Entree: Poland – Highland / Gorale – Gołąbki (Cabbage leaves stuffed with seasoned meat and rice, braised in a tomato sauce)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 1 hr 15 min

Additional 10 min

Total 2 hrs 5 min

Ingredients

- 1 large head green cabbage, about 3 lb (1.4 kg)
- 1 lb (454 g) ground pork
- 8 oz (225 g) ground beef
- 3/4 cup (150 g) uncooked long-grain rice
- 1 medium onion, finely chopped (about 6 oz / 170 g)
- 2 cloves garlic, minced
- 1 large egg, approx. 1.8 oz (50 g)
- 2 tbsp (30 ml) unsalted butter
- 1 tbsp (15 ml) vegetable oil
- 1 tsp (5 g) salt for filling
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tsp (1 g) dried marjoram or 1 tbsp (4 g) fresh chopped marjoram
- 1/4 cup (60 ml) cold water (for filling, if needed)
- 28 oz (800 g) crushed tomatoes
- 1 cup (240 ml) chicken or vegetable stock
- 1 tbsp (12 g) granulated sugar
- 2 bay leaves
- Salt and pepper to taste for the sauce
- 2 tbsp (30 ml) sour cream or crème fraîche for serving (optional)

Instructions

1. Remove the core from the cabbage and place the whole head in a large pot of boiling water; blanch 6–8 minutes until outer leaves are pliable. Drain and set aside to cool. Reserve the pot with boiling water.
2. While cabbage cools, parboil the rice: add rice to the reserved boiling water and cook 6–8 minutes until just undercooked; drain and cool.
3. In a skillet over medium heat, melt butter with oil. Add the chopped onion and sauté until soft and translucent, 6–8 minutes. Add minced garlic for the last minute; remove from heat and let cool slightly.
4. In a large bowl combine ground pork, ground beef, parboiled rice, sautéed onion and garlic, egg, salt, pepper, and marjoram. Mix gently but thoroughly; if mixture seems dry, add up to 1/4 cup (60 ml) cold water to bind.
5. Separate 10–12 large cabbage leaves (trim thick central ribs slightly to make rolling easier). Place a heaping 1/3 to 1/2 cup (80–120 g) of filling near the base of each leaf, fold in the sides and roll up tightly, seam side down.
6. In a wide heavy-bottomed pot, spread a few cabbage trimmings or a couple of whole leaves on the bottom to prevent sticking. Arrange rolls seam side down in layers, packing snugly.
7. In a bowl, mix crushed tomatoes, stock, sugar, bay leaves, and salt and pepper to taste. Pour sauce over the rolls until mostly submerged (about 2–3 cups / 480–720 ml will usually cover; add more stock or water if needed).
8. Bring to a gentle simmer over medium-low heat. Cover and simmer gently for 60–75 minutes until filling is cooked through and cabbage is tender.
9. Remove bay leaves. Let rest 10 minutes before serving. Serve hot with a spoonful of sauce and a dollop of sour cream if desired.
10. Leftovers keep well refrigerated for 3 days and reheat gently in a covered pan with a splash of water or stock.