Gołąbki (Polish Cabbage Rolls)
Yields: 18–20 rolls (6–8 servings)
Prep time: 45–60 minutes
Cook time: 1 hour 45 minutes
Total time: 2.5–3 hours
Ingredients
For the Cabbage
1 large green cabbage (approx. 3 lbs)
For the Filling
1 lb ground beef (85/15 lean-to-fat ratio)
½ lb ground pork
1 cup cooked white rice, cooled completely
1 large onion, finely chopped
2 cloves garlic, minced
1 large egg
1 teaspoon salt
½ teaspoon black pepper
For the Sauce
2 cups tomato sauce (plain, unseasoned), divided
1 cup low-sodium beef broth
1 tablespoon sugar
1 tablespoon lemon juice
Instructions
1. Prepare the Cabbage Leaves
Preheat oven to 350°F (175°C).
Fill a large stockpot two-thirds full with water. Add 1 tablespoon salt. Bring to a rolling boil.
Cut a cone-shaped incision around the cabbage core and remove it.
Lower the cored cabbage into boiling water. Boil 8–12 minutes until outer leaves begin to peel back.
Remove cabbage. Cool slightly, then peel off softened outer leaves. If inner leaves are still firm, return head to water for 3–5 more minutes. Repeat until you have 18–20 leaves.
Using a paring knife, shave down the thick rib on each leaf without cutting through. Pat leaves dry.
2. Make the Filling
In a large bowl, combine beef, pork, cooled rice, onion, garlic, egg, salt, and pepper.
Mix with your hands just until combined (60–90 seconds). Do not overmix.
3. Assemble the Rolls
Spread ½ cup tomato sauce over the bottom of a 9x13-inch baking dish.
Lay a cabbage leaf flat, stem end toward you. Place ⅓ cup filling (or ¼ cup for smaller leaves) about 1 inch above the stem.
Fold left and right sides inward over the filling. Lift bottom flap up and over, tucking snugly. Roll forward to form a sealed package.
Place roll seam-side down in the baking dish. Repeat with remaining leaves and filling, packing rolls snugly in a single layer.
4. Bake
In a bowl, whisk remaining 1½ cups tomato sauce, beef broth, sugar, and lemon juice.
Pour sauce over the rolls (should come halfway up their sides).
Cover dish tightly with aluminum foil.
Bake at 350°F (175°C) for 1 hour 30 minutes, or until a knife pierces a roll with no resistance. If needed, bake covered in 15-minute increments up to 2 hours total.
(Optional) Remove foil for final 10–15 minutes to brown the top.
5. Rest and Serve
Let rest, covered, for 10 minutes.
Serve warm with sauce from the dish. Garnish with fresh dill if desired.
Refrigerate leftovers up to 3 days, or freeze baked rolls up to 3 months.
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