Polish Stuffed Cabbage Rolls

These Polish stuffed cabbage rolls have always meant comfort and home to me whether for Sunday supper or a cozy family gathering They feature tender cabbage leaves wrapped around a savory mixture of pork and rice all simmered in a tangy tomato sauce

Ingredients

• Ground pork shoulder: Brings richness and authentic taste Look for freshly ground pork with an even mix of fat and meat for the juiciest rolls
• White cabbage: Acts as the perfect wrapper Choose a head that feels heavy and tightly packed for best results
• Cooked rice: Adds tender texture and stretches the filling I like to use a medium grain rice for balance
• Onion: Is sautéed for gentle sweetness and flavor Pick a large firm onion with shiny skin
• Vegetable oil: Helps soften the onion and prevents sticking Any neutral oil works fine
• Bread crumbs: Bind the filling Look for plain or lightly seasoned crumbs
• Salt and pepper: Awaken all the flavors Taste your filling before assembling
• Chicken or beef broth: Creates a savory tomato sauce Use a low sodium version so you control the salt
• Tomato paste: Thickens and enriches the sauce The deep red color means more tomato flavor
• Paprika: Gives smokiness Use a sweet variety found at Eastern European grocers
• Dried oregano and thyme: Add herbal aroma Make sure they are still fragrant and not faded
• Heavy cream: Softens the sauce with a silky finish Buy fresh cream if using for the best taste

Step-by-Step Instructions

Prepare the Cabbage Leaves:

Remove the core from the cabbage head Lift away the outer leaves and set them aside for discarding Boil the whole head for about five minutes until leaves loosen Gently peel the leaves apart Cool under running water and trim the thick veins at the base with a knife for easier rolling

Sauté the Onion:

Heat vegetable oil in a frying pan over medium heat Chop a large onion finely Cook it slowly stirring often until soft and translucent but not browned Let it cool completely which prevents hot onion from toughening the meat mixture

Mix the Filling:

Combine cooled cooked rice ground pork breadcrumbs cooked onion salt and pepper in a large bowl Mix with clean hands for even blending and a tender bite

Assemble the Rolls:

Lay each cabbage leaf flat Place a generous spoonful of filling in the center Fold sides of the leaf over the filling Tightly roll the leaf from the bottom up Place the finished roll seam side down in a baking dish or large pot Repeat with all leaves

Prepare the Tomato Sauce:

In a bowl whisk the broth tomato paste oregano paprika and thyme together If you like a richer sauce stir in the heavy cream until well combined

Cook the Gołąbki:

Pour tomato sauce evenly over all the stuffed rolls in the dish Add extra broth if needed to keep everything moist Cover with a lid or foil Bake in a 375 degree Fahrenheit oven or gently keep at a simmer on the stovetop for one to one and a half hours until the cabbage is tender and the pork cooked through

Serve:

Carefully lift out the rolls and serve hot Spoon extra sauce over each portion These pair especially well with mashed potatoes or hearty bread

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My favorite part is the slow simmering time which lets the house fill with the saucy tomato aroma My grandfather would always sneak two rolls before they reached the table and eat them right out of the pot

Storage Tips

Keep cooked gołąbki in a sealed plastic or glass container in the fridge for up to four days For longer storage freeze in airtight bags or containers for up to three months Reheat gently in a covered dish with a splash of water or broth so they stay moist

Ingredient Substitutions

You can use ground beef or turkey in place of pork for a lighter version Leftover cooked rice of any type works well If you do not have heavy cream simply skip it and your sauce will still be delicious

Serving Suggestions

Cabbage rolls taste best when served hot with plenty of their tangy sauce I often serve them with creamy mashed potatoes or rustic rye bread A sprinkle of fresh dill or parsley on top makes them even more special

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Cultural Context

Gołąbki are a beloved staple in Polish households often made for special gatherings They have a long history as a practical and comforting meal they make a little meat go a long way blending it with humble rice and cabbage The word means little pigeons in Polish because the rolled shape is a bit like a bird

Frequently Asked Questions

→ How do you soften cabbage leaves for stuffing?

Blanch the whole head of cabbage in boiling water for about 5 minutes, then cool slightly. Peel off the leaves carefully for best results.

→ What type of meat is best for Polish cabbage rolls?

Ground pork shoulder is traditional, but blends with beef or turkey can be used to suit personal taste or dietary needs.

→ How long do stuffed cabbage rolls need to cook?

Simmer the cabbage rolls in tomato sauce or bake them covered at 375°F (190°C) for 1 to 1.5 hours until the filling is cooked and cabbage is tender.

→ Can you prepare Polish stuffed cabbage rolls ahead of time?

Yes, they can be assembled and refrigerated overnight before cooking, or frozen for up to 3 months for a future meal.

→ What are popular side dishes for gołąbki?

Cabbage rolls pair well with creamy mashed potatoes or slices of fresh bread to soak up the flavorful tomato sauce.

→ How should leftover cabbage rolls be stored?

Place cooled rolls in an airtight container and refrigerate for up to 4 days, or freeze for longer storage.