Gołąbki

Gołąbki (Polish Cabbage Rolls)

A staple of Polish home cooking, gołąbki are tender cabbage leaves wrapped around a savory pork and rice filling, baked slowly in a rich tomato sauce until meltingly soft and deeply comforting.

Prep

45 min

Cook

90 min

Total

135 min

Serves

6 (about 12 rolls)

Difficulty

Medium

Recipe ingredients

• •1 large head savoy or white cabbage, about 1.5 kg / 3 lb; savoy is more traditional and easier to roll
• •500 g (1.1 lb) ground pork, not too lean; 20% fat is ideal
• •150 g (5.3 oz / ¾ cup) short-grain white rice, rinsed
• •1 large yellow onion, finely diced
• •2 cloves garlic, minced
• •1 large egg
• •1 tsp salt, plus more for cooking cabbage
• •0.5 tsp (½ tsp) black pepper, freshly ground
• •0.5 tsp (½ tsp) marjoram, dried; traditional Polish seasoning
• •2 tbsp vegetable oil, for sautéing onion
• •750 ml (3 cups) tomato sauce or passata, smooth, plain; passata gives the most authentic flavor
• •1 tbsp tomato paste
• •200 ml (¾ cup) beef or vegetable stock, for the sauce
• •1 tsp sugar, balances acidity of tomato
• •200 g (7 oz) sour cream, for serving, optional but traditional

Steps

1. 1 Cook the rice: combine 150 g rinsed rice with 300 ml water and a pinch of salt in a small pot. Bring to a boil, cover, reduce heat to low, and simmer for 12 minutes. Remove from heat and let steam, covered, for 10 more minutes. Fluff and cool slightly.
2. 2 Prepare the cabbage: bring a large pot of salted water to a boil. Core the cabbage with a sharp knife, then submerge it whole for 3–4 minutes. Peel off the softened outer leaves and return the head to the water for another 2 minutes to loosen more. Repeat until you have 14–16 pliable leaves. Trim the thick central rib of each leaf flat with a knife so they roll evenly.
3. 3 Make the filling: heat 1 tbsp oil in a skillet over medium heat. Sauté the onion for 5–6 minutes until translucent, then add the garlic and cook 1 minute more. Transfer to a large bowl and let cool slightly.
4. 4 Add the cooked rice, ground pork, egg, salt, pepper, and marjoram to the bowl. Mix gently with your hands or a fork until just combined. Do not overwork.
5. 5 Assemble the rolls: place a cabbage leaf flat with the stem end toward you. Spoon about 2 heaping tablespoons of filling near the base. Fold the stem end over the filling, fold in both sides, then roll tightly away from you. Place seam-side down. Repeat with remaining leaves and filling.
6. 6 Make the sauce: whisk together the tomato sauce, tomato paste, stock, 1 tbsp oil, sugar, and a pinch of salt in a bowl. Pour a thin layer (about 1 cm / ½ inch) into a large Dutch oven or deep baking dish.
7. 7 Arrange the rolls in a single snug layer, seam-side down, on top of the sauce. Pour the remaining sauce over and around them. The rolls should be mostly covered; if not, add a splash more stock or water.
8. 8 Cover tightly with a lid or foil and bake at 180°C / 350°F for 75 minutes, then uncover and bake 15 minutes more to thicken the sauce. The rolls are done when the pork reaches an internal temperature of 74°C / 165°F and the cabbage is very tender when pierced.
9. 9 Serve hot: spoon 2 rolls per plate, ladle sauce over, and finish with a generous dollop of sour cream. Traditionally accompanied by boiled potatoes or crusty bread.