Gołąbki (Polish Cabbage Rolls)

🧂 Ingredients

• 1 Large head of green cabbage(About 1.5-2 kg (3-4 lbs))
• 500 g Ground pork and beef mixture(A 50/50 blend is traditional, but adjust to your preference.)
• 200 g Cooked white rice(About 1 cup cooked. Ensure it's cooled.)
• 1 Yellow onion(Finely chopped)
• 2 cloves Garlic(Minced)
• 1 Egg(Large, lightly beaten)
• 1 teaspoon Salt(Or to taste)
• 0.5 teaspoon Black pepper(Freshly ground, or to taste)
• 400 ml Tomato sauce(About 1.5 cups. Use a good quality, plain tomato sauce.)
• 500 ml Beef or vegetable broth(About 2 cups. For the sauce base.)
• 1 teaspoon Optional: Smoked paprika
• 1 teaspoon Optional: Dried marjoram

👨‍🍳 Instructions

1. 1

   Prepare the cabbage: Bring a large pot of salted water to a boil. Carefully core the cabbage, leaving the leaves intact. Submerge the whole cabbage in the boiling water for about 10-15 minutes, or until the outer leaves begin to soften and peel away easily. Gently remove the cabbage and let it cool slightly. As it cools, carefully peel off 16 of the largest, most intact leaves. If the inner leaves are too tough, you can blanch them for a few more minutes. Trim any thick, tough ribs from the base of each leaf, being careful not to cut through the leaf itself.

   ⏱️ 15 minutes
2. 2

   Prepare the filling: In a large bowl, combine the ground pork and beef, cooked rice, finely chopped onion, minced garlic, lightly beaten egg, salt, and black pepper. If using, add the smoked paprika and dried marjoram. Mix everything together thoroughly with your hands until well combined. Be careful not to overmix, which can make the filling tough.

   ⏱️ 15 minutes
3. 3

   Assemble the gołąbki: Lay a prepared cabbage leaf flat on a clean surface. Place about 2-3 tablespoons of the meat and rice filling near the stem end of the leaf. Fold the sides of the cabbage leaf inward over the filling, then tightly roll the leaf up from the stem end towards the tip, creating a neat package. Repeat with the remaining cabbage leaves and filling.

   ⏱️ 20 minutes
4. 4

   Arrange and braise: Preheat your oven to 180°C (350°F). In a large, oven-safe pot or Dutch oven, spread a thin layer of tomato sauce on the bottom to prevent sticking. Arrange the rolled gołąbki snugly in the pot, seam-side down. Pour the remaining tomato sauce and the beef or vegetable broth over the cabbage rolls. The liquid should come about halfway up the sides of the rolls. Cover the pot tightly with a lid or aluminum foil.

   ⏱️ 10 minutes
5. 5

   Bake until tender: Place the covered pot in the preheated oven and bake for 1 hour and 30 minutes, or until the cabbage is very tender and the filling is cooked through. Check periodically and add a little more broth or water if the sauce seems to be reducing too much.

   ⏱️ 1 hour 30 minutes
6. 6

   Serve: Carefully remove the gołąbki from the pot. Serve hot, spooning some of the rich tomato sauce over each roll. They are delicious on their own or with a side of mashed potatoes or crusty bread.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓Gołąbki translates to 'little pigeons' in Polish.
• ✓The tomato sauce is essential for the classic flavor profile.
• ✓This dish is the epitome of Polish comfort food, perfect for chilly evenings.
• ✓If you have leftover cabbage leaves, you can chop them finely and add them to the sauce for extra flavor and texture.

🔄 Variations

• Vegetarian Gołąbki: Omit the meat and use a filling of rice, sautéed mushrooms, onions, and herbs.
• Mushroom Sauce: Instead of tomato sauce, create a creamy mushroom sauce for a different flavor profile.
• Different Grains: Experiment with other cooked grains like barley or quinoa in the filling.

🥗 Nutrition

Per serving