Polish Stuffed Cabbage Rolls

Polish Stuffed Cabbage Rolls (known as Gołąbki) are a hearty, flavorful dish made with cabbage leaves stuffed with a savory meat and rice filling, then simmered in a rich tomato sauce. Here’s a recipe for this classic Polish comfort food:

Polish Stuffed Cabbage Rolls (Gołąbki)

Ingredients:

For the cabbage rolls:

• 1 large head of cabbage (core removed)

• 1 lb ground beef (or a mix of beef and pork for richer flavor)

• 1/2 cup uncooked rice (white or brown)

• 1 medium onion (finely chopped)

• 1 egg

• 1 teaspoon garlic powder

• 1 teaspoon dried thyme (optional)

• Salt & pepper (to taste)

For the sauce:

• 1 can (15 oz) tomato sauce

• 1 can (15 oz) crushed tomatoes

• 2 tablespoons tomato paste

• 1 tablespoon sugar (optional, to balance acidity)

• 1 teaspoon paprika (smoked or regular)

• 1/2 teaspoon garlic powder

• Salt & pepper (to taste)

Instructions:

1. Prepare the cabbage:

   • Bring a large pot of salted water to a boil.

   • Carefully remove the leaves from the cabbage head, making sure not to tear them. (If necessary, cut a small “V” shape in the center of the base of the leaves to help them separate more easily).

   • Boil the leaves for 2-3 minutes or until soft and pliable. Remove and set aside on a paper towel to drain and cool.

2. Prepare the filling:

   • In a large skillet, sauté the chopped onion over medium heat in a little oil until soft and translucent (about 5 minutes).

   • In a large bowl, combine the ground meat, cooked onion, uncooked rice, egg, garlic powder, dried thyme, salt, and pepper. Mix until well combined.

3. Stuff the cabbage rolls:

   • Take each cabbage leaf and trim the thick vein at the base of the leaf so it rolls up more easily.

   • Place about 2 tablespoons of the filling in the center of each cabbage leaf. Fold in the sides and then roll up the leaf tightly around the filling. Repeat with the remaining leaves and filling.

4. Make the sauce:

   • In a large pot or Dutch oven, combine the tomato sauce, crushed tomatoes, tomato paste, sugar (optional), paprika, garlic powder, salt, and pepper. Stir well and bring to a simmer over medium heat.

5. Cook the cabbage rolls:

   • Gently place the stuffed cabbage rolls in the pot with the tomato sauce, making sure they are covered. If necessary, add a little water or broth to cover the rolls.

   • Bring the sauce to a simmer, then reduce the heat to low, cover, and cook for about 1.5-2 hours. Stir occasionally and check the liquid level, adding more water if needed.

6. Serve:

   • Once the cabbage rolls are tender and cooked through, serve them hot with some of the sauce spooned over the top.

Tips:

• You can make these ahead of time. They actually taste better the next day once the flavors have melded.

• For a variation, you can add a bit of sour cream to the sauce for a creamy touch.

• Serve with mashed potatoes, crusty bread, or a simple side salad for a complete meal.

Enjoy these delicious Polish stuffed cabbage rolls, perfect for cozy dinners or holiday meals!