Description
Polish stuffed cabbage rolls, known as Gołąbki, are a timeless dish with deep historical and cultural significance in Polish cuisine. These hearty rolls are filled with a savory mixture of meat and rice, wrapped in tender cabbage leaves, and simmered in a flavorful sauce.
Ingredients
Scale
- 1 large head of cabbage
- 1 lb ground beef
- 1/2 lb ground pork
- 1 cup cooked white rice
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp marjoram
- Salt and pepper to taste
- 1 can (28 oz) crushed tomatoes
- 1 cup beef broth
- 1 tbsp tomato paste
- 2 tbsp butter
- 1 tbsp olive oil
- Fresh dill for garnish (optional)
Instructions
- Remove the core from the cabbage and blanch the whole head in boiling water for 3-4 minutes. Peel off softened leaves and set aside.
- Cook the rice according to package instructions and let it cool.
- In a pan, sauté onions and garlic in butter until translucent.
- In a bowl, mix ground beef, pork, cooked rice, sautéed onions, marjoram, salt, and pepper.
- Place a portion of the meat mixture onto each cabbage leaf, fold in the sides, and roll tightly.
- Heat olive oil in a large pot and brown the cabbage rolls slightly.
- Mix crushed tomatoes, tomato paste, and beef broth, then pour over the rolls.
- Cover and simmer for 1-1.5 hours until cabbage is tender.
- Garnish with fresh dill and serve warm.
Notes
For a lighter version, use turkey instead of beef and pork. You can also experiment with different sauces, such as mushroom or a sweet-and-sour variation.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Polish
Nutrition
- Serving Size: 1 roll
- Calories: 420
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg
Keywords: Gołąbki, stuffed cabbage, Polish cuisine, comfort food