On tasty focaccia bread, a delectable mixture of chicken, pesto, vegetables, and cheese has been melted. A refreshing twist from traditional sandwiches, these are easy, quick, and delicious.
| Prep Time: | 45 mins |
| Cook Time: | 1 hr 15 mins |
| Additional Time: | 15 mins |
| Total Time: | 2 hrs 15 mins |
| Servings: | 9 |
| Yield: | 18 golabki |
Ingredients
- 1 head cabbage, cored
- 2 tablespoons butter
- 1 large onion, chopped
- 1 pound ground beef
- ½ pound ground pork
- 1 ½ cups cooked rice
- 1 teaspoon finely chopped garlic
- 1 teaspoon salt, plus more to taste
- ¼ teaspoon ground black pepper, plus more to taste
- 3 (10.5 ounce) cans condensed tomato soup
- 2 (12 fluid ounce) cans tomato juice, or more to taste
- ½ cup ketchup
Instructions
- Bring a large pot of lightly salted water to a boil. Place cabbage head into the pot, cover, and cook until leaves are softened enough to remove from the head, about 3 minutes. Remove cabbage from the pot and let sit until leaves are cool enough to handle, about 10 minutes.
- Remove 18 whole leaves from the cabbage head, cutting out any thick tough center ribs. Set whole leaves aside. Chop the remaining cabbage and spread it in the bottom of a casserole dish.
- Melt butter in a large skillet over medium-high heat. Add onion and sauté until tender, 5 to 10 minutes. Remove from the heat and let cool, about 5 minutes.
- Combine beef, pork, cooked rice, garlic, salt, and pepper in a large bowl. Add onion and mix until well combined.
- Preheat the oven to 350 degrees F (175 degrees C).
- Place about 1/2 cup beef mixture onto a cabbage leaf. Roll the leaf around beef mixture, tucking in the sides to create an envelope around the meat. Repeat to make remaining cabbage rolls. Place cabbage rolls in a layer over chopped cabbage in the casserole dish. Season with salt and pepper.
- Whisk condensed soup, tomato juice, and ketchup together in a bowl; pour over cabbage rolls and cover the dish tightly with aluminum foil.
- Bake in the preheated oven until cabbage is tender and meat is cooked through, about 1 hour. Uncover for the last 20 to 30 minutes of cooking. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Nutrition Facts
| Calories | 404 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 75 mg |
| Dietary Fiber | 4 g |
| Protein | 25 g |
| Saturated Fat | 7 g |
| Sodium | 1025 mg |
| Sugars | 18 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
I need to say that I like more highly seasoned and spicy foods. I added additional herbs and even some calabrian chili flakes, but found these uninteresting and lots of work for the outcome. Sorry.
LUV GOLABKI!!!
I loved that it called for tomato soup because that’s what my Mom always used. I also put some cut up bacon that I sauted with the onions. So Good
They came out delicious. Recipe was very clear and easy to follow. I even think my ex-mother-in-law would be impressed!
these are great, i always make extra to freeze for a quick meal.
Very easy to make. Incredible taste.
This was my maiden voyage with stuffed cabbage and I took counsel from friends, family and experts. Used this recipe with changes. I used meatball mix (beef, pork,veal) and also added sautéed green peppers and celery and lots of parsley to the meat mix. I sautéed in oil, not butter. I also used Savoy cabbage because I think it’s prettier. Added green apple and pork chops (thin boneless) on top of cabbage before tomato mix. I used the tomato mix from this recipe and liked it but I would use stewed tomatoes next time (personal preference)
Yummy. I substituted ground pork with HOT Italian sausage and I used Uncle Ben’s rice.
The only change I made is I don’t use ketchup. Other than that, this recipe is delicious! My Mom even loves them and I compare everything I make to my Mom’s!
Yes! i added equal amounts of cream of mushroom soup to the tomato soup So delish!! Hmmm good 😉
This is almost the same way I have made golambki. as did my mother. I do use a meatloaf mix which has some veal in it. Also, you can put some left over cabbage leaves in the bottom of the pot to avoid burning the golambki on the bottom. Mashed potatoes goes well with the meal.
Very tasty.
I absolutely love this recipe and so does my family. one time I overcooked the cabbage twice (I had 2 heads of cabbage that day) so what I did what shred up all the cabbage and mixed everything into a casserole dish and baked. taste just like the recipe just all cut up.
Sour cabbage used…..PERFECTION!!!
This is one of the best versions I’ve tried adding pork and onions made it I added petite cut tomatoes and doubled the tomato gravy as my family loves mashed potatoes except for additions this recipe rocks !!!
I have almost the same recipe, with one exception. I got my recipe through my polish mother-in-law, who got hers from HER mother. It’s hand written, AND, since tomato soup has only been marketed for 101 years, it has NO soup in the recipe. Mine, & the dozen other “antique” recipes I have, show a variation of crushed whole tomatoes, sliced or stewed tomatoes (my grandmother has a fantastic antique recipe for stewed tomatoes!!!), and tomato sauce, plus spices such as marjoram, thyme, bay, & always in tomato dishes, two walnut shell haves of white sugar. I’m trying this tonight, as shown, plus some more with a jar of crushed stewed tomatoes in with the soup, because I personally like the chunks & juice like sauce, over the top. I’ll re-post my results tomorrow.
Dear wife and I made three casseroles dishes of this and froze one dish. These are delicious and we love this recipe. We’ll be making this again, we enjoy cooking and experimenting with new found recipes.
Excellent recipe… I love it! I wondered if it was really necessary to use Tomato Soup, Tomato Juice and Tomato Ketchup, but I’m glad I did… The combination cooked down nicely to not only be thick, but also had exactly the right amount of “bite,” presumably from the vinegar in the Ketchup. The only changes I made were: – added an egg to help bind it – used approx 1/2 teaspoon Garlic Powder (instead of Garlic Cloves) – added 1/2 teaspoon Paprika – and I seasoned the water right before adding the rice (a little butter, salt and pepper, of course, but also some Paprika and Parsley). I will definitely make this again. I absolutely loved it! 🙂
Hubby said “was very good” then “was very very good”. I had never used tomato soup before, but I bit the bullet and followed the recipe. The only difference was I added 2 TB of Worcheshire (sp) sauce because I have always put in my cabbage rolls. We also used Jimmy Dean sausage instead of just ground pork and it gave it an extra little kick. I’m sure it would be great without doing these two things so I gave it a 5 stars. Great tasting.
Cabbage rolls had great flavor recipe easy to follow.
Too bland – needs some pep!!!