Stuffed Polish Cabbage

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Stuffed Cabbage Rolls

There’s something magical about unwrapping a tender cabbage leaf to reveal a savory filling of seasoned ground beef and rice, simmered in a rich tomato sauce. This is Gołąbki (pronounced guh-WOMP-kee), a classic recipe that has been passed down through generations.

If you’ve never had Gołąbki, imagine a cozy hug from your grandma—in food form. Serve it with mashed potatoes, and you’ll understand why it’s considered a beloved comfort food.

 

Why This Recipe Works

 

  • Authentic flavors: The combination of ground beef, rice, and a touch of lemon zest creates a rich and flavorful filling, just like the traditional recipe.
  • Make-ahead friendly: You can assemble the rolls a day ahead for stress-free meal prep or entertaining.
  • Freezer hero: Batch-cook and freeze for future comfort food cravings, making it a perfect dish for meal planning.

 

Ingredients & Swaps

 

  • Cabbage: 1 large head of green cabbage. Savoy cabbage works in a pinch.
  • Meat: 1.5 lbs ground beef (80/20). Using all beef simplifies the recipe while maintaining a rich flavor. For a lighter twist, you could use ground turkey.
  • Rice: 2 cups cooked. Short-grain or jasmine rice holds its shape best inside the rolls.
  • Tomato Sauce: Crushed tomatoes, garlic, and onion. Use a jar of marinara sauce if you’re short on time.
  • Secret Weapon: Grated lemon zest. It adds a bright, zesty note that balances the richness of the meat and tomato sauce.

Optional Garnish:

  • Fresh dill or parsley
  • Sour cream for dolloping

 

Step-by-Step Instructions

 

1. Prep the Cabbage

  • Boil the head: Core the cabbage and boil it in a large pot for 10-15 minutes until the leaves peel away easily.
  • Peel leaves: Let the cabbage cool slightly, then gently separate the leaves. Use a paring knife to trim the thick stems so they are thin and pliable.

2. Make the Filling

  • In a large bowl, mix 1.5 lbs of ground beef, ½ grated onion, 4 minced garlic cloves, 1 tsp lemon zest, 1 large egg, and 2 cups of cooked rice. Season generously with salt and pepper.

3. Whip Up the Tomato Sauce

  • Sauté ½ grated onion and 3 minced garlic cloves in 1 tbsp olive oil in a saucepan until soft.
  • Stir in 28 oz of crushed tomatoes, ½ cup of water, 1 tsp salt, and ¼ tsp pepper.
  • Simmer the sauce for 15 minutes to allow the flavors to meld.

4. Assemble the Rolls

  • Stuff: Place 2-3 tablespoons of the filling onto the center of each cabbage leaf.
  • Fold: Fold the sides of the leaf inward, then roll it up tightly from the stem end.
  • Layer: Arrange the rolls seam-side down in a 9×13-inch baking dish.
  • Cover: Pour the prepared tomato sauce evenly over the top of the cabbage rolls.

5. Bake & Serve

  • Bake: Cover the baking dish with foil and bake at 350°F (175°C) for 50-60 minutes, or until the cabbage is tender and the sauce is bubbling.
  • Rest: Let the rolls rest for 10 minutes before serving.
  • Garnish: Sprinkle with fresh dill or parsley and top with a spoonful of sour cream.

  • Freeze the cabbage first: For an easier method, pop the whole head of cabbage in the freezer overnight. Thaw it, and the leaves will peel off effortlessly without any boiling!
  • Don’t overstuff: Too much filling can cause the rolls to burst. Aim for a golf-ball-sized portion of filling per roll.
  • Leftovers rule: The flavors deepen over time. Store in the fridge for up to 3 days and reheat in the oven for maximum deliciousness.

 

FAQ

 

  • Can I use jarred sauce? Absolutely. A jar of marinara sauce (about 24 oz) works perfectly if you’re short on time.
  • Why is my cabbage tough? The leaves were likely undercooked. Make sure they are pliable before rolling, or use the freezing method mentioned above.
  • Can I make these vegetarian? Yes, swap the meat for sautéed mushrooms and lentils and adjust the seasoning aggressively.

 

Serving Suggestions

 

  • Classic: Serve with creamy, garlicky mashed potatoes and roasted carrots.
  • Modern: Pair with a crisp apple-fennel salad for a fresh, contrasting crunch.
  • Polish Tradition: A side of chłodnik (cold beet soup) in the summer is a perfect pairing.

 

Grandma’s Gołąbki – Stuffed Cabbage Rolls

 

  • Prep Time: 1 hour
  • Cook Time: 1 hour
  • Total Time: 2 hours
  • Servings: 12 rolls

Ingredients

  • 1 large green cabbage (core removed)
  • 1.5 lbs ground beef (80/20)
  • ½ small yellow onion, grated
  • 4 garlic cloves, minced
  • 1 tsp lemon zest
  • 1 large egg, beaten
  • 2 cups cooked rice
  • 1 tsp kosher salt
  • ½ tsp black pepper

Tomato Sauce:

  • 1 tbsp olive oil
  • ½ small yellow onion, grated
  • 3 garlic cloves, minced
  • 28 oz crushed tomatoes
  • ½ cup water
  • 1 tsp salt
  • ¼ tsp black pepper

Garnish (optional):

  • Fresh dill or parsley
  • Sour cream

Instructions

  1. Prep Cabbage: Boil cored cabbage for 10-15 minutes. Peel leaves and trim stems.
  2. Make Filling: Combine all filling ingredients (ground beef, onion, garlic, lemon zest, egg, rice, salt, and pepper) in a large bowl.
  3. Cook Sauce: Sauté onion and garlic in olive oil. Add tomatoes, water, salt, and pepper. Simmer for 15 minutes.
  4. Assemble Rolls: Place 2-3 tbsp filling on each leaf. Fold sides, roll tightly. Arrange seam-side down in a baking dish.
  5. Bake: Pour sauce over the rolls. Bake at 350°F for 50-60 minutes. Rest for 10 minutes, then garnish and serve.

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