Polish Cabbage Rolls (known as Gołąbki) are a traditional and hearty dish made with tender cabbage leaves stuffed with a savory filling of ground meat (usually beef or pork), rice, and spices, then simmered in a flavorful tomato sauce. They’re comforting, filling, and perfect for a family meal or special occasions.
Ingredients:
For the Cabbage Rolls:
- 1 large head of cabbage (preferably firm and not too large)
- 1 lb ground beef (or a mix of pork and beef)
- 1/2 cup cooked rice (white or brown)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 large egg
- 1 tsp dried thyme
- 1 tsp dried basil
- Salt and freshly ground black pepper, to taste
- 1/4 tsp paprika (optional)
- 1/4 cup chopped fresh parsley (optional)
For the Sauce:
- 2 cups tomato sauce or crushed tomatoes
- 1 tbsp tomato paste
- 1/2 cup beef or chicken broth
- 1 tbsp sugar (optional, to balance acidity)
- 1/2 tsp dried thyme
- Salt and freshly ground black pepper, to taste
Instructions:
1. Prepare the Cabbage:
- Core the cabbage: Carefully remove the core from the cabbage with a sharp knife. This will make it easier to peel off the leaves.
- Blanch the cabbage: Bring a large pot of water to a boil. Place the whole cabbage in the pot and blanch it for about 3-5 minutes, or until the leaves begin to loosen. You can also separate the leaves carefully, removing them as they become tender. Once removed, set them aside to cool slightly.
- If the cabbage leaves are too thick, you can carefully trim the vein to make them easier to roll.
2. Prepare the Filling:
- In a skillet, heat a small amount of oil over medium heat. Add the chopped onion and garlic, and sauté for about 3-4 minutes until softened.
- In a large bowl, combine the cooked rice, ground meat, sautéed onion and garlic, egg, thyme, basil, paprika (if using), salt, pepper, and parsley (optional). Mix until all ingredients are well combined.
3. Assemble the Cabbage Rolls:
- Lay a cabbage leaf flat on a cutting board. Place a generous spoonful of the meat mixture at the base of the leaf (near the stem).
- Fold in the sides of the cabbage leaf and roll it up tightly, securing the filling inside.
- Repeat the process until all the filling is used. You should have about 10-12 cabbage rolls depending on the size of your cabbage leaves.
4. Prepare the Sauce:
- In a medium saucepan, combine the tomato sauce or crushed tomatoes, tomato paste, broth, sugar (if using), thyme, salt, and pepper. Stir well to combine and bring to a simmer.
5. Cook the Cabbage Rolls:
- In a large pot or Dutch oven, arrange the cabbage rolls tightly together. Pour the prepared tomato sauce over the rolls, ensuring they are mostly covered.
- Bring the sauce to a simmer, cover the pot with a lid, and cook for 45-60 minutes. Stir gently occasionally to make sure the cabbage rolls don’t stick to the bottom. If the sauce reduces too much, you can add a bit more broth or water to keep them covered.
6. Serve:
- Once the cabbage rolls are tender and the flavors have melded together, remove from heat. Serve the gołąbki hot with extra tomato sauce spooned over the top.
Tips:
- Freezing: Polish cabbage rolls freeze wonderfully. You can freeze them before cooking or after they’ve been cooked. To reheat, thaw in the refrigerator and then warm them up in the oven or on the stovetop.
- Meat variations: You can experiment with different types of ground meat, like ground turkey or chicken, for a lighter version. Some people also mix in cooked sausage for extra flavor.
- Serving suggestions: Gołąbki are often served with mashed potatoes, crusty bread, or a simple salad.
These Polish Cabbage Rolls are full of flavor and comfort, with a perfect blend of savory filling and rich tomato sauce. Enjoy!
