Polish Cabbage Rolls
These comforting Polish cabbage rolls, or 'gołąbki', are filled with seasoned beef and rice, all topped with a rich tomato sauce, making them a nostalgic and hearty family meal.
Ingredients
Cabbage and Filling
- 1 head head of cabbage Use fresh, firm cabbage for the best texture.
- 1 pound ground beef Opt for grass-fed or organic options for enhanced flavor.
- 1 cup cooked rice Use white or brown rice—whatever you have on hand works just fine.
- 1 can tomato soup (10.5 oz) This adds moisture and a touch of sweetness.
- 1 onion finely chopped onion Sweet or yellow onions add the best flavor.
- 1 each egg Helps bind the filling together.
- to taste salt and pepper Essential for bringing out the flavors.
- 1 cup tomato sauce (for topping) A richer sauce will elevate the dish beautifully.
- 1 teaspoon paprika (optional) For added depth and flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Bring a large pot of water to a boil. Carefully remove the core from the cabbage and blanch the leaves for about 2-3 minutes until tender.
- Remove the leaves and set them aside to cool.
- In a large mixing bowl, combine the ground beef, cooked rice, finely chopped onion, egg, and season generously with salt, pepper, and paprika if desired.
- Mix everything until well combined.
Assembly
- Take one cabbage leaf, place a generous spoonful of the beef mixture at the base, and roll tightly while tucking in the sides.
- Repeat with the remaining leaves and filling.
Baking
- Place the rolls seam-side down in a baking dish. Pour the tomato sauce over the top, ensuring they are well coated.
- Cover the dish with aluminum foil and bake for 1 hour.
- Serve warm and enjoy the flavors!
Notes
These rolls can be stored in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months. You can also customize the filling with different meats or add more vegetables.