Polish Stuffed Cabbage Rolls

Equipment

• Large stockpot (for boiling the cabbage head)
• Tongs and a slotted spoon
• Large skillet
• Mixing bowl
• Sharp chef’s knife and cutting board
• 9×13-inch deep baking dish or large Dutch oven

Ingredients

For the Cabbage Shell:

• 1 large head green cabbage (approx. 3 to 4 lbs)
• 2 tbsp salt (for boiling water)

For the Meat & Rice Filling:

• 1 lb (450g) lean ground beef (80/20 blend recommended)
• 1 lb (450g) ground pork
• 1 cup long-grain white rice, cooked and cooled to room temperature
• 1 large yellow onion, finely diced
• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 large egg, lightly beaten
• 1 tsp dried marjoram (or dried thyme)
• 1½ tsp kosher salt
• ½ tsp freshly cracked black pepper
• 2 tbsp freshly chopped parsley

For the Tomato Sauce:

• 1 can (28 oz / 800g) crushed tomatoes
• 1 can (15 oz / 400g) tomato sauce
• 1 cup low-sodium beef broth (or reserved cabbage cooking liquid)
• 1 tbsp apple cider vinegar or lemon juice
• 1 tbsp granulated sugar or brown sugar
• 1 tsp onion powder
• 1 tsp garlic powder
• Salt and black pepper to taste

Instructions

Step 1: Prep and Blanch the Cabbage

1. Fill a large stockpot three-quarters full with salted water and bring it to a rolling boil over high heat.
2. Using a sharp knife, cut deep into the base of the cabbage head around the core to remove as much of the hard center as possible.
3. Carefully lower the whole head of cabbage into the boiling water. Boil for 5–8 minutes until the outer leaves turn bright green and pliable.
4. Using tongs, gently pull off the softened outer leaves one by one as they loosen and transfer them to a baking sheet lined with paper towels to drain.
5. Continue boiling the remaining cabbage, removing leaves as they soften until you have 12–14 large, intact leaves.
6. Once the leaves are cool enough to handle, use a paring knife to shave down the thick center vein on the back of each leaf so it lies flat and rolls easily without snapping. Reserve any torn outer leaves or small remaining core leaves to line your baking dish.

Step 2: Prepare the Savory Filling

1. Melt 2 tablespoons of unsalted butter in a skillet over medium heat. Add the diced yellow onion and saute for 5–6 minutes until soft and translucent. Add the minced garlic and cook for 1 additional minute until fragrant. Remove from heat and allow to cool slightly.
2. In a large mixing bowl, combine the ground beef, ground pork, cooked rice, sauteed onion and garlic mixture, egg, marjoram, chopped parsley, salt, and black pepper.
3. Mix gently with clean hands or a spoon until just combined. Do not overmix , or the filling will become dense instead of tender.

Step 3: Assemble and Roll the Gołąbki

1. Lay individual cabbage leaves flat on a clean cutting board or work surface with the stem end facing you.
2. Place about ⅓ cup of the meat and rice mixture into the lower center of each leaf (adjust quantity based on leaf size).
3. Fold the stem end up and over the filling, then fold in both lateral sides toward the middle.
4. Roll tightly away from you, forming a neat, secure cylinder (similar to rolling a burrito or spring roll). Repeat until all filling and leaves are used.

Step 4: Mix the Tomato Sauce

1. In a medium bowl, whisk together the crushed tomatoes, tomato sauce, beef broth, apple cider vinegar, sugar, onion powder, and garlic powder. Season with salt and pepper to taste.

Step 5: Layer and Bake

1. Preheat your oven to 350°F (175°C).
2. Line the bottom of a 9×13-inch deep baking dish or Dutch oven with reserved extra cabbage leaves. This prevents the bottom rolls from scorching.
3. Pour roughly ½ cup of tomato sauce over the bottom leaf layer.
4. Arrange the stuffed cabbage rolls tightly together, seam-side down, in a single or slightly overlapped double layer.
5. Pour the remaining tomato sauce evenly over the top of all rolls, ensuring every roll is well covered.
6. Cover the baking dish tightly with aluminum foil (or place the lid on your Dutch oven).
7. Bake in the preheated oven for 1 hour and 30 minutes , or until the meat filling reaches an internal temperature of 160°F (71°C) and the cabbage is fork-tender.

Nutrition

Calories: 420 kcal · Protein: 28g · Fat: 22g · Carbohydrates: 28g Dietary · Saturated Fat: 8g · Fiber: 5g · Sugar: 9g · Sodium: 890mg