Polish
Gołąbki Stuffed Cabbage Rolls
Polish cabbage rolls filled with pork, beef, rice, and herbs in tomato sauce.
6 servings · 70 minutes prep · 95 minutes cook
Ingredients
Cabbage and Filling
- 1 large head, about 3 lb, core trimmed
- 1 lb
- 1/2 lb
- 2/3 cup, rinsed
- 1 medium, finely diced
- 2 tbsp
- 1 large, beaten
- 2 tsp
- 1 tsp, freshly ground
- 1 tsp, dried
Sauce
- 2 cups
- 1 cup
- 2 tbsp
- 1 tsp, optional
- 1
- 1/2 cup, optional, for serving
Directions
Prepare Cabbage and Filling
- Simmer green cabbage in a large pot of salted water for 8 to 10 minutes, peeling off softened outer leaves as they loosen. Continue until you have 12 large leaves.
- Trim thick ribs from each leaf. Chop extra cabbage and spread it in the bottom of a baking dish.
- Simmer long grain rice for 8 minutes, until partly cooked. Drain and cool.
- Cook yellow onion in unsalted butter for 5 to 6 minutes, until soft. Cool slightly.
- Mix ground pork, ground beef, par-cooked rice, onion, egg, fine salt, black pepper, and marjoram gently.
Roll and Bake
- Heat oven to 350°F. Place about 1/3 cup filling on each cabbage leaf. Fold sides inward and roll firmly but not tightly.
- Whisk crushed tomatoes, beef stock, tomato paste, granulated sugar, and bay leaf. Pour over rolls.
- Cover tightly and bake at 350°F for 75 minutes. Uncover and bake 15 to 20 minutes more, until cabbage is very tender and filling reaches 160°F.
- Rest for 15 minutes before serving with sour cream if desired.
