for substituting dried parsley and they were delicious. My aunt always served them with mashed potatoes so that’s what I did. Just wonderful!
My Mom made cabbage rolls…delicious. My own not so. Can’t wait to try your recipe. Thanks
Just finished make your cinnamon rolls (fantastic!!!!!) and the next video was this one !??Never made these but I have all ingredients and being self-quarantined , guess what my family’s having!? Thank you for your great recipes and videos! You saved my b*** today!! Be safe!
Hi Jenny,
This will be the 3rd time making this dish. My husband is Polish and this reminds him of his grandmother’s cabbage rolls. Thank you for sharing this wonderful recipe. You still are beautiful!
Jenny, I made the cabbage rolls today and they were delicious!
Thank you for sharing your wonderful recipes—I have made many of them!?
Karen
How many people does this serve??
Jenny clearly states in her video and in her written recipe as well that it makes 16. The written recipe states 16-24, if you stretch it I guess, but her video and photo with finished dish is 16.
Please no meat! Add more mushrooms and veggie stock. They are so delicious and healthy without meat.
I disagree, red meat is still good for you. My mother-in-law made the best cabbage rolls.She ate everything (died in her sleep at the age of 102) Don’t change your recipe’s Jenny, your recipe is still the best !
Thank you for the vegetarian suggestion. I will add more mushrooms!
I don’t eat meat but the rest of my family does, so when I make it I will keep some of the filling aside with no meat and more mushrooms for me. You can pretty much adjust recipes like this to your own liking.
I do the same thing. I added a small grated carrot to my version. It is in the over now so cant wait to try it. Next time I may add chopped red pepper.
Just like my German Grandma used to make. Printed the recipe for tomorrow. Nice presentation.
I’ve never made cabbage rolls before but was hooked after watching your video. I’m also keto and substituted riced cauli for the rice. I first nuked the cauli then threw it in w/onions and mushrooms so that all were dry when it came time to stuff. Waiting now for rest of cabbage head to soften. Plan on having tonite.
je vais assez votre recette de cigare au chou je vous donnerai des nouvelles merci moi je met pas de riz dedansa bientot
Can I substitute dried parsley for fresh parsley? If yes, what is the quantity that I would use?
The rule of thumb says to replace fresh herbs with dried, you would use 1/3 of the amount in dried herbs. So in place of 1/4 cup fresh parsley which is 12 teaspoons, you would use 4 teaspoons of dried.
I love parsley and include in just about everything. However, it is time consuming to snip fresh parsley to have on hand or freeze. I discovered a mincer that solved this problem. Check on a Zyllis fastcut herb mincer. This is so fast and you can use the stems and all as it can be so fine. I have been reviewing Jenny’s youtube recipes all day and just subscribed. It is Mother’s day and I hope everyone had a good one. This is not a paid advertisement just a suggestion from someone who just loves to cook.
I remember you from your T.V. Show, but this cooking on t.v. is your calling.
I enjoy every recipe that you’ve made and it’s delicious, yet plain and simple.
Keep up the excellent job and hope to see more Polish recipes.
Thank You so much.
Betty Izquierdo
I made these tonight. (They’re in the oven now!) I found them challenging only because the cabbage kept breaking and falling apart. Perhaps I cooked it too long? And advice for next time?
My husband is Polish. I was raised by my Italian grandma. My mother in law served this to my husband often as a child. He grew up despising this dish…really anything with cabbage, but particularly this one. I grew up with my Italian grandma making a dago-fied version of this, with Italian seasonings and thick, spicy red gravy. I have never made it before, and I haven’t had it since she passed away about 15 years ago. I told my husband I was making it tonight and he grimaced and eye rolled me. I laughed and told him I would eat it all myself. I followed your recipe almost exactly, except I we eat a ketogenic diet, so I swapped the rice for a 12oz frozen package of garlic & herb seasoned cauli-rice. I heated the cauli from frozen in a pan on the stove to cook off the liquid and to make sure it softened in the cooking process. For the liquid, I used some leftover chicken broth with a couple Tbs of tomato paste whisked in. When it came out, my broth was cloudy tan, almost clear, without the red gravy I was used to, but it smelled great. I let it rest, then fried a couple pouches in butter and served with a dollop of sour cream. The husband asked to taste it, then asked if he could have one. Said he’s never eaten it with sour cream and usually it had lots and lots of tomatoes on top. But get this…he says it’s really good, ate 3 helpings, and said I should make it again. IMO, it is a little bland compared to my grandma’s version, but she used to add garlic and onion to her scrambled eggs, so… yeah. I will likely experiment with seasonings in the filling and the broth. Maybe some gyros seasoning, add a bit of ground lamb / pork to the beef? Would be great with some dilled sour cream…
But thank you from this Italian girl who actually made a keto Polish dish that my husband ate with gusto.
Reading this just made my day! ? Thank you for taking time to share.
Growing up my Polish Mom never put them in the Oven, Always stove top..She started using Tomato soup and some brown gravy mixed with the leftover cabbage water. I have used the paste but alway went back to the tomato soup. My Mom always said Doesn’t matter how you make them as long as your family likes it all is good. lol
Hello and thank you for sharing your recipe I am going to make it for Mother’s day and I want to share a really time saving tip that I learned and it is to core the cabbage then wrap it in plastic wrap and freeze it overnight or until you need it and when you thaw it out the leaves come off easily an are limp and you do not have to cook them before rolling them oh I got this time saving tip from watching Julia and Jacques cooking at home video and it truly is a time saver I try to always keep a head of cabbage in the freezer
I love the idea of coring the cabbage and, then, putting it in the freezer overnight, so that the leaves will come off easily. The other way that I have found to remove the leaves, easily, is to put the cabbage under running water after it has been boiled as Jenny said. The leaves will loosen as the water is running over the cabbage.
Cabbage rolls like my mom made – right down to the sour cream on top. BUT she would grind up polish sausage and raw bacon or ham and use this instead of ground beef. She would use a super sized dutch oven on the stove and make many layers separated by sauerkraut and cabbage leaves. They freeze well. I have never made them myself but will try this Mother’s Day.
I’ll render the bacon first and drain the fat. Can’t wait to try making them!
Hi Jenny,
Love your recipes. I’ve made cabbage rolls in the past, my former MIL would make them much like you did. I tend to do mine in a crockpot vs baking in the oven.
Here’s a little “twist” I tried last year, rather than using cabbage I decided to use Swiss chard vs cabbage and I’ve also used collard leaves vs cabbage. BOTH worked out very well, the chard is so “delicate” it’s a bit more challenging to soften in the boiling water. I put each leaf in very HOT water, not boiling, one at a time for a short period of time and then rolled them up.
Collard leaves are VERY sturdy and “tough” so much easier to work with and, they produce an EXCELLENT roll with beautiful bright green color.
Thanks again for some WONDERFUL cooking recipes and I TRULY love your humor and candor duing your videos. Keep up the great work!!!!!
All the best to you
Thank you for sharing this. I might give collard leaves a try.
Gracias Jenny…
Hice la receta ayer, me quedó super rica!!
Seguí todas sus instrucciones.
Bendiciones?
Mine came out just fine. I did substitute diced zucchini instead of the mushrooms. I let them set for 60 minutes before refrigeration, with the foil still on. I have been enjoying them all week. Thanks for such a great recipe
I made these yesterday according to the directions, with UNCOOKED Rice.
After 90 minutes, the rice was still not done. Now we have a huge pan of inedible cabbage rolls.
I’m very sorry to hear that. I can only tell you that I have been making this recipe this way for over 50 years and my rice is always cooked and soft. Long grain white rice takes only 20 minutes to cook and brown rice, which I have also used, cooks in 45 minutes, so I can’t imagine how either rice would not cook during 90 minutes in the oven. Again, I am very sorry it did not turn out for you.
Re: Rice didn’t cook. Maybe you did not put enough liquid over the cabbage rolls when cooking. This liquid is what cooks/gets absorbed by the rice.
In order to make sure the rice was completely cooked, my mom would usually par-boil the rice. I learned to make these while sitting on the counter watching my mom. Your video brought back so many memories. My mom was 1st generation US from Poland & the Ukraine. The last of my family, my Aunt Jenny died in Queens, NY this past April 1st. I miss her so very much.
Did you use regular or converted rice? Converted rice is parboiled. Maybe regular rice doesn’t cook right in these?
Thank you Jenny! I totally enjoyed your video and of course, will try your recipe. My Ukrainian grandmother would make stuffed cabbage and she always put in a little bacon. You made me laugh out loud at the end with ‘you bet your sweet dupa!’ I knew EXACTLY what you were saying! Thanks for the recipe, your time and the memories! Stay safe.
I would watch my Polish Mom make golubki. She would par boil the rice also. Then, what really gives great taste to this meal is putting smoked polish sausage in with the stuffed golabki as it cooks. I cut the sausage into 3” pieces. I always use the sausage, it just adds an overall great taste to the entire dish. I also put some slightly rinsed sauerkraut in the bottom of my pot, it’s another thing my Mom taught me to do for another added flavor. I use enough sauerkraut to just cover the bottom. Using to much kraut can overwhelm the entire dish, Remember, don’t use much at all.