Description
Delightful Polish Gołąbki stuffed cabbage rolls bring hearty comfort to dinner tables across Poland. Tender cabbage leaves wrap savory meat and rice, delivering classic Eastern European flavors that connect generations of home cooks.
Ingredients
Scale
- 1 large head of green cabbage
- 500 grams (1 lb) ground beef or mixed beef and pork
- 1 cup cooked white rice
- 1 large egg, lightly beaten
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- 1 can (28 oz) crushed tomatoes or tomato sauce
- 1 cup beef or vegetable broth
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp sugar (optional)
- ½ tsp dried thyme or oregano
- Salt and pepper, to taste
Instructions
- Cabbage Preparation: Boil a large stockpot of water and remove the cabbage’s core with a sharp knife. Immerse the entire cabbage head in the bubbling water, gently separating and extracting softened leaves until 12-15 translucent wrappings are obtained.
- Leaf Refinement: Carefully trim the sturdy stem base of each leaf to create a smooth, pliable surface perfect for rolling. Lay the leaves on a clean kitchen towel, allowing them to cool and flatten naturally.
- Filling Composition: Combine ground meat, rice, finely chopped onions, minced garlic, salt, pepper, and herbs in a mixing bowl. Blend ingredients thoroughly, ensuring an even distribution of flavors throughout the mixture.
- Rolling Technique: Place a modest portion of the meat mixture near the stem end of each cabbage leaf. Fold the sides inward, then roll from the bottom up, creating a neat, compact parcel that securely encases the filling.
- Cooking Arrangement: Arrange the stuffed cabbage rolls serenely in a large baking dish or Dutch oven. Pour a rich tomato sauce over the rolls, ensuring they are generously coated and nestled closely together.
- Culinary Transformation: Cover the dish with a tight-fitting lid and bake in a preheated oven at 375°F (190°C) for approximately 1 hour. The rolls should emerge tender, with the sauce bubbling and the filling cooked to perfection.
- Serving Presentation: Allow the cabbage rolls to rest for 10 minutes after removing from the oven. Carefully transfer to serving plates, drizzling additional sauce over the top and garnishing with fresh herbs for a vibrant finish.
Notes
- Prevent Leaf Tearing: Handle cabbage leaves gently during separation to avoid ripping, ensuring each leaf remains intact for perfect rolling.
- Master Leaf Preparation: Blanch cabbage leaves just until pliable – overcooking makes them fragile and prone to breaking during stuffing.
- Trim Strategically: Remove thick stem bases carefully without puncturing the leaf, creating a smooth surface that allows easier wrapping and uniform rolling.
- Control Moisture Levels: Pat leaves thoroughly with paper towels to remove excess water, preventing soggy rolls and maintaining ideal texture during cooking.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dinner, Appetizer
- Method: Boiling
- Cuisine: Eastern European
Nutrition
- Serving Size: 3
- Calories: 350
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 70 mg