Golabki (cabbage roll)
Golabki (cabbage rolls) — a traditional Polish recipe featuring beef-stuffed cabbage.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Polish, Dinner
Ingredients
- 1 pcs cabbage
- 2 g butter
- 1 g onions
- 1 g ground beef
- 0.5 lb ground pork
- 1.5 cup rice
- 1 pcs garlic
- 1 g salt
- 0.25 g black pepper
- 3 ml tomato puree
Instructions
- Pour water into a large pot, add a pinch of salt, and bring it to a boil.
- Submerge the whole cabbage head in the boiling water, cover the pot, and cook about 3 minutes until the outer leaves are slightly softened.
- Lift the cabbage from the pot and let it rest until the leaves are cool enough to handle, about 10 minutes.
- Peel off 18 whole leaves from the cabbage head, trim away any thick, tough center ribs, and set the leaves aside.
- Chop the remaining cabbage core and spread the chopped cabbage across the bottom of a casserole dish.
- Melt the butter in a large skillet over medium-high heat, then cook and stir the onion in the hot butter until tender, 5 to 10 minutes; remove from heat and let cool.
- In a large bowl, combine the cooled onion, ground beef, ground pork, cooked rice, minced garlic, 1 teaspoon salt, and 1/4 teaspoon pepper, stirring until evenly mixed.
- Heat the oven to 350°F (175°C).
- Place about 1/2 cup of the meat mixture onto a cabbage leaf, roll the leaf around the filling, and tuck in the sides to enclose it; repeat with the remaining leaves and meat mixture.
- Arrange the cabbage rolls in a single layer on top of the chopped cabbage in the casserole dish and season the rolls with salt and black pepper.
- Whisk together the tomato soup, tomato juice, and ketchup, then pour the mixture evenly over the cabbage rolls.
- Cover the casserole dish with aluminum foil.
- Bake in the preheated oven until the cabbage is tender and the meat is cooked through, about 1 hour.