Golabki (cabbage roll)

Story behind the dish

Cabbage rolls, or Golabki as they're called in Poland, are a comforting classic that has warmed hearts and kitchens for generations. Imagine tender, savory meat encased in delicate cabbage leaves, simmered to perfection in a rich tomato sauce—each bite bursting with heritage and home-cooked love. It’s a dish that effortlessly brings families together around the table, creating memories as comforting as the aroma filling the house.

These humble rolls are not just a feast for the palate but also a celebration of simple ingredients transformed into a hearty, nourishing meal. Whether you’re seeking a family favorite or a cozy dish to impress guests, Golabki offers warmth and flavor in every forkful.

Ingredients

• 1 large head of cabbage (about 2 to 2.5 lbs / 907 to 1134 g)
• 2 tablespoons butter (1 oz / 28 g)
• 1 medium onion, chopped
• 1 pound ground beef
• 1/2 pound ground pork
• 1 1/2 cups cooked rice
• 1 teaspoon garlic, minced
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 3 cans tomato puree (about 15 oz / 425 g each)
• Additional salt and black pepper for seasoning

Step-by-step

1. Bring a large pot of lightly salted water to a boil. Carefully place the whole cabbage into the water, cover the pot, and simmer for about 3 minutes, just until the leaves are slightly softened enough to handle. Remove the cabbage and let it sit until cool enough to handle, approximately 10 minutes.
2. Gently peel away 18 whole cabbage leaves, cutting out any thick, tough center ribs. Set these aside. Finely chop the remaining cabbage and spread it in the bottom of a casserole dish.
3. In a large skillet, melt the butter over medium-high heat. Add the chopped onion and cook, stirring occasionally, until tender and translucent—about 5 to 10 minutes. Let the cooked onion cool slightly.
4. In a large bowl, combine the cooled onion, ground beef, ground pork, cooked rice, minced garlic, 1 teaspoon salt, and 1/4 teaspoon black pepper. Mix well.
5. Preheat your oven to 350°F (175°C).
6. Spoon about 1/2 cup of the meat mixture onto each cabbage leaf. Fold in the sides and roll up to form a neat envelope around the filling. Repeat with all leaves and meat.
7. Place the filled cabbage rolls seam-side down in the casserole dish atop the chopped cabbage. Season the rolls lightly with additional salt and black pepper.
8. In a bowl, whisk together the tomato puree, tomato juice, and ketchup. Pour this sauce evenly over the cabbage rolls, then cover the dish tightly with aluminum foil.
9. Bake in the preheated oven for about 1 hour, or until the cabbage is tender and the meat is fully cooked.

Chef’s tips & serving ideas

• For a richer flavor, add a splash of sour cream or a sprinkle of fresh dill before serving.
• These cabbage rolls are delicious served hot with crusty bread or a simple side salad for a hearty, well-rounded meal.

Closing thoughts

Golabki, with its tender cabbage leaves and savory fillings, embodies the warmth of home-cooked comfort. With just a little effort and love, you can recreate this beloved dish, filling your home with irresistible aromas and your table with smiles. Enjoy every hearty, flavorful bite—your family will thank you!