Gołąbki Recipe – Polish Stuffed Cabbage Rolls

Ingredients

For the Rolls

• 1 1/2 pounds Ground pork shoulder
• 1 head White cabbage
• 1 cup Cooked rice (cooled)
• 1 large Onion (chopped)
• 1 tablespoon Vegetable oil
• 2 tablespoons Bread crumbs
• Salt and pepper (to taste)

For the Tomato Sauce

• 1 1/2 cups Chicken or beef broth
• 5 oz Tomato paste
• 1/2 teaspoon Paprika
• 1 tsp dried Oregano
• 1/2 teaspoon Thyme
• 1/4 cup Heavy cream (optional)
• Salt and pepper (to taste)

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Instructions

1. Prepare the Cabbage Leaves: Remove the core from the cabbage. Remove the outer leaves of the cabbage and discard them. Blanch the whole head in boiling water for about 5 minutes, then cool slightly. Carefully peel off the leaves, trimming any thick veins to make them more pliable and soft.
2. Make the Filling: Heat the vegetable oil in a pan over medium heat. Sauté the chopped onion until translucent and set aside to cool.
3. Mix the filling: In a large bowl, mix the ground pork, cooked rice, breadcrumbs, sautéed onion, salt, and pepper. Combine well.
4. Assemble the Rolls: Place a spoonful of the pork mixture onto each cabbage leaf. Fold in the sides and roll up tightly. Place the rolls seam-side down in a baking dish or a large pot.
5. Prepare the Tomato Sauce: In a bowl, whisk together the broth, tomato paste, oregano, paprika, and thyme. If using, gradually whisk in the heavy cream to the sauce.
6. Cook the Gołąbki: Pour the tomato sauce over the cabbage rolls. Cover and simmer on the stove or bake in a 375°F (190°C) oven for about 1-1.5 hours, until the meat is cooked through and the cabbage is tender.
7. Serve: Enjoy the stuffed cabbage rolls hot, with a side of the sauce spooned over the top. They pair wonderfully with mashed potatoes or fresh bread.