📝 About This Recipe
A comforting staple of Polish cuisine, these Golabki feature tender cabbage leaves wrapped around a savory filling of ground beef and rice, simmered in a rich tomato-based sauce. They represent the ultimate 'comfort food,' offering a perfect balance of earthy sweetness from the cabbage and hearty richness from the seasoned meat. This recipe honors traditional techniques while ensuring a melt-in-your-mouth texture that has been passed down through generations.
🥗 Ingredients
The Cabbage
- 1 large head Green Cabbage (about 3-4 lbs, cored)
The Meat Filling
- 1.5 lbs Ground Beef (80/20 lean-to-fat ratio for moisture)
- 2 cups White Rice (cooked and cooled)
- 1 large Yellow Onion (finely diced)
- 2 tablespoons Unsalted Butter (for sautéing)
- 3 cloves Garlic (minced)
- 1 large Egg (beaten)
- 1.5 teaspoons Kosher Salt
- 1 teaspoon Black Pepper (freshly ground)
- 1 teaspoon Dried Marjoram (essential for authentic Polish flavor)
The Tomato Sauce
- 15 oz Tomato Passata (or tomato sauce)
- 1.5 cups Beef Broth (low sodium)
- 1 tablespoon Tomato Paste
- 1 teaspoon Granulated Sugar (to balance acidity)
For Serving
- 1/2 cup Sour Cream (full fat)
- 2 tablespoons Fresh Dill (chopped)
👨🍳 Instructions
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1
Bring a very large pot of salted water to a boil. Remove the tough outer leaves of the cabbage and use a sharp paring knife to cut deeply around the core to loosen it.
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2
Carefully lower the whole cabbage head into the boiling water. As the outer leaves soften (about 2-3 minutes), peel them off one by one using tongs and place them on a tray to cool. Repeat until you have about 14-16 usable leaves.
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3
Using a paring knife, shave down the thick central rib on the back of each boiled cabbage leaf so it is flat and pliable, being careful not to cut all the way through.
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4
In a small skillet, melt the butter over medium heat. Sauté the diced onion until translucent and lightly golden, about 6-8 minutes. Add the garlic and cook for 1 more minute, then remove from heat to cool.
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5
In a large mixing bowl, combine the ground beef, cooked rice, sautéed onion and garlic mixture, egg, salt, pepper, and dried marjoram. Mix thoroughly with your hands until well incorporated.
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6
Preheat your oven to 350°F (175°C). Line the bottom of a large Dutch oven or heavy baking dish with any leftover or torn cabbage leaves to prevent the rolls from sticking.
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7
Place about 1/3 cup of the meat mixture near the stem end of a cabbage leaf. Fold the sides inward and roll the leaf up tightly, similar to a burrito.
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8
Place the rolls seam-side down in the prepared baking dish. Pack them tightly in layers if necessary.
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9
In a medium bowl, whisk together the tomato passata, beef broth, tomato paste, and sugar. Pour this sauce evenly over the cabbage rolls.
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10
Cover the dish tightly with a lid or heavy-duty aluminum foil. Bake for 80-90 minutes, or until the cabbage is tender and the meat is fully cooked.
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11
Remove from the oven and let the dish rest, covered, for 10 minutes before serving. This allows the juices to redistribute and the rolls to set.
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12
Serve 2 rolls per person, topped with a generous ladle of the cooking sauce, a dollop of sour cream, and a sprinkle of fresh dill.
💡 Chef's Tips
For the most pliable leaves, freeze the whole cabbage head 2 days in advance and then thaw it completely; the cell walls will break down, making boiling unnecessary. Avoid using extra-lean beef as the rice absorbs moisture; 80/20 beef ensures the interior remains juicy. Do not over-roll the cabbage too tightly; the rice needs a little room to expand as it absorbs the sauce. If the sauce is too thin for your liking after baking, whisk a tablespoon of flour into the sour cream before tempering it with hot sauce and pouring it back over the rolls. Golabki always taste better the next day, so consider making them 24 hours in advance and reheating gently.
🍽️ Serving Suggestions
Serve with a side of creamy, buttery mashed potatoes to soak up the extra tomato sauce. Accompany with a traditional Polish cucumber salad (Mizeria) for a refreshing contrast. A thick slice of toasted rye bread with salted butter is perfect for cleaning the plate. Pair with a crisp, cold Polish Pilsner or a light-bodied red wine like Pinot Noir. Offer extra sour cream and fresh horseradish on the side for those who like a bit of a kick.