Polish stuffed cabbage rolls

Ahhh yes 🥬✨ — Polish Stuffed Cabbage Rolls (Gołąbki) are a traditional comfort food: tender cabbage leaves wrapped around a savory meat-and-rice filling, baked in a rich tomato sauce. Here’s a classic, foolproof recipe.

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🥬 Polish Stuffed Cabbage Rolls (Gołąbki)

Ingredients (Serves 6–8)

Cabbage & Leaves

• 1 large head of cabbage
• Salt (for blanching)

Filling

• 1 lb ground pork (or beef, or mix)
• ½ cup uncooked white rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 egg
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp paprika (optional)

Tomato Sauce

• 2 cups tomato sauce or crushed tomatoes
• 1 cup chicken or beef broth
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp sugar (optional, to balance acidity)
• Salt & pepper to taste
• 1 tbsp butter or oil

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Instructions

1. Prepare Cabbage Leaves

1. Bring a large pot of salted water to a boil.
2. Core the cabbage and gently separate leaves.
3. Blanch leaves for 2–3 minutes until flexible; drain and cool.
4. Trim thick vein from the base of each leaf so they roll easily.

2. Make the Filling

• In a bowl, combine ground meat, rice, chopped onion, garlic, egg, salt, pepper, and paprika.

3. Assemble Rolls

1. Lay a cabbage leaf flat.
2. Place 2–3 tbsp filling near the base.
3. Fold sides over filling, then roll tightly from base to tip.
4. Repeat until all filling is used.

4. Make Tomato Sauce

• In a saucepan, sauté onion and garlic in butter or oil until soft.
• Add tomato sauce, broth, sugar, salt, and pepper. Simmer 5–10 minutes.

5. Bake Rolls

1. Preheat oven to 350°F (175°C).
2. Spread a thin layer of tomato sauce in the bottom of a baking dish.
3. Arrange cabbage rolls seam-side down.
4. Pour remaining sauce over rolls.
5. Cover with foil and bake 1–1½ hours, until meat and rice are cooked through and cabbage is tender.

6. Serve

• Let rest 10 minutes before serving.
• Serve with extra sauce, mashed potatoes, or rye bread.

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🔥 Tips & Variations

• Rice alternatives: Use parboiled rice or even cooked rice if short on time.
• Flavor boost: Add smoked bacon, sautéed mushrooms, or fresh herbs to filling.
• Sweet-sour style: Add a splash of vinegar or a spoonful of sugar to tomato sauce.
• Make-ahead: Prepare rolls and freeze raw or baked, then reheat later.

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If you want, I can give a “restaurant-style version” where the rolls are extra tender, the sauce is rich and silky, and the flavors really meld—almost like the best Polish grandmother made 😏.

Do you want me to do that version?