Here’s a classic Polish Stuffed Cabbage Rolls recipe (also called Gołąbki), a comforting dish of cabbage leaves filled with a savory meat and rice mixture, baked in a tomato sauce.
Ingredients (serves 6–8)
For the cabbage rolls:
- 1 large head of cabbage
- 1 lb (450 g) ground beef (or half beef, half pork for richer flavor)
- ½ lb (225 g) ground pork (optional)
- 1 cup cooked rice (white or brown)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 large egg
- Salt & black pepper, to taste
- 1 tsp paprika (optional)
For the sauce:
- 2 cups (480 ml) tomato sauce or crushed tomatoes
- 1 cup (240 ml) beef or chicken broth
- 1 tbsp tomato paste
- 1 tbsp brown sugar (optional, balances acidity)
- 1 tsp Worcestershire sauce (optional)
- Salt & pepper, to taste
Instructions
- Prepare cabbage leaves:
- Bring a large pot of water to boil.
- Core the cabbage and gently separate the leaves.
- Boil leaves for 2–3 minutes until pliable. Drain and set aside to cool.
- Make the filling:
- In a bowl, combine ground meat, cooked rice, chopped onion, garlic, egg, salt, pepper, and paprika. Mix until well combined.
- Assemble rolls:
- Place 2–3 tablespoons of filling near the stem end of each cabbage leaf.
- Fold sides over the filling and roll tightly. Repeat with remaining leaves and filling.
- Prepare sauce:
- In a saucepan, mix tomato sauce, broth, tomato paste, sugar, Worcestershire sauce, salt, and pepper. Simmer for 5 minutes.
- Bake rolls:
- Preheat oven to 350 °F (175 °C).
- Place cabbage rolls seam-side down in a baking dish.
- Pour sauce over the rolls, covering them well.
- Cover with foil and bake 1–1.5 hours, until meat is cooked and flavors meld.
- Serve:
- Spoon extra sauce over rolls. Serve with mashed potatoes or crusty bread.
Tips
- For a softer cabbage, remove the core of the head before boiling.
- Leftovers taste even better the next day after flavors meld.
- Can add sautéed mushrooms or carrots to the filling for extra flavor.
- Some recipes use a sweet-and-sour sauce with a little vinegar and sugar for a tangy twist.
If you want, I can also give you a slow cooker version of Polish cabbage rolls that’s even easier to make. Do you want me to do that?
