If you’ve ever wanted to dive into a heartwarming dish that feels like a big, cozy hug from Polish cuisine, the Golabki (Polish Stuffed Cabbage Rolls) Recipe is exactly what you need. Picture tender cabbage leaves wrapped tightly around a savory mix of ground pork, beef, and rice, all bathed in a rich tomato sauce that sings with a perfect balance of spice and sweetness. This classic dish is comforting, satisfying, and carries a wonderful blend of textures and flavors that invite you to savor each bite like a treasured family secret passed down through generations.
Ingredients You’ll Need
The beauty of the Golabki (Polish Stuffed Cabbage Rolls) Recipe lies in its straightforward ingredients, each bringing its own magic to the final dish. These essentials come together to create layers of taste, texture, and color that are truly unforgettable.
- 1 large green cabbage, core removed: The sturdy leaves are perfect for wrapping and soften beautifully when cooked.
- 1 ½ pounds ground pork: Adds juiciness and a rich, slightly sweet flavor.
- ½ pound ground beef: Brings a heartier, savory depth to the filling.
- 1 cup cooked white rice: Helps bind the filling with a tender texture and mild flavor.
- 1 small onion, finely chopped: Provides sweetness and aroma when sautéed.
- 2 cloves garlic, minced: Adds a gentle kick and warm undertone.
- 1 egg, lightly beaten: Binds the filling together for easy rolling.
- 1 teaspoon salt: Enhances all the flavors perfectly.
- ½ teaspoon black pepper: Gives a subtle heat without overpowering.
- 1 teaspoon paprika: Introduces a mild smoky note that complements the meat.
- 2 cups tomato sauce: The base for the luscious sauce that envelopes the rolls.
- 1 cup beef broth: Adds depth and richness to the tomato sauce.
- 2 tablespoons tomato paste: Intensifies the tomato flavor for a robust sauce.
- 1 tablespoon Worcestershire sauce: Adds complexity and a gentle tanginess.
- 1 tablespoon olive oil: Used for sautéing the onion and garlic to soften their flavors.
How to Make Golabki (Polish Stuffed Cabbage Rolls) Recipe
Step 1: Prepare the Cabbage Leaves
Start by bringing a large pot of water to a boil and carefully adding the whole cabbage. Cooking for about 8 to 10 minutes softens the outer leaves making them pliable and easy to roll. Once cooled, gently separate 12 to 14 large leaves and trim the thick stem from each to prevent tearing during rolling. This step is crucial for creating delicate, yet sturdy wraps for the delicious filling.
Step 2: Sauté Onion and Garlic
In a skillet over medium heat, warm the olive oil and sauté the onion and garlic until they’re soft and fragrant, about 5 minutes. This simple step unlocks the natural sweetness of the onion and mellows the sharpness of the garlic, ensuring your filling is rich in aroma and flavor.
Step 3: Prepare the Filling
In a large mixing bowl, combine the ground pork, ground beef, cooked rice, sautéed onion and garlic, egg, salt, pepper, and paprika. Mix everything thoroughly so every bite is bursting with well-balanced flavor. This combination produces a juicy, textured filling that’s the heart of the Golabki (Polish Stuffed Cabbage Rolls) Recipe.
Step 4: Assemble the Rolls
Place 2 to 3 tablespoons of filling in the center of each cabbage leaf. Fold the sides inward, then roll tightly from bottom to top, creating neat bundles that lock in all the tasty goodness. This folding technique ensures the rolls cook evenly and hold their shape beautifully during baking.
Step 5: Prepare the Sauce and Bake
In a bowl, mix together tomato sauce, beef broth, tomato paste, and Worcestershire sauce to create a deep, savory sauce full of body. Pour a little sauce at the bottom of a large baking dish, arrange the rolls seam-side down, then cover them with the rest of the sauce. Cover with foil and bake at 350°F (175°C) for 1 hour. Then uncover and bake for an additional 15 minutes, letting the sauce thicken and deepen in flavor before letting the rolls rest for 10 minutes to perfect their tenderness.
How to Serve Golabki (Polish Stuffed Cabbage Rolls) Recipe
Garnishes
Fresh herbs like chopped parsley or dill sprinkled right on top can add a pop of color and a fresh, earthy lift to the rich rolls. A dollop of sour cream on the side brings a cool creaminess that contrasts beautifully with the warm tomato sauce.
Side Dishes
Golabki really shine when paired with simple, hearty sides. Traditional mashed potatoes absorb the tomato sauce wonderfully, or warm rye bread can be served to soak up all those wonderful juices. A crisp cucumber salad also balances out the dish by adding a refreshing crunch.
Creative Ways to Present
For a family-style feast, arrange the rolls in a large platter with spoonfuls of sauce drizzled generously on top. Alternatively, serve individual rolls atop creamy mash in deep bowls for a cozy, rustic look that invites spoonfuls of sauce and roll in every bite.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover Golabki in an airtight container in the refrigerator. The flavors actually deepen overnight, making your next meal even more delicious and satisfying.
Freezing
You can freeze the rolls before or after baking. Wrap them tightly in foil and place in a freezer-safe container or bag. When ready to enjoy, thaw overnight in the fridge for best results before reheating.
Reheating
Reheat gently in an oven at 350°F (175°C) covered with foil to retain moisture, or microwave on medium power, ensuring the rolls stay juicy and tender without drying out.
FAQs
Can I use other types of meat in Golabki?
Absolutely! Ground turkey or chicken work well as leaner alternatives and still provide great flavor and texture within the traditional Golabki (Polish Stuffed Cabbage Rolls) Recipe.
How do I prevent the cabbage leaves from tearing?
Boiling the whole cabbage just long enough to soften the leaves makes them pliable and easier to roll without ripping. Also, trimming the thick veins from each leaf helps a lot.
Is Golabki gluten-free?
This traditional recipe is naturally gluten-free as it uses rice and meat for the filling and avoids breadcrumbs or wheat-based fillers, making it safe for gluten-sensitive guests.
What can I do with leftover sauce?
The leftover tomato sauce is fantastic over pasta, as a base for soups, or simply served alongside bread to enjoy the rich flavor it carries from the Golabki cooking process.
Can Golabki be made ahead for a party?
Yes! You can assemble and store them refrigerated the day before baking, making it an excellent make-ahead dish that allows you to enjoy your gathering without last-minute cooking stress.
Final Thoughts
I truly hope you give this Golabki (Polish Stuffed Cabbage Rolls) Recipe a try soon – it’s one of those heartwarming dishes that brings people together and fills the kitchen with such inviting aromas. It’s perfect for sharing with loved ones or savoring as a comforting solo meal. Once you taste the tender cabbage wrapped around that savory filling and soaked in rich tomato sauce, you’ll understand why it’s a cherished Polish classic. Enjoy every bite!
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Golabki (Polish Stuffed Cabbage Rolls) Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Polish
- Diet: Gluten Free
Description
Golabki, traditional Polish stuffed cabbage rolls, feature a savory filling of ground pork, beef, and cooked rice, wrapped in tender cabbage leaves and baked in a rich tomato-based sauce. This comforting main course is perfect for family meals and offers a delightful combination of flavors and textures.
Ingredients
For the Cabbage Rolls
- 1 large green cabbage, core removed
- 1 ½ pounds ground pork
- ½ pound ground beef
- 1 cup cooked white rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 egg, lightly beaten
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 tablespoon olive oil
For the Sauce
- 2 cups tomato sauce
- 1 cup beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
Instructions
- Prepare the Cabbage Leaves: Bring a large pot of water to a boil. Carefully add the whole cabbage and cook for 8 to 10 minutes until the outer leaves are pliable. Remove the cabbage and let cool. Separate 12 to 14 large leaves, cutting out the thick stem from each leaf to make rolling easier.
- Sauté Onion and Garlic: In a skillet, heat olive oil over medium heat and sauté the chopped onion and minced garlic until soft and fragrant, about 5 minutes.
- Make the Filling: In a large bowl, combine the ground pork, ground beef, cooked white rice, sautéed onion and garlic, beaten egg, salt, black pepper, and paprika. Mix thoroughly until all ingredients are well incorporated.
- Assemble the Rolls: Place 2 to 3 tablespoons of the meat and rice filling in the center of each cabbage leaf. Fold in the sides and roll tightly to enclose the filling, shaping them into neat rolls.
- Prepare the Sauce: In a separate bowl, mix together the tomato sauce, beef broth, tomato paste, and Worcestershire sauce until well combined.
- Arrange and Bake: Pour a small amount of the sauce into the bottom of a large baking dish. Arrange the cabbage rolls seam-side down in the dish. Pour the remaining sauce evenly over the rolls. Cover the dish with foil and bake in a preheated oven at 350°F (175°C) for 1 hour.
- Finish Baking: Remove the foil and bake for an additional 15 minutes uncovered to allow the sauce to thicken slightly.
- Rest and Serve: Let the cabbage rolls rest for 10 minutes after baking to allow flavors to meld. Serve warm with your choice of sides such as mashed potatoes or rye bread.
Notes
- For a leaner option, substitute ground turkey or chicken instead of pork and beef.
- Leftover Golabki taste even better the next day as the flavors develop more deeply.
- Serve with traditional sides like mashed potatoes or rye bread for a complete Polish meal experience.
