Gołąbki (Polish Stuffed Cabbage Rolls) with Meat and Rice in Tomato Sauce
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Source: https://recipheon.com/en/recipes/main-dishes/golabki-polish-stuffed-cabbage-rolls-with-meat-and-rice-in-tomato-sauce
About this recipe
Gołąbki are soft cabbage leaves wrapped around a savory meat-and-rice filling and simmered in tomato sauce. This classic, filling family meal also tastes good the next day. Although preparation involves several stages, they can conveniently be completed ahead of time: par-cook the rice, blanch the cabbage, and shape the gołąbki. The quantities given make 12 cabbage rolls, or about 6–8 servings.
Ingredients
Servings: 8
Cabbage and Filling
1 large head green cabbage, about 1.5 kg
150 g white rice
500 g ground pork or a pork-and-beef blend
2 medium onions, finely chopped and divided
2 tablespoons canola oil, divided
2 cloves garlic, pressed
1 egg
2 teaspoons salt, divided
1 teaspoon marjoram
1/2 teaspoon ground black pepper
300 ml water for par-cooking the rice
Enough water to cover the cabbage, for blanching
Sauce and Cooking
500 ml tomato passata
300 ml vegetable broth
1 teaspoon sugar
1/2 teaspoon sweet paprika
2 bay leaves
3 allspice berries
1 tablespoon all-purpose flour
3 tablespoons cold water for the slurry
1/2 teaspoon salt
Steps
Rinse the rice, transfer it to a saucepan, and add 300 ml water. Cover and cook over low heat for 10 minutes, until the grains are partially tender but not mushy. Drain and set aside to cool for about 10 minutes.
Cut the core from the cabbage and place the head in a large pot. Add enough water to cover it and 1 teaspoon salt. Bring to a boil and cook for about 12 minutes, gradually removing the leaves as they become tender and pliable. Drain the cabbage and let it stand for a few minutes.
Heat 1 tablespoon of the oil in a skillet and cook half the chopped onion over medium heat for 5 minutes, until softened. Add the garlic for the final minute, then let the onion cool. In a bowl, combine the meat, cooled rice, onion and garlic, egg, 1 teaspoon salt, marjoram, and pepper.
Trim the thick rib from each leaf, place about 2 tablespoons filling near the base, fold the sides inward, and roll the leaf into a tight parcel. Make 12 gołąbki; chop the remaining small leaves and reserve them for lining the pot.
Heat the remaining oil in a large pot or roasting pan and cook the remaining onion over medium heat for 5 minutes. Pour in the passata and broth, then add the sugar, paprika, bay leaves, allspice berries, and 1/2 teaspoon salt. Bring to a gentle simmer and cook for 5 minutes.
Line the bottom of the pot with the chopped cabbage leaves, arrange the gołąbki snugly with the seams facing down, and pour the sauce over them. Cover and simmer over low heat for 60 minutes, maintaining a gentle bubbling. The cabbage should be very tender and the filling completely cooked through.
Transfer the gołąbki temporarily to a plate. Thoroughly mix the flour with 3 tablespoons cold water, pour the slurry into the hot sauce, and cook for 3 minutes, stirring, until it reaches a slightly thick consistency. Remove the bay leaves and allspice berries, then serve the gołąbki with the sauce.
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