ReceptnaptárPolish stuffed cabbage rolls (gołąbki)
The name gołąbki means little pigeons, and they are a true favourite of Polish cooking: a meat and rice filling wrapped in fresh cabbage and baked in tomato sauce. They differ from Hungarian töltött káposzta, the stuffed cabbage of the Hungarian table, in using fresh cabbage and tomato instead of sauerkraut, which makes them milder and sweeter, and welcome in summer too.
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Ingredients
Method
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- Parboil the rice in salted water for about 8-10 minutes, drain and leave to cool.
- Wash the cabbage, cut out the core, then put it into a large pot of hot but not boiling (about 90 °C) salted water.
- After a few minutes the outer leaves soften and can be peeled off - remove them one by one as they soften until you have enough, about 10-12.
- Shave down the thick, hard rib of each leaf with a sharp knife so they bend more easily.
- Finely chop the onion, soften it in the oil over medium heat for 3-4 minutes and leave to cool.
- In a bowl, mix the mince, parboiled rice, softened onion and egg, season with salt and pepper and knead together well.
- Put a portion of filling, about 2 tbsp, at the base of each cabbage leaf, fold the sides in and roll up tightly.
- Arrange the rolls snugly side by side in a large pan or baking dish.
- Pour over the tomato sauce, sprinkle with marjoram and, if needed, thin with a little water so they are almost covered.
- Cover and braise in an oven preheated to 180 °C (or on the hob over low heat) for 1-1.5 hours until the cabbage is tender and the filling cooked through.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Soften the cabbage in hot but not boiling water and peel the leaves off one by one, so that they do not tear.
- Shave down the thick rib of each leaf, because only then will it bend neatly and make a tight roll.
- Pack the rolls snugly side by side with the sealed ends facing down, so that they do not open during braising.
Frequently asked questions
Can I use something other than rice?
Yes, in Poland versions filled with buckwheat or pearl barley are traditional too. Use the same amount as the rice, parboiled.
How should I serve them?
Spoon some of the sauce over them and add potatoes or a slice of bread. A spoonful of sour cream goes well with the tomato sauce.
Similar recipes
- Lazy stuffed cabbage rolls (lenivye golubtsy) · Russian
- Golubtsy (Russian stuffed cabbage) · Russian
- Kohlrouladen (German stuffed cabbage rolls in gravy) · German
- Kaghambi tolma (stuffed cabbage leaves with ground meat) · Middle East & Caucasus
- Leniwe gołąbki (lazy cabbage roll patties in tomato sauce) · Polish
- Hungarian stuffed peppers in tomato sauce · Hungarian
More polish ideas
- Polish breaded pork cutlets (kotlet schabowy)
- Red beetroot soup (barszcz)
- Roast duck with apples
- Honey and garlic roast pork ribs
- Breaded pancake croquettes with meat and mushroom filling (krokiety)
- Pork chops in wild mushroom sauce
- Polish meatloaf with a boiled egg centre
- Cold platter with sausage and sour pickles (zimna płyta)
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