Gołąbki
“Gołąbki are cabbage rolls stuffed with minced meat and rice, baked in a tomato sauce.”
Cabbage
ground meat
Rice
Onion
tomato sauce
PorkWhere it comes from
A beloved Polish dish, Gołąbki are traditionally served at family gatherings and special occasions, showcasing the country's agricultural roots.
On the Palate
How it's made
5 steps · Show ↓60 min active · 45 min waiting
How it's made
5 steps · Show ↓- 110 min
Bring a large pot of water to a boil and submerge the whole cabbage head. Cook until the outer leaves are tender and pliable, about 5 minutes. You'll know they're ready when they gently peel away without tearing.
Watch outEnsure the leaves are tender enough to wrap without breaking; if they resist, give them another minute or two.
- 210 min
In a mixing bowl, combine the ground meat, cooked rice, and finely chopped onions. Season with salt and pepper, and mix with your hands until everything is well incorporated.
- 315 min
Carefully peel the softened cabbage leaves and lay them flat. Place a generous spoonful of the meat mixture onto the center of each leaf, then fold the sides over and roll tightly, tucking in the ends as you go.
- 420 min
Preheat a large skillet over medium heat and add a splash of oil. Place the cabbage rolls seam-side down and sear until they are lightly browned on all sides, about 5 minutes per side.
Watch outAvoid overcrowding the pan, which can cause the rolls to steam instead of brown.
- 55 min
Transfer the browned rolls to a baking dish. Pour tomato sauce over the rolls, ensuring they are well covered. Cover the dish with foil and bake in a preheated oven at 180°C (350°F) until the rolls are cooked through and flavors meld, about 45 minutes.
