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Polish gołąbki cabbage rolls filled with pork and rice in tomato sauce.

Polish Gołąbki (Stuffed Cabbage Rolls)

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Tender cabbage leaves wrapped around seasoned pork and rice, baked in a savory tomato sauce.
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Prep Time 35 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Polish
Calories: 470
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Cabbage rolls
  • 1 large green cabbage about 2 lb, core removed
  • 1 lb ground pork not leaner than 85 percent
  • 1 cup uncooked long-grain rice rinsed
  • 1 medium yellow onion finely diced
  • 2 cloves garlic minced
  • 1 tsp sweet paprika
  • 1.5 tsp fine salt divided
  • 0.5 tsp ground black pepper
Tomato sauce
  • 2 cups crushed tomatoes
  • 1 cup chicken stock or vegetable stock
  • 2 tbsp tomato paste
  • 1 tbsp neutral oil
  • 1 tsp dried marjoram

Equipment

  • Large pot
  • Large skillet
  • 9-by-13-inch baking dish
  • Mixing bowl
  • Chef's knife

Method
 

Prepare the cabbage:
  1. Bring a large pot of salted water to a simmer. Lower in the cabbage and cook for 5 to 7 minutes, turning it, until the outer leaves are flexible.
  2. Peel off 12 large leaves and set them on a towel to cool. Trim the thick rib from each leaf without cutting through it.
Make the filling:
  1. Warm the oil in a skillet over medium heat. Cook the onion for 5 minutes until softened, then add the garlic and cook for 30 seconds.
  2. Combine the pork, rice, onion mixture, paprika, 1 teaspoon of the salt, and pepper in a bowl. Mix just until evenly combined.
Roll and bake:
  1. Heat the oven to 350°F (180°C). Stir the crushed tomatoes, stock, tomato paste, marjoram, and remaining salt in a bowl.
  2. Spread a little sauce in a baking dish. Place about 1/3 cup of filling near the rib end of each cabbage leaf, fold in the sides, and roll tightly.
  3. Arrange the rolls seam-side down, spoon the remaining sauce over them, cover tightly, and bake for 60 minutes. Uncover and bake for 10 to 15 minutes more, until the rice is tender and the center reaches 160°F (71°C).
  4. Rest for 10 minutes before serving with the sauce.

Nutrition

Calories: 470kcalCarbohydrates: 45gProtein: 25gFat: 21gSaturated Fat: 7gCholesterol: 76mgSodium: 880mgFiber: 6gSugar: 9g

Notes

  • The filling should be loose rather than packed so the rice can expand.
  • If the cabbage leaves are small, overlap two leaves slightly to make a larger wrapper.