Recipe for Polish Stuffed Cabbage Rolls (Gołąbki)

Tender cabbage leaves stuffed with a savory mix of ground meat and rice, simmered in a light tomato sauce.

Ingredients

Rolls

• 1 large head of green cabbage
• 500g ground pork
• 200g cooked white rice
• 1 onion, diced
• 5g salt

Sauce

• 500ml tomato passata
• 250ml beef broth
• 30ml sour cream
• 2g dried marjoram

Preparation

Preparation

1. Core the cabbage and boil the whole head in a large pot for 10 minutes until leaves soften
2. Peel off the individual leaves and trim the thick central vein to make them easier to roll
3. Mix the pork, cooked rice, and sautéed onion with salt and pepper until well combined

Assembly

1. Place 2 tablespoons of filling on a leaf, fold in the sides, and roll tightly like a burrito
2. Arrange the rolls seam-side down in a heavy pot lined with extra cabbage leaves
3. Pour the passata and broth over the rolls and simmer for 90 minutes over low heat until tender

Tips

• Using pre-cooked rice ensures the texture of the filling is perfect and prevents it from expanding too much
• Freeze the whole head of cabbage overnight and thaw it to soften the leaves without boiling them
• Stir the sour cream into the sauce at the very end of cooking to add a rich and creamy finish