📝 About This Recipe
Transport your kitchen to the heart of Eastern Europe with Gołąbki, a beloved Polish classic that translates literally to 'little pigeons.' These tender cabbage leaves are carefully wrapped around a savory filling of ground pork, beef, and perfectly seasoned rice, then slow-baked in a rich, tangy tomato sauce. This dish is the ultimate labor of love, offering a melt-in-your-mouth texture and a nostalgic aroma that defines home-cooked comfort.
🥗 Ingredients
The Cabbage
- 1 large head Green Cabbage (about 3-4 lbs, core removed)
- 1 tablespoon Salt (for boiling water)
The Filling
- 1 pound Ground Pork (high quality, 80/20 fat ratio)
- 1 pound Ground Beef (lean or chuck)
- 1.5 cups White Rice (cooked and cooled slightly)
- 1 large Yellow Onion (finely diced)
- 2 tablespoons Unsalted Butter (for sautéing onions)
- 3 cloves Garlic (minced)
- 1 teaspoon Dried Marjoram (a traditional Polish herb)
- to taste Salt and Black Pepper (be generous with the pepper)
The Tomato Sauce
- 15 ounces Tomato Sauce (plain canned sauce)
- 14 ounces Crushed Tomatoes (fire-roasted adds great depth)
- 1 cup Beef Broth (low sodium)
- 1/2 cup Sour Cream (tempered before adding)
- 1 teaspoon Sugar (to balance acidity)
👨🍳 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, cored-side down. Boil for 3-5 minutes until the outer leaves turn bright green and become pliable.
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3
Using tongs, gently peel off the softened outer leaves one by one as they become loose. Return the remaining head to the water for a few minutes more if the inner leaves are still stiff. Drain the leaves on paper towels.
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4
Once the leaves are cool enough to handle, use a knife to shave down the thick central vein on the back of each leaf so it is flush with the leaf surface; this makes them much easier to roll.
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5
In a small skillet, melt the butter over medium heat. Add the diced onion and sauté until soft and translucent (about 6 minutes). Add the garlic for the last 60 seconds, then set aside to cool.
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6
In a large mixing bowl, combine the ground pork, ground beef, cooked rice, sautéed onion mixture, marjoram, salt, and a generous amount of black pepper. Mix gently with your hands until just combined—do not overwork the meat.
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7
Preheat your oven to 350°F (175°C). Lightly grease a large 9x13 inch baking dish or a Dutch oven.
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8
Place a cabbage leaf flat on a work surface. Spoon about 1/3 cup of the meat mixture near the stem end. Fold the bottom over the meat, tuck in the sides, and roll up tightly like a burrito.
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9
Place any extra or torn cabbage leaves on the bottom of the baking dish to prevent sticking. Arrange the rolls seam-side down in the dish, packing them tightly together.
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10
In a medium bowl, whisk together the tomato sauce, crushed tomatoes, beef broth, and sugar. Pour this mixture evenly over the cabbage rolls.
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11
Cover the dish tightly with aluminum foil or a lid. Bake for 80-90 minutes, or until the cabbage is tender and the meat is fully cooked through.
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12
Carefully remove the dish from the oven. Transfer the rolls to a platter. To the remaining sauce in the pan, whisk in the sour cream to create a creamy, pink sauce. Pour the sauce back over the rolls and serve hot.
💡 Chef's Tips
For the best texture, use rice that is slightly undercooked so it absorbs the meat juices during baking. If you find rolling difficult, freezing the whole head of cabbage overnight and thawing it the next day makes the leaves naturally pliable without boiling. Always place the rolls seam-side down to ensure they don't unravel during the simmering process. Don't skip the marjoram; it provides the specific floral, earthy note that makes Polish Gołąbki authentic. This dish tastes even better the next day after the flavors have had time to meld in the refrigerator.
🍽️ Serving Suggestions
Serve with a side of creamy mashed potatoes to soak up the extra tomato sauce. A dollop of fresh cold sour cream and a sprinkle of fresh dill on top adds a beautiful brightness. Pair with a side of crusty rye bread and salted butter. For a traditional feast, serve alongside a crisp cucumber and sour cream salad (Mizeria). A light Polish Pilsner or a dry Riesling cuts through the richness of the pork perfectly.