Gołąbki (go-woomp-kee), which translates literally to little doves, are Polish cabbage rolls. They are filled with a mixture of meat and rice. Tim’s grandmother would make these stuffed cabbage in large batches because they take a while to make, but they have great flavor.
Stuffed Cabbage (Gołąbki)
Servings: 15 – 25
Ingredients
- 2 heads Cabbage savoy works great, but any large leaf
- 1 c Rice
- 3 White Onion
- 2 tbsp Bacon Grease
- 1 lb Ground Beef
- 1 lb Ground Pork
- 1 lb Ground Veal see below for substitutions
- 2 Eggs
- Salt & Pepper
- 32 oz Pasta Sauce
- 72 oz Crushed Tomatoes
- ½ c Water
- 1 Lemon
- 2 tbsp Fresh Dill
- 3 tbsp Garlic Powder
- ¼ c Brown Sugar
Instructions
- Cut the core out of the cabbage heads, making sure to cut deep to remove the entire core.
- In a large pot add enough water to add the cabbage and a large pinch of salt. Place the cabbage heads in the pot, core side down.
- Bring water to a boil, then reduce heat to hold a low boil.
- Let boil for about 3-5 minutes. The leaves should start to easily peel off without breaking. You may need to continue boiling if they do not peel easily.
- Peal all large leaves off the cabbage head and set aside to dry.
- Cook the rice according to package directions, however, use just slightly less water so that the rice is slightly al dente. Allow to cool slightly.
- Thinly slice the onions and cook in the bacon grease until soft. Allow to cool slightly.
- In a large bowl add the meat, rice, onions, eggs, and salt & pepper to taste. Using your hands mix to combine.
- Take a good amount of the meat mixture and place in a cabbage leaf. Fold the leaf around the meat so that it is completely covered. The amount of meat you use will depend on the size of the leaf.
- Continue wrapping the meat mixture in cabbage until the mixture is gone.
- Line the gołąbki up in a dish, pot, or slow cooker.
- In a large bowl, add the pasta sauce, crushed tomato, and water.
- Juice the lemon and add to the tomato mixture.
- Finely chop the dill and add to the mixture with garlic powder, brown sugar, and salt & pepper to taste.
- Mix the sauce to combine and pour over the gołąbki.
- Cook for 1½ hours on the stove over medium heat or in the oven at 350°. Alternatively, cook in a slow cooker on low for 5-6 hours.
Notes
- If you can’t find or prefer not to use veal, you can substitute with more pork or beef, or use ground chicken.
- The longer you allow the gołąbki to simmer on the stove or in a slow cooker the better they will taste as the flavors meld together.