Can I use a different meat for gołąbki filling?

Absolutely! While ground pork is traditional, ground beef, turkey, or even a vegetarian mix can be used as filling for Gołąbki.

Why my cabbage leaves tear while rolling?

Your cabbage leaves can tear if they aren't soft enough, wich is caused by too short cooking. But if they tear just patch it up with another small piece of cabbage. Once it’s cooked, everything holds together nicely.

How can I make sure my Gołąbki don’t burn while cooking?

Placing a layer of tomato sauce on the bottom of the baking dish and keeping the dish covered during baking helps to prevent burning and ensures even cooking.

Gołąbki Recipe - Polish Stuffed Cabbage Rolls

Name: Golabki - Polish Stuffed Cabbage Rolls
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Cuisine: Polish
Ingredients: 1 1/2 pounds Ground pork shoulder; 1 head White cabbage; 1 cup Cooked rice (cooled); 1 large Onion (chopped); 1 tablespoon Vegetable oil; 2 tablespoons Bread crumbs; Salt and pepper (to taste); 1 1/2 cups Chicken or beef broth; 5 oz Tomato paste; 1/2 teaspoon Paprika; 1 tsp dried Oregano; 1/2 teaspoon Thyme; 1/4 cup Heavy cream (optional); Salt and pepper (to taste)

Description

This recipe for Polish gołąbki, taste just like from my babcia’s house! Indulge into these delicious meat stuffed cabbage rolls with tomato sauce!

Ingredients

Units Scale

For the Rolls

1 1/2 pounds Ground pork shoulder
1 head White cabbage
1 cup Cooked rice (cooled)
1 large Onion (chopped)
1 tablespoon Vegetable oil
2 tablespoons Bread crumbs
Salt and pepper (to taste)

For the Tomato Sauce

1 1/2 cups Chicken or beef broth
5 oz Tomato paste
1/2 teaspoon Paprika
1 tsp dried Oregano
1/2 teaspoon Thyme
1/4 cup Heavy cream (optional)
Salt and pepper (to taste)

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Instructions

Prepare the Cabbage Leaves: Remove the core from the cabbage. Remove the outer leaves of the cabbage and discard them. Blanch the whole head in boiling water for about 5 minutes, then cool slightly. Carefully peel off the leaves, trimming any thick veins to make them more pliable and soft.
Make the Filling: Heat the vegetable oil in a pan over medium heat. Sauté the chopped onion until translucent and set aside to cool.
Mix the filling: In a large bowl, mix the ground pork, cooked rice, breadcrumbs, sautéed onion, salt, and pepper. Combine well.
Assemble the Rolls: Place a spoonful of the pork mixture onto each cabbage leaf. Fold in the sides and roll up tightly. Place the rolls seam-side down in a baking dish or a large pot.
Prepare the Tomato Sauce: In a bowl, whisk together the broth, tomato paste, oregano, paprika, and thyme. If using, gradually whisk in the heavy cream to the sauce.
Cook the Gołąbki: Pour the tomato sauce over the cabbage rolls. Cover and simmer on the stove or bake in a 375°F (190°C) oven for about 1-1.5 hours, until the meat is cooked through and the cabbage is tender.
Serve: Enjoy the stuffed cabbage rolls hot, with a side of the sauce spooned over the top. They pair wonderfully with mashed potatoes or fresh bread.

Notes

Put tomato sauce on the bottom of the baking dish, so your gołąbki won’t burn during the process of baking.

You can cook the cabbage rolls in a big pot with a lid on a very low heat, or in a slow cooker.

Discard of the outer layers of the cabbage, to make sure they are clean.

Store after cooling, in a tight plastic container with a lid. Gołąbki last 4 days in the refrigerator and up to 3 months in the freezer.

Prep Time: 25 minutes
Cook Time: 1 hour
Category: Main Course
Cuisine: Polish

Nutrition

Calories: 350