Golabki
Blanched cabbage leaves rolled tightly around ground pork and parboiled rice, simmered in tomato sauce until the rice finishes cooking inside the roll — a Polish staple shared under similar names across Central and Eastern Europe.
Meat
⚠ Contains: Egg, Dairy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1 large head cabbage
- 1 cup rice, parboiled for 10 minutes and drained
- 1 lb ground pork
- 1/2 lb ground beef
- 1 onion, finely chopped
- 2 tbsp butter
- 1 egg
- Salt and pepper, to taste
- 2 cups tomato sauce
- 1 cup beef stock
Steps
- Core the cabbage and blanch the whole head in boiling water for a few minutes, peeling off softened leaves as they loosen. Trim the thick center rib from each leaf.
- Saute the onion in the butter until soft, then let cool slightly.
- Mix the parboiled rice, ground pork, ground beef, sauteed onion, egg, salt, and pepper together.
- Place a portion of filling at the base of each cabbage leaf, fold in the sides, and roll up tightly.
- Arrange the rolls seam-side down in a baking dish, and pour the tomato sauce and beef stock over the top.
- Cover and bake at 350F for 1 to 1.5 hours, until the cabbage is tender and the rice is fully cooked.