Imagine a dish that tells a story of tradition, love, and comfort in every single bite. Golabki, the beloved Polish stuffed cabbage rolls, are more than just a meal - they're a journey through generations of home cooking that will transport you straight to a cozy kitchen in Warsaw. These tender cabbage parcels, packed with savory ground beef and perfectly seasoned rice, are about to become your new comfort food obsession that will have your family begging for seconds!
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: Polish
Serves: 6 servings
Ingredients
- 1 large head of cabbage
- 1 pound ground beef
- 1 cup cooked rice
- 1 onion, finely chopped
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 cups tomato sauce
- 1 tablespoon olive oil
Instructions
- Begin by preparing the cabbage. Carefully remove the core from the head of cabbage and bring a large pot of salted water to a boil. Once boiling, submerge the entire head of cabbage in the water. Boil for about 5-7 minutes or until the leaves start to soften. Use tongs to carefully remove the cabbage and let it cool. Once cool enough to handle, gently peel off the leaves one by one, being careful not to tear them. You will need about 12-15 leaves for the golabki.
- In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent, about 5 minutes. Remove from heat and let it cool slightly.
- In a large mixing bowl, combine the ground beef, cooked rice, sautéed onions, tomato paste, paprika, salt, and pepper. Mix well until all ingredients are evenly incorporated.
- Take one cabbage leaf at a time and place about 2-3 tablespoons of the meat mixture at the base of the leaf. Fold the sides of the leaf over the filling and then roll it up tightly from the base to the tip, creating a neat package. Repeat this process until all the filling is used up.
- Preheat your oven to 350°F (175°C). In a large baking dish, spread a thin layer of tomato sauce on the bottom to prevent sticking.
- Place the stuffed cabbage rolls seam-side down in the baking dish. Once all the rolls are in, pour the remaining tomato sauce over the top, ensuring that all the rolls are covered.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes. After 45 minutes, remove the foil and bake for an additional 15 minutes to allow the tops to brown slightly.
- Once cooked, remove the golabki from the oven and let them rest for a few minutes before serving. Serve hot, garnished with fresh herbs if desired, and enjoy your homemade Polish stuffed cabbage!
Tips
- Choose a fresh, large cabbage with flexible leaves to make rolling easier.
- When boiling cabbage leaves, don't overcook - they should be pliable but not falling apart.
- Make sure to cool the cabbage leaves before handling to prevent burning your hands.
- For extra flavor, you can add a small amount of garlic or dried herbs to the meat mixture.
- If some leaves are too small, you can overlap them to create a complete wrapper.
- Use lean ground beef to prevent the rolls from becoming too greasy.
- Let the golabki rest for a few minutes after baking to allow the flavors to settle and make them easier to serve.
- These stuffed cabbage rolls freeze beautifully, making them a perfect make-ahead meal for busy weeknights!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 20g
Fat: 15g
Saturated Fat: 5g
Cholesterol: 65mg
