Golabki Polish Stuffed Cabbage (Recipe for Printing)
Tender cabbage wraps filled with pork and rice in savory tomato sauce, perfect for a cozy meal.
# What You Need:
→ Main Ingredients
01 -
1 1/2 pounds ground pork shoulder
02 -
1 head white cabbage
03 -
1 cup cooked rice, cooled
04 -
1 large onion, chopped
05 -
1 tablespoon vegetable oil
06 -
2 tablespoons bread crumbs
07 -
Salt and freshly ground black pepper, to taste
→ Sauce Ingredients
08 -
1 1/2 cups chicken broth or beef broth
09 -
5 ounces tomato paste
10 -
1/2 teaspoon paprika
11 -
1 teaspoon dried oregano
12 -
1/2 teaspoon dried thyme
13 -
1/4 cup heavy cream (optional)
14 -
Salt and freshly ground black pepper, to taste
# How to Make It:
01 -
Remove the core from the cabbage and discard the outer leaves. Blanch the whole cabbage head in boiling water for 5 minutes, then transfer to cool slightly. Carefully separate the leaves and trim the thick veins to make them pliable.
02 -
Heat vegetable oil in a skillet over medium heat. Sauté the chopped onion until translucent, then set aside to cool.
03 -
In a large mixing bowl, combine ground pork, cooled cooked rice, breadcrumbs, sautéed onion, salt, and pepper. Mix thoroughly until cohesive.
04 -
Place a generous spoonful of filling onto each cabbage leaf. Fold in the sides and roll tightly. Arrange cabbage rolls seam-side down in a baking dish or heavy-bottomed pot.
05 -
In a bowl, whisk together chicken or beef broth, tomato paste, paprika, oregano, and thyme. If using, gradually add heavy cream. Season with salt and pepper to taste.
06 -
Pour the prepared sauce over the cabbage rolls. Cover the dish and either simmer gently on the stove or bake in a preheated 375°F oven for 60 to 90 minutes, until the meat is cooked through and cabbage is tender.
07 -
Serve the cabbage rolls hot, with sauce spooned over the top. Excellent accompanied by mashed potatoes or fresh bread.
# Extra Tips:
01 -
Trim the thickest part of each cabbage leaf for easier rolling and a tender bite.