Polish Stuffed Cabbage Rolls Recipe Gobki

Step 1: Prepare the Cabbage Leaves

1. Bring a large pot of salted water to a boil. Remove the core from the cabbage and place the head in the boiling water.
2. Boil for 5-7 minutes, or until the outer leaves are tender and pliable. Carefully remove the softened leaves and set them aside.
3. Repeat until you have about 12-14 large cabbage leaves. Allow the leaves to cool slightly, then trim the thick part of the vein from each leaf for easier rolling.

Step 2: Make the Filling

1. In a large bowl, combine the ground beef, ground pork, cooked rice, onion, garlic, egg, salt, pepper, paprika, and parsley. Mix well.

Step 3: Assemble the Cabbage Rolls

1. Lay a cabbage leaf flat. Place about 1/4 cup of the meat mixture in the center.
2. Fold the sides over the filling, then roll it up from the bottom.
3. Repeat with remaining leaves and filling. Place seam-side down on a plate.

Step 4: Prepare the Tomato Sauce

1. In a large skillet, melt butter over medium heat. Add chopped onion and cook until softened (3-4 minutes).
2. Add minced garlic and cook for 30 seconds.
3. Stir in tomato sauce, diced tomatoes, broth, sugar, Worcestershire sauce, salt, and pepper. Simmer.

Step 5: Cook the Cabbage Rolls

1. Preheat oven to 350°F (175°C).
2. Spread a thin layer of sauce in a large baking dish.
3. Arrange cabbage rolls seam-side down. Pour remaining sauce over, ensuring they’re covered.
4. Cover with foil and bake for 1 1/2 to 2 hours, or until cabbage is tender and filling is cooked through.

Step 6: Serve

1. Remove from oven and let rest for 10 minutes.
2. Serve with a spoonful of sauce. Enjoy!

Cooking Tips & Notes

• Cabbage: If leaves are too stiff, return them to boiling water for a minute or two.
• Rice: Use fully cooked rice. Leftover rice works great!
• Sauce: For a smoother sauce, blend diced tomatoes before adding.
• Cooking Time: Low and slow cooking ensures tender cabbage and perfect flavor melding.

Variations

• Vegetarian: Replace meat with sautéed mushrooms, lentils, and cooked quinoa.
• Sauerkraut Layer: Add a layer of sauerkraut to the bottom of the baking dish for extra tang.
• Spicy: Add 1/2 teaspoon of red pepper flakes to the filling.
• Beef Only: Use only ground beef if preferred.

Frequently Asked Questions (FAQs)

1. Can I Make Stuffed Cabbage Rolls Ahead of Time?

Yes! Assemble the rolls a day in advance and refrigerate. Add sauce and bake when ready.

2. How Do I Store Leftover Cabbage Rolls?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

3. Can I Freeze Cabbage Rolls?

Yes, freeze assembled rolls (before or after cooking) in a freezer-safe container for up to 3 months. Thaw overnight before reheating.

4. What Can I Serve with Stuffed Cabbage Rolls?

Pair with mashed potatoes, crusty bread, or a simple green salad. A dollop of sour cream is also delicious!

Enjoy these comforting and hearty Polish Stuffed Cabbage Rolls (Gołąbki)! They’re perfect for any occasion.