Classic Gołąbki
Classic Gołąbki are Polish stuffed cabbage rolls filled with a savory mixture of ground meat, rice, and spices, all covered in a rich tomato sauce. Perfect for family gatherings and comforting dinners.
Ingredients
Cabbage and Filling
- 1 large head green cabbage Savoy cabbage can be used for a sweeter flavor.
- 1 lb ground meat Can substitute with ground turkey for a leaner option.
- 1 cup uncooked white rice Quinoa can be used as a healthier twist.
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 large egg For binding; a flaxseed egg can be used as a vegan alternative.
- 2 cups tomato sauce Homemade or store-bought.
- 1 tsp paprika Adds a smoky flavor.
- salt and pepper To taste.
- ¼ cup fresh parsley, chopped For garnish.
Instructions
Preparation
- Begin by boiling a large pot of water. Remove the core from the cabbage and submerge in water for about 5-10 minutes until the leaves soften. Remove and let it cool.
- While the cabbage is cooling, cook the rice according to package instructions. Once done, set aside to cool.
- In a skillet, sauté the chopped onion and minced garlic until fragrant and golden.
- In a bowl, combine ground meat, cooked rice, sautéed onion and garlic, egg, paprika, and season with salt and pepper. Mix well to combine all ingredients.
- Carefully peel off softened cabbage leaves, place about 2 tablespoons of filling at the base of each leaf, fold over the sides, and roll up tightly. Repeat until all filling is used.
Cooking
- In a saucepan, heat the tomato sauce over medium heat. Add herbs like basil or oregano for extra flavor.
- Pour half of the sauce into a baking dish and place the stuffed cabbage rolls seam side down. Cover with remaining tomato sauce and sprinkle with fresh parsley.
- Cover the dish with aluminum foil and bake at 350°F (175°C) for about 45 minutes.
Serving
- Once cooked, let the Gołąbki cool for a few minutes before serving. Garnish with fresh parsley.
Notes
Leftover Gołąbki can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat by thawing overnight and microwaving or baking until heated through.