Description
Golabki, traditional Polish stuffed cabbage rolls, feature tender cabbage leaves wrapped around a savory blend of ground beef, pork, and rice, baked in a flavorful tomato-based sauce. This comforting main course is perfect for family meals and can be made ahead or frozen for convenience.
Ingredients
Scale
Cabbage Rolls
- 1 large head green cabbage
- 1 lb ground beef
- 1/2 lb ground pork
- 1 cup cooked white rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 egg, beaten
Sauce
- 2 cups tomato sauce
- 1 tablespoon tomato paste
- 1 tablespoon butter
- 1 teaspoon sugar
- 1/2 teaspoon dried marjoram (optional)
- 1/2 cup water or broth
Instructions
- Prepare Cabbage Leaves: Bring a large pot of water to a boil. Carefully core the cabbage and immerse it in the boiling water. Boil for 5–10 minutes until the outer leaves soften. Gently remove about 12 large leaves as they become pliable. Trim the thick vein at the base of each leaf to make rolling easier.
- Make Filling: In a large bowl, combine ground beef, ground pork, cooked rice, finely chopped onion, minced garlic, salt, black pepper, paprika, and beaten egg. Mix until just combined to retain texture and moisture.
- Roll Cabbage Leaves: Place approximately 1/4 cup of the meat and rice filling onto the center of each cabbage leaf. Fold in the sides over the filling and roll the leaf tightly from the base, similar to rolling a burrito, ensuring the filling is well enclosed.
- Prepare Sauce: In a saucepan, melt the butter over medium heat. Whisk in the tomato paste, tomato sauce, sugar, dried marjoram (if using), and water or broth. Simmer the sauce gently for 5 minutes to blend the flavors.
- Assemble and Bake: Preheat the oven to 350°F (175°C). Spread a spoonful of the tomato sauce on the bottom of a baking dish to prevent sticking. Arrange the cabbage rolls seam-side down in the dish. Pour the remaining sauce evenly over the rolls. Cover the dish with aluminum foil and bake for 75–90 minutes until the rolls are cooked through and tender.
- Serve: Remove from oven and serve the golabki warm with additional sauce spooned over the top for extra flavor and moisture.
Notes
- Golabki can be prepared ahead of time and often taste even better the next day as flavors meld.
- You can freeze the rolls either before or after baking for convenient future meals.
- For a lighter variation, substitute ground turkey or chicken in place of beef and pork.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Polish
