Gołąbki, pronounced "gaw-WOHMP-kee," are traditional Polish cabbage rolls filled with a savory mixture of meat and rice, then simmered in a flavorful tomato sauce. This cherished recipe has been passed down through generations, bringing comfort and warmth to family gatherings.
Ingredients:
For the Cabbage Rolls:
• 1 large head of green cabbage
• 1 pound ground pork
• 1 pound ground beef
• 1 cup uncooked white rice
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons butter
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon dried marjoram (optional)
• 1 egg, lightly beaten
For the Tomato Sauce:
• 2 cans (15 ounces each) tomato sauce
• 1 can (14.5 ounces) diced tomatoes
• 1 cup beef broth
• 2 tablespoons tomato paste
• 1 tablespoon sugar
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon paprika
• 1 bay leaf
Instructions:
1. Prepare the Cabbage:
o Remove the core from the cabbage. In a large pot, bring water to a boil and carefully place the cabbage head into the pot. Boil for about 5-10 minutes, gently peeling off the outer leaves with tongs as they become pliable. Continue until you have 12-15 large leaves. Set aside to cool.
2. Cook the Rice:
o In a saucepan, cook the rice according to package instructions, but reduce the cooking time by a few minutes to keep it slightly undercooked. This prevents the rice from becoming mushy during baking.
3. Sauté the Onions and Garlic:
o In a skillet, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute. Remove from heat and let cool slightly.
4. Prepare the Filling:
o In a large bowl, combine the ground pork, ground beef, cooked rice, sautéed onions and garlic, salt, pepper, marjoram (if using), and the beaten egg. Mix thoroughly until all ingredients are well incorporated.
5. Assemble the Cabbage Rolls:
o Lay a cabbage leaf flat, with the stem end facing you. Place about ¼ cup of the meat mixture near the stem end. Fold the sides over the filling and roll up tightly, tucking in the sides as you go. Repeat with remaining leaves and filling.
6. Prepare the Tomato Sauce:
o In a large saucepan, combine the tomato sauce, diced tomatoes, beef broth, tomato paste, sugar, salt, pepper, paprika, and bay leaf. Bring to a simmer over medium heat, stirring occasionally. Let simmer for about 10 minutes, then remove from heat.
7. Bake the Gołąbki:
o Preheat the oven to 350°F (175°C). In a large baking dish or Dutch oven, spread a thin layer of the tomato sauce on the bottom. Place the cabbage rolls seam-side down in the dish, fitting them snugly in a single layer. Pour the remaining sauce over the rolls, ensuring they are well covered. Cover the dish with a lid or aluminum foil and bake for 1½ to 2 hours, or until the cabbage is tender and the filling is cooked through.
8. Serve:
o Remove from the oven and let rest for a few minutes before serving. Serve the gołąbki hot, spooning additional sauce over the top. They pair wonderfully with mashed potatoes or crusty bread.
Tips:
• If the cabbage leaves are thick, you can trim the thick vein at the bottom of each leaf to make rolling easier.
• For added flavor, consider adding a splash of Worcestershire sauce or a dash of hot sauce to the tomato sauce.
• Gołąbki can be made ahead and reheated; they often taste even better the next day as the flavors meld.
Enjoy this traditional Polish dish, bringing a taste of Babci's kitchen to your table!
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