My other half is of Ukrainian descent. This is the kind of comfort food he grew up with and frequently requests. They're a bit fidly to make but they really are delicious.


  • 1 whole Cabbage.

  • 1 1/2 kg Lamb Loin chops.

  • 1 litre Chicken stock.

  • 500ml Beef stock.

  • 1 bottle Passata.


  • 1 Tbsp Oil.

  • 1 med Onion - diced.

  • 250g Bacon - chopped.

  • 3 cloves Garlic- crushed.

  • 2 Tbspn Sweet Paprika.

  • 500g Pork mince.

  • 500g Beef mince.

  • 1 tspn Dijon Mustard.

  • 1 Tbsp Vegetable stock powder.

  • 2 Eggs - beaten.

  • 1/2 cup Chives - chopped.

  • 1/2 cup Parsley - chopped.

  • 250g Rice - uncooked (Arborio or Calrose)

  • Salt and Pepper


  • 1.

    Fill a big stock pot with water (1/2 way up) and bring to the boil.

  • 2.

    Remove tough outer leaves from cabbage and cut out the core at the base.

  • 3.

    Immerse cabbage in boiling salted water with a splash of vinegar.

  • 4.

    Boil for about 5 mins just til the water has penetrated the heart of the cabbage and softened the leaves.

  • 5.

    Remove cabbage and set aside still whole.

  • 6.

    Empty the water out of the pot and put it back on the heat.

  • 7.

    Add 1 Tbsp oil to the pot and fry the lamb chops til browned - remove and set aside.

  • 8.


  • 9.

    In a frypan cook onion, bacon and garlic til slightly browned.

  • 10.

    Add paprika last and fry 1 more minute.

  • 11.

    In a large bowl add all the filling ingredients with the onion mixture and combine - this is best mixed with your hands.

  • 12.

    Carefully remove a leaf from the cabbage and lay on a chopping board.

  • 13.

    Cut away 3cm of the thick stalk with a 'V' inscision.

  • 14.

    Put 3 Tbsp of the mixture onto yhe middle of the cabbage leaf and roll up carefully but not too loosely, tucking the ends back into the package.

  • 15.

    In the stock pot, put a layer of chops on the bottom.

  • 16.

    Then arrange a layerof the cabbage rolls - put them close together.

  • 17.

    Then repeat with more chops and more cabbage rolls.

  • 18.

    Pour in the chicken and beef stocks and the passata.

  • 19.

    Make sure the liquids are combined.

  • 20.

    Bring to the boil then simmer 1 1/2 hours.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 1245kj
  • Fat Total 87g
  • Saturated Fat 34g
  • Protein 67g
  • Carbohydrate 43g
  • Sugar 8g
  • Sodium 1643mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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i love this style of cooking as it too reminds me of my Polish heritage and winter nights at my grandmothers... A classic combination of Pork & cabbage in one of it's 50,00 translations...

I knew of them as Galobki - pronounced more like Gwumpkie :)

Guranteed to fill you up & keep you warm eastern european style!
Posted by eatdrinkMIReport
My wifes family also have a Polish background and it is absolutely mandatory that I make up a big batch of golabki for when they visit. I can assure you this is a family with a healthy appetite and I have been threatened with being disowned if the pork and cabbage isn't forthcoming. Great to see others enjoying these as well.