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Gołąbki (Stuffed Cabbage Rolls)

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Course: Main Course
Cuisine: Polish
Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Total Time 2 hours
Gołąbki are proof that some of the world's best food involves wrapping something delicious inside something else delicious, then baking it in sauce. That's the whole concept. And it's been working for over two hundred years.
Kasia

Ingredients  

For the Cabbage
  • 1 large head of green cabbage choose one with loose, large leaves
For the Filling
  • 1 pound ground pork 450g
  • ½ pound ground beef 225g
  • 1 cup cooked white rice cook it to about 75% done — it'll finish in the oven
  • 1 medium onion, finely diced and sautéed until soft
  • 2 garlic cloves, minced
  • 1 large egg
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon dried marjoram
For the Tomato Sauce
  • 2 cans crushed tomatoes or passata 400g each
  • 1 tablespoon tomato paste
  • 1 tablespoon sugar balances the acidity
  • 1 tablespoon butter
  • Salt and pepper to taste

Method
 

Step 1 — Prepare the Cabbage Leaves
  1. This is the trickiest part of the whole recipe. You need soft, pliable leaves that won't crack when you roll them.
  2. Cut out the core of the cabbage using a sharp knife. Place the whole head, core-side down, in a large pot of boiling salted water. As the outer leaves start to soften and loosen (after about 3-5 minutes), carefully peel them off with tongs. Return the remaining head to the water and repeat until you've removed enough large leaves — you'll need about 12-15.
  3. Lay the leaves on a cutting board and use a paring knife to shave down the thick central rib on each leaf. Don't cut it out completely — just make it thinner so the leaf bends easily without cracking.
  4. Freezer shortcut: Freeze the whole cabbage overnight, then thaw it completely. The leaves become perfectly soft and pliable without any boiling. This is my preferred method — it saves time and the leaves are much easier to work with.
Step 2 — Make the Filling
  1. In a large bowl, combine the ground pork, ground beef, partially cooked rice, sautéed onion, garlic, egg, salt, pepper, and marjoram. Mix with your hands until everything is evenly combined. Don't overmix — you want it blended but not packed tight like a meatloaf.
Step 3 — Roll the Gołąbki
  1. Place a cabbage leaf on a cutting board with the stem end facing you. Put about 2-3 tablespoons of filling in the centre of the lower third of the leaf. Fold the bottom edge over the filling, then fold in both sides. Roll it up tightly, like a burrito. The roll should be snug but not bursting.
  2. Place each roll seam-side down in a large baking dish. Pack them closely together so they support each other and don't unroll during baking.
  3. My tip: Line the bottom of the baking dish with the outer cabbage leaves that were too torn or small to roll. This prevents the bottom rolls from burning and adds an extra layer of flavour.
Step 4 — Make the Sauce and Bake
  1. In a saucepan, combine the crushed tomatoes, tomato paste, sugar, and butter. Bring to a simmer and cook for 5 minutes. Season with salt and pepper.
  2. Pour the sauce over the gołąbki, making sure they're mostly covered. Cover the baking dish tightly with foil.
  3. Bake at 175°C / 350°F for 1 hour covered. Then remove the foil and bake for another 15-20 minutes until the sauce bubbles and the tops begin to brown slightly.
Step 5 — Rest and Serve
  1. Let the gołąbki rest for 10 minutes before serving. Like bigos, they taste even better the next day after the flavours have melded. Serve with mashed potatoes and a generous spoonful of sauce over each roll.