Description
Golabki (Polish Stuffed Cabbage Rolls) are a hearty and flavorful dish made of tender cabbage leaves stuffed with a savory filling of seasoned ground meat and rice, then simmered in a rich tomato sauce. A traditional Polish comfort food, these cabbage rolls are perfect for cozy dinners or family gatherings.
Ingredients
Scale
- For the Cabbage Rolls:
- 1 large head of cabbage
- 1 lb (450g) ground pork (or a mix of pork and beef)
- 1/2 cup uncooked rice (white or brown)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 egg
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1/4 tsp paprika (optional)
- For the Tomato Sauce:
- 1 can (15 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1 tbsp sugar (to balance acidity)
- 1/2 cup beef or chicken broth
- 1 tbsp lemon juice (optional, for brightness)
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- Salt and pepper to taste
Instructions
-
1. Prepare the Cabbage:
- Bring a large pot of water to a boil. Carefully cut out the core of the cabbage, making it easier to peel the leaves off.
- Blanch the cabbage leaves by submerging the whole head into the boiling water for 2-3 minutes until the outer leaves soften. Use tongs to remove the cabbage from the water, and set it aside to cool. As the outer leaves soften, peel them off and set aside (about 10-12 large leaves). If necessary, return the cabbage to the boiling water to soften the remaining leaves.
2. Make the Filling:
- In a skillet, sauté the chopped onion and garlic in a little oil or butter over medium heat for about 5 minutes, until softened.
- In a large bowl, combine the ground pork (or beef/pork mix), cooked onion and garlic, rice, egg, salt, pepper, thyme, and paprika. Mix until well combined. The filling should be firm enough to hold its shape but not too dry.
3. Assemble the Cabbage Rolls:
- Lay out a cabbage leaf and trim the thick vein near the base of each leaf to make it easier to roll.
- Place about 2-3 tablespoons of the meat mixture on each cabbage leaf, near the base. Fold in the sides of the leaf and then roll it up tightly, securing the filling inside. Repeat with the remaining cabbage leaves and filling.
- Arrange the cabbage rolls in a large baking dish or pot, seam-side down, to prevent them from unraveling.
4. Prepare the Tomato Sauce:
- In a bowl, mix together the crushed tomatoes, tomato paste, sugar, broth, lemon juice (if using), basil, oregano, salt, and pepper.
- Pour the tomato sauce over the cabbage rolls, making sure they are well-covered. Add a little more broth or water if needed to ensure the rolls are nearly submerged.
5. Cook the Golabki:
- Cover the baking dish or pot with a lid (or aluminum foil) and bake at 350°F (175°C) for 1 hour, or simmer on the stovetop for about 1 hour, stirring occasionally.
- If using a slow cooker, cook on low for 4-6 hours or on high for 2-3 hours, until the cabbage is tender and the filling is fully cooked.
6. Serve:
- Once cooked, let the Golabki rest for 10 minutes before serving. Serve the cabbage rolls with some of the tomato sauce from the pan, and enjoy with mashed potatoes, bread, or a side salad!
Notes
- Rice Variations: You can use brown rice, jasmine rice, or even quinoa for a different flavor and texture.
- Meat Variations: Ground beef, chicken, or turkey can be substituted for the pork, or you can use a mixture of any of these meats.
- Storage: Golabki can be stored in the refrigerator for up to 3-4 days. They also freeze well; store them in an airtight container for up to 3 months. Reheat in the oven or on the stovetop.
- Lemon Juice: A splash of lemon juice in the sauce helps balance the richness of the meat and adds a hint of brightness. It’s optional but highly recommended!
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: Polish
Nutrition
- Serving Size: 1 Golabki (1/6 of the recipe)
- Calories: 310
- Sugar: 6 g
- Sodium: 670mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0 g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 70mg