Gołąbki
Hearty rolls made from tender cabbage leaves stuffed with a flavorful mix of meat and rice, baked in tangy tomato sauce.
Ingredients
Cabbage and Filling
- 1 large head cabbage For wrapping the filling
- 1 lb ground beef
- 1/2 lb ground pork
- 1 cup cooked rice Cook the rice beforehand
- 1 small onion, chopped
- 1 large egg
- to taste salt
- to taste pepper
Sauce
- 2 cups tomato sauce
- 1 tablespoon lemon juice
- 1 teaspoon sugar
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Carefully remove the core from the cabbage. Boil it in a large pot of salted water for 2-3 minutes, until the leaves are soft and pliable.
- In a large bowl, combine ground beef, ground pork, cooked rice, chopped onion, egg, salt, and pepper. Mix everything well.
Assembly
- Take a cabbage leaf, place a spoonful of the meat mixture at the base, and roll it up, tucking in the sides to secure it.
- Place the rolls seam-side down in a baking dish.
Cooking
- In another bowl, mix together tomato sauce, lemon juice, and sugar. Pour this sauce over the cabbage rolls.
- Cover the dish with foil and bake in the oven for about 1 hour.
- After 1 hour, remove the foil and bake for an additional 15 minutes. Serve warm.
Notes
Polish Cabbage Rolls can be served as a main dish with crusty bread or a side salad. A dollop of sour cream on top adds a nice creamy touch! For storage, place leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.