Gołąbki (Polish Stuffed Cabbage)
Savory cabbage rolls feature ground pork, beef, and rice filling, slow-cooked in broth until tender, and are traditionally served with mashed potatoes or applesauce.
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Instructions
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Start boiling a large pot of salted water.
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Core a 4-pound head of cabbage. Place the cored cabbage in boiling water and blanch for 3 minutes.
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Remove 11-12 softened outer leaves; repeat blanching as needed. Once cool, trim the thick center stem from each leaf.
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Chop remaining cabbage and place it in a large lidded casserole dish.
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Sauté 1 coarsely chopped large onion in 2 tablespoons butter until tender, then cool.
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Combine the cooled onion with 1 pound ground beef, 1/2 pound ground pork, 1 1/2 cups cooked rice, 1 teaspoon chopped garlic, 1 1/2 to 2 teaspoons salt, and 1/4 teaspoon black pepper until just combined.
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Place 1/2 cup filling on a flattened cabbage leaf. Fold the right and left sides over, then fold the bottom up. Roll the leaf away to enclose the filling completely; repeat for all leaves.
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Preheat oven to 350F.
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Arrange cabbage rolls, seam-down, on top of the chopped cabbage in the casserole dish, seasoning each layer with salt and pepper.
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Pour 1 cup beef stock over the rolls, cover, and bake for 1 hour, or until tender and meat is cooked.
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Serve with 1 cup sour cream, or mix sour cream with pan juices.