🇵🇱 Polish Cabbage Rolls (Gołąbki)
✅ Ingredients
For the Rolls:
-
1 large green cabbage (about 12–15 large leaves)
-
500g (1 lb) ground pork (or pork/beef mix)
-
1/2 cup uncooked white rice
-
1 small onion, finely chopped
-
2 cloves garlic, minced
-
1 tsp salt
-
1/2 tsp black pepper
-
1 tsp paprika (optional)
-
1 egg (to bind the mixture)
For the Tomato Sauce:
-
2 tbsp butter or oil
-
1 small onion, chopped
-
2 cloves garlic, minced
-
400g (14 oz) canned crushed tomatoes or tomato passata
-
1 tbsp tomato paste
-
1 tsp sugar
-
1/2 tsp salt, more to taste
-
1/2 tsp black pepper
-
1/2 cup water or broth
-
(Optional) 1–2 tbsp sour cream for creamier sauce
🔪 Instructions
1. Cook the Rice
-
Cook rice about halfway (it will finish cooking inside the rolls). Let it cool.
2. Prepare the Cabbage Leaves
-
Bring a large pot of water to a boil.
-
Core the cabbage and place whole head in the pot.
-
As it softens, peel off 12–15 large leaves, one at a time.
-
Trim the thick part of the leaf rib with a knife so it folds easily.
3. Make the Filling
-
In a bowl, combine:
-
Ground pork
-
Par-cooked rice
-
Onion
-
Garlic
-
Salt, pepper, paprika
-
Egg
-
-
Mix until well combined.
4. Assemble the Rolls
-
Place 2–3 tbsp of filling near the base of each cabbage leaf.
-
Fold in the sides and roll up like a burrito.
-
Repeat until all filling is used.
5. Make the Sauce
-
In a saucepan, sauté onion and garlic in butter until soft.
-
Add tomatoes, tomato paste, sugar, salt, pepper, and water/broth.
-
Simmer for 10–15 minutes. Stir in sour cream if using.
6. Bake the Gołąbki
-
Preheat oven to 180°C (350°F).
-
Place a layer of leftover or torn cabbage leaves at the bottom of a baking dish.
-
Arrange rolls seam-side down on top.
-
Pour tomato sauce over rolls to cover.
-
Cover tightly with foil.
-
Bake for 1.5 to 2 hours, until cabbage is very tender and filling is cooked through.
🍽️ Serving Suggestions
-
Serve hot with:
-
Mashed potatoes
-
Rye bread
-
A dollop of sour cream on top
-