4 servings
  • 1 small whole white cabbage
  • 2 tablespoons butter
  • 1/2 pound ground pork
  • 1/2 pound ground beef chuck
  • Salt
  • Freshly ground black pepper
  • 1 cup chopped onions
  • 2 cups cooked, long-grain white rice
  • 1 egg
  • 1 teaspoon finely chopped parsley leaves
  • 1/4 cup water
  • For the sauce:
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup peeled, seeded and chopped tomatoes
  • 1 teaspoon chopped garlic
  • Pinch of sugar
  • Salt
  • Freshly ground black pepper
  • 1 cup chicken stock
  • 1/2 teaspoon dried thyme

Cut the cabbage in half lengthwise and remove the core. Peel a couple of the outer leaves away from the cabbage halves and discard. Bring a pot of salted water to a boil. Add the cabbage and cook for 20 minutes or until tender. Remove from the water and cool completely. Carefully divide into individual leaves (eight whole leaves are needed). Set aside. In a large saute pan, over medium heat, melt the butter. Add the meat. Season with salt and pepper. Brown the meat for 5 minutes. Add the onions. Season with salt and pepper. Continue to cook for 4 minutes, or until the onions are translucent. Remove from the heat and turn into a mixing bowl. Cool slightly. Stir in the rice, egg and parsley. Mix well. Season with salt and pepper. Preheat the oven to 375 degrees F. Place 1/2 cup of the meat and rice mixture in the center of each cabbage leaf. Roll up each leaf tightly. Place in a shallow baking pan, add the water and cover with foil. Bake for 30 minutes. In a saucepan, over medium heat, melt the butter. Stir in the flour and cook for 4 minutes for a blonde roux. Stir in the tomatoes, garlic and sugar. Season with salt and pepper. Continue to cook for 2 minutes. Stir in the stock and the thyme. Bring the liquid to a boil, reduce to a simmer and continue to cook for 15 minutes or until the sauce coats the back of a spoon. To serve, spoon the sauce in the center of each plate. Arrange two of the stuffed cabbage leaves in the center of the sauce.

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    Incredibly lame. This is the 3rd Emeril recipe I've tried and they are all lame. Never again. Either over seasoned or way off on the proportions. To cut a cabbage in half and fill the half leaves with half a cup of meat/rice mixture, he must have a cabbage the size of a basketball. It just doesn't fit. Very bland, there are plenty of other recipes to try. Don't waste your time with this one.
    This was...ok. Not the best thing I've ever made, not the worst. The filling seemed a little uninspired, and while the sauce was very good, it wasn't mind-blowing. Probably won't be making again.
    Emeril is tons of fun to watch and when you successfully recreate one of his recipes you realize that he never makes it too hard for us at home. We made the Golabki and ate as much as we wanted since it really is low-cal. Will enjoy the few leftovers tomorrow at lunch.
    I had trouble with the cabbage leaves tearing so I ended up with more of a stuffed cabbage casserole. That was fine with me since I don?t like spending a bunch of time in the kitchen. I adjusted the recipe to include leftovers of pulled pork and some Italian garlic rice. I adjusted the salt and pepper accordingly. It turned out wonderful!
    My father's grandmother came from Poland and she made golabki all the time. She would use ground beef or pork, it doesn't matter. Emeril has nailed it again!
    I can't wait to try it. It sounds like the recipe my mom had.
    It was good. I liked it. I actually used hamburger instead (cheaper and I had on hand). It would probably be even better with the recommended meats.
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