How to make Polish Gołąbki | Stuffed Cabbage Rolls (Golabki) with Tomato Sauce

ground meat

🥗Healthier: lean turkey

💰Cheaper: ground pork

Turkey reduces fat content while pork is often less expensive.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa is higher in protein, bulgur is more affordable.

tomato sauce

🥗Healthier: homemade tomato puree

💰Cheaper: canned tomatoes

Homemade puree is fresher, canned tomatoes are budget-friendly.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, margarine is often less expensive.

Detach outer leaves of a washed cabbage and save them for later.

Place the cabbage upside down in a pot high enough for it to be immersed completely.

Attach 2 forks to the cabbage core to lift it in and out of boiling water.

Add enough water to cover the cabbage almost entirely and bring it to a boil.

Place the cabbage in the boiling water and turn it slowly to soften the leaves.

Gently cut the outer leaves of the cabbage core, ensuring water gets between the leaves to help detach them.

Boil the leaves for 1-2 minutes to soften them, then take them out and place on a tray to cool.

In a pot, add 2 cups of rice, 1 tsp of salt, and 4 cups of water, bring to boil, cover, and cook on low for 15 minutes until there is no water left.

Cover the rice and set aside for 10-15 minutes.

In a frying pan, add 2 Tbsp of oil and 2 chopped onions, frying until golden.

Add 500 g minced pork and fry for 5 minutes, then add pepper and salt.

Transfer the meat and cooked rice into a bowl and mix together, adding salt and pepper to taste.

Sort the cabbage leaves, starting with the bigger ones, and cut off half of the thick part of each leaf.

Place 1-2 spoons of filling onto the thicker part of the leaf, gently squash the filling while rolling the leaf, and fold the sides to create an envelope around the filling.

Place saved leaves at the bottom of the roasting dish to prevent burning.

Place the Gołąbki on top of the leaves.

Pour 500 ml of vegetable stock over the Gołąbki, cover with leftover leaves, and place the lid on.

Put in the preheated oven and bake at 180°C for 60-90 minutes until the cabbage leaves are soft.

For the tomato sauce, mix 1.5 cup of water, 1 Tbsp of vegetable stock paste, and 2 Tbsp of tomato paste, whisking together.

Add 1 cup of passata, salt, pepper, and 1 tsp of sugar.

In a plate, mix 1 Tbsp of flour and 3 Tbsp of water, then pour this into the sauce while mixing.

Bring to a boil while mixing, then check if the cabbage is soft.

Place the Gołąbki on a plate and serve with the sauce.

Cooking Techniques

Equipment Needed

Spice Level: