Description
Golabki, also known as Polish Stuffed Cabbage Rolls, are a traditional and comforting main course featuring tender cabbage leaves filled with a flavorful mixture of ground pork, beef, and rice, baked in a rich tomato sauce. Perfect for family dinners or special occasions, this recipe combines wholesome ingredients with classic Polish flavors for a hearty and satisfying meal.
Ingredients
Scale
For the Filling
- 1 pound ground pork
- 1/2 pound ground beef
- 1 cup cooked white rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
For the Cabbage
- 1 large head green cabbage
For the Sauce
- 3 cups tomato sauce
- 1 tablespoon tomato paste
- 1/2 cup beef broth
- 1 tablespoon olive oil
- 1 teaspoon sugar
For Garnish
- Chopped fresh parsley (optional)
Instructions
- Prepare the Cabbage Leaves: Bring a large pot of water to a boil. Core the cabbage and carefully remove whole leaves. Blanch the leaves in the boiling water for 2–3 minutes or until pliable. Drain and set aside to cool.
- Make the Filling: In a large bowl, combine ground pork, ground beef, cooked white rice, finely chopped onion, minced garlic, egg, salt, black pepper, and paprika. Mix thoroughly until well combined.
- Assemble the Rolls: Lay one cabbage leaf flat on a surface. Place 2–3 tablespoons of the meat mixture in the center of the leaf. Fold in the sides of the leaf and roll tightly like a burrito. Repeat this process for all cabbage leaves and filling.
- Prepare the Sauce: In a separate bowl, whisk together tomato sauce, tomato paste, beef broth, olive oil, and sugar until smooth and well blended.
- Arrange and Bake: Pour a small amount of the sauce into the bottom of a large baking dish or Dutch oven to prevent sticking. Arrange the cabbage rolls seam-side down in the dish. If necessary, layer the rolls carefully. Pour the remaining sauce over the rolls, covering them thoroughly. Cover the dish with foil or a lid.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 1 hour and 30 minutes, allowing the flavors to meld and the meat to cook fully.
- Rest and Serve: Remove from the oven and let the rolls rest for 10 minutes before serving. Garnish with chopped fresh parsley if desired for a fresh touch.
Notes
- You can prepare the rolls ahead of time and refrigerate them overnight before baking to save time on the day you plan to serve.
- For a richer and creamier sauce, add a splash of heavy cream just before serving.
- These stuffed cabbage rolls freeze well after baking. To reheat, thaw in the refrigerator overnight and warm in the oven.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Polish
Nutrition
- Serving Size: 2 rolls
- Calories: 410
- Sugar: 7g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 100mg
