How to Make the Perfect Stuffed Polish Cabbage Rolls Golabki
Polish · Medium · 120 min · 6 servings
Golabki are tender cabbage leaves stuffed with a savory mixture of seasoned ground pork and rice then simmered low and slow in a rich tomato sauce until meltingly soft. The name means little pigeons in Polish and these hearty rolls have been the centerpiece of Polish family meals for generations.
Why this recipe works
This Stuffed Polish Cabbage Rolls Golabki recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 120 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 390 calories with 24g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 1 large head of white cabbage
- 500 grams ground pork
- 1 cup cooked white rice
- 2 cups crushed tomatoes
- 1 medium onion finely diced
- 2 tablespoons tomato paste
Step by step instructions
Step 1: Prepare the Cabbage Leaves
Bring a large pot of salted water to a boil and carefully submerge the whole head of cabbage. Cook for 5 to 7 minutes until the outer leaves are pliable then peel off 12 large leaves and set aside to cool. Trim the thick central rib of each leaf with a knife to make rolling easier.
Step 2: Mix the Filling
Combine the ground pork, cooked rice, diced onion, and season with salt, pepper, and marjoram in a large bowl. Mix thoroughly with your hands until everything is evenly distributed and the filling holds together well.
Step 3: Roll the Golabki
Place a generous spoonful of filling at the base of each cabbage leaf then fold in the sides and roll up tightly like a burrito making sure the filling is fully enclosed. Arrange the rolls seam-side down in a single layer in a large deep baking dish or heavy pot.
Step 4: Simmer in Tomato Sauce
Combine the crushed tomatoes and tomato paste with one cup of water and season with salt and sugar then pour over the rolls ensuring they are mostly submerged. Cover tightly and cook in a preheated oven at 170 degrees Celsius for 80 to 90 minutes until the cabbage is completely tender.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- ground pork → a mixture of ground beef and pork for a richer and more complex meat flavor
- white rice → buckwheat groats for a more rustic and nutty tasting filling variation
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Using cabbage leaves that are not blanched long enough which makes them impossible to roll without tearing
- Not adding enough liquid to the baking dish which causes the rolls to dry out and the bottom layer to burn
Nutrition facts
Per serving: 390 calories, 24g protein, 32g carbs, 18g fat, 5g fiber.
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