Stuffed Cabbage Rolls, also called piggies or Golabki, are made with a beef and pork filling wrapped in cabbage leaves and topped with bacon in a sweet tomato sauce. Man Food, post written and recipe by my husband!
Today's #SundaySupper topic is fitting for Father's Day, Man Food! I asked my husband what I should post, and what does he say? Not steak, not brats, not bacon. Nope, piggies, you know Stuffed Cabbage Rolls. Huh? "That's not man food!" I tell him, but he's dead set on it. Okay, fine, I tell him, "Then you can make them and write the post." He also took all of the photos except one.
I have broken my own rule with this post, that I would never post anything I don't truly like to eat myself. I don't like cabbage, and I think the sauce he makes for these is too sweet (but you'll have to be the judge, he just says that's a difference in taste). Whenever he makes them, he makes me what he calls porcupine meatballs instead. I will eat those, so I guess it's more I just can't get over all that cabbage than I don't like them.
I'll turn you over to my husband now, for his very first guest post for me, but before I go, don't forget to check out all of the other recipes that were shared today, listed below, and grab the printable version of the recipe for stuffed cabbage I have placed at the bottom of the post. Happy Father's Day to all the dads, grandpas, step-dads, and soon-to-be dads!
In Northeast PA, as the offspring of “coal crackers”, we normally call these cabbage rolls “piggies”. Although, they are know by many names (golabki, golumpki, holubki, pigs in a blanket). There aren't many guys I know that don’t enjoy them.
Polish lore has it that the strength derived from this hearty Polish golabki recipe helped King Casimir IV Jagiello’s (Grand Duke of Lithuania and King of Poland) army defeat the Teutonic Order in a key battle of the Thirteen Years' War.
As my heritage includes both Polish and Lithuanian (and some German from my Father’s side), these were always a meal I remember my Grandmother (on my Mother’s side) making and as a child, I was allowed to mix the meat.
As for the “Coal Miner” part of the recipe name, my Grandfather was a coal miner in Ashley, PA and died from black lung before my parents were even married, my Grandmother passed when I was twelve. Later in life, when I asked my Mother about the recipe for these, I was given the “some of this and some of that”shpiel without any real measurements. Her and my Grandmother did a lot of their cooking by taste and feel. So this recipe is inspired by my Grandmother’s piggies and has passed my Mother’s taste test.
These are definitely a Sunday (or Saturday) meal as there is a fair amount of prep work involved (1 to 2 hours - depending how fast you are) but, to me it is worth it.
Polish Coal Miner Piggies (Stuffed Cabbage Rolls- Golabki)
1 head of cabbage (you’ll boil off 12 to 15 leaves - based upon the size of the head)
1 ¾ lbs of ground beef
¾ lbs of ground pork
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1 cup minute rice (uncooked)
2 large green peppers
2 large onions (3 if they are smaller)
3 stalks of celery
2 16 oz cans of diced petite tomatoes
32 oz tomato juice
½ cup sugar
¾ cup maple syrup
6 to 7 slices of bacon (depending upon how many piggies you end up with)
Remove the core (stem) from the head of cabbage with a long thin knife.
Boil head until a leaf separates from the head and remove from the pot with tongs.
Remove the thick stem from the back of leaf by cutting around it in a “V” shape, this will make it easier to roll the leaf around the meat.
Repeat this process until you have 12 to 15 leaves.
Shred remaining cabbage, this will be used later.
In a mixing bowl, add the salt, pepper, garlic powder, eggs, and uncooked rice and mix.
Mince the green peppers, onions and celery and mix together.
Add about ½ to ¾ of the vegetable mixture to the meat mixture, add the rest to the shredded cabbage.
Open the cans of diced tomatoes, place in a mixing bowl and mix in sugar.
Prepare the pan by making a bed of the the cabbage/vegetable mixture.
Here is the tricky part, making the stuffed cabbage rolls. It will take a little bit of “feel”, the rolls should be about the size of a fist or just smaller (depending upon the size of your fist and the size of the leaf).
Make an elongated meatball and wrap in a cabbage leaf (place the meat at the bottom of the leaf, overlapping the slice that was made to remove the thick stem and roll about halfway (one turn), then tuck the edges of the leaf in and continue to tip of leaf). It is kind of like rolling a burrito but I think rolling the cabbage is easier -I tend to rip tortillas.
Place the roll place in the pan. Repeat for all leaves (remember measuring how much meat is in each leaf is based upon the size of the leaf - each one is an individual).
For those that aren't huge fans of cabbage, or if you run out of leaves, you can make a “naked piggies”. Just make big meatballs and place them in the pan, my Mom calls these “porcupines”. Another derivation would be stuffing the mix in green peppers. You can mix and match however you like…
Pour diced tomato mixture over the piggies.
Add tomato juice to fill pans to just over halfway.
Place bacon strips over piggies (one slice should cover two) and drizzle the maple syrup over the bacon.
Cover pans with tin foil.
Place in oven at 350 degrees for 45 minutes.
Remove tin foil and cook for additional 15 minutes to brown bacon.
Plate and drizzle some of the juice and shredded cabbage over them. These are usually served with bread (to mop up the juice) and mashed potatoes (also with some of the juice added over them - like gravy). Smacznego!!! Skanaus!!!! I think this is truly the best cabbage roll recipe!
Here are some more recipes with cabbage to try:
Halushki with Bacon and Ricotta Cheese
Sriracha Slaw- Guest Post From It's A Keeper
WANT EVEN MORE DELICIOUS RECIPES FROM MYSELF AND MY FAVORITE FOOD BLOGGERS? FOLLOW ME ON PINTEREST, TWITTER, INSTAGRAM, OR FACEBOOK, WHERE I SHARE NEW RECIPES DAILY. YOU CAN ALSO SUBSCRIBE BY EMAIL TO GET NEWLY POSTED RECIPES FOR FREE!
Read on after the Stuffed Cabbage Rolls recipe to see all the other Man Food recipes shared today.
Polish Coal Miner Piggies (Stuffed Cabbage Rolls- Golabki) #SundaySupper
- 1 head cabbage
- 1 ¾ lbs ground beef
- ¾ lbs ground pork
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 2 eggs
- 1 cup minute rice uncooked
- 2 large green peppers
- 2 large onions 3 if they are smaller
- 3 stalks of celery
- 2 16 oz cans of diced petite tomatoes
- 32 oz tomato juice
- ½ cup sugar
- ¾ cup maple syrup
- 6 to 7 slices of bacon
- Remove the core (stem) from the head of cabbage with a long thin knife.Boil head until a leaf separates from the head and remove from the pot with tongs.
- Remove the thick stem from the back of leaf by cutting around it in a “V” shape, repeat this process until you have 12 to 15 leaves.Shred remaining cabbage.
- In a mixing bowl, add the salt, pepper, garlic powder, eggs, and uncooked rice and mix. Mince the green peppers, onions and celery and mix together. Add about ½ to ¾ of the vegetable mixture to the meat mixture, add the rest to the shredded cabbage. Pour the diced tomatoes into a bowl and stir in sugar. .
- Prepare the pan by making a bed of the the cabbage/vegetable mixture.
- Make an elongated meatball and wrap in a cabbage leaf (place the meat at the bottom of the leaf, overlapping the slice that was made to remove the thick stem and roll about halfway (one turn), then tuck the edges of the leaf in and continue to tip of leaf. Place the roll place in the pan. Repeat for all leaves (remember measuring how much meat is in each leaf is based upon the size of the leaf - each one is an individual).
- Pour diced tomato mixture over the piggies.Add tomato juice to fill pans to just over halfway.
- Place bacon strips over piggies (one slice should cover two) and drizzle the maple syrup over the bacon. Cover pans with tin foil.
- Place in oven at 350 degrees for 45 minutes. Remove tin foil and cook for additional 15 minutes to brown bacon.
- Plate and drizzle some of the juice and shredded cabbage over them. These are usually served with bread (to mop up the juice) and mashed potatoes (also with some of the juice added over them - like gravy).
Stuffed Cabbage Rolls in a sweet tomato sauce with a beef and pork stuffing. Man Food!
- BBQ Chicken Nacho by Country Girl in The Kitchen
- Beer Battered Fried Mushrooms by Kudos Kitchen by Renee
- Burrata Bresaola and Arugula Appetizer by Family Foodie
- Chicken Satay with Spicy Peanut Sauce by Hip Foodie Mom
- Chipotle Pork Belly-Stuffed Jalapeño Poppers by The Redhead Baker
- Coconut Beer-Battered Prawns with Spicy Marmalade by The Wimpy Vegetarian
- Devils on Horseback by Nosh My Way
- Fried Pickles by Cookin’ Mimi
- Garlic and Herb Wine Jelly by What Smells So Good?
- Maple Sriracha Chicken Wings by Manu’s Menu
- Tomato Bacon Jam by Feed Me, Seymour
- Bacon Bourbon BBQ Burgers by The Girl In The Little Red Kitchen
- Bacon Cheeseburger Crustless Quiche by Cupcakes & Kale Chips
- Beef Barbacoa by Casa de Crews
- Beef Short Rib Sandwich by Life Tastes Good
- Beer Brats with Pepper Relish by Jelly Toast
- Beer Can Chicken by Curious Cuisiniere
- Chili Dog Casserole by Simple Gourmet
- Chipotle Pork Chops by girlichef
- Coconut & Lime Grilled Shrimp Skewers by Take A Bite Out of Boca
- Colossal Burger by Jane’s Adventures in Dinner
- Grilled Chipotle Chicken Pizza by Peaceful Cooking
- Grilled Lobster with Miso Butter by Kimchi MOM
- Grilled Sweet Guava Chicken by The Foodie Army Wife
- Ham and Pineapple Pizza Pockets by gotta get baked
- Huevos Rancheros Casserole by Pescetarian Journal
- Lacquered Short Ribs in the Slow Cooker by Shockingly Delicious
- Maple Chipotle Barbecue Pork Tenderloin by Flavor Mosaic
- Meatball Burger on Garlic Bread by Healthy.Delicious.
- Mom’s Slow Roasted Brisket by Food Lust People Love
- Perfectly Pan Seared Steak by Serena Bakes Simply From Scratch
- Pollo al Peperoncino by Run DMT
- Red Chile Shredded Chicken Tacos. How to win over your man’s stomach and steal his heart. by Simply Healthy Family
- Ropa Vieja by Meal Diva
- Salt of the Earth Ribs by Culinary Adventures with Camilla
- Salisbury Steak w/ Loaded Mashed Potatoes and Mushroom Gravy by A Kitchen Hoor’s Adventures
- Smoked Turkey Drumsticks by Cindy’s Recipes and Writing
- Stuffed Chipotle Bacon Cheese Burgers by Peanut Butter and Peppers
- Tex-Mex Gut Buster Chili by Bobbi’s Kozy Kitchen
- The Cleveland Hogg Burger by Seduction in the Kitchen
- Beer Funnel Cake by Killer Bunnies, Inc.
- Black Forest Cake by Noshing with the Nolands
- Carob Chip Cookies by Pies and Plots
- Chunky Monkey Vegan Banana Bread by Ninjabaking.com
- Fat Man’s Pie by Magnolia Days
- Pizookies by That Skinny Chick Can Bake
- Grilled Pound Cake Stacks with Roasted Strawberries by Melanie Makes
- Strawberry Rhubarb Pie With Mascarpone Cream by La Bella Vita Cucina
Wine Pairings for Man Food #SundaySupper byENOFYLZ Wine Blog
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our#SundaySupper Pinterest board for more fabulous recipes and food photos.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
Amy Hayduk says
I was looking for a halupki recipe as my mother and mother in law never wrote their recipe down! Ha! I saw you were from Ashley, PA which is my hometown! Coal miner and railroad engineer were my grandfather’s life sustainments. Lots of cabbage recipes, I am trying yours out this week. Can’t wait!
Matt Emerick says
My father had a pharmacy in Ashley, early 50’s until about 1970. Was on top of North Main until the building was bought bu Pat Guesto(might be spelled differently). He then moved to the bottom of the hill. I remember fondly-Peg’s Dinner, Frank’s Pizza, Bennies, white’s Hardeware and so much more. This recipe isn’t too bad just needs more flavor and not sure about the sugar. Making “piggies” this weekend with Grandma and Mom’s recipe!
Hi! My parents are from the Carbondale area. Your post caught my eye because it said coal miner. My Grandfather was a coal miner, constable, and farmer. I grew up on golumpki as my Mother would make it all the time. I love it. Looks wonderful.
Hi Lori! Thanks for visiting. My husband grew up on golumpki, and he loves it!
Posting a comment.
Thanks, but not exactly a good comment on your post 😉
Okay now, where have these piggies been all my life? This is something I have to try and soon.
Cindys Recipes and Writings says
Stuffed cabbage is one of my favorites! I never added bacon though, that's different! I remeber porcupines too made from extra "stuffing"!
Nancy @ gottagetbaked says
Bernadette, I'm with you, girl. I'm not a fan of cabbage either but I'd eat the heck out of this yummy stuffing! I LOVE that you had your husband guest post on a dish that he wanted to eat this Father's Day. Plus I learned a lot about the history of this dish and of mining. Fabulous post all around, you two!
[email protected] Tastes Good says
We call them Pigs in a Blanket and love them! Great post and photos! The recipe looks similar to what we make too! (pinned)
Serena | Serena Bakes Simply From Scratch says
How sweet of him to write the post for you! I'm glad he had the meal he wanted! Yum!
Martin D. Redmond says
I'm not a huge cabbage fan, but your dish looks tasty! Thanks for sharing!
Simply Gourmet says
What a great post. I enjoyed learning about these little piggies. Great job hubby!
I thought he did a great job, too 🙂
Marlene @Nosh My Way says
I never heard of stuffing the cabbage with ground pork. What an excellent dish and one that I will be trying soon.
I think my grandmother and mother just use ground beef, but I NEVER ate theirs. Every few years I would try a bite and say "Nope, still don't like them." My husbands (this recipe) is completely different, though.
Oh Becca! I love that your husband made these! They look really good! And the bacon on the top is a great idea!
Thanks, but Becca is another blog 😉 LOL!!
I haven't made cabbage rolls for a long time and yours look like the BEST!!
Totally have to thank my husband for that!
The Ninja Baker says
These cabbage piggies definitely would defeat the war on hunger! Very tasty looking and sounding, indeed =) So glad you shared the tidbits of history and this recipe =)
That was my husband's part of the post, I knew none of that. I've thought of doing some posts on the histories of food, though!
susan mieczkowski says
Browsing "Piggie" recipes today I came upon this one. Was surprised to see that your Dad was a coal miner in Ashley, PA as my Dad was also!
I'm going to do bacon and maple syrup ... interesting addition.
Hi Susan, sorry I'm late getting back to you! I hope you liked them, it's my husband's recipe and my grandfather-in-law was a coal miner. I never met him, he passed away before I met my husband.
This is one of my mom's signature dishes that both my real dad and stepdad love! I have to say I'm a pretty big fan too
Sarah, does your mom put maple syrup in her's?
No, no sweetener at all, the rest of your recipe is essentially identical but we use cooked regular rice
Yeah, seems like most people never used a sweetener in them. I guess my husbands family is just sweet that way 😉
I love that you let your husband take over for today and post one of his recipes!
I really wanted to do a great steak, but he insisted!
Oh we love cabbage rolls but I have never tried it with bacon and maple syrup, really want to give this a try.
I love stuffed cabbages, but the maple/sweetness is new to me, too! How nice of your hubby to share his favorite with us all 🙂
Glad you like it!
Shannon @VillageGirlBlog says
This is comfort food for me! Love it. I have never added the maple, I have to try that. Sounds delicious!