Gołąbki (Cabbage Rolls)
A hearty Eastern European classic of tender cabbage leaves stuffed with a savoury beef and pork filling, slow-baked in a rich tomato sauce. Perfect for a cosy family dinner or a festive gathering.
Ingredients
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Ground Pork⚖ 500 g None
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Ground Beef⚖ 453.6 g None
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Tomato Puree⚖ 1.2 kg 💧 1.11 L 🥛 4⅔ cup
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Butter⚖ 28.1 g 2 pcs
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Cabbage⚖ 300 g ⅓ pcs
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Onion⚖ 150 g 🧅 1 pcs
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Rice⚖ 15 g 💧 23.1 ml 🥄 1½ tbsp
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Garlic⚖ 4.9 g 🧄 1 pcs
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Black Pepper⚖ 1 g 1 pcs
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Salt⚖ 5.9 g 💧 4.9 ml 🥄 1 tsp
Total nutrition
2747 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Bring a large pot of lightly salted water to a boil. Place the whole cabbage head into the water, cover the pot, and cook for about 3 minutes until the outer leaves are slightly softened. Remove the cabbage and allow it to cool for about 10 minutes until the leaves are safe to handle.
- Carefully peel off 18 whole leaves from the cabbage head, trimming away any thick, tough centre ribs. Set the leaves aside. Chop the remaining cabbage and spread it evenly across the bottom of a large casserole dish.
- Melt 30 g of butter in a large skillet over medium-high heat. Cook the chopped onion, stirring frequently, until tender and translucent, about 5–10 minutes. Remove from heat and allow to cool.
- In a large bowl, combine the cooled onion, 450 g of ground beef, 225 g of ground pork, 280 g (1½ cups) of uncooked rice, 1 tsp of garlic, 1 tsp of salt, and ¼ tsp of black pepper. Mix well until fully incorporated.
- Preheat the oven to 175°C (350°F). Place approximately 120 ml (½ cup) of the meat mixture near the base of each cabbage leaf. Roll the leaf up from the bottom, folding in the sides to form a neat parcel around the filling. Arrange the finished rolls in a single layer on top of the chopped cabbage in the casserole dish and season with salt and black pepper.
- Whisk the 3 cans of tomato purée together with a splash of water if needed to achieve a pourable consistency, then pour the sauce evenly over the cabbage rolls. Cover the dish tightly with aluminium foil and bake for about 1 hour, until the cabbage is completely tender and the meat is cooked through.
Source:
TheMealDB
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