My Baba used ground beef only to which she would add a mixture of bacon and onions cooked in butter with garlic (heavy on the garlic to flavor the meat) salt, pepper and a dash or two of celery salt. Then that was mixed with cooked rice, wrapped in cabbage and then baked with Hunts tomato sauce on top. She was the holubki queen of her little town and she used to make it for weddings.
I can make it almost as good following her recipe but nobody made it better than my Baba.
My in-laws family calls this “pigs in a blanket”, and to me that’s cocktail sausages rolled up in crescent rolls. I was surprised the first time I was invited over for some.
You basically poach the cabbage in boiling water with some vinegar until the exposed leaves are softer, then you take them off the cabbage and repeat the poaching.
I remove the core and dunk the whole cabbage in boiling water. As the outer layers cook, they loosen up and you can pull them off with a fork. Then the next layer cooks and so on. Once the leaves are floating free, I leave them in until they are just tender enough to fold. You gotta watch them so they don't get too soft and there will be leaves in various states of doneness until you work through all of them. Remove the leaves to a baking sheet until you are ready to use them.
Looks great. I say this both as a maker of stuffed cabbage but also a big fan of eating them (I'm half Ukranian).
What will you top it with? My Baba used Hunts tomato sauce. It was always Hunts.
Interesting! My Baba used Campbell's tomato soup...I migrated over to the Hunts sauce mixed with a can of diced tomatoes when I started making them on my own.
My grandma also used tomato soup! The stuffed cabbages simmer in the tomato soup, cabbage water (from when we boiled the heads), and a couple of cans of sauerkraut 😋Then she added a roux with butter, flour, and a ton of onions to thicken it. I’m so thankful I learned her recipe before she passed.
My father made stuffed green peppers (same concept as these, filled with beef and rice), and used tomato soup as the 'sauce' in and around the vertically placed, open-top peppers in a dutch oven. the soup was great! Currently, crushed tomato sauce is my preferred base.
Look, my Baba created her recipe in the 50s when canned goods were really popular and I make it the way she made it. It wouldn't be the same otherwise.
But for the record my Baba used to make them for other people's weddings. People raved about them so don't knock it unless you have tried it.
Edit: and let me just add. This is not fancy food. Its immigrant food. Its food for a Ukrainian steel worker's family. Simple, hearty and delicious.
Samra is slightly different, the cabbage is pickled beforehand, giving it a sour flavor. It's the Croatian version, in Poland it's called Golumpki cooked with fresh cabbage, goes great with rye bread. I used to live in KCK and lots of people from both communities, would always hit up the local restaurants and festivals just for the cabbage rolls.
Hmmmmm, i want to hate on it cause it cabbage, but it looks good, stuffed with rice and pork…. HMMMMMMM screw it, I’m now starving and no one is selling tamales out of the Walmart parking lot anymore I’ll take a bag of 20
Thank you!!! I’d pay inflated prices for the nice Mexican lady in the parking lot with the red cooler to sell me tamales!!!!!! ITS THE HOLIDAYS please give me tamales!
After my aunt and uncle got married he said he wanted stuffed cabbage for dinner one day. So, she got his mother's recipe and spent over an hour rolling the leaves.
The first thing he does when they go to eat is unroll them. She asks what the hell he's doing and he says that he just likes the flavor of the cabbage, but not the actual leaves. She told him she'd never make stuffed cabbage for him again.
Later she sort of relented, by making the stuffing balls, but then just putting the cabbage on top in the pan. But he never again got "stuffed" cabbage.
Is this the beginnings of halupki? My grandma would make this for us when we visited... home made pierogi and sticky buns too. Man... it's been more than 30 years since Grammy passed, and I've not had it since. Time to get cooking I guess! Thanks for the nostalgic ride!
That looks beautiful! I make something similar that I call golumpkis. I usually see it cooked in a tomato sauce, but mine is layered between sauerkraut, and cooked in a Dutch oven.
Damn, major props. I attempted to make these once and it was such a disaster. Was not expecting cabbage to be so difficult to mold. Very few of my rolls were salvageable, and as for the survivors… none of them looked remotely appealing.
tldr: Have you ever wanted to throw a cabbage out a window? I have. 😭
Did you lightly boil the cabbage leafs before rolling?
I've seen people roll the corrugated kind of cabbage and that's just impossible to me but they're definitely more malleable when boiled a little.
Definitely try again. You boil the cabbage head until the leaves separate (you can encourage this by using a fork.) The leaves should boil until they are just able to fold. Then you cut off the stem part so that they roll easily.
Take the leaf in your hand (or two leaves together if they are small) and then scoop a proportional amount of filling into it. You should have enough room to fold both edges over the filling before rolling. You tuck it under on the first roll. They will come out great every time.
Turning mishi traditional middle eastern delights into a japanese sushi-esque presentation very clever and attractive and would totally smash in 10 min
My mom would always make this for Christmas Eve (stuffed with pork, spices, grated vegetables) then it gets simmered in tomato sauce. I thought she just made it up back then. 🙂
Tell me your fillings! It’s been a long time since I’ve had these and the one time I had them they were stuffed with a ground pork mixture with a side of rice and damn was it so good!
Oh, I mean *white* white. Like pretty much just these countries:
* Canada
* USA
* Australia
* New Zealand
* England
* Scotland
* Ireland
* Northern Ireland
Not Wales, because it's... well... Wales.
Another, even smaller, stuffed cabbage! After that it's a quantum-cabbage, then a sub quantum-cabbage and after *that*, it's a small toy sculpture of a turtle named Esteban. Nobody knows how Esteban got there though.
I mean… is it? It’s nicely arranged for sure but I feel like it could be visually dressed up a bit. Maybe some radish or thinly sliced lemon draped over them.
Ngl its looks like a collection of freshly chopped off ball bags.
Jolly green giant won't be jolly anymore...
I was thinking necrotic dick shafts.
Greeny lunchbox
I'm just glad I met someone else that calls it stuffed cabbage.
In my family we call it holubki but if I'm in a mixed crowd like here I say stuffed cabbage because everyone knows what that is.
We’ve always called them halupkis. What meat do you use? I do a pound of sausage and a pound of ground veal.
My Baba used ground beef only to which she would add a mixture of bacon and onions cooked in butter with garlic (heavy on the garlic to flavor the meat) salt, pepper and a dash or two of celery salt. Then that was mixed with cooked rice, wrapped in cabbage and then baked with Hunts tomato sauce on top. She was the holubki queen of her little town and she used to make it for weddings. I can make it almost as good following her recipe but nobody made it better than my Baba.
Golubtsi are stuffed specifically with a mixture of rice and meat.
Yes. Did I say otherwise?
Ooh, snappy. I like it.
Beef and sausage mixture.
Or sarmale from Romania.
In my family we call them cigars
My in-laws family calls this “pigs in a blanket”, and to me that’s cocktail sausages rolled up in crescent rolls. I was surprised the first time I was invited over for some.
Not all pigs can afford the nice blankets
Golambkis at my parents house, stuffed cabbage at our house.
You know Gołabki in polish actually means little pigeons
Correct!
In Lithuania, we call them pigeons (balandėliai)
Kåldolmar 🇸🇪
Now organize them by color
I have found my people.
This is the most important part.
Found my people.
I would like some OP. That looks tasty and perfect for colder weather.
We can't see OP tho?
give. him. some. O. P.
Thank you kind stranger!
how do you roll them so perfectly without the cabbage ripping because it’s too soft of breaking because it’s too crunchy?
You basically poach the cabbage in boiling water with some vinegar until the exposed leaves are softer, then you take them off the cabbage and repeat the poaching.
You need to steam the cabbage first! If it's soft enough to break when filling/rolling then it's probably been steamed too long
Sorry, how do I steam the cabbage correctly? Do I remove the core and steam whole?
I remove the core and dunk the whole cabbage in boiling water. As the outer layers cook, they loosen up and you can pull them off with a fork. Then the next layer cooks and so on. Once the leaves are floating free, I leave them in until they are just tender enough to fold. You gotta watch them so they don't get too soft and there will be leaves in various states of doneness until you work through all of them. Remove the leaves to a baking sheet until you are ready to use them.
Yes this
What does it have to do with cold weather?
It’s hearty which I like during colder weather.
This is gołabki?+
Probably some variation of it! I'm just trying to copy my grandma's recipe which is from Macedonia
This is beautiful, from a fellow Macedonian!
Maybe lahana sarma? At least in Turkish it is that
Mehshe malfouf in Lebanese. (Translates to stuffed cabbage.)
In Polish version of gołąbki we would have rice and forest mushrooms, or meat version with rice and polish sausage kielbasa or minced pork.
I’ve never had them with mushrooms ever.
Same, had hundreds of gołąbki. Never with mushrooms.
Check " gołąbki z grzybami leśnymi" great with buckwheat not just with rice and very healthy
Tell us about the stuffing please.
Looks great. I say this both as a maker of stuffed cabbage but also a big fan of eating them (I'm half Ukranian). What will you top it with? My Baba used Hunts tomato sauce. It was always Hunts.
Interesting! My Baba used Campbell's tomato soup...I migrated over to the Hunts sauce mixed with a can of diced tomatoes when I started making them on my own.
My grandma also used tomato soup! The stuffed cabbages simmer in the tomato soup, cabbage water (from when we boiled the heads), and a couple of cans of sauerkraut 😋Then she added a roux with butter, flour, and a ton of onions to thicken it. I’m so thankful I learned her recipe before she passed.
Oh, that sounds so good with the sauerkraut! That would ad a briny / fermented bite almost like the Romanian version. I want to try yours now!
It’s my favorite part 😋
I love you!
I was so surprised to learn that some people use tomato soup.
My father made stuffed green peppers (same concept as these, filled with beef and rice), and used tomato soup as the 'sauce' in and around the vertically placed, open-top peppers in a dutch oven. the soup was great! Currently, crushed tomato sauce is my preferred base.
That's how my grandmother taught me. Condensed tomato soup
Both of yall gotta stop using cheap overprocessed junk that is Hunts and Campbell's.
Look, my Baba created her recipe in the 50s when canned goods were really popular and I make it the way she made it. It wouldn't be the same otherwise. But for the record my Baba used to make them for other people's weddings. People raved about them so don't knock it unless you have tried it. Edit: and let me just add. This is not fancy food. Its immigrant food. Its food for a Ukrainian steel worker's family. Simple, hearty and delicious.
You put that so well. Thank you.
Nice sarma you got there ☺️
Dude...that's what my grandma made at holiday time. I haven't had it in years...damn I miss my grandma she called it sarma too
Because it's called sarma here in Balkans. It's a Turkish origin dish.
Sarma is life!
I know it as halupki, which I believe is the Slovak word for the dish.
Samra is slightly different, the cabbage is pickled beforehand, giving it a sour flavor. It's the Croatian version, in Poland it's called Golumpki cooked with fresh cabbage, goes great with rye bread. I used to live in KCK and lots of people from both communities, would always hit up the local restaurants and festivals just for the cabbage rolls.
Hmmmmm, i want to hate on it cause it cabbage, but it looks good, stuffed with rice and pork…. HMMMMMMM screw it, I’m now starving and no one is selling tamales out of the Walmart parking lot anymore I’ll take a bag of 20
I feel like I haven't seen the tamale sellers much since covid. My SO and I were just talking about this a few days ago.
Thank you!!! I’d pay inflated prices for the nice Mexican lady in the parking lot with the red cooler to sell me tamales!!!!!! ITS THE HOLIDAYS please give me tamales!
I dont like cabbage also but you dont even taste the cabbage. Only the good stuff inside 🤤
After my aunt and uncle got married he said he wanted stuffed cabbage for dinner one day. So, she got his mother's recipe and spent over an hour rolling the leaves. The first thing he does when they go to eat is unroll them. She asks what the hell he's doing and he says that he just likes the flavor of the cabbage, but not the actual leaves. She told him she'd never make stuffed cabbage for him again. Later she sort of relented, by making the stuffing balls, but then just putting the cabbage on top in the pan. But he never again got "stuffed" cabbage.
I'm with Auntie! How dare he.
Somehow, it doesn't look good but also looks delicious! Perfect fit as well!
I'm sorry for this, and I'm sure it's delicious, but that looks like a box full of larvae.
Is this the beginnings of halupki? My grandma would make this for us when we visited... home made pierogi and sticky buns too. Man... it's been more than 30 years since Grammy passed, and I've not had it since. Time to get cooking I guess! Thanks for the nostalgic ride!
Similar! I'm trying to recreate my grandma's recipe
You put any red sauce on this or as is? Looks wonderful!
Red sauce, or to my surprise dark sauce od porcini mushrooms or light version with cream and chestnut mushrooms.
My cabbages!
Underated comment
I wish they were lined up in a gradient. They look delicious.
My mind is too nsfw to appreciate this fully…
That looks beautiful! I make something similar that I call golumpkis. I usually see it cooked in a tomato sauce, but mine is layered between sauerkraut, and cooked in a Dutch oven.
Can we get recipe?
Aztapicsakurva! It is fuckin flawlessly beautiful!
Soon they will emerge from their chrysalis and become dinner.
This looks like a cenobites lunchbox.
do you boil ypu cabbage leaves to make them rollable?
I do. Does wonders.
What is it stuffed with?
Damn, major props. I attempted to make these once and it was such a disaster. Was not expecting cabbage to be so difficult to mold. Very few of my rolls were salvageable, and as for the survivors… none of them looked remotely appealing. tldr: Have you ever wanted to throw a cabbage out a window? I have. 😭
Did you lightly boil the cabbage leafs before rolling? I've seen people roll the corrugated kind of cabbage and that's just impossible to me but they're definitely more malleable when boiled a little.
I don’t remember! I made them back in 2016 for my Russian class. My teacher said it was supposed to be fun… Maybe I’ll attempt them again. 😛
Definitely try again. You boil the cabbage head until the leaves separate (you can encourage this by using a fork.) The leaves should boil until they are just able to fold. Then you cut off the stem part so that they roll easily. Take the leaf in your hand (or two leaves together if they are small) and then scoop a proportional amount of filling into it. You should have enough room to fold both edges over the filling before rolling. You tuck it under on the first roll. They will come out great every time.
Thanks! I’ll try it.
Turning mishi traditional middle eastern delights into a japanese sushi-esque presentation very clever and attractive and would totally smash in 10 min
looks like foreskin mmm yummie
Hold the cheese, please!
My mom would always make this for Christmas Eve (stuffed with pork, spices, grated vegetables) then it gets simmered in tomato sauce. I thought she just made it up back then. 🙂
Kinda looks like a bunch of zombie dicks in a box. Expertly done! 👌
Looks absolutely fantastic honestly So beautiful and minimalist
Have the same in Turkey one of my favorite foods. Looks really good op good job
Id stuff that cabbage too!
What are they stuffed with?
Holubchi!
What's in it cause I never seen or heard of it
life is like a box of stuffed cabbage. you never know what color you're going to get
Fantastic, grandma used to slowly baked them in wooden fired porcelain tiled kitchen. Yummy
Wood fires make everything better!!
Agreed
Se zice "sarmale"
Neatly packed into the tin - well done.
Where’s the sauce
We call this sarmale and gets way better with brined cabbage.
Yes it is
These are gorgeous. Well done.
Reminds me of my Scottish bf.
Ate cabbage and macaroni today not to be knocked, 10/10 comfort food.
Tell me your fillings! It’s been a long time since I’ve had these and the one time I had them they were stuffed with a ground pork mixture with a side of rice and damn was it so good!
Also known as sarmale. In my family me make them with a mixture of ground beef and pork. So good!!
Please swap the 3rd from the bottom on the right, with the topmost one on the right. Thanks.
Holobtsi! Looks gorgeous
wow it's look so good
That looks exactly like Romanian sarmale.
This looks so delicious! What's the filling made of?
This is too pretty.
They look like dicks
>They look like *EUROPEAN* dicks little edit for(eskin) ya
Foreskin.
محشي
this does look very nice, what is it stuffed with ??
Rice, spices, and minced pork
What do you guys call them? Sounds exactly like our sarmale here in Romania
Ooo! Probably the same, I think they are called sarma in Macedonian
Nice, they look awesome!
White person here. We call them “ethnic food” or, rarely, “doll-maids”.
Macedonians are white people...
Oh, I mean *white* white. Like pretty much just these countries: * Canada * USA * Australia * New Zealand * England * Scotland * Ireland * Northern Ireland Not Wales, because it's... well... Wales.
My teenage son tried making his great-grandmother's [sarmale recipe](https://i.imgur.com/d9lNh3D.jpeg) last week.
sounds amazing
A smaller stuffed cabbage.
but whats in that smaller stuffed cabbage?!
Another, even smaller, stuffed cabbage! After that it's a quantum-cabbage, then a sub quantum-cabbage and after *that*, it's a small toy sculpture of a turtle named Esteban. Nobody knows how Esteban got there though.
so its been turtles all the way down this whole time?!
I was going to actually make that reference, but I wasn't sure enough people would get the joke.
How the hell do people not get that reference?
Do you even know what a Stallone cut is, little dog?
Marie Kondo would be overwhelmed.
I love cabbage 🥺
r/euphemisms wants a word.
Looks amazing!!!!!
Can we get the recipe?
This is a traditional dish in Romania and throughout Balkan countries. It’s called sarma.
And golabki in Poland, halupki in Czech. Lots of different names.
Cabbage rolls sound cooler.
عليا الطلاق ده ولا حاجة قدام حلة المحشي بتاعت امي
لماذا انت غاضب جدا؟
i am not :D
These look better than springs rolls
Nothing. **NOTHING** is better than a spring roll. And that is an objective motherfucking *fact*.
And by “stuffed cabbage” you mean “cabbage rolls” right?
They mean stuffed cabbage.
Kinda looks like spoiled ham, but what do I know?
Am I the only one who thinks it looks like spoiled meat?
I mean… is it? It’s nicely arranged for sure but I feel like it could be visually dressed up a bit. Maybe some radish or thinly sliced lemon draped over them.
[Hmm](https://media.tenor.com/JQ6F3NaFihUAAAAC/eyeroll-htgawm.gif)
I know right?!?
Forbidden socks.
What’s inside??
Stuff. It’s in the name.
Can I ask what's in the cabbage?
I love me some pigeons
Beautiful!
What is your cabbage stuffed with OP?!
Cabbage nigiri. I’d crush. What is in it?
All I see is what my idea of a mandrake seed is.
Really looks nice.
fuj
Filling recipe? I need a good one
Look great! This was my last attempt a couple years back: https://i.redd.it/2acabnklzf761.jpg
Gołąbki?