Polish Gołąbki (Stuffed Cabbage Rolls)

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🥬 Polish Gołąbki (Stuffed Cabbage Rolls)

🧾 Ingredients (Serves 4–6)

Cabbage & Filling:

  • 1 large green cabbage (about 1.5–2 kg)
  • 500 g (1 lb) ground pork (or pork + beef mix)
  • 1 cup cooked white rice (cooled)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 egg
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Tomato Sauce:

  • 2 cups (500 ml) tomato sauce or crushed tomatoes
  • 1 tablespoon tomato paste
  • 1 tablespoon sugar
  • 1 teaspoon paprika
  • Salt & pepper to taste
  • 1 cup (240 ml) water or broth

👨‍🍳 Instructions

1. Prepare the cabbage

  • Bring a large pot of salted water to a boil.
  • Cut out the hard core from the cabbage.
  • Place cabbage in boiling water.
  • As the outer leaves soften (after 2–3 minutes), gently peel them off with tongs.
  • Repeat until you have about 10–12 large leaves.
  • Let them cool and trim the thick stem part so they’re easy to roll.

2. Make the filling

  • In a large bowl, combine:
    • Ground meat
    • Cooked rice
    • Onion
    • Garlic
    • Egg
    • Salt & pepper
  • Mix gently until just combined (don’t overwork the meat).

3. Form the rolls

  • Place 2–3 tablespoons of filling near the base of each cabbage leaf.
  • Fold the sides inward, then roll tightly (like a burrito).
  • Repeat with all leaves.

4. Prepare the sauce

  • In a bowl, mix:
    • Tomato sauce
    • Tomato paste
    • Sugar
    • Paprika
    • Salt & pepper
    • Water or broth

5. Assemble

  • Spread a little sauce on the bottom of a large pot or baking dish.
  • Place cabbage rolls seam-side down in layers.
  • Pour the remaining sauce evenly over the rolls.

6. Cook

Option 1: Stovetop

  • Cover and simmer on low heat for 50–60 minutes.
  • Make sure there’s enough liquid (add a little water if needed).

Option 2: Oven

  • Cover with foil or lid.
  • Bake at 180°C (350°F) for 1 to 1½ hours.

🍽️ How to Serve

  • Serve hot with extra sauce spooned on top.
  • Goes great with mashed potatoes or fresh bread.

🔥 Tips for Best Flavor

  • Add a squeeze of lemon juice for a slight tang.
  • Let it rest 15–20 minutes before serving.
  • Tastes even better the next day after flavors develop.

If you want the authentic sweet-and-sour Polish version or a no-roll “lazy gołąbki”, I can give you that too 👍

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