Polish Golumpki (Stuffed Cabbage)

[@Rmk4luv61]

Im Polish an Slovish we called them Halupki or Hunky Handgranades. Just love making them.

[@annettefournier9655]

I love to see the different ways different people make these. All of them delicious .

[@pamwatson7327]

Hi. I am Slovak. Our recipe is very similar. My aunt used raw rice and more liquid and cooked 1.5 hrs. It has its positives for firmer rolls. Yes my aunt used tomato soup. I made a change. I use either regular or spicy V8 juice. I think it is better then the soup. Ky aunt added sour cream to soup but i cannot bring myself to do that place on table as a condiment.

[@tanyawilbureverythingspice5028]

Hi Pam! Thank you for watching, I appreciate you sharing your memories. Food to me is all about the memories we share around the table with family and friends. I will try the spicy v8 in the future, sounds like a winning combination, thank you! 🙂

[@dardallas7465]

Sour cream on stuffed cabbage is wonderful!

[@tanyawilbureverythingspice5028]

@@dardallas7465 yes it is. 🙂

[@joanb4456]

That's how I was taught, tomato juice, my mom boiled on the stove for 2 hours.

[@pamsharp6314]

My husband to be is polish and I’m pure southern. I showed him your video and he said “ Oh yeah that’s good stuff”. Thanks now I guess I gotta make it.. lol 😂 it looks delicious.

[@tanyawilbureverythingspice5028]

Hi Pam! I’m happy to hear your husband likes the Golumpki’s! Sorry 🙃 Thanks for watching!!

[@sinjinmonsoon9055]

Gonna make this..looks gorgeous..yummy.

[@ristorantanen5769]

Grew up in sweden They call it Kåldolmar there. Lovely dish. But i like them even better the next day. Gently massaged with melasses and bronzed in the fryingpan, served with gravy, new potatoes and tart Cranberries. Tnx for reminding me of this gorgeous dish!

[@zorankalina4399]

Ave to try...make this. Looks realy nice👌😊🍀🖖👋

[@ronpfeiffer9157]

Yummy I need some soon

[@tanyawilbureverythingspice5028]

Hi Ron, thank you for watching! 😃

[@lancepless7525]

If you freeze your cabbage for 7 days and take it out of the freezer to thaw 24 hours before use, you dont need to core and boil it. Makes things very easy.

[@tanyawilbureverythingspice5028]

Hello! Thank you for that amazing tip, will have to try it! Thanks for watching! 🙂

[@lancepless7525]

​@tanyawilbureverythingspice5028 Just put the cabbage in a steel or glass bowl and cover with cellophane wrap. If you use this method, it softens the vein and you won't have to remove it either. 😉 I'm going to try your recipe next week. It looks so good!😊

[@pamwatson7327]

I do not believe it takes 7 days. Just freeze and then thaw. The cellular crystallization causes many leafy greens to lose water content which causes wilting. I think better then blanching

[@lancepless7525]

@pamwatson7327 You're correct! Sorry for texting context,,,my fault. Just the hand me down family way of doing it. Thanks for clarification 👍!

[@ristorantanen5769]

Yup, all of you are right. Nice to be in company of so many smart ppl! 😊

[@ghw7192]

There is an easier way to remove the core. Just slam it hard on the counter and it pulls out.

[@michaelrussell5833]

Christ....my phone is gonna go dead waiting for this woman

[@bracha2u786]

I usually cook mine for at least 1.5 hours so the cabbage gets soft

[@jeanwall1676]

Instead of Crisco, I layer raw bacon on bottom & top of rolls & also sprinkle on bottom & top rinsed & drained sourkraut..the bacon, kraut & tomato soup (Tim Horton’s is better than Campbell’s) gives the rolls extra great flavour after baking low & slow till cabbage is tender

[@tanyawilbureverythingspice5028]

Sounds amazing Jean, thanks for watching!

[@judiegreer1203]

Did you use tomato soup or tomato sauce? Also, how much of each spice did you use? Looks real good😋

[@haroldluck9899]

Looks good but I would like the recipe cut in half for small family

[@urchin11]

don't cut the vein out, just cut the thickness down. This leaves the leaf whole without holes or tears. It makes it easier to roll

[@Teresa-tn4fk]

The core is the best oart

[@hubertkaczmarek2323]

Golabki, like pigeons 😀

[@shaggydogg630]

That is correct.

[@melindapearson295]

Looking forward to this video but too much time coring the cabbage!!!!

[@cjlivingstone6011]

I am 100% Polish,,And have eaten these my whole life,,And to this day I make my own just like i watched my mother do,, Now as far as the name goes,,,,Golumpki was what i grew up with,,,But Americans will always butcher a name up to suit their language Remember This dish is also German,,Ukraineian,,,Russian,,,Check,,,yugo,,,And ALL have a different name for them,, So here it`s "Stuffed Cabbage" to us europeans it`s what we grew up with,,,,Bottom line,,,No matter what you call them,,,They`re Great

[@tanyawilbureverythingspice5028]

Thank you for your memories. The recipe was given to me by a polish/American. I added tomato sauce where she did not. I certainly didn’t mean to insult anyone by my version of the recipe, the way I pronounce the dish or prepared it. That is what we call it here in New England. Thank you for watching! 🙂

[@cjlivingstone6011]

Please dont think i was saying anything against YOU,,, People in the thread are arguing what to call them,,,,It dont matter to me what you call them,,how you make them,,or how you eat them We all have our own preferences and recipes,I myself have made numerous ways You DID NOT Insult me in anyway @@tanyawilbureverythingspice5028

[@kathyreichard7029]

I call it the same as you, I’m half polish. My momma was 100%

[@cjlivingstone6011]

@@kathyreichard7029 Thank you for agreeing with me,, I dont mean to step on anyone`s toes with my comment,,Even my own kids butchered the name and called them gumkies,,,But I do remember calling them "Golabki" which may have been a Ukraineian version

[@danutabortkiewicz2716]

Brakuje ryżu w mięsie

[@johnpickford4222]

Martha Stewart and her mother make this and have not only a great video but a great time doing. Of course they don’t sing.

[@stevenzwolinski3047]

Go-lump-keys

[@Ws-wr6xt]

Golabki not golumpki 😂😂😂😂😂

[@poodleman9895]

Where’s the recipe and the ingredients?

[@ottertail1997]

You're using the wrong knife. You don't have enough water in the pot are you making it harder than it really needs to be. 5:45

[@dianeutorka4831]

her knife shouldn't be a chefs knife. Much more control with a boning knife.

[@tanyawilbureverythingspice5028]

Thank you for watching! I appreciate your kitchen tip. Don’t own a boning but will consider investing in one for future use.

[@pamwatson7327]

Ga-lump-kee. One pronunciation. But there are several

[@FAN-vz8mn]

Polish girl here. The proper pronunciation is "ga-woump-kee." (According to my Polish mother, anyway 😊)

[@pamwatson7327]

@@FAN-vz8mn yes as i stated there are several pronunciations. I am Slovak

[@langustajableczna]

Absolutely terrible. The whole video was a torture

[@tanyawilbureverythingspice5028]

I appreciate you watching, take care. 🙂

[@FAN-vz8mn]

What was so terrible about it? And if you found it so torturous, why did you watch it? 🤔

[@langustajableczna]

@@FAN-vz8mn you know how people just watch car crashes, stunned? It was me, stunned with the absurdity of more things that I can fit there, but I will mention some! So, the name itself?? Golumpki makes no sense, why simply not say "Golabki" since the real name is "gołąbki". Where did the extra letters come from? Calling beef hamburger. Using beef instead of pork, very finely minced. The meat is wayyyy too thin, it needs sme fat!. Wayy too much celery, there should be NONE, at most some finely chopped parsley root I guess. The sauce made me cry, TOMATO SOUP IN A CAN? Wtf is this antrocity?? ZERO bay leaf, ZERO all spice, ZERO Marjoram, ZERO black pepper. Wayy too little sauce, the cabbage should be cooked in it! Don't even get me started on "crisco" girlll I was crying watching this. The way she folded those poor cabbage leaves, previously boiled and separated with the worst technique known to mankind. My grandma and great-grandma taught me better at age 10. The awful way of folding them... Good God, an animal died for this. The worst is the tone though "this is how they do it" lmfaoooo. If I recreated this and served my family they would have thought I was cloned and replaced by aliens. It's incredible what americans come up with. That's more of less it :-)

[@FAN-vz8mn]

@@langustajableczna Gotcha! I was surprised at the addition of celery; I've never heard of that being put in there. As for the cabbage leaves? She did butcher them...

[@FAN-vz8mn]

​@@langustajablecznaone question about your recipe, if you don't mind. How do you make the "sauce" as it's called. I don't recall my mother ever using tomato soup or juice or anything like that to put over them, but sadly I never watched her make it, so I dont really know for sure. What was there after they were cooked looked like pink/red-tinged beef drippings which we would scoop up and put over them.

[@TomTom-dc1gg]

Golabki