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
Scale
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.
