Polish Cooking: Gołąbki

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner, while ground beef is often less expensive.

cabbage

🥗Healthier: Swiss chard

💰Cheaper: collard greens

Swiss chard offers similar texture and nutrients, while collard greens are often cheaper.

tomato sauce

🥗Healthier: homemade tomato puree

💰Cheaper: canned tomatoes

Homemade puree reduces preservatives, while canned tomatoes can be more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine can be a less expensive alternative.

Prepare the cabbage, discarding damaged outer leaves.

Remove the stem from the cabbage to make it easier to take the leaves.

Blanch the whole cabbage head instead of removing leaves first.

Cut the leaves near the base while blanching to make them easier to remove.

Trim stringy and tough parts from the middle of the leaves.

In a bowl, mix cooked rice, ground meat, eggs, salt, and pepper.

Roll the filling in the cabbage leaves, tucking in the sides.

Place the rolls tightly in a pot.

Fill the pot with hot brine (water mixed with salt) instead of boiling water.

Cover the rolls with a plate to prevent them from unrolling.

Cook young cabbage for about 10 minutes, and old cabbage for 30 minutes to an hour.

Prepare the sauce by dissolving butter with tomato paste, adding salt, sugar, pepper, paprika, and chopped dill.

Serve the cabbage rolls with the sauce.

Cooking Techniques

Equipment Needed

Spice Level: