Polish Stuffed Cabbage Rolls (Gołąbki)
Traditional Polish stuffed cabbage rolls with beef, rice, and tangy tomato sauce, an authentic comfort food classic.
Equipment
- Large pot (for blanching cabbage)
- Medium saucepan (for rice)
- Mixing bowls
- Sharp knife
- 11×8 inch baking dish
- Aluminum foil
- Tongs
- Toothpicks (optional)
Ingredients
- 1 medium green cabbage head
- 2/3 cup water
- 1/3 cup white rice uncooked
- 1 lb ground beef 85% lean
- 1/4 cup finely chopped onion
- 1 egg beaten
- 1 tsp salt
- 1/4 tsp black pepper
- 2 10.75 oz cans tomato soup
- 1 tsp brown sugar
- 1 tsp Worcestershire sauce
Instructions
Prepare the cabbage:
- Cut out the core of the cabbage. Submerge the whole head (core side up) in boiling salted water. Simmer for 12–14 minutes until leaves loosen. Remove 8–10 soft leaves and cool them under cold water. Use extra leaves to line the bottom of a baking dish.
Cook the rice:
- In a saucepan, bring 2/3 cup water to a boil. Stir in 1/3 cup rice, cover, and simmer for 20 minutes. Let cool.
Make the sauce:
- In a small bowl, mix tomato soup, brown sugar, and Worcestershire sauce until combined.
Mix the filling:
- In a large bowl, combine ground beef, cooked rice, onion, egg, salt, pepper, and 1/4 cup of the sauce mixture.
Assemble the rolls:
- Lay cabbage leaves flat. Place a portion of the meat mixture near the base of each leaf, fold in the sides, and roll tightly. Secure with toothpicks or place seam side down.
Layer and bake:
- Preheat oven to 350°F (175°C). Place reserved cabbage leaves on the bottom of a baking dish. Arrange rolls in the dish. Pour remaining sauce over the rolls. Cover with a few cabbage leaves and then foil.
Bake:
- Bake covered for 90 minutes. Remove foil and top leaves before serving.
Notes
Make ahead: Rolls can be assembled a day in advance and baked the next day.
Freeze: Cooked rolls freeze well for up to 3 months.
Reheat: Reheat in the oven at 325°F for 25–30 minutes or microwave with extra sauce.