Cabbage Rolls – Rice and meat-stuffed cabbage
Cabbage Rolls are a hearty and traditional dish consisting of cooked cabbage leaves wrapped around a savory mix of minced meat, rice, onions, and seasonings. To prepare, the cabbage leaves are gently boiled to soften and then filled with the seasoned mixture of ground beef or pork, rice, garlic, and onions. Herbs such as dill, parsley, or thyme are typically added for flavor, along with spices like paprika and black pepper. Once rolled into neat parcels, these cabbage rolls are baked or simmered in a tangy tomato-based sauce, developing rich flavors as they cook. They can be enjoyed as a warming main dish and are a staple in Eastern European cuisines, often served for special occasions or family dinners. Description by ChatGPT.
Warm greetings from The Polish Chef. Today, I am thrilled to share a treasured recipe from my homeland: Classic Polish Golabki. These hearty stuffed cabbage rolls are a traditional dish in Poland, often served at special occasions and family gatherings. Filled with a savory mix of beef, rice, and spices, and cooked in a vibrant tomato sauce, these Golabki are sure to be a delightful comfort food for any meal.
Ingredients:
- 2 medium heads of cabbage
- 2 lbs of ground beef (chuck or 85% lean)
- 2 medium onions, finely chopped
- 1 cup white rice, parboiled
- 2 large eggs
- 1 tablespoon paprika (Hungarian for extra kick, optional)
- 2 tablespoons chopped parsley, plus extra for garnish
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 can tomato paste
- Boiling water, for sauce and cabbage
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Prep Time: 1 hour
Cook Time: 2 hours
Total Time: 3 hours
Equipment: Large pot, cooking spoon, whisk, disher (2 oz), cutting board, sharp knife, oven
Servings: 8-10
Instructions:
1. Begin by coring the cabbage heads. Be careful and use a stiff knife to cut out the hard part. Optionally, you can eat this sweet core as a snack.
2. Place cabbage heads in boiling water, removing leaves as they soften. Set aside the softened leaves for wrapping and preheat your oven to 350°F (175°C).
3. In a pot, bring water to a boil and cook the rice for 10 minutes. Then, drain and rinse the rice with cold water. Set aside to cool.
4. In the same pot, heat the oil and butter. When the mixture is hot and the butter has melted, add the previously chopped onions and cook until they soften and start to turn golden.
5. Combine the ground beef, parboiled rice, sautéed onions, eggs, paprika, salt, pepper, and parsley in a large mixing bowl. Mix gently, similar to how you would mix meatball ingredients.
6. Prepare the cabbage leaves by trimming any ragged edges and cutting thicker ribs to make rolling easier. Place about 2 oz of filling onto each cabbage leaf, fold sides over, and roll into a tight parcel. Place rolls seam-side down in the pot to prevent them from unraveling. Continue until all the filling is used.
7. To make the sauce, dilute tomato paste in boiling water until you achieve a smooth, sauce-like consistency. Pour the hot tomato sauce over the cabbage rolls in the pot.
8. Cover the pot with a lid or a plate to prevent the cabbage rolls from unrolling and place in the preheated oven.
9. Bake the cabbage rolls for about 2 hours or until the meat is cooked through and the cabbage is tender.
10. Serve the Golabki hot, topped with some sauce from the pot and a sprinkle of fresh parsley.
Cooking Tips:
- For evenly cooked cabbage leaves, turn them in the boiling water with tongs so they soften uniformly.
- To achieve the perfect consistency for the filling, mix with your hands or use gloves for a more hands-on approach.
This authentic Polish recipe is brought to you by The Polish Chef from https://www.youtube.com/@ThePolishChef. Visit the channel for more delicious recipes and culinary inspiration.
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