Polish Stuffed Cabbage
Discover the comforting flavors of Polish cuisine with this hearty Polish Stuffed Cabbage recipe, known as "Gołąbki." Tender green cabbage leaves are wrapped around a savory filling made with a perfect blend of ground beef, ground pork, and fluffy cooked rice, flavored with garlic, onion, and warm spices like paprika. The rolls are gently browned and then simmered to perfection in a rich tomato-based sauce infused with broth and a touch of sweetness. Ideal for a cozy family dinner, these stuffed cabbage rolls are packed with flavor, easy to reheat, and pair beautifully with rye bread or creamy mashed potatoes. With its balance of textures and traditional ingredients, this dish captures the heart of Polish comfort food while offering an inviting way to explore heritage recipes.
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Recipe Information
Ingredients
- 1 head Green cabbage
- 500 grams Ground beef
- 500 grams Ground pork
- 1 cup Cooked white rice
- 1 large Yellow onion, finely chopped
- 1 large Egg
- 2 cloves Garlic cloves, minced
- 1.5 teaspoons Salt
- 1 teaspoon Ground black pepper
- 1 teaspoon Paprika
- 800 grams Canned crushed tomatoes
- 2 tablespoons Tomato paste
- 2 cups Chicken or beef broth
- 1 teaspoon Sugar
- 2 tablespoons Vegetable oil
Instructions
Bring a large pot of salted water to boil. Core the cabbage head and carefully remove the outer leaves. Blanch the leaves in boiling water for 2-3 minutes until softened. Remove and set aside to cool.
In a large mixing bowl, combine ground beef, ground pork, cooked rice, chopped onion, egg, minced garlic, salt, pepper, and paprika. Mix until well combined.
Take one cabbage leaf at a time, place about 2-3 tablespoons of the filling mixture in the center, fold the sides over, and roll into a compact roll. Repeat with remaining leaves and filling.
Heat vegetable oil in a large skillet or pot over medium heat. Lightly sear the cabbage rolls on all sides until slightly browned. Remove and set aside.
In the same pot, pour in the crushed tomatoes, tomato paste, broth, and sugar. Stir to combine and bring the mixture to a simmer.
Arrange the seared cabbage rolls seam side down in the pot, ensuring they are submerged in the sauce. If needed, add a bit more broth or water to cover them.
Cover the pot with a lid and simmer on low heat for 60-75 minutes, occasionally spooning sauce over the cabbage rolls to keep them moist.
Once cooked, serve the stuffed cabbage rolls hot with additional sauce spooned over the top. Optionally garnish with fresh parsley and serve with rye bread or boiled potatoes.
Nutrition Facts
Calories |
3565 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 230.6 g | 296% | |
| Saturated Fat | 80.3 g | 401% | |
| Polyunsaturated Fat | 18.9 g | ||
| Cholesterol | 1001 mg | 334% | |
| Sodium | 7499 mg | 326% | |
| Total Carbohydrate | 144.0 g | 52% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 60.3 g | ||
| Protein | 245.0 g | 490% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 650 mg | 50% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 5310 mg | 113% | |
*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.
