Stuffed Cabbage Rolls (Polish Golabki)
Authentic Polish golabki, tender cabbage leaves stuffed with beef, pork, and rice and baked in a scratch-made sweet and tangy tomato sauce. A traditional family recipe that makes 16 rolls.
Servings: 16 Rolls
Equipment
- 13x9 inch baking dish
- 10-inch skillet
- 2 quart saucepan
Ingredients
- 1 large head green cabbage
For the golumki sauce
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic - chopped
- (2) 28-oz cans diced tomatoes
- 2 tablespoons white wine vinegar
- 1 tablespoon sugar
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For the cabbage rolls
- 2 tablespoons extra virgin olive oil
- 1 medium onion - chopped
- 2 cloves garlic - minced
- 2 tablespoons tomato paste
- 2 tablespoons red wine
- 1 pound ground beef
- 1 pound ground pork
- 1 large egg - lightly beaten
- 1 ½ cups cooked white rice
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
Prepare the cabbage leaves
- Bring a large pot of water to a boil. Peel off and discard any large, damaged outer leaves.
- Carefully peel the large leaves from the head, setting aside the ones whole and big enough to stuff.
- Blanch the leaves in the boiling water for 4 to 5 minutes, until soft and pliable.
- Drain, rinse under cold water, and pat each leaf dry.
Make the golumki sauce
- Coat a large saucepan with olive oil over medium heat. Add the garlic and cook for 30 seconds.
- Add both cans of diced tomatoes with their juices. Stir and cook for 3 minutes.
- Stir in the vinegar and sugar. Bring to a boil, then reduce the heat and simmer until the sauce thickens enough to coat the back of a spoon, about 10 minutes. Season with salt and pepper and remove from the heat.
Make the onion base
- In a skillet over medium heat, cook the onion and garlic in olive oil for about 5 minutes, until soft.
- Stir in the tomato paste, red wine, and 3/4 cup of the sauce. Cook 2 minutes, until slightly thickened, then remove from the heat.
Mix the filling
- In a large bowl, combine the ground beef, ground pork, egg, cooked rice, and onion base. Season with salt and pepper.
- Mix with your hands just until combined.
Assemble and bake
- Preheat the oven to 350°F. Spread 1/2 cup of the sauce over the bottom of a 13x9-inch baking dish.
- Place 1/4 to 1/3 cup of filling in the center of each leaf. Fold the base up over the filling, fold in the sides, and roll up.
- Arrange the rolls seam side down in rows in the dish.
- Pour the remaining sauce over the rolls. Cover tightly with foil and bake for 1 hour, until the filling reaches 165°F.
Notes
Pick a large head of green cabbage. Big, flexible leaves are the easiest to fill and roll. Peel off a few more leaves than you think you need so you've got backups for any that tear.
Don't overstuff. Stick to 1/4 to 1/3 cup of filling per leaf. Overfilled rolls split at the seam and come apart as they bake.
Don't overcook the cabbage. Blanch the leaves just until they bend without cracking, about 4 to 5 minutes. Too little and they stay tough, too long and they turn mushy and tear.
Mix the filling gently. Combine the meat, rice, and onion base just until everything comes together. Working it too hard packs the meat tight and makes the rolls denser than you want.