Stuffed Polish Cabbage Rolls Golabki
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.
Tender Polish cabbage rolls filled with pork and rice and slow-simmered in a rich tomato sauce for a comforting family dinner.
Nutrition per serving
Ingredients
Shell
Filling
Sauce
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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