Ingredients
For the cabbage rolls:
- 1 large green cabbage
- 500 g (1 lb) ground pork (or pork + beef mix)
- 1 cup cooked white rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 egg
- Salt and black pepper, to taste
- 1 tsp dried marjoram (optional but traditional)
For the tomato sauce:
- 2 cups tomato passata or crushed tomatoes
- 1 tbsp tomato paste
- 1 cup beef or vegetable broth
- 1 tsp sugar (balances acidity)
- Salt and pepper, to taste
🍲 Instructions
1. Prepare the cabbage
- Bring a large pot of water to a boil.
- Core the cabbage and carefully place it in the boiling water.
- As the outer leaves soften, peel them off gently (you’ll need about 10–12 leaves).
- Trim the thick rib at the base of each leaf so they roll easily.
2. Make the filling
- In a bowl, combine ground meat, cooked rice, onion, garlic, egg, marjoram, salt, and pepper.
- Mix until evenly combined (don’t overwork it).
3. Assemble the rolls
- Place a portion of filling (about 2–3 tbsp) onto each cabbage leaf.
- Fold in the sides, then roll tightly like a burrito.
4. Cook the gołąbki
- Layer the rolls seam-side down in a large pot or Dutch oven.
- Mix sauce ingredients and pour over the rolls.
- Cover and simmer on low heat for about 60–90 minutes, until tender and fully cooked.
🍽️ Serving Suggestions
Serve hot with:
- Mashed potatoes
- Crusty bread
- A dollop of sour cream (optional, but delicious)
💡 Tips & Variations
- Some regional versions skip tomato sauce and use a light broth instead.
- You can substitute rice with buckwheat for a more traditional Eastern European flavor.
- Gołąbki taste even better the next day—they’re perfect for leftovers.