Gołąbki (stuffed cabbage rolls)

Name: Gołąbki (stuffed cabbage rolls)
Cook time: 125 min
Total time: 125 min
Yield: 5 servings
Cuisine: Eastern European
Ingredients: 1 tsp Sweet Paprika; 1 head of White Cabbage, large; about 1.2–1.5 kg; 120g White Rice (Uncooked), about 2/3 cup; 500g Ground Pork; 300g Ground Beef; 1 large Onion, finely chopped; 2 cloves of Garlic, minced; 1 large Egg; 1 tsp Dried Marjoram; 1 tsp Pepper (Black), freshly ground; 1 1/2 tsp Salt, fine; 1 tbsp Neutral Oil, for sautéing the onion; 700g Passata, sieved tomatoes; 2 tbsp Tomato Paste; 500ml Chicken Stock, or Vegetable Stock; 2 leaves of Bay Leaf; 4 berries of Allspice Berries; 1 tsp Sugar; 1/2 tsp Salt, to taste; 1/4 tsp Pepper (Black), to taste; 1 tbsp Butter, optional; 1 tbsp Flour, optional; mixed with 2 tbsp cold water to thicken; 2 tbsp Water, cold; mixed with flour; optional, to thicken; 100ml Sour Cream, optional; Some Water, for blanching the cabbage

Gołąbki are comforting Polish cabbage rolls filled with a savory mix of pork, beef and rice, gently braised in a tangy tomato sauce until meltingly tender. Each roll is soft and flavorful, finished with a silky, slightly tangy sauce that turns simple ingredients into a cozy, satisfying meal perfect for family dinners.

Gołąbki are comforting Polish cabbage rolls filled with a savory mix of pork, beef and rice, gently braised in a tangy tomato sauc... Show more

Traditional Eastern European Recipe

Health Grade

B+ · Healthy

Rating

4.2

Time

2 hrs

Price

2,63 €

Calories

777 kcal

meal prep

one pot

high protein

low sugar

Method

Rinse the cabbage

Rinse the white cabbage under cold running water and peel away any damaged outer leaves. Set the nicer loose outer leaves aside if they come off cleanly—you can use them later to line the pot or patch any torn rolls.

Core the cabbage

Set the cabbage stem-side up on a board and use a small sharp knife to cut a deep cone around the core. You do not need to remove every bit of it; just loosen enough of the tough center so the leaves will release more easily after blanching.

Blanch the leaves

Bring a large pot of water to a boil. Lower in the cored cabbage and blanch for 8–10 minutes, turning it once, until the outer leaves are flexible and start peeling away easily. Lift the cabbage out carefully, let it cool just enough to handle, then gently remove 10–12 large leaves. If the inner leaves still feel stiff, return the cabbage to the water for a couple more minutes and repeat.

Par-cook the rice

While the cabbage is blanching, put the white rice in a small saucepan with plenty of water. Bring it to a boil, then simmer for 10 minutes so it is partly cooked but still a little firm in the center. Drain well and spread it out for a minute or two so excess steam can escape.

Chop the aromatics

Peel the onion and chop it finely. Peel the garlic and mince it as finely as you can so it melts into the filling instead of leaving harsh little bites.

Soften onion and garlic

Heat the neutral oil in a skillet over medium heat. Add the chopped onion and cook for 6–8 minutes, stirring often, until soft and lightly golden. Stir in the garlic and cook for 1 minute, just until fragrant. Take the pan off the heat and let the mixture cool for a few minutes so it does not start cooking the egg in the filling.

Mix the filling

In a large bowl, combine the ground pork, ground beef, par-cooked rice, cooled onion-garlic mixture, egg, dried marjoram, sweet paprika, salt, and black pepper. Mix with clean hands or a spoon until everything is evenly distributed, but stop as soon as it comes together so the filling stays tender.

Trim the leaves

Lay the blanched cabbage leaves on a board. If the thick rib at the base of each leaf is bulky, shave it down with your knife so the leaf folds easily without splitting. Keep a few smaller or torn leaves handy for lining the pot and patching any cracks.

Simmer the sauce

In a large pot or Dutch oven, combine the passata, tomato paste, chicken stock, bay leaves, allspice berries, and sugar. Add the remaining salt and a little more black pepper, bring it to a gentle simmer, and cook for 10 minutes so the flavors start to come together.

Roll the cabbage

Spread a thin layer of sauce in the bottom of the pot and, if you like, line it with a few spare cabbage leaves to protect the rolls from sticking. Place a cabbage leaf in front of you with the stem end nearest you, add a log of filling near the base, fold the sides inward, and roll it up snugly like a burrito. Repeat with the remaining leaves and filling, arranging the rolls seam-side down in the pot in one or two neat layers.

Cook the gołąbki

Pour the rest of the sauce over the rolls; they should be mostly covered, so add a splash of extra water only if needed. Cover the pot and keep the heat at a very gentle simmer for 60–75 minutes, until the cabbage is completely tender and the filling is cooked through. Give the pot a gentle shake once or twice during cooking rather than stirring, so the rolls stay intact.

Thicken if needed

If you want a slightly thicker, richer sauce, carefully lift the rolls onto a warm plate. Whisk the flour with the cold water until smooth, then stir that slurry into the simmering sauce and cook for 2–3 minutes until it loses any raw flour taste. Whisk in the butter at the end for a softer finish, then return the rolls to the pot.

Serve warm

Lift the cabbage rolls onto plates or into shallow bowls and spoon plenty of tomato sauce over the top. Add a dollop of sour cream if you like, and serve while everything is hot and cozy.