Entree: Poland – Mazovia / Warsaw – Gołąbki (Cabbage leaves stuffed with seasoned rice and minced pork and beef simmered in a savory tomato sauce)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr

Total 1 hr 30 min

Ingredients

- 1 large head green cabbage, about 3 lb (1.4 kg), cores removed to yield 10–12 large leaves
- 1 cup (200 g) uncooked long-grain rice
- 1 lb (454 g) ground pork
- 1 lb (454 g) ground beef
- 1 medium onion, finely chopped, about 5 oz (140 g)
- 2 cloves garlic, minced, about 6 g
- 1 large egg, beaten, about 50 g
- 1/2 cup (60 g) plain breadcrumbs
- 1 tsp (1 g) dried marjoram
- 1 1/2 tsp (9 g) salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil or butter for sautéing
- 28 oz (800 g) crushed tomatoes
- 1 cup (240 ml) beef or chicken stock
- 1 bay leaf
- 1 tsp (4 g) sugar, optional to balance acidity
- 2 tbsp (30 g) butter or oil for finishing
- Sour cream for serving, optional

Instructions

1. Prepare cabbage leaves and rice: core the cabbage and blanch the whole head in a large pot of boiling salted water 5–8 minutes until outer leaves soften. Remove leaves as they loosen and set aside to cool. Cook rice in lightly salted boiling water until just al dente, about 10 minutes; drain and cool slightly.
2. Make filling: in a large bowl combine the cooked rice, ground pork, ground beef, chopped onion, minced garlic, beaten egg, breadcrumbs, marjoram, salt, and pepper. Mix until evenly combined but do not overwork.
3. Stuff rolls: trim any thick cabbage vein from each leaf to make rolling easier. Place about 1/3 to 1/2 cup (60–120 g) of filling on each leaf, fold sides in and roll tightly to enclose filling. Repeat to make 10–12 rolls.
4. Brown rolls (optional) and prepare sauce: heat 2 tbsp (30 ml) oil in a wide, heavy pot over medium heat and brown rolls seam-side down in batches for 2–3 minutes per side for extra color, then remove. In the same pot add crushed tomatoes, stock, bay leaf, and sugar if using; bring to a simmer.
5. Simmer: arrange rolls seam-side down in the tomato sauce in a snug layer. Cover and simmer gently over low heat for 50–60 minutes until cabbage and meat are tender. Alternatively, bake covered at 350°F (175°C) for 1 hour.
6. Finish and serve: remove bay leaf, stir in butter for gloss, adjust seasoning. Serve hot, spooning sauce over the rolls and offering sour cream at the table.