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Polish Stuffed Cabbage Rolls (Gołąbki)

Recipe by Evelyn Marcella Rivera

Hearty Polish stuffed cabbage rolls (gołąbki) made with tender cabbage leaves wrapped around a soft beef, veal, and pork filling with rice, braised low and slow under a rich tomato sauce. Just like Grandma used to make.

  • Total Time2 hours 45 minutes
  • Yield12 servings 1x

Ingredients

Units Scale
  • 1 1/2 cups uncooked long grain white rice
  • 2 tbsp salted butter
  • 1 medium yellow onion (finely diced)
  • 3 strips bacon (chopped)
  • 1 very large head green cabbage (or 2 small heads)
  • 2 lbs meatloaf mix (ground beef, veal, and pork)
  • 2 slices stale bread (crumbled, or about 2/3 cup Panko breadcrumbs)
  • 2 cups beef broth
  • 2 tbsp fresh parsley (chopped, or 1 tablespoon dried parsley flakes)
  • kosher salt and ground black pepper (to taste)
  • 1 can condensed tomato soup (23.2 oz family-size can, undiluted)
  • sour cream, fresh parsley, and fresh dill (optional garnish)

Instructions

  1. Parboil the Rice: Cook the rice in salted boiling water for 4 minutes, then drain and set aside. It will finish cooking inside the rolls.
  2. Sauté the Onion: Melt the butter in a skillet over medium heat. Sauté the onion just until tender, about 7 to 10 minutes, then set aside.
  3. Crisp the Bacon: In a large Dutch oven, cook the chopped bacon until crispy. Remove with a slotted spoon onto a paper towel-lined plate and set aside, leaving the bacon grease in the pot.
  4. Steam the Cabbage: Place the cabbage in a pan with about 2 inches of water and steam in the microwave for about 10 to 12 minutes total, until tender. Work in increments, removing the outer leaves as they soften. (Boiling or freezing the cabbage also works to soften the leaves.)
  5. Make the Filling: In a large bowl, stir together the ground meat, parboiled rice, sautéed onion, breadcrumbs, beef broth, and parsley. Add salt and pepper, and up to 1 tablespoon of sugar if desired. The mixture should be very moist.
  6. Fill the Leaves: Place a steamed cabbage leaf on a cutting board and trim a little of the thick core to make it easier to roll. Place a heaping 2 tablespoons of filling at the core end (use less for small leaves).
  7. Roll: Roll once over the filling, fold in each side, then continue rolling to seal. Do not roll too tightly, as the rice expands and a tight roll can tear or burst. Secure with a toothpick if you like, though it is usually not necessary. Repeat with the remaining leaves and filling.
  8. Layer in the Pot: Place the rolls seam-side down in the Dutch oven on the bacon grease, stacking as needed, and season with salt and pepper. Spread the undiluted condensed soup over the top.
  9. Cook Low and Slow: Cover with the lid and cook over very low heat for 1 1/2 to 2 hours.
  10. Garnish and Serve: Top the rolls with the reserved crumbled bacon, fresh parsley, and sour cream, if desired.

Notes

Do not roll the cabbage too tightly; the rice expands as it cooks and tight rolls can burst. To soften the cabbage with the least effort, freeze the whole head a day ahead, then thaw, and the leaves peel off limp with no cooking. The rolls taste even better on day two and freeze well after cooking, sauce and all. Yields about 22 to 24 rolls.

  • Prep Time: 45 minutes
  • Cook Time: 2 hours
  • Category: Main Course
  • Method: Braising
  • Cuisine: Polish

Nutrition

  • Calories: 373.7

Find it online: https://blesseddish.com/polish-stuffed-cabbage-rolls/