Polish Gołąbki (Cabbage Rolls) (Print version)

Classic Polish gołąbki: ground pork and rice filling rolled in blanched cabbage leaves and simmered low and slow in a rich, creamy tomato sauce.

# Ingredients:

For the cabbage and filling

01 - 1 large head green cabbage (about 2.5 lbs / 1.1 kg)
02 - 1.5 lbs (680 g) ground pork, or half pork and half beef
03 - 1/2 cup (90 g) cooked long-grain white rice, cooled
04 - 1 medium onion, finely diced
05 - 1 tablespoon unsalted butter
06 - 1 large egg
07 - 1 teaspoon salt
08 - 1/2 teaspoon black pepper

For the tomato sauce

09 - 1 can (28 oz / 800 g) crushed tomatoes
10 - 1.5 cups (360 ml) chicken broth
11 - 3 tablespoons sour cream
12 - 1 teaspoon sugar (optional)
13 - 1 bay leaf
14 - Salt and black pepper to taste

# Instructions:

01 - Cut out the core with a paring knife. Lower the whole head into a large pot of salted boiling water. Cook for 8-10 minutes until the outer leaves soften. Lift out with tongs and peel away the loosened leaves. Return the head and repeat until you have 12-14 usable leaves. Cool on a rack, then shave down the thick central rib of each leaf with a sharp knife so it lies flat.
02 - Cook the diced onion in butter over medium heat for 5-6 minutes until soft and translucent. Cool slightly. Combine the ground pork, cooked rice, sautéed onion, egg, salt, and pepper in a large bowl. Mix with your hands just until uniform. Do not overwork it.
03 - Lay a cabbage leaf flat with the trimmed side facing you. Spoon 3-4 tablespoons of filling into the center near the base. Fold the left and right sides inward, then roll upward away from you, tucking firmly. Set seam-side down. Repeat with remaining leaves and filling to make 12-14 rolls.
04 - Lay any torn or leftover cabbage leaves across the bottom of a heavy pot or Dutch oven. This layer prevents the rolls from scorching and adds flavor to the sauce.
05 - Arrange the rolls snugly seam-side down. Stir together the crushed tomatoes, chicken broth, sugar (if using), salt, and pepper. Pour over the rolls until nearly covered. Tuck in the bay leaf.
06 - Cover and cook over low heat for 90 minutes. Check once at the halfway mark. If the liquid has dropped below the tops of the rolls, add a splash of broth. The rolls are done when the cabbage is completely tender and the filling reaches 160°F (71°C) internally.
07 - Remove the bay leaf. Stir the sour cream into the sauce. Taste and adjust salt and pepper. Serve the rolls with the sauce spooned generously over the top.

# Good to know:

01 - Gołąbki taste even better the next day as the flavors meld.
02 - Pack the rolls snugly in the pot so they support each other and stay closed during cooking.

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