Tender Polish Golabki with Tomato Sauce
Classic Polish Cabbage Rolls
Delight in these traditional Polish cabbage rolls filled with savory meat and rice, bathed in a rich tomato sauce.
- 2 h 30 min
- 6
- Intermediate
Ingredients
For the Cabbage Rolls
For the Tomato Sauce
For the Simmering
For the Baking Dish
Preparation
Preparing the Cabbage
Cutting the Cabbage
Cut out the core from the cabbage head.
Boiling the Cabbage
Boil the whole cabbage for 5-7 minutes to soften the leaves.
Peeling Leaves
Carefully peel off the leaves and set aside.
Making the Filling
Combine Ingredients
In a large bowl, combine ground beef, ground pork, rice, onion, eggs, garlic, salt, and pepper.
Mix Filling
Mix until well combined but do not overmix.
Roll Golabki
Place about 2 tablespoons of the meat mixture on each cabbage leaf and roll up, tucking in the sides.
Do not overfill the cabbage leaves, as they might tear during cooking. Pro Tip: Use a toothpick to secure the rolls if necessary.
Cooking Process
Prepare Baking Dish
Preheat oven to 350°F (175°C) and grease a large baking dish with olive oil.
Layer Golabki
Place a layer of unused cabbage leaves at the bottom of the dish and arrange cabbage rolls seam-side down over them.
Combine and Pour Sauce
Mix tomato sauce, tomato paste, brown sugar, vinegar, salt, and pepper; pour this mixture over the cabbage rolls.
Cooking Times & Temperatures
Boil cabbage for 15 minutes, then bake rolls for 1 h 30 min at 350°F (175°C).
Plating & Serving
Tender Polish Golabki with Tomato Sauce
Tender Polish Golabki with Tomato Sauce
Plating
Serve rolls with sauce spooned over the top and garnish with fresh dill.