Golabki Polish Cabbage Rolls
Discover the comforting flavors of Eastern Europe with Golabki, traditional Polish stuffed cabbage rolls that are the ultimate hearty dish for family dinners or special occasions. This recipe features tender boiled cabbage leaves enveloping a savory mixture of ground pork, ground beef, and fluffy white rice, perfectly seasoned with sautéed onions, garlic, and a touch of paprika. Each roll is lovingly baked in a rich, tangy tomato sauce made with canned crushed tomatoes, tomato paste, and broth for an irresistibly juicy and flavorful finish. With its melt-in-your-mouth texture and layers of satisfying flavors, this classic Polish favorite is not only a crowd-pleaser but also a fantastic make-ahead meal. Serve these cabbage rolls piping hot, drizzled with extra sauce, and prepare to warm hearts at the table.
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Recipe Information
Ingredients
- 1 head Green cabbage
- 500 grams Ground pork
- 500 grams Ground beef
- 2 cups Cooked white rice
- 1 medium Onion
- 2 Garlic cloves
- 1 Egg
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 800 grams Canned crushed tomatoes
- 2 cups Chicken or beef broth
- 2 tablespoons Tomato paste
- 2 tablespoons Vegetable oil
Instructions
Core the cabbage and remove any damaged outer leaves. Place the whole head of cabbage in a large pot of boiling water for 10 minutes or until the leaves are soft and pliable. Carefully peel off 12-14 large leaves and set them aside to cool.
Finely chop the onion and mince the garlic. Heat 1 tablespoon of vegetable oil in a skillet over medium heat, then sauté the onion and garlic until softened, about 3-5 minutes. Let cool slightly.
In a large mixing bowl, combine ground pork, ground beef, cooked rice, sautéed onion and garlic, egg, paprika, salt, and black pepper. Mix thoroughly until evenly combined.
Lay a cabbage leaf flat, vein side down. Place 2-3 tablespoons of the meat mixture near the base of the leaf. Fold the sides in over the filling, then roll tightly from the base to the top. Repeat with the remaining cabbage leaves and filling.
Preheat the oven to 180°C (350°F).
In a large skillet or saucepan, heat the remaining tablespoon of vegetable oil over medium heat. Add the crushed tomatoes, tomato paste, and chicken or beef broth. Stir well and bring the sauce to a gentle simmer. Season with additional salt and pepper to taste.
Spread a thin layer of sauce over the bottom of a large baking dish. Arrange the cabbage rolls seam-side down in the dish in a single layer. Pour the remaining sauce over the rolls, ensuring they are fully covered.
Cover the baking dish with aluminum foil and bake for 80-90 minutes, or until the cabbage is tender and the filling is fully cooked.
Serve the cabbage rolls warm, with additional sauce spooned over the top. Optionally, garnish with fresh parsley for added flavor and presentation.
Nutrition Facts
Calories |
3751 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 230.3 g | 295% | |
| Saturated Fat | 80.2 g | 401% | |
| Polyunsaturated Fat | 18.8 g | ||
| Cholesterol | 978 mg | 326% | |
| Sodium | 6703 mg | 291% | |
| Total Carbohydrate | 185.9 g | 68% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 56.9 g | ||
| Protein | 248.9 g | 498% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 657 mg | 51% | |
| Iron | 27.7 mg | 154% | |
| Potassium | 5374 mg | 114% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
