Polish Cabbage Rolls (Gołąbki)
Prep Time: 30 mins
Cook Time: 1.5 hours
Servings: 6–8
Ingredients
FOR THE ROLLS:
- 1 large head of green cabbage
- 1 lb (450 g) ground pork (or a mix of pork and beef)
- 1/2 cup uncooked white rice (or parboiled rice)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 egg
- Salt & pepper to taste
- Optional: 1 tsp marjoram
FOR THE TOMATO SAUCE:
- 1 tbsp olive oil or butter
- 1 medium onion, finely chopped
- 2–3 cups tomato sauce or crushed tomatoes
- 1 tsp sugar (to cut acidity)
- Salt & pepper to taste
- Optional: 1/2 cup beef or vegetable broth for added richness
Instructions
1. PREPARE THE CABBAGE
- Bring a large pot of salted water to a boil.
- Carefully remove the core from the cabbage.
- Place the whole head in the boiling water. As the leaves soften, peel them off with tongs and set aside to cool.
- You’ll need about 12–14 leaves. Trim the thick center vein of each leaf so it’s easier to roll.
2. PREPARE THE FILLING
- Cook the rice until just slightly underdone. Let it cool.
- In a bowl, mix together ground meat, rice, chopped onion, garlic, egg, salt, pepper, and optional marjoram.
3. MAKE THE ROLLS
- Place a spoonful of filling near the base of a cabbage leaf.
- Fold in the sides and roll up tightly like a burrito.
- Repeat with the remaining leaves and filling.
4. MAKE THE SAUCE
- In a saucepan, sauté the chopped onion in olive oil or butter until translucent.
- Add the tomato sauce, sugar, salt, and pepper. Simmer for 10–15 minutes. Add broth if using.
5. ASSEMBLE AND COOK
- Place a few leftover or torn cabbage leaves on the bottom of a baking dish or Dutch oven to prevent sticking.
- Layer the rolls seam-side down.
- Pour the tomato sauce evenly over the rolls.
- Cover tightly with a lid or foil.
Bake at 350°F (175°C) for about 1.5 to 2 hours, until tender.
Serving Suggestions
- Serve hot with a dollop of sour cream.
- Traditional sides include mashed potatoes, rye bread, or pickles.
Would you like a version for a slow cooker or Instant Pot too?
