Polish dish called Goumki?

Question

Anyone ever heard of this food? If so, can you give me the recipe or point me to a website that has it? Thanks! I really need this info.

Answer 1

It is a dish that is most commoly prepared with ground meat and rice as a stuffing and wrapped in cabbage leaves. It is called Golumpki in poland but many other European countries eat the dish as well, but call it obviously something else, that has meaning in their language.

Answer 2

Do you mean golumpki?  Stuffed cabbage rolls?  Cooks.com has 7 different recipes for it and google returns a zillion hits.

Enjoy!

Answer 3

It's Golabki or Golumpki and pronounced ga-WOOM-key,There are so many variations of the dish I will give you two that are close to my Babci(grandmas) recipe.

Cabbage Rolls (Golabki)

1 head cabbage

1 lb. ground beef

1/2 lb. ground pork or veal (optional)

16 oz can tomato sauce

8 oz can tomatoes

2 cups cooked rice

2 eggs

1 onion finely chopped

2 Tbsp. butter

Salt and pepper to taste

Remove the core from the cabbage. Put the cabbage in boiling water and remove the leaves as they soften. sauté the onions in the butter for a short time. In a bowl add the onions, meat, rice, eggs and salt and pepper, mix this well.

Place about 2 Tbsp. Of the meat mixture in the center of a cabbage leaf and roll. Put the meat rolls in a large pot and pour the tomato sauce onto the rolls. Then squeeze tomatoes from can and arrange on top of the rolls. Simmer over low heat for 2 hours.

OR

Polish Stuffed Cabbage (Golubki) 2 lb. lean Ground Beef

1/2 cup Rice uncooked

1 medium Onion Diced

1 Green Pepper Diced

2 Eggs

1 large head Cabbage

2 qt. Tomato Juice (or V-8)

PREPARE THE CABBAGE LEAVES:

The best way is to cut the core out with a knife, then put the hole-where-the-core-was, side down in a steamer over boiling water. Let it sit for about 10 minutes and remove. Several layers of the outer leaves should be soft enough to remove from the head. When you've removed as many as you can, return the head to the steamer to soften more leaves. Take a sharp knife and remove as much of the central vein as you can.

FILLING:

Mix all the other ingredients together in a bowl. Work it with your hands until the eggs and other ingredients except the tomato juice are thoroughly mixed into the meat. Now, take a glob of mixture and set it in the hollow of a deveined leaf, with the end that was near the core towards you.

Fold the end nearest you over the mix. Fold the left side over the mix and then the right side.

Roll it up so that the "seam" is on the bottom. Place in the pan seam side down and continue with the other leaves. * When you've made the last cabbage roll, pour in the tomato juice to cover.

Bring to a boil then simmer for AT LEAST an hour,Serve in a bowl with the juice

Answer 4

GOLABKI

Golabki (Stuffed Cabbage)

    * 1 large head cabbage

    * 2 lb. hamburg

    * 1 ½ c. regular uncooked rice

    * ¼ lb. Salt pork

    * seasoning to taste: salt, pepper, garlic powder, ¼ tsp. Worcestershire sauce

    * 1 can tomato soup

    * 1 large can tomatoes

    * bacon strips

Take out core of head of cabbage and boil cabbage until tender.

Follow direction on rice package for cooking rice.

Cut salt pork into tiny pieces and fry until crisp.

Cool cabbage. Remove each layer gently; be careful not to crack. Slice off tough ribbing at end of each leaf.

Mix rice and hamburg; add salt pork, seasoning and mix. Spoon mixture into leaf and fold in sides, then fold in top & bottom, making a package. Place stuffed cabbage in large pan lined with outer leaves. Pour can of tomato soup mixed with ½ can water over pan. Add ½ can of tomatoes. Put a few leaves on top with bacon strips. Cover with rest of tomatoes. Cover and bake at 350° for 2 hours.

STUFFED CABBAGE ROLLS - POLISH

GOLUMPKI

Serves about 6 to 8 people.

2 c. cooked rice

1 to 1 1/2 lbs. raw ground beef

1/4 c. diced, minced onion

1/4 tsp. salt & pepper

1 med. green head of cabbage

SAUCE:

1 can tomato soup

1 bouillon cube, dissolved in 1/2 can of water

2 tbsp. sour cream

Mix together the rice, raw ground beef and onion. Boil the head of cabbage after coring it, just to loosen the leaves for about 3 to 5 minutes. Take 1 leaf out at a time and fill it with approximately 2 tablespoonfuls of rice-meat mixture. Fold it over horizontally and then bring in the sides of leaf to make a pocket. Arrange in a covered casserole dish or roasting pan and bake at 350 degrees for 1 hour.

Mix the sauce ingredients until creamy and spoon over the finished golumpki. Serve with rye bread and Polish sausage.

GOLABKI-POLISH STUFFED CABBAGE ROLLS

1 lg. head cabbage

1/2 c. rice

Salt and pepper to taste

1 med. onion, chopped fine

2 tbsp. butter

1 lb. ground round

1/2 lb. ground pork

1 egg

5 slices bacon, crumbled

Spaghetti sauce or mushroom sauce or sour cream

Core cabbage; scald in boiling water. Remove leaves one at a time as they wilt. Cool before using. Wash rice in cold water. Boil 2 quart water; add rice for 10 minutes. Saute onion until transparent. Mix all ingredients well. Spread cool cabbage leaves with mixture. Roll and place in baking dish (9 x 13). Cook uncovered for 2 hours at 300 degrees. Baste occasionally with juices. Add spaghetti sauce, mushroom sauce or sour cream just before serving.

hope these help.             good luck and enjoy.