🥬 Polish Gołąbki (Stuffed Cabbage Rolls)
🧾 Ingredients
For the cabbage:
- 1 large green cabbage
For the filling:
- 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
For the sauce:
- 2 cups tomato sauce or crushed tomatoes
- 1 tablespoon tomato paste
- 1 tablespoon sugar
- 1 teaspoon paprika
- 1 cup water or broth
- Salt & pepper to taste
👨🍳 Instructions
1. Soften the cabbage
- Bring a large pot of salted water to a boil.
- Cut out the hard core of the cabbage.
- Place cabbage in boiling water.
- Remove leaves one by one as they soften.
- Set aside about 10–12 large leaves.
- Trim the thick center vein so they roll easily.
2. Make the filling
- In a bowl, mix:
- Ground meat
- Cooked rice
- Onion
- Garlic
- Egg
- Salt & pepper
- Mix gently until combined.
3. Roll the cabbage
- Place 2–3 tablespoons of filling on each leaf.
- Fold sides inward, then roll tightly.
- Repeat for all rolls.
4. Make the sauce
- Mix tomato sauce, tomato paste, sugar, paprika, water/broth, salt, and pepper.
5. Assemble
- Spread a little sauce on the bottom of a pot or baking dish.
- Place rolls seam-side down.
- Pour remaining sauce over them.
6. Cook
Stovetop:
- Cover and simmer on low for 50–60 minutes.
OR Oven:
- Cover and bake at 180°C (350°F) for 1–1½ hours.
🍽️ Tips
- Add a squeeze of lemon juice for extra flavor.
- If sauce thickens too much, add a little water.
- Let rest before serving—it tastes even better!
This is the kind of dish where one bite = instant favorite 🤤
If you want, I can also give you a super easy “lazy” version (no rolling) or a traditional Polish sweet & sour style.