Gołąbki (Stuffed Cabbage Rolls)

Name: Gołąbki (Stuffed Cabbage Rolls)
Total time: 1 h 40 min
Yield: 4
Cuisine: Polish
Ingredients: 1 head Large white or savoy cabbage; 400 g Minced beef; 200 g Minced pork; 150 g Cooked white rice; 1 large Onion, finely chopped; 1 Egg; 1 tsp Dried marjoram; 500 g Passata (sieved tomatoes); 300 ml Meat or vegetable stock; 1 tbsp Tomato paste; 1 Bay leaf; Salt and black pepper

Soft cabbage leaves wrapped around a filling of minced beef and pork, onion and rice, packed into a pot and slowly braised under a light tomato sauce until the parcels are tender enough to cut with a fork. The name means 'little pigeons' — for the plump shape, not the bird.

Nguồn

Công thức của Polish home kitchens · 🏺 Truyền thống · Everyday home cooking of Poland — the milk-bar (bar mleczny) and Sunday-table dishes most Poles grow up on

Polish · traditional dish — An ownerless traditional dish, so no cook is credited. The cited article describes gołąbki as 'boiled cabbage leaves wrapped around a filling of minced pork or beef, chopped onions, and rice or other carbohydrates', notes they are commonly 'served with tomato sauce', and explains the name is the plural diminutive of gołąb ('pigeon, dove'), so named for the shape. Quantities and method here are this book's own.

Background on Wikipedia ↗

Watch it being made · 3 videos

Cooking well done by Grzegorz D Jenny Can Cook Gaston

⏱ 100 phút🍽 4 khẩu phần🔥 420 kcal🇵🇱 Ba Lan

Không sữaKhông hạt

Các bước

Cut the core out of the cabbage and lower the whole head into a big pot of boiling salted water. As the outer leaves soften, peel them off one by one with tongs and lay them flat to cool — you want 12 to 16 whole leaves.
💡 Shave down the thick rib at the base of each leaf so it rolls without cracking.
Soften the chopped onion in a little oil, let it cool, then mix it with the beef, pork, rice, egg, marjoram, a teaspoon of salt and plenty of pepper. Fry a small nugget to taste for seasoning and adjust.
Put a spoonful of filling near the base of each leaf, fold the sides in and roll up firmly into a neat parcel. Pack the rolls seam-side down in a single snug layer in a wide pot or baking dish.
💡 Line the base with any torn or spare leaves first — they stop the bottom rolls from catching.
Stir the passata, stock and tomato paste together with a little salt and pour it over the rolls until they are almost covered. Tuck in the bay leaf, bring to a gentle simmer, then cover and cook very low on the hob (or at 170°C in the oven) for 1 hour.
Lift the rolls out gently and reduce the sauce on the hob for a few minutes if it is thin. Spoon it over the gołąbki and serve with mashed or boiled potatoes.

💡 Mẹo

Freezing the whole cabbage overnight and thawing it is a neat trick — the leaves come away soft and pliable with no boiling at all.
Some regions sauce gołąbki with a wild-mushroom sauce instead of tomato; both are traditional. Naturally gluten-free if your stock is.