Main Course

Gołąbki (Polish Cabbage Rolls)

Name: Gołąbki (Polish Cabbage Rolls)
Prep time: 1 h
Cook time: 2 h
Total time: 3 h
Yield: 6 servings
Cuisine: polish
Ingredients: 1 pcs head of cabbage large, cored; 500 g ground pork lean; 500 g ground beef lean; 1 cup rice uncooked, short-grain; 1 pcs yellow onion finely chopped; 1 pcs egg large; 1 tsp salt; 0.5 tsp black pepper freshly ground; 800 g canned crushed tomatoes; 2 cup water; 2 cup chicken broth; 2 pcs bay leaf; 0.5 tsp allspice berries; 1 tsp sugar; 2 tbsp butter; 2 tbsp fresh dill chopped, for garnish (optional)

Hearty and comforting, Gołąbki are traditional Polish cabbage rolls filled with a savory mixture of ground meat and rice, simmered in a rich tomato sauce. This recipe offers a classic take on the beloved dish, perfect for a satisfying family meal.

An original recipe by Forkin

Total time: 3 hr
Serves: 6
Difficulty: Medium
Per serving: 590 kcal

Allergen information: may contain eggs and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1 pcshead of cabbage, large, cored

filling

500 gground pork, lean
500 gground beef, lean
1 cuprice, uncooked, short-grain
1 pcsyellow onion, finely chopped
1 pcsegg, large
1 tspsalt
0.5 tspblack pepper, freshly ground

sauce

800 gcanned crushed tomatoes
2 cupwater
2 cupchicken broth
2 pcsbay leaf
0.5 tspallspice berries
1 tspsugar
2 tbspbutter

garnish

2 tbspfresh dill, chopped, for garnish(optional)

Equipment

tongs · dutch oven · large bowl · large pot · knife · cutting board

The method

Step by step

1
Bring a large pot of salted water to a boil. Carefully place the cored head of cabbage into the boiling water.
Cook’s note: Make sure the pot is large enough to fully submerge the cabbage.
2
Cook the cabbage for 10-15 minutes, or until the outer leaves soften and can be easily peeled off.
About 15 min
Cook’s note: Use tongs to gently remove softened leaves as they become pliable, then return the remaining cabbage to the water to continue cooking.
3
Once all the leaves are removed, trim the thickest part of the central rib from each cabbage leaf to make them easier to roll.
About 10 min
Cook’s note: Don't trim too much, just enough to make the leaf flexible.
4
Cook the rice according to package directions until almost done, then drain any excess water.
About 15 min
Cook’s note: It should still have a slight bite as it will cook further in the sauce.
5
In a large bowl, combine the ground pork, ground beef, cooked rice, finely chopped yellow onion, egg, salt, and black pepper. Mix thoroughly until well combined.
About 10 min
Cook’s note: Using your hands is the most effective way to mix the filling evenly.
6
To assemble the gołąbki, lay a cabbage leaf flat. Place a spoonful of the meat and rice filling near the stem end.
Cook’s note: The amount of filling will depend on the size of your cabbage leaf, usually 2-3 tablespoons.
7
Fold the stem end of the leaf over the filling, then fold in the sides of the leaf, and roll tightly towards the tip.
Cook’s note: Roll them as tightly as possible to prevent them from unraveling during cooking.
8
Repeat with the remaining cabbage leaves and filling.
About 20 min
9
Line the bottom of a large heavy-bottomed pot or Dutch oven with any leftover small cabbage leaves or trimmed ribs to prevent the gołąbki from sticking.
About 5 min
Cook’s note: This also adds extra flavor to the sauce.
10
Arrange the rolled gołąbki snugly in layers in the prepared pot.
About 5 min
Cook’s note: They can be stacked, but try to keep them as neat as possible.
11
In a separate bowl, whisk together the canned crushed tomatoes, water, chicken broth, bay leaves, allspice berries, and sugar for the sauce.
About 2 min
12
Pour the sauce over the gołąbki in the pot, ensuring they are mostly submerged. Add the butter on top.
About 2 min
Cook’s note: If the liquid doesn't cover them, add a little more water or broth.
13
Bring the liquid to a gentle simmer over medium heat, then reduce the heat to low, cover the pot, and simmer for at least 1.5 to 2 hours, or until the cabbage is very tender and the filling is cooked through.
About 2 hr
Cook’s note: The longer they simmer, the more tender and flavorful they will be.
14
Remove the bay leaves and allspice berries before serving.
About 1 min
15
Serve hot, garnished with fresh dill if desired.
Cook’s note: Gołąbki are excellent served with a dollop of sour cream.

Per serving

Nutrition

56%Score

Calories: 589.5kcal
Protein: 35.2g
Carbs: 25.6g
Fat: 39.5g
Fibre: 8.2g
Sugar: 14.7g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover gołąbki in an airtight container in the refrigerator.

Reheating

Reheat gently in a pot on the stovetop or in the microwave until warmed through.