Golabki, Polish Stuffed Cabbage

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.

Core the cabbage using a knife at a slight angle around the core.

Boil a large pot of water and drop the cabbage in, turning it until the leaves start coming off.

Remove the leaves and place them in a strainer to drain and cool.

In a medium-sized frying pan over medium heat, melt butter and add onions, sautéing until soft and translucent.

In a bowl, combine ground beef, ground pork, cooked rice, sautéed onions, salt, and fresh ground pepper, mixing with hands until well combined.

In a saucepan over medium heat, melt butter to make a roux, then add flour, stirring until it turns a buttery yellow color.

In a medium-sized pot, combine chicken broth, beef broth, and tomato paste, stirring together.

Add the roux to the broth mixture and let it simmer, then add heavy cream and a pinch of salt, stirring until the sauce thickens.

Cut off the thick part of the cabbage leaves to make rolling easier.

Place about a third of a cup of filling into each cabbage leaf, then roll and tuck the sides in to secure the filling.

Layer the bottom of a large casserole dish with leftover cabbage leaves, then place the rolled golabki on top.

Pour tomato sauce over the golabki, ensuring they are well covered.

Cover the dish tightly with foil and bake in a preheated oven at 350°F for 45 minutes to 1 hour, checking for bubbling sauce before serving.

Cooking Techniques

Equipment Needed

Spice Level: