Table of Contents
- Introduction
- Ingredients
- Instructions
- Cooking Notes
- Variations
- Frequently Asked Questions (FAQs)
- Conclusion
Polish Stuffed Cabbage Rolls (Gołąbki) are a beloved traditional dish consisting of tender cabbage leaves filled with a savory mixture of ground meat (usually pork or beef), cooked rice, and simple seasonings. These rolls are simmered in a delicious tomato sauce, which adds depth of flavor and makes the dish incredibly comforting.
The name “Gołąbki” means “little pigeons” in Polish, and this dish is often served at family gatherings, holidays, and special occasions. It’s warm, hearty, and full of flavor—perfect for when you need a bit of old-fashioned comfort food.
Ingredients
For the Cabbage Rolls:
- 1 large green cabbage
- 1 lb ground pork (or beef, or a combination of both)
- 1 cup cooked white rice
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 large egg
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh parsley (optional)
For the Tomato Sauce:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 cups tomato sauce
- 1 cup beef broth (or water)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon sugar
- Salt and pepper, to taste
Instructions
1. Prepare the Cabbage
- Boil the Cabbage: Bring a large pot of salted water to a boil. Carefully remove the core of the cabbage using a sharp knife. Place the whole cabbage in the boiling water for about 3-5 minutes, or until the outer leaves start to soften. Peel off the softened leaves one by one and set them aside. Repeat until you have 12-14 large leaves.
- Trim the Leaves: Use a knife to trim the thick part of the vein on the back of each cabbage leaf to make them more pliable for rolling.
2. Make the Filling
- In a large mixing bowl, combine the ground pork (or beef), cooked rice, chopped onion, minced garlic, egg, dried thyme, salt, black pepper, and parsley (if using). Mix until everything is well combined.
3. Assemble the Cabbage Rolls
- Place a cabbage leaf on a flat surface. Add about 1/4 cup of the meat mixture to the center of the leaf. Fold the sides of the leaf over the filling and then roll it up from the bottom, tucking in the edges to form a neat roll. Repeat with the remaining cabbage leaves and filling.
4. Make the Tomato Sauce
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes, or until softened. Add the minced garlic and sauté for another minute.
- Pour in the tomato sauce, beef broth, Worcestershire sauce, sugar, salt, and pepper. Stir well and bring the mixture to a gentle simmer.
5. Cook the Cabbage Rolls
- Preheat your oven to 350°F (175°C).
- Spread a thin layer of the tomato sauce on the bottom of a large baking dish. Place the cabbage rolls seam-side down in the baking dish, fitting them snugly. Pour the remaining tomato sauce over the top of the cabbage rolls.
- Cover the dish tightly with aluminum foil and bake in the preheated oven for 1 1/2 to 2 hours, or until the cabbage is tender and the filling is cooked through.
6. Serve
- Once cooked, let the cabbage rolls cool slightly before serving. Serve them warm, topped with the tomato sauce and garnished with fresh parsley if desired.
Cooking Notes
- Cabbage Leaves: Be sure to soften the cabbage leaves properly so that they are easy to roll without breaking. If some leaves are difficult to peel, return the cabbage to the boiling water for a few more minutes.
- Ground Meat: Traditional Gołąbki often use a mixture of pork and beef for the best flavor. However, you can use just one type of meat or substitute with ground turkey for a lighter option.
- Rice: Cooked white rice works best, but you can use brown rice if you prefer. Just be sure it is fully cooked before mixing with the meat.
Variations
- Vegetarian Stuffed Cabbage Rolls: Replace the meat with cooked lentils or a mixture of sautéed mushrooms and diced vegetables. Use vegetable broth instead of beef broth for the sauce.
- Sauerkraut Layer: For an extra tangy flavor, add a layer of sauerkraut between the cabbage rolls in the baking dish before pouring the sauce over the top.
- Mushroom Sauce: Instead of tomato sauce, use a creamy mushroom sauce to change things up. Sauté mushrooms in butter, add flour, broth, and cream to make a savory, creamy sauce.
Frequently Asked Questions (FAQs)
Can I make these cabbage rolls ahead of time?
Yes, stuffed cabbage rolls can be made ahead of time. Assemble the rolls, place them in the baking dish, cover, and refrigerate for up to 24 hours before baking. You may need to add an extra 10-15 minutes to the baking time if baking straight from the refrigerator.
How do I store leftovers?
Store leftover cabbage rolls in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or on the stovetop until warmed through.
Can I freeze cabbage rolls?
Yes, cabbage rolls freeze well. Assemble the rolls, place them in a baking dish, cover tightly with plastic wrap and aluminum foil, and freeze for up to 3 months. When ready to serve, thaw in the refrigerator overnight and bake as directed.
What can I serve with stuffed cabbage rolls?
Stuffed cabbage rolls are often served with mashed potatoes, crusty bread, or a simple side salad. They also pair wonderfully with sour cream on the side.
Can I use red cabbage instead of green cabbage?
Green cabbage is traditional, but you can use red cabbage if you like. Keep in mind that red cabbage has a slightly different texture and flavor and will also add a reddish-purple hue to the dish.
Polish Stuffed Cabbage Rolls (Gołąbki) are the ultimate comfort food—tender cabbage leaves filled with a savory mixture of meat and rice, all baked in a delicious tomato sauce. This dish is easy to make, packed with flavor, and perfect for family gatherings or any time you want to enjoy a hearty, satisfying meal.
Try this traditional recipe and experience the comforting taste of Polish cuisine. Whether served for a family dinner or shared with friends, these stuffed cabbage rolls are sure to become a favorite!