PolishMain course
Golabki (cabbage roll)
Golabki are Polish stuffed cabbage rolls, where tender cabbage leaves wrap around a savory mixture of ground beef, pork, and rice. The rolls bake slowly in a rich tomato sauce, nestled on a bed of chopped cabbage. This dish comes together by first softening the cabbage, then preparing a simple meat filling, rolling the parcels, and finally baking until the meat is cooked through and the cabbage is fork-tender.
Method
8 steps · 45 min total
- 01
Soften Cabbage Leaves
Bring a large pot of lightly salted water to a boil. Carefully place the whole cabbage head into the water, cover the pot, and cook for about 3 minutes, just until the outer leaves are pliable enough to peel away.
Remove the cabbage from the pot and let it cool for about 10 minutes, or until the leaves are comfortable to handle.
- 02
Prepare Cabbage
Carefully peel off 18 whole leaves from the cooled cabbage head. If any have thick, tough center ribs, trim them out. Set these whole leaves aside.
Chop the remaining cabbage head and spread it evenly across the bottom of a casserole dish; this will form a bed for your rolls.
