Entree: Poland – Lesser Poland / Krakow – Gołąbki (Cabbage leaves stuffed with seasoned meat and rice, baked in a tomato sauce)

Serving Size: 6

Approximate Time

Prep 45 min

Cook 1 hr 35 min

Additional 30 min

Total 2 hrs 50 min

Ingredients

- 1 large head green cabbage, about 2½ lb (1.1 kg)
- 1 lb (454 g) ground pork
- 1 lb (454 g) ground beef
- ¾ cup (150 g) uncooked long-grain white rice
- 1 large onion, finely chopped, about 8 oz (225 g)
- 2 cloves garlic, minced
- 1 large egg, beaten
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (5 g) salt, plus more to taste
- ½ tsp (2 g) ground black pepper
- ¼ tsp (1 g) ground nutmeg
- 1 tsp (1 g) dried marjoram or 1 tbsp (3 g) fresh, chopped
- 28 oz (794 g) crushed tomatoes (one standard can)
- 1 cup (240 ml) beef or vegetable broth
- 1 tbsp (15 ml) tomato paste
- 1 tsp (5 g) sugar
- 2 tbsp (30 ml) butter

Instructions

1. Bring a large pot of salted water to a boil. Core the cabbage and blanch the whole head for 6–8 minutes until outer leaves loosen and are pliable. Remove leaves as they soften and set aside to cool; reserve any small inner leaves for later.
2. Cook the rice in 1¼ cups (300 ml) water until just tender (about 12–15 minutes); drain and cool slightly.
3. In a skillet, heat 2 tbsp (30 ml) vegetable oil over medium heat. Sauté the chopped onion until translucent, about 6–8 minutes. Add the minced garlic and cook 1 minute more. Remove from heat and let cool slightly.
4. In a large bowl combine the ground pork, ground beef, cooked rice, sautéed onion and garlic, beaten egg, 1 tsp (5 g) salt, ½ tsp (2 g) black pepper, nutmeg and marjoram. Mix gently but thoroughly to distribute ingredients.
5. Trim any thick central veins from the cabbage leaves so they fold easily. Place about 3–4 tbsp (45–60 g) of the meat mixture near the stem end of a leaf, fold in the sides and roll up snugly to form a neat parcel. Repeat until all filling is used.
6. Preheat oven to 350°F (175°C). Melt 2 tbsp (30 ml) butter in a large Dutch oven or ovenproof baking dish over medium heat. Arrange the cabbage rolls seam-side down in the dish in a single layer; stack a second layer if needed.
7. In a bowl whisk together crushed tomatoes, 1 cup (240 ml) broth, 1 tbsp (15 ml) tomato paste and 1 tsp (5 g) sugar. Pour the tomato sauce evenly over the rolls so they are mostly covered.
8. Cover the pot or dish tightly with a lid or foil and bake in the preheated oven for 1 hour. Remove cover and bake an additional 15–20 minutes to thicken the sauce and brown slightly.
9. Let rest 10 minutes before serving. Serve hot with a spoonful of sauce; optional sour cream at the table.