Description
Hearty Polish Golabki rolls blend savory ground meat and rice nestled in tender cabbage leaves, simmered in a rich tomato sauce. Comforting flavors of Eastern European cuisine bring warmth and tradition you’ll savor with each delicious bite.
Ingredients
Scale
Meat and Protein:
- 1 pound (500 g) ground beef or a mix of beef and pork
- 1 large egg, lightly beaten
Grains and Base:
- 1 cup cooked white rice (or uncooked if simmering for longer)
Vegetables and Aromatics:
- 1 large head of green cabbage
- 2 cloves garlic, minced
- 1 small onion, finely chopped
Seasonings and Spices:
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
Tomato Sauce Ingredients:
- 1 can (28 ounces) crushed tomatoes or tomato sauce
- 1 cup beef or vegetable broth
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon sugar (optional, to balance acidity)
- ½ teaspoon dried thyme or oregano
- Salt and pepper, to taste
Instructions
- Prepare a spacious pot of water, bringing it to a rolling boil and carefully extract the core from the cabbage head.
- Submerge the entire cabbage into the bubbling water, allowing it to soften for approximately 12 minutes. Delicately separate the outer leaves as they become pliable, continuing until you accumulate 12-15 pristine leaves.
- Meticulously trim the robust stem at the base of each leaf, creating a smooth surface that will facilitate effortless rolling.
- Spread the prepared leaves flat on a clean work surface, ensuring they are completely cooled and ready for filling.
- Combine the ground meat mixture with herbs, spices, and binding ingredients, gently mixing to maintain a light texture without overworking the protein.
- Position a portion of the meat mixture near the stem end of each cabbage leaf, folding the sides inward before rolling from the bottom to create a compact, secure parcel.
- Arrange the rolled cabbage bundles seam-side down in a large cooking vessel, creating a snug arrangement that prevents unraveling during cooking.
- Construct a savory sauce by blending tomato elements, aromatic spices, and liquid components, ensuring a rich and complementary flavor profile.
- Generously pour the prepared sauce over the cabbage rolls, ensuring complete coverage and moisture retention.
- Cover the cooking vessel and simmer the rolls over low heat, allowing the flavors to meld and the filling to cook thoroughly, typically requiring 45-60 minutes of gentle cooking.
- Periodically check the liquid levels and roll tenderness, adding additional sauce or liquid if the preparation appears dry.
- Once the cabbage rolls reach optimal tenderness and the internal meat temperature is fully cooked, remove from heat and let rest briefly before serving.
Notes
- Gently soften cabbage leaves by blanching to prevent tearing and make rolling easier.
- Remove thick stem ribs carefully to ensure smooth, flexible wrapping around the filling.
- Use fresh, crisp cabbage heads for the best texture and most pliable leaves.
- Experiment with leaf thickness by selecting medium-sized cabbages that aren’t too mature or tough.
- Prep Time: 30 minutes
- Cook Time: 1/2 hours
- Category: Dinner, Lunch, Appetizer
- Method: Boiling
- Cuisine: Eastern European
Nutrition
- Serving Size: 6
- Calories: 350
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 70 mg