For many of us, stuffed cabbage rolls bring back memories of family holidays and meals. It is truly a comfort food. The recipes and traditions was brought to North America by immigrants from Eastern Europe and Scandinavia. Historically cabbage rolls has roots in ancient middle east and spread to Eastern Europe as trade roots developed and people migrated. Some Jewish historians has found indications that stuffed cabbage rolls were part of Jewish food tradition as early as 1500 years ago. There is as many recipes and traditions as there is regions in Eastern Europe. Here are some of names and some of the differences in their recipes:
Jewish “holishkls” and is served during the fall harvest festival. Made with raisins, brown sugar, lemon and tomato for a sweet and sour taste.
It was in the early 18th century that stuffed cabbage rolls were brought to Scandinavia by Sweden’s Charles XII from the middle east after he was exiled there and was able to return. The kaalikaarryle is made with rice and chopped meat and rolled in cabbage leaves then brown in table fat before it is brazed on the stove. A gravy is made and served with potatoes and lingonberry jam.
The name “golubtsy” came to Russia and the region around it in the 18th century when the aristocracy traveled back and forth to eastern Europe. In France, pigeon was wrapped and cooked in cabbage leaves and stuffed cabbage rolls where then called “golubtsy” because the dish resembled the French dish. The Russian word for pigeon is “golub.” After that Europeans continued to name dishes that resembled or mocked other dishes by what it resembled until the end of the Victorian period.
I have two recipes to share with you from my recipe box. The first one I got was from when I was a young girl. I was always encouraged to copy or write down recipes by my older relatives. My father worked at a private country club in North East Ohio when I was young and he was on call when they had parties. Sometimes I went with him when he had to repair a problem in the kitchen. I would sit on a stool and watch the chefs cook. One of the cooks who could speak English gave me the recipe for stuffed cabbage rolls that he learned from Hotel Algonquin in Manhattan. The Hotel is now a landmark and is still in operation. After that my father insisted we have golubtsy every new years eve with sauerkraut for good luck.
Mix ground beef, rice, onion salt and pepper to taste. Take meat mixture in the size of a large meat ball and form short logs to roll in cabbage leaves tucking in the sides as you roll. Place in large pan with lid and pour over the rolls with stock. Cook in medium oven for about 1 to 1/12 hours until meat is done. Stock can be made with tomatoes, tablespoon of sweet paprika and other vegetables. Also sour cream can be added to stock when finished cooking or sour cream can be served on the side. Don’t cook sour cream or it will curdle just stir into sauce until thicken. The cabbage rolls are better if made the night before and warmed up the next day before serving.
This recipe I must of gotten from the newspaper or someone gave it to me. I kept it and made it just like the recipe, occasionally, because I like fried cabbage and apples. In this recipe you sautéed the cabbaged rolls first and sprinkled brown sugar on the rolls before cooking you didn’t cook this in tomatoes. At the time I did not know this was traditional for Scandinavia.
Mix together with cooked rice and take ¼ cup of mixture and roll in cabbage leaves tucking in the sides as rolling. Tie roll in string to keep the roll together while frying in a Dutch casserole.
Brown all sides in butter first then sprinkle brown sugar on top. Add beef broth and bring to a boil and cover reducing the heat to a simmer. Cook for 1 hour until tender and filling is done.
Remove cabbage rolls and keep warm. Add flour to cream and mix. Add cream mixture to pan drippings stirring all the time. Heat on low heat until thicken but do not boil. Add salt and pepper and serve with mashed potatoes.
In North East Ohio and around Pittsburgh stuffed cabbage rolls were called “pigs in the blanket.” This was a blending of Slovenian and Scott-Irish influence in that area.
Please I would like you to add your families stuffed cabbage roll recipe in the comments and tell your families tradition with this comfort food.
Stuffed cabbage rolls are a popular Polish dish. 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.
Mix together with cooked rice and take ¼ cup of mixture and roll in cabbage leaves tucking in the sides as rolling. Tie roll in string to keep the roll together while frying in a Dutch casserole.
Please I would like you to add your families stuffed cabbage roll recipe in the comments and tell your families tradition with this comfort food.
I have two recipes to share with you from my recipe box. The first one I got was from when I was a young girl. I was always encouraged to copy or write down recipes by my older relatives. My father worked at a private country club in North East Ohio when I was young and he was on call when they had parties. Sometimes I went with him when he had to repair a problem in the kitchen. I would sit on a stool and watch the chefs cook. One of the cooks who could speak English gave me the recipe for stuffed cabbage rolls that he learned from Hotel Algonquin in Manhattan. The Hotel is now a landmark and is still in operation. After that my father insisted we have golubtsy every new years eve with sauerkraut for good luck.
Mix ground beef, rice, onion salt and pepper to taste. Take meat mixture in the size of a large meat ball and form short logs to roll in cabbage leaves tucking in the sides as you roll. Place in large pan with lid and pour over the rolls with stock. Cook in medium oven for about 1 to 1/12 hours until meat is done. Stock can be made with tomatoes, tablespoon of sweet paprika and other vegetables. Also sour cream can be added to stock when finished cooking or sour cream can be served on the side. Don’t cook sour cream or it will curdle just stir into sauce until thicken. The cabbage rolls are better if made the night before and warmed up the next day before serving.
This recipe I must of gotten from the newspaper or someone gave it to me. I kept it and made it just like the recipe, occasionally, because I like fried cabbage and apples. In this recipe you sautéed the cabbaged rolls first and sprinkled brown sugar on the rolls before cooking you didn’t cook this in tomatoes. At the time I did not know this was traditional for Scandinavia.
Here are a few of those variations, let them inspire you to taste cabbage rolls form around the world!
Served during the fall harvest festival. Made with raisins, brown sugar, lemon and tomato for a sweet and sour taste.
Although the direct heritage of cabbage rolls cannot be certain, it’s lineage can be traced back to Jewish cooking some 2,000 years ago. Recipes vary among Jewish communities depending on region; Romanians and northern Poles prefer a savory sauce, while Jews from Galicia and Ukraine favor sweet-and-sour. Many variations of this traditional dish have since then been adapted throughout numerous cultures.
Traditionally served on Christmas and New Year’s Eve but also served throughout the year at weddings, baptism parties, and other large celebrations.Ground pork is mixed with sauteed caramelized onions and rice stuffed in a cabbage leaf, pickled sauerkraut leaf or grape leaf. For flavor, they usually consist of layers with smoked pork fat, smoked ribs, or smoked sausage. Dry or fresh dill is a must, with a generous layer at the bottom of the pot and with additional dill finely chopped throughout the dish.
Typical Ukrainian cabbage rolls can be made from either pickled or parboiled cabbage leaves. Fillings traditionally contain rice only, since the typical peasant diet was largely vegetarian due to the higher cost of meat. Nowadays they are generally stuffed with rice and beef or bacon. The finished rolls may be simmered in thinned tomato juice, beef stock, vegetable stock, or even miso broth. Made with sauerkraut and served with perogie.
Stuffed Cabbage- Martha Stewart
FAQ
Where did stuffed cabbage originate from?
Are cabbage rolls German or Polish?
What ethnicity is cabbage?
What is the origin of the word gołąbki?
Where did stuffed cabbage come from?
The dish is made by stuffing cabbage leaves with a filling, often a mixture of ground meat, rice, and spices, and then cooking them in a flavorful sauce. But where did this delicious dish originate? The origins of stuffed cabbage can be traced back to the Middle East, where the dish was known as Mahshi.
What is stuffed cabbage?
Stuffed cabbage has become a staple comfort food in many cultures, and each region has its own unique take on the dish. In Eastern Europe, for example, it is often made with a filling of ground meat, rice, and onions, and cooked in a sweet and sour tomato-based sauce.
What are stuffed cabbage rolls?
Stuffed Cabbage Rolls are cabbage leaves stuffed with beef and rice, topped with homemade tomato sauce, and baked to perfection. they are really delicious comfort food classic that’s simple to prepare and in no time, as they can be cooked in the oven, on the stove, or in the slow cooker.
Are cabbage rolls Jewish?
Although the direct heritage of cabbage rolls cannot be certain, it’s lineage can be traced back to Jewish cooking some 2,000 years ago. Recipes vary among Jewish communities depending on region; Romanians and northern Poles prefer a savory sauce, while Jews from Galicia and Ukraine favor sweet-and-sour.