Gołąbki (Polish Cabbage Rolls in Tomato Sauce)
In short: Fresh cabbage leaves wrapped around pork and rice and baked in tomato sauce until tender, the Polish cabbage rolls called little pigeons. It takes about 2 h 40 min in total and makes 6 servings.
- Prep
- 1 h
- Cook
- 1 h 40 min
- Total
- 2 h 40 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 395 kcal
Gołąbki means little pigeons, a charming name for plump cabbage rolls stuffed with pork and rice. Unlike soured-cabbage versions elsewhere, Polish gołąbki use fresh, mild green cabbage leaves and are baked or simmered in tomato sauce until they are soft and sweet. They are Sunday dinner food, served with boiled potatoes, and they freeze well, so a large batch is never a problem.
Instructions
- Cut out the core of the cabbage. Boil the whole head in salted water for 8 to 10 minutes, peeling off each outer leaf with tongs as it softens. Take 12 large leaves and shave the thick rib of each flat with a knife. Keep the small leaves for lining the pot.
- Boil the rice in salted water for 8 minutes, until half cooked, then drain and cool. Cook the onion in the oil for 6 minutes until soft, then cool.
- Mix the pork, rice, onion, salt, pepper and marjoram thoroughly with your hands.
- Lay a cabbage leaf with the rib end toward you. Place about 3 tbsp of filling near the base, fold the base over, fold in the sides and roll up tightly. Repeat with all the leaves.
- Heat the oven to 180°C (350°F). Line a heavy casserole with the small leaves. Pack the rolls in snugly, seam side down.
- Mix the passata, stock, tomato paste, sugar, bay leaves and allspice, and pour it over the rolls. Cover with more cabbage leaves and the lid.
- Bake for 1 hour 15 minutes, until the cabbage is tender and the filling reaches 71°C (160°F). Uncover for the last 15 minutes to thicken the sauce.
- Serve hot with boiled potatoes and plenty of sauce.
Tips
- To skip the boiling, freeze the whole cabbage head overnight and thaw it at room temperature. The leaves turn limp and peel off easily.
- For a creamier sauce, stir 3 tbsp sour cream into the sauce at the end. A mushroom sauce is another classic way to serve gołąbki.
Questions and answers
What does gołąbki mean?
It means little pigeons, a nickname that probably comes from the plump shape of the rolls.
How are gołąbki different from sarmale?
Gołąbki use fresh cabbage leaves, mostly pork and rice, and are cooked in tomato sauce. Sarmale from Romania use soured cabbage and are usually cooked longer with smoked meat.
Can I freeze gołąbki?
Yes. Freeze the cooked rolls with their sauce for up to 3 months, then thaw overnight in the fridge and reheat gently.
How long does it take to make Gołąbki (Polish Cabbage Rolls in Tomato Sauce)?
About 2 h 40 min in total: 1 h of preparation and 1 h 40 min of cooking.
How many calories are in Gołąbki (Polish Cabbage Rolls in Tomato Sauce)?
About 395 kcal per serving, with 19 g of protein, 31 g of carbohydrates and 22 g of fat. These values are estimates.
Nutrition per serving
| Calories | 395 kcal |
|---|---|
| Protein | 19 g |
| Carbohydrates | 31 g |
| Fat | 22 g |
| Fiber | 7 g |
| Sugar | 14 g |
| Sodium | 1000 mg |
Estimated values, calculated from the ingredients.
