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.
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
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1
Preheat oven to 350°F (175°C). Bring a large pot of salted water to a boil.
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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.
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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.
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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.
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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.
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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.
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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.
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8
Pour the remaining tomato sauce over the rolls to cover. Cover tightly with foil or a lid.
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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).
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10
Remove the bay leaves and serve the rolls hot, spooned with sauce from the pan.