Example
Potato and Cheese Pierogi, dozen
New
Babcia's Pierogi
High Park and the Junction
Frozen · Serves 3
$16 · $5.33 a serving
The cook adds a photo of golabki, 6 cabbage rolls as it arrives, packed and labelled.
This is an example listing. Real cooks add their own photos of both.
Golabki, 6 cabbage rolls
Beef-and-rice cabbage rolls baked in tomato sauce.
- Gluten-free recipe
- Dairy-free
- Low-waste packaging
New, no reviews yetby Babcia's Pierogi
Made by Halina
Babcia's Pierogi · High Park and the Junction · Home kitchen
“Golabki were the dish for Sunday after church in my mother's house. I make them with the same tomato sauce she used, a little sharp and a little sweet.”
Halina has pinched pierogi shut for sixty years. She sells them raw-frozen by the dozen, so you can boil and pan-fry them fresh, and her borscht is vegetarian because her grandkids insisted.
See everything Halina makesThe recipe
How Halina makes it. 50 min active, 1 h 15 min baking, plus cooling.
Ingredients
- 1 large head of cabbage (about 1.5 kg)
- 500 g lean ground beef
- 200 g cooked rice, cooled
- 1 medium onion, finely chopped
- 500 g crushed tomatoes
- 1 1/2 tsp salt, divided
- 1/2 tsp black pepper
- 150 mL water
Method
- 1Cut out the core of the cabbage. Simmer the whole head in a large pot for 8 to 10 minutes, peeling off the outer leaves as they soften. Keep 6 large leaves and shave the thick rib flat on each.
- 2Chop 200 g of the remaining cabbage and spread it across the bottom of a deep baking dish.
- 3Mix the beef, rice, onion, 1 tsp salt and the pepper by hand until just combined.
- 4Place about 100 g of filling on each leaf, fold in the sides and roll up snugly.
- 5Set the rolls seam side down on the cabbage. Stir the tomatoes, water and remaining salt together and pour over.
- 6Cover tightly with foil and bake at 175 °C for 1 hour 15 minutes, until the beef is at least 74 °C in the centre of a roll and the cabbage is tender.
- 7Cool in shallow trays, uncovered, then in the fridge until under 5 °C, within 2 hours of baking.
- 8Pack the 6 rolls with the sauce in a tray, seal, label with the date and freeze.
The label on your container
Every batch gets a label generated from the cook’s own recipe, so the ingredients and allergens you read here are the ones on the container.
Guilt Free TakeoutBatch BP-0089
Golabki, 6 cabbage rolls
Ingredients: Cabbage, beef, rice, onion, tomato, salt, black pepper.
No priority allergens in the ingredients
- Net weight
- 1.3 kg
- Portions
- 3
- Prepared and frozen
- Oct 19, 2026
- Reheat until
- 74 °C / 165 °F inside
Prepared by
Babcia's Pierogi
High Park and the Junction, Ontario
Home kitchen
Allergens and diet
No priority allergens in the ingredients
This kitchen also handles milk, eggs, wheat. Cross-contact is possible, and a home kitchen is not an allergen-free environment.
Heating and storing
Keep frozen until you're ready to cook or reheat it.
Thaw overnight in the fridge. Cover with foil and bake at 175 °C for 35 to 40 minutes, until bubbling and 74 °C / 165 °F in the centre of a roll. From frozen, bake covered at 175 °C for 70 to 80 minutes. Serve with the sauce spooned over and mashed potato or rye bread.
Keeps: Freezer: 3 months. Once thawed, keep in the fridge and eat within 3 days. Do not refreeze.
Packaging
Reusable tin, return for credit
Washable metal pan. Return it clean at your next pickup for a credit.
