Gołąbki Recipe: A Step-by-Step Guide to Polish Stuffed Cabbage Rolls
Gołąbki, also known as stuffed cabbage rolls, are a beloved Polish comfort food. These savory delights consist of tender cabbage leaves carefully wrapped around a flavorful filling of meat, rice, and herbs, then simmered in a rich tomato-based sauce. This recipe will guide you through creating delicious, authentic gołąbki that will impress your family and friends.
Ingredients You'll Need:
This recipe yields approximately 12-15 gołąbki. Adjust quantities as needed.
For the Filling:
- 1 pound ground meat (a mix of beef and pork is traditional)
- 1 cup uncooked long-grain rice
- 1 medium onion, finely chopped
- 1 cup chopped fresh mushrooms (optional, but adds great flavor)
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 1 teaspoon dried marjoram
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
For the Cabbage:
- 1 large head of green cabbage
For the Sauce:
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 cup beef broth or water
- 1 tablespoon tomato paste
- 1 teaspoon sugar
- 1 bay leaf
- Salt and pepper to taste
Step-by-Step Instructions:
Preparing the Cabbage:
- Remove the core: Carefully remove the core from the cabbage using a sharp knife. This will allow the leaves to separate more easily.
- Boil the cabbage: Bring a large pot of salted water to a boil. Carefully place the cabbage in the boiling water and simmer for about 10-15 minutes, or until the outer leaves are tender enough to peel off easily. Remove the leaves one by one and set aside. You might need to boil the cabbage in batches.
- Prepare the leaves: Once the leaves are cool enough to handle, trim away any thick stems from the base of each leaf.
Making the Filling:
- Sauté the aromatics: In a large skillet, sauté the chopped onion and mushrooms (if using) until softened.
- Combine the filling ingredients: In a large bowl, combine the sautéed onion and mushrooms, ground meat, rice, parsley, dill, marjoram, salt, pepper, and garlic powder. Mix thoroughly.
Assembling the Gołąbki:
- Place the filling: Lay a cabbage leaf flat on a clean surface. Place a spoonful of the meat and rice mixture near the base of the leaf.
- Wrap the Gołąbki: Fold the sides of the leaf inwards, then roll it up tightly from the base to the tip, like a burrito.
- Repeat: Repeat this process with the remaining cabbage leaves and filling.
Simmering the Gołąbki:
- Prepare the sauce: In a large pot or Dutch oven, combine the crushed tomatoes, tomato sauce, beef broth, tomato paste, sugar, and bay leaf. Season with salt and pepper.
- Add the gołąbki: Gently place the assembled gołąbki in the sauce, seam-side down. Make sure they are mostly submerged in the sauce.
- Simmer: Bring the sauce to a simmer, then reduce the heat to low, cover, and simmer for approximately 1.5-2 hours, or until the cabbage is tender and the rice is cooked through.
Serving Your Gołąbki:
Serve the gołąbki hot, with a dollop of sour cream or a side of mashed potatoes. Enjoy your delicious homemade Polish stuffed cabbage rolls!
Tips and Variations:
- Leftovers: Gołąbki taste even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Vegetarian Option: Substitute the ground meat with lentils, mushrooms, or a mixture of vegetables for a hearty vegetarian version.
- Spice it up: Add a pinch of red pepper flakes to the filling for a little heat.
- Different Cabbage: While green cabbage is traditional, you can experiment with savoy cabbage or even Napa cabbage.
This recipe provides a solid foundation for creating your own delicious gołąbki. Experiment with different spices and ingredients to find your perfect combination. Smacznego! (Bon appétit!)
