Description
Golabki are traditional Polish stuffed cabbage rolls made with a savory filling of ground pork, rice, and aromatic spices, all wrapped in tender cabbage leaves and baked in a rich tomato sauce. This comforting and hearty dish serves 6 to 8 and combines classic Eastern European flavors with simple ingredients for a satisfying meal.
Ingredients
Scale
For the Cabbage Rolls
- 1 large head of cabbage
- 1 lb (450g) ground pork (or a mix of pork and beef)
- 1/2 cup uncooked rice (white or brown)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 egg
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1/4 tsp paprika (optional)
For the Tomato Sauce
- 1 can (15 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1 tbsp sugar (to balance acidity)
- 1/2 cup beef or chicken broth
- 1 tbsp lemon juice (optional, for brightness)
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- Salt and pepper to taste
Instructions
- Prepare the Cabbage: Bring a large pot of water to a boil. Carefully cut out the core of the cabbage to make peeling the leaves easier.
- Blanch the Cabbage Leaves: Submerge the whole cabbage head into boiling water for 2-3 minutes until the outer leaves soften. Use tongs to remove the cabbage from the water and set it aside to cool. Peel off about 10-12 large softened leaves. If any leaves are still stiff, return the cabbage to the boiling water to soften more leaves.
- Cook the Rice: Rinse the rice under cold water. Cook it according to package instructions until just tender but still firm (al dente). Drain and let cool slightly.
- Prepare the Filling: In a large bowl, combine the ground pork (or pork and beef mix), cooked rice, finely chopped onion, minced garlic, egg, salt, black pepper, dried thyme, and paprika if using. Mix well to incorporate all ingredients evenly.
- Assemble the Rolls: Lay a blanched cabbage leaf flat and trim the thick central vein if necessary to make rolling easier. Place about 2-3 tablespoons of filling near the base of the leaf. Fold in the sides and roll tightly, encasing the filling within the leaf.
- Prepare the Tomato Sauce: In a separate bowl, combine crushed tomatoes, tomato paste, sugar, beef or chicken broth, lemon juice (if using), dried basil, dried oregano, and salt and pepper to taste. Stir well to combine all the flavors.
- Layer and Cook: In a large baking dish or oven-safe pot, spread a thin layer of tomato sauce. Arrange the cabbage rolls seam-side down in the dish snugly. Pour the remaining tomato sauce over the rolls, ensuring they are well coated.
- Bake the Golabki: Preheat the oven to 350°F (175°C). Cover the baking dish with aluminum foil and bake for about 1 hour until the cabbage is tender and the filling is cooked through.
- Serve: Remove from the oven and let the golabki rest for a few minutes. Serve warm with extra tomato sauce spooned over the top.
Notes
- Use pork and beef mix if you prefer a richer filling.
- Brown rice adds nuttiness but may require longer cooking.
- Removing the thick vein from cabbage leaves makes rolling easier and prevents tearing.
- Adjust sugar in the tomato sauce if tomatoes are very acidic.
- Golabki can be made ahead and reheated before serving; flavor improves after resting.
