Gołąbki (Polish Cabbage Rolls)

6 steps. Take it one step at a time.

1. 01

   Core the cabbage

   Core the cabbage and place the whole head in a large pot of boiling salted water. Cook for 5-10 minutes, peeling off the outer leaves as they become soft and pliable. Set the leaves aside and trim the thick central vein from the back of each leaf.

   10 min
2. 02

   In a skillet, melt the butter and sauté the chopped onions and minced garlic

   In a skillet, melt the butter and sauté the chopped onions and minced garlic until translucent and fragrant.

   5 min
3. 03

   Combine the ground pork, ground beef, cooked rice

   In a large bowl, combine the ground pork, ground beef, cooked rice, and the sautéed onion/garlic mixture. Season generously with salt and pepper. Mix by hand until well combined.

4. 04

   Place about 2-3 tablespoons of filling near the stem end of a cabbage leaf

   Place about 2-3 tablespoons of filling near the stem end of a cabbage leaf. Fold the sides in and roll up tightly. Repeat with remaining leaves and filling.

5. 05

   Line the bottom of a heavy pot or Dutch oven

   Line the bottom of a heavy pot or Dutch oven with leftover small or torn cabbage leaves. Arrange the rolls seam-side down in layers.

6. 06

   Whisk together the tomato sauce and beef broth

   Whisk together the tomato sauce and beef broth. Pour the mixture over the cabbage rolls. Cover the pot and simmer over low heat for 60 to 90 minutes until the cabbage is tender and the meat is cooked through. Alternatively, bake in the oven at 350°F (177°C) for the same duration.

   1 hr