How To Make Cabbage Rolls (Gołąbki)

ground meat

🥗Healthier: lean turkey

💰Cheaper: ground pork

Lean turkey is lower in fat, while ground pork is often less expensive.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa is more nutritious, while bulgur is budget-friendly.

Go to the grocery store to buy 2 heads of cabbage and 2 lbs of chuck beef.

Wash and chop parsley, leaving it not too fine for the mixture and for garnish.

Remove the core from the cabbage using a stiff knife, and pour out the hard part.

Par boil the cabbage in hot water until the leaves come off easily.

In a separate pot, place 1 cup of pre-measured white rice and boil for 10 minutes, stirring occasionally.

Drain the rice and rinse it with cold water, setting it aside.

In the same pot used for boiling cabbage, add a little oil and a chunk of butter, heating until sizzling.

Add the chopped onions to the hot oil and butter, stirring occasionally until they are ready.

In a mixing bowl, combine the ground beef, par-boiled rice, sautéed onions, 2 eggs, paprika, salt, pepper, and parsley, mixing lightly with plastic gloves.

Prepare the cabbage leaves by cutting the rib and flattening them out, then place a portion of the filling in the center of each leaf.

Roll the cabbage leaf tightly, tucking in the sides to secure the filling, and place the rolls seam-side down in a pot.

Cover the rolls with a plate to keep them secure and prevent unrolling during cooking.

Dilute tomato paste with hot boiling water, whisking until smooth to create the sauce.

Pour the hot tomato sauce over the cabbage rolls in the pot.

Cover the pot and bake in the oven for 2 hours.

Cooking Techniques

Equipment Needed

Spice Level: