Polish · Main · Medium
Cabbage Rolls
Golabki: tender cabbage leaves wrapped around pork and rice, braised in tomato sauce until melting and sweet.
The whole recipe in 60 seconds
Cabbage Rolls, in 5 ideas
- Blanching the whole head makes the leaves pliable without tearing
- Trimming the thick rib lets the leaves roll tightly
- The brown sugar balances the tomato sauce the Polish way
- Line the pot with torn leaves to prevent scorching
- They reheat beautifully and freeze well
What you need
Ingredients
- 1 large head green cabbage
- 1 lb ground pork
- 1/2 lb ground beef
- 1 cup cooked rice
- 1 onion, finely diced
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon marjoram
- 2 cups tomato sauce
- 1 cup beef broth
- 1 tablespoon brown sugar
How to make it
Directions
- Core the cabbage and blanch the whole head in boiling salted water for 5 minutes. Peel off the softened outer leaves and repeat until you have 12 large leaves. Trim the thick ribs.
- Mix the pork, beef, rice, onion, egg, salt, pepper, and marjoram.
- Place a scoop of filling on each leaf, fold in the sides, and roll up snugly.
- Line a heavy pot with the torn inner cabbage leaves and arrange the rolls seam-side down.
- Whisk the tomato sauce, broth, and brown sugar and pour over the rolls.
- Cover and braise at 325 F for 90 minutes until the cabbage is silky and the filling is cooked through.
Money saver. Use the whole cabbage; the inner leaves you do not roll become the protective pot lining, so nothing is wasted.