Now start with each cabbage leaf. First, spoon the meat-rice filling into a leaf, then wrap it up and put it in the dish ready to cook it in. Once you’ve rolled all the golumpki, cover them with the leftover cabbage water and cook for 1 to 2 hours till they’re soft.
Line them across the sauce in the slow cooker. Cover with another 1/3 of the sauce. Place your final layer of golabki in the slow cooker and cover with remaining sauce. Place the lid on the slow cooker and cook on Low for 8 to 9 hours or on High for 4 to 5 hours. When the it is done cooking, remove the id and let cool for 15 minutes or so.
The recipe for Polish galumpkis is simple. Just follow a few easy steps and you’ll have perfectly Polish cabbage rolls. Start making the golabki by first half-cooking the rice, followed by boiling the cabbage in salty hot water. Once the cabbage has cooled down, separate the leaves and keep them ready for forming the golabeks. Boil the cabbage.
Only remember that if you use chicken or turkey meat, they will be drier than beef and pork, and you’ll need to add a fair bit of fat, oil, or lard to the cabbage roll filling so that they don’t dry out. Can You Make Golumpki Vegetarian? Yes, here’s my vegan golabki recipe (follow the link).