Authentic Polish Cabbage Rolls by my Grandma's Recipe | Polish Gołąbki | Cooking Polish Food

ground meat

🥗Healthier: lean turkey

💰Cheaper: ground chicken

Turkey is lower in fat, while chicken is often more affordable.

rice

🥗Healthier: quinoa

💰Cheaper: barley

Quinoa is a protein-rich alternative, while barley is budget-friendly.

tomato sauce

🥗Healthier: homemade tomato puree

💰Cheaper: canned tomatoes

Homemade puree avoids preservatives, while canned tomatoes are cost-effective.

caraway seeds

🥗Healthier: fennel seeds

💰Cheaper: cumin

Fennel offers a similar flavor profile, while cumin is widely available.

Cut the core out of the cabbage to separate the leaves.

Blanch the cabbage leaves in boiling water to soften them.

Use a sharp knife to cut away some of the outer leaves and puncture around the core to loosen the leaves.

Rinse the cabbage to remove any dirt or sand.

Bring a large pot of water to a boil and fill it halfway.

Carefully place the cabbage core down into the boiling water.

Blanch the outer leaves for a couple of minutes until they soften.

Remove the softened leaves one by one as they become limp and place them on a tray.

Prepare the filling by combining ground turkey, sautéed onions, cooked rice, salt, and pepper in a bowl.

Mix the filling ingredients thoroughly.

Cooking Techniques

Equipment Needed

Spice Level: