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Classic Tender Polish Stuffed Cabbage Rolls Recipe Easy Homemade Gołąbki

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A comforting and nostalgic recipe featuring tender cabbage leaves wrapped around a savory mix of ground pork, beef, and rice, simmered in a flavorful tomato sauce. Perfect for family dinners and potlucks.

Ingredients

Scale
  • 1 large head green cabbage (firm, pale green leaves, medium-sized)
  • 1/2 lb ground pork
  • 1/2 lb ground beef
  • 1/2 cup uncooked white rice (long grain or medium grain, rinsed)
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 large egg, beaten
  • 2 cups plain tomato sauce or crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried marjoram
  • 1/2 teaspoon paprika (optional)
  • 2 tablespoons fresh parsley, finely chopped
  • 2 tablespoons unsalted butter or vegetable oil
  • 1 cup water or beef/chicken broth

Instructions

  1. Bring a large pot of salted water to a boil. Core the cabbage and gently separate the leaves. Blanch about 12 large leaves in boiling water for 2-3 minutes until pliable but not mushy. Drain and set aside to cool on a clean towel.
  2. Rinse 1/2 cup of rice under cold water until clear. Cook rice in 1 cup water for about 15 minutes until tender but not mushy. Drain any excess water and let cool slightly.
  3. In a skillet, melt 2 tablespoons butter or heat oil over medium heat. Add 1 finely chopped yellow onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for another minute. Remove from heat and let cool.
  4. In a large bowl, combine ground pork and beef, cooked rice, sautéed onion and garlic, beaten egg, salt, pepper, dried marjoram, paprika, and fresh parsley. Mix gently but thoroughly until evenly combined.
  5. Lay one cabbage leaf flat, trim the thick vein at the bottom to make rolling easier. Place about 2 tablespoons of filling near the base of the leaf. Fold in the sides and roll up tightly like a burrito. Repeat until all filling is used (about 12 rolls).
  6. In the same large pot or Dutch oven, stir together tomato sauce, tomato paste, salt, and pepper. Add water or broth and bring to a gentle simmer.
  7. Place the cabbage rolls seam side down in the sauce snugly. Cover with a heatproof plate or lid to keep them submerged. Cover the pot with the lid and simmer over low heat for 60-75 minutes until the cabbage is tender and filling is cooked through. Check occasionally to ensure the sauce doesn’t dry out; add water if needed.
  8. Let the rolls rest in the pot off the heat for 10 minutes before serving.

Notes

Blanch cabbage leaves just until pliable to avoid tearing. Cook rice until tender but not mushy. Mix filling gently to keep it tender. Simmer rolls low and slow to keep them intact. Use a heatproof plate to keep rolls submerged during cooking. Rolls can be assembled ahead and refrigerated. Freeze individually wrapped for up to 3 months.

Nutrition

Keywords: Polish stuffed cabbage rolls, Gołąbki, cabbage rolls recipe, comfort food, homemade Gołąbki, stuffed cabbage, traditional Polish recipe

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