Polish Stuffed Cabbage Rolls Gobki

Bring a large pot of salted water to a boil. Remove the cabbage core. Place the whole cabbage in boiling water (3-5 minutes) until outer leaves soften. Peel off softened leaves and set aside. Repeat.
Trim the thick vein on the back of each leaf.

Combine ground meat, cooked rice, onion, garlic, egg, thyme, salt, pepper, and parsley (if using) in a large bowl. Mix well.

Place a cabbage leaf flat. Add about 1/4 cup filling to the center. Fold the sides over the filling, then roll up from the bottom, tucking in the edges.

Heat olive oil in a skillet over medium heat. Sauté chopped onion (3-4 minutes) until softened. Add garlic and sauté for 1 minute.
Add tomato sauce, broth, Worcestershire sauce, sugar, salt, and pepper. Simmer.

Preheat oven to 350°F (175°C).
Spread a thin layer of sauce in a baking dish. Place cabbage rolls seam-side down. Pour remaining sauce over the rolls.
Cover with foil and bake 1 1/2 to 2 hours, or until tender.

Soften cabbage leaves properly for easy rolling. Return to boiling water if needed.
Traditional Gołąbki use pork and beef. You can use one type of meat or ground turkey.
Use fully cooked white rice (brown rice is fine too).

Vegetarian: Replace meat with lentils or sautéed mushrooms and vegetables. Use vegetable broth.
Sauerkraut Layer: Add a layer of sauerkraut under the rolls.
Mushroom Sauce: Use a creamy mushroom sauce instead of tomato sauce.

Yes, assemble, refrigerate (up to 24 hours), and bake (add 10-15 minutes to baking time).

Refrigerate in an airtight container for 3-4 days. Reheat in the oven or on the stovetop.

Yes, freeze for up to 3 months. Thaw overnight before baking.

Mashed potatoes, crusty bread, side salad, or sour cream.

Yes, but it will change the color and flavor.

Enjoy these delicious and comforting Polish Stuffed Cabbage Rolls!