Stuffed cabbage rolls, or gołąbki, are a traditional Polish dish that has graced family tables for generations. The name comes from the shape of the cabbage leaves wrapped around the filling, resembling small doves. This labor-intensive yet incredibly satisfying dish consists of ground meat mixed with rice or groats, wrapped in blanched cabbage leaves, and simmered in an aromatic tomato sauce. Every Polish housewife has her own recipe for the perfect gołąbki, passed down through generations. This dish is perfect as a hearty lunch, and the leftovers taste even better reheated the next day. Gołąbki can also be frozen, providing a ready meal for later.
💡 Kliknij na składnik aby oznaczyć jako użyty
Cook the rice until al dente in salted water (about 10 minutes), drain and let it cool. The rice should not be fully cooked, as it will continue to cook in the cabbage rolls.
Cut out the core from the cabbage and place it in a large pot of boiling, salted water. Cook for about 5-8 minutes, gradually peeling off the softened leaves. You will need 12-15 large leaves. Trim the thick veins at the base of the leaves with a knife or pound them with a meat mallet.
Finely chop the onion. Sauté half of it in a little oil until translucent and set aside to cool. Keep the other half raw for the sauce. Press the garlic through a garlic press.
In a large bowl, mix both types of ground meat with the cooked rice, sautéed onion, garlic, and egg. Season with salt, pepper, and marjoram. Knead the mixture with your hands for a few minutes until all the ingredients are combined.
On each cabbage leaf, place about 2-3 tablespoons of filling. Fold it like an envelope: first the bottom part of the leaf, then the sides, and finally roll it up. Arrange the cabbage rolls tightly next to each other in a wide pot or baking dish, seam side down.
Prepare the sauce: mix the tomato passata with vegetable broth and the remaining raw onion. Season with salt and pepper. Pour the sauce over the cabbage rolls so that they are covered by 2/3. Cover the pot with a lid.
Simmer the stuffed cabbage rolls on low heat for about 60-70 minutes. You can also bake them in the oven at 180°C for 1.5 hours. Occasionally drizzle the cabbage rolls with the sauce. In the end, the sauce should be thick and aromatic.
Stuffed cabbage rolls are known in many countries, and their versions vary depending on local culinary traditions.
Stuffed cabbage rolls are best served on deep plates, drizzled with tomato sauce. They can be garnished with fresh parsley. They pair perfectly with bread or a salad of seasonal vegetables.
Leftover stuffed cabbage rolls are best stored in an airtight container in the refrigerator for up to 3 days or frozen for a maximum of 3 months. Reheat them in the oven or on a skillet over low heat to preserve their flavor and texture.
Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.
Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!
Lunches are the main meal of the day - filling, balanced, and full of flavor. Traditional two-course lunches: soup and a main dish in Polish tradition. Pork chop with potatoes and cabbage - a classic of Polish lunches. Dumplings with meat, cheese, and fruit - hand-formed delicacies. Beef goulash,...
See all recipes in this categoryMain courses are the heart of every meal - hearty, nutritious, and full of flavor. In this category, we present a rich selection of recipes for lunches and dinners that will satisfy even the most discerning palates. From classic Polish pork chops to aromatic chicken dishes, to exquisite steaks an...
See all recipes in this category
Comments (0)
Be the first to comment on this recipe!
Add a comment