There are some dishes that just speak to your soul, and for me, Gołąbki (pronounced go-WUMP-kee), or Polish Stuffed Cabbage Rolls, are exactly that. This is more than just a recipe; it's a taste of tradition, a memory of family gatherings, and the ultimate comfort food wrapped up in a tender cabbage leaf.
If
you've never tried Gołąbki, you're in for a treat. Imagine perfectly cooked
cabbage leaves embracing a savory filling of seasoned ground meat and rice, all
simmered in a rich, tangy tomato sauce. It's hearty, incredibly flavorful, and
surprisingly satisfying. While they might look a little intimidating to make at
first glance, I promise you the effort is well worth it. Plus, they're
fantastic for meal prepping as they taste even better the next day!
My
grandmother used to make these for every holiday, and her kitchen would be
filled with the most incredible aroma. This recipe is a culmination of her
wisdom and my own tweaks over the years to make it as foolproof and delicious
as possible. The key is tender cabbage, a well-seasoned filling, and a patient
simmer to allow all those flavors to meld together beautifully.
So,
get ready to embark on a culinary journey to Poland right in your own kitchen.
This dish is perfect for a cozy Sunday dinner, feeding a crowd, or just
enjoying a taste of Eastern European tradition. Let's get rolling!
Ingredients:
For
the Cabbage:
- 1 large head of green
cabbage (about 3-4 lbs)
For
the Filling:
- 1 lb ground pork (or a mix
of pork and beef)
- 1 cup uncooked white rice,
rinsed
- 1 large onion, finely
chopped
- 1 egg
- 1 tablespoon dried marjoram
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For
the Sauce:
- 1 (28 ounce) can crushed
tomatoes
- 1 (15 ounce) can tomato
sauce
- 1/2 cup water or beef broth
- 1 tablespoon sugar
(optional, to balance acidity)
- Salt and pepper to taste
Instructions:
1.
Prepare the Cabbage: Bring a large pot of salted water to a boil.
Carefully remove the core from the cabbage. Place the whole head of cabbage
into the boiling water, core-side down. Cook for about 5-10 minutes, or until
the outer leaves soften and can be easily peeled off. Using tongs, carefully
peel off the softened leaves. Return the cabbage to the water as needed to
soften more leaves until you have about 12-15 usable leaves. Trim the thick
vein from the center of each leaf, making them easier to roll. Chop any
remaining cabbage bits for the bottom of the pot.
2.
Prepare the Filling: While the cabbage cools, combine the ground
pork, rinsed rice, chopped onion, egg, marjoram, salt, and pepper in a large
bowl. Mix well with your hands until everything is thoroughly combined.
3.
Assemble the Gołąbki: Lay a cabbage leaf flat. Place a spoonful
(about 2-3 tablespoons) of the meat and rice filling near the stem end of the
leaf. Fold in the sides of the leaf over the filling, then roll the leaf up
tightly from the stem end to the tip, creating a neat package. Repeat with the
remaining leaves and filling.
4.
Layer in Pot: Lightly grease a large Dutch oven or heavy-bottomed
pot. Layer any leftover chopped cabbage or extra smaller leaves on the bottom
of the pot. Arrange the rolled gołąbki seam-side down in the pot, packing them
fairly snugly.
5.
Make the Sauce: In a medium bowl, combine the crushed tomatoes,
tomato sauce, water or broth, and sugar (if using). Season with salt and pepper
to taste. Pour the sauce evenly over the gołąbki in the pot.
6.
Simmer: Bring the sauce to a gentle simmer over medium heat. Once
simmering, reduce the heat to low, cover the pot, and cook for at least 1.5 to
2 hours, or until the cabbage is very tender and the rice is cooked through.
You can even simmer for longer, up to 3 hours, for deeper flavor.
7.
Serve: Serve hot, often with a dollop of sour cream or a sprinkle of
fresh parsley if desired.
Enjoy
this truly comforting and flavorful dish. Smacznego! (Bon appétit in Polish!)
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