Polish Stuffed Cabbage Rolls (Gołąbki)

Polish Stuffed Cabbage Rolls (Gołąbki)

Servings: 6–8
Prep Time: 30 min
Cook Time: 1 hr 15 min

Ingredients

For the cabbage rolls:

• 1 large head of cabbage
• 1 pound ground beef
• ½ pound ground pork
• 1 cup cooked rice
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 egg
• 1 teaspoon salt
• ½ teaspoon black pepper

For the sauce:

• 2 cups tomato sauce (or more, divided)
• 1 tablespoon olive oil or butter
• 1 teaspoon sugar (optional, to balance acidity)
• Salt and pepper to taste

Instructions

1. Prepare the cabbage leaves

1. Bring a large pot of water to boil.
2. Core the cabbage and carefully separate the leaves.
3. Blanch the leaves in boiling water for 2–3 minutes until pliable. Drain and set aside to cool.

2. Make the filling

1. In a large bowl, combine ground beef, ground pork, cooked rice, chopped onion, minced garlic, egg, salt, and black pepper.
2. Mix thoroughly until all ingredients are well incorporated.

3. Assemble the rolls

1. Lay a cabbage leaf flat. Trim the thick vein at the base if necessary.
2. Place about 2–3 tablespoons of filling in the center of the leaf.
3. Fold the sides over the filling and roll tightly from the base to the tip. Repeat with remaining leaves and filling.

4. Prepare the sauce

1. In a skillet, heat olive oil or butter over medium heat.
2. Add tomato sauce and sugar (if using), and season with salt and pepper. Simmer for 5 minutes.

5. Bake the cabbage rolls

1. Preheat the oven to 350°F (175°C).
2. Spread a thin layer of tomato sauce on the bottom of a baking