POLISH GOLABKI SOUP (STUFFED CABBAGE SOUP)
Golabki, pronounced (gowompki), a Polish mainstay is also known as Stuffed Cabbage Roll. Converting this dish into a soup creates a hearty, warm main dish for cold winter days!
This is a school recipe for Cabbage and local grains.
Cooking and prep level: Intermediate
Adapted from the Chicopee Public School Food Service Department
- Prep Time40 min
- Cook Time1 hr 10 min
- Total Time1 hr 50 min
- Yield100
- Serving Size6.9 oz
- Energy190 cal
Ingredients
- 10 oz Olive Oil
- 8.5 lbs Ground Beef, 80/20 raw
- 8 medium Onions, chopped
- 15 cloves Garlic, minced
- 10 Bay leaves
- 4 teaspoons Oregano leaves, dried
- 2 teaspoons Thyme leaves, dried
- 4 teaspoons Black Pepper
- 3 teaspoons Cayenne Pepper
- 5¾ lbs Green Cabbage, chopped
- 2 #10 cans + 13 oz USDA crushed Tomatoes
- 20 cups low-sodium Beef Stock
- 2½ lbs dry Barley OR 3½ lbs dry Orzo Pasta whole wheat
Method
Heat oil in a soup kettle on medium heat until hot.
CCP: Carefully add refrigerated (40 F) ground beef to floor kettle, breaking apart beef as you stir.
Once beef begins to change color, add onions, garlic, bay, and all dry spices.
Stir to combine and to continue to break up beef.
CCP: Cook until meat internal temp reaches 165 F.
Add cabbage, stirring to incorporate. Continue cooking until cabbage is well combined.
Add beef stock and tomatoes, stir to combine.
Cook for 15 minutes to meld flavors.
Add barley, cooking for recommended time on the package or add orzo cooking for recommended time on package.
Taste for seasonings. Adjust if needed.
CCP: Internal temp should reach and hold at 165 F for 20 seconds.
CCP: Hold at 140 F through service.
Gołabki [ɡoˈwompki] is the Polish name of a dish popular in cuisines of Central Europe, made from boiled cabbage leaves wrapped around a filling of minced pork or beef, chopped onions, and rice or barley.
Gołabki is the plural form of gołąbek, the diminutive form of gołab, meaning “pigeon”, referring to the roll’s shape.
Gołabki [ɡoˈwompki] is the Polish name of a dish popular in cuisines of Central Europe, made from boiled cabbage leaves wrapped around a filling of minced pork or beef, chopped onions, and rice or barley.
Gołabki is the plural form of gołąbek, the diminutive form of gołab, meaning “pigeon”, referring to the roll’s shape.
Gołabki are often served during the Christmas season and on festive occasions such as weddings. They are also a featured dish for family reunions amongst Polish Americans. A later version, in soup form, was created in the U.S. as a shortcut for cooks with less time to prepare meals.
Excerpt from wikipedia.org
Nutrition Facts
- 100 servings per container
- Serving Size6.9 oz
- Amount per serving
- Calories190
- % Daily Value*
- Total Fat10.8 g13.85%
- Saturated Fat3.4 g17%
- Sodium135 mg5.87%
- Total Carbohydrate13.6 g4.95%
- Dietary Fiber3.2 g11.43%
- Total Sugars3.1 g
- Protein9.8 g19.6%