Description
Golabki, traditional Polish stuffed cabbage rolls, feature tender cabbage leaves wrapped around a savory mixture of ground pork, rice, and aromatic spices, all simmered in a rich tomato sauce. This comforting dish offers a delightful balance of flavors and textures, perfect for family dinners or special occasions.
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
- Prepare the Cabbage: Bring a large pot of water to a boil. Remove the core from the cabbage to make peeling leaves easier. Submerge the whole cabbage head into the boiling water for 2-3 minutes until the outer leaves soften. Use tongs to remove and set aside to cool. Peel off about 10-12 large softened leaves. Repeat blanching if necessary to soften more leaves.
- Make the Filling: In a large bowl, combine ground pork, uncooked rice, finely chopped onion, minced garlic, egg, salt, black pepper, dried thyme, and paprika if using. Mix well until uniformly combined.
- Form the Rolls: Trim the thick vein at the base of each cabbage leaf to make rolling easier. Place about 2 tablespoons of filling in the center of each leaf. Fold the sides in and roll tightly from the stem end toward the top, ensuring the filling is securely wrapped inside.
- Prepare the Tomato Sauce: In a saucepan, combine crushed tomatoes, tomato paste, sugar, beef or chicken broth, lemon juice, dried basil, dried oregano, and salt and pepper to taste. Bring to a simmer over medium heat, stirring occasionally.
- Cook the Cabbage Rolls: Arrange the cabbage rolls seam-side down in a large pot or deep skillet. Pour the prepared tomato sauce over the rolls, covering them evenly. Bring to a gentle simmer, cover the pot with a lid, and cook on low heat for 1 hour, until the cabbage is tender and the filling is cooked through.
- Serve: Carefully remove the cabbage rolls from the sauce and serve warm, spooning extra sauce on top as desired.
Notes
- For a leaner option, substitute ground turkey or chicken for pork.
- Use brown rice for a nuttier flavor and added fiber, but increase cooking time slightly if pre-cooking rice is preferred.
- If cabbage leaves are difficult to roll, blanching them longer or slicing thick veins helps.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.
- The tomato sauce can be adjusted to taste with added herbs or a splash of vinegar for extra tang.
