Stuffed Cabbage Rolls (Golabki)

Name: Stuffed Cabbage Rolls (Golabki)
Prep time: 40 min
Cook time: 90 min
Total time: 130 min
Yield: 6 servings
Cuisine: Polish
Ingredients: 1 head large green cabbage, leaves separated; 1.5 lbs ground pork; 1 cup long-grain white rice, cooked and cooled; 1 medium yellow onion, finely diced; 4 garlic cloves, minced; 1 large egg, beaten; 1.5 tsp salt; 1/2 tsp black pepper, freshly ground; 1 tsp dried marjoram; 2 cans crushed tomatoes; 2 tbsp tomato paste; 1 cup beef broth; 2 tbsp unsalted butter; 2 bay leaves

Classic Polish golabki: tender cabbage leaves wrapped around a savory ground pork and rice filling, slow-baked in a rich tomato sauce until meltingly soft.

130 minMediumServes 6360 cal/serving

PolishDinnerStovetop and OvenStandardAlcohol-FreeCorn-Free

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Ingredients

1 head large green cabbage, leaves separated
1.5 lbs ground pork
1 cup long-grain white rice, cooked and cooled
1 medium yellow onion, finely diced
4 garlic cloves, minced
1 large egg, beaten
1.5 tsp salt
1/2 tsp black pepper, freshly ground
1 tsp dried marjoram
2 cans crushed tomatoes
2 tbsp tomato paste
1 cup beef broth
2 tbsp unsalted butter
2 bay leaves

Instructions

1

Preheat oven to 350°F (175°C). Bring a large pot of salted water to a boil.
2

Core the 1 head large green cabbage and gently separate the outer leaves. Blanch the leaves in boiling water for 2-3 minutes until pliable, then transfer to an ice bath. Pat dry.
3

In a skillet over medium heat, melt half the 2 tbsp unsalted butter. Saute 1 medium finely diced yellow onion and 4 minced garlic cloves until softened, about 5 minutes. Let cool slightly.
4

In a large bowl, combine 1.5 lbs ground pork, 1 cup cooked and cooled long-grain white rice, sauteed onion and garlic, 1 beaten large egg, 1.5 tsp salt, 1/2 tsp freshly ground black pepper, and 1 tsp dried marjoram. Mix gently until just combined.
5

In a saucepan over medium heat, melt the remaining unsalted butter. Add 2 tbsp tomato paste and cook 1 minute. Add 2 cans crushed tomatoes and 1 cup beef broth, stir to combine, and season with salt and pepper. Simmer 5 minutes.
6

Place a cabbage leaf flat on a work surface. Add 2-3 tablespoons of filling near the base, fold in the sides, and roll up tightly. Repeat with remaining leaves and filling.
7

Spread a thin layer of tomato sauce in the bottom of a large baking dish or Dutch oven. Arrange cabbage rolls seam-side down in a single layer. Tuck in 2 bay leaves.
8

Pour the remaining tomato sauce over the rolls to cover. Cover tightly with foil or a lid.
9

Bake for 75-90 minutes until the rolls are very tender and the pork filling is cooked through to an internal temperature of 160°F (71°C).
10

Remove the bay leaves and serve the rolls hot, spooned with sauce from the pan.

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Questions

What is Stuffed Cabbage Rolls (Golabki)?

Classic Polish golabki: tender cabbage leaves wrapped around a savory ground pork and rice filling, slow-baked in a rich tomato sauce until meltingly soft. This reference files it under Polish dinner: made on the stovetop and in the oven, rated medium and about 130 minutes start to finish.

How much time should I plan for Stuffed Cabbage Rolls (Golabki)?

As written, 130 minutes: 40 of prep and 90 of cooking. The longest single stretch is step 9 (1 hour 30 minutes): "Bake for 75-90 minutes until the rolls are very tender and the pork filling is cooked through to an internal temperature of 160°F (71°C)."

What temperature do I cook Stuffed Cabbage Rolls (Golabki) at?

For Stuffed Cabbage Rolls (Golabki), the oven is set to 350 F (about 175 C) in step 1. The longest stretch at that heat is 1 hour 30 minutes, in step 9. The target internal temperature is 160 F (about 70 C), given in step 9. A probe thermometer removes the guesswork.

Why blanch first in Stuffed Cabbage Rolls (Golabki)?

Step 2 reads: "Blanch the leaves in boiling water for 2-3 minutes until pliable, then transfer to an ice bath." The quick boil in step 2 sets the color and takes off the raw edge. If the step follows it with cold water, that is to stop the cooking at once so the vegetables stay bright and crisp.

Can I use ground chicken or turkey instead of ground pork in Stuffed Cabbage Rolls (Golabki)?

Yes. Use dark-meat ground chicken or turkey if you can, and add a teaspoon of oil per half pound, since pork brings fat that poultry does not. As written, the entry for Stuffed Cabbage Rolls (Golabki) uses 1.5 lbs ground pork.

How many calories are in Stuffed Cabbage Rolls (Golabki)?

One serving (the recipe makes 6) is about 360 calories, with 20 g protein, 32 g carbohydrate and 17 g fat, plus 2 g fiber and 420 mg sodium. The figures are estimates computed from the ingredient list.

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