Description
Classic Gołąbki are traditional Polish stuffed cabbage rolls made with seasoned ground pork and rice, slow-cooked in a savory broth, and finished with a rich homemade tomato sauce. These comforting rolls offer a harmonious blend of tender cabbage and flavorful meat filling, perfect for a hearty family meal.
Ingredients
Scale
Cabbage Rolls
- 1 head white cabbage (3-3.3 lb, 1.3-1.5 kg) or savoy cabbage
- 1.7 lb (800 g) ground pork (e.g. pork shoulder)
- 1 large onion (7 oz, 200 g), yellow or white
- 2 tbsp neutral oil, e.g. canola
- 3 garlic cloves
- ½ cup (100 g) cooked rice – cooked ‘al dente’ (approx. 1.2 oz / 33 g uncooked rice)
- 1 tbsp dried marjoram
- Salt, to season
- Ground black pepper, to season
- Handful of chopped dill or parsley, to garnish (optional)
Broth & Tomato Sauce
- 1 qt (1 litre) chicken stock
- ⅓ stick (30 g) butter
- 1 tbsp all-purpose flour
- 1 cup (250 ml) stock – remaining from cooking gołąbki / gołąbki juices; or meat stock
- 2 cups (500 g) tomato passata / purée
- 1 tbsp tomato paste / concentrate
- A pinch of sugar
- Salt, to season
- Ground black pepper, to season
Instructions
- Prepare Cabbage: Wash the cabbage under running water and remove the tough outer leaves. Separate the inner leaves and wash thoroughly. Cut out the stalk from the cabbage head to facilitate leaf removal.
- Blanch Cabbage Leaves: Bring a large pot of salted boiling water with a pinch of sugar to boil. Immerse the cabbage head, core side down, and blanch for 2-3 minutes until leaves loosen easily. If necessary, cook a few more minutes. Remove leaves to a baking tray and optionally place them in ice water to preserve color.
- Prepare Leaves for Rolling: Select ten of the largest, unbroken cabbage leaves. Using a paring knife, carefully cut out the main vein from each leaf and trim the bottom edges to make leaves easier to roll.
- Cook Aromatics: Peel and finely dice the onion. Finely chop the garlic cloves. Heat 1-2 tablespoons of oil in a pan and sauté the onion until golden. Add garlic and cook for an additional 1-2 minutes. Remove from heat and let cool.
- Make Filling: In a large bowl, combine ground pork, cooked rice, dried marjoram, and the cooled onion and garlic mixture. Season with salt and pepper. Mix thoroughly by hand until well combined.
- Assemble Rolls: Lay each cabbage leaf flat and place about 1/4 cup of the meat mixture in the center. Fold in the edges and roll tightly to form a neat roll. Repeat with remaining leaves and filling to make about 10 rolls.
- Prepare Cooking Pot: Line the bottom of a large pot with leftover pre-cooked cabbage leaves to prevent sticking and burning.
- Cook Rolls: Arrange the cabbage rolls in layers inside the pot, placing a layer of remaining cabbage leaves between the layers and on top. Pour in the chicken stock until the rolls are mostly submerged. Cover and simmer on medium heat for 40-50 minutes until the cabbage is tender, checking softness periodically.
- Make Tomato Sauce: While the rolls are cooking, melt butter in a saucepan. Add flour and whisk, cooking until it develops a light golden color. Gradually add 1 cup (250 ml) of stock from the pot, whisking to combine. Bring to a boil then reduce heat.
- Finish Sauce: Add tomato passata and tomato paste to the saucepan. Bring sauce to a boil again, then lower heat to simmer gently. Season with salt, pepper, and a pinch of sugar if the sauce tastes too acidic. Cook until desired thickness is reached.
- Serve: Plate the cooked cabbage rolls and pour tomato sauce over them or serve on the side. Garnish with freshly chopped dill or parsley for extra freshness and aroma.
Notes
- Blanching cabbage softens the leaves and makes them pliable for rolling.
- Removing the main vein from cabbage leaves makes rolling easier and prevents tearing.
- Cooking the tomato sauce separately allows better control over acidity and thickness.
- Using leftover cabbage leaves to line the pot helps prevent the rolls from sticking or burning during simmering.
- Adjust seasoning of filling and sauce to taste before cooking.
- This recipe serves well with mashed potatoes or crusty bread.
