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How to Make Stuffed Polish Cabbage (Gołąbki)
Step 1: Prepare the Cabbage Leaves
Start by preparing the cabbage. If you’re using a fresh cabbage, carefully remove the core with a knife. Bring a large pot of water to a boil and blanch the cabbage for about 5 minutes until the leaves are soft and pliable. If you’re using frozen cabbage, you can simply defrost the leaves in hot water. Once the cabbage leaves are soft, carefully peel off the outer layers, being gentle not to tear them.
Step 2: Prepare the Filling
In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the finely chopped onions and sauté them until they become soft and translucent, about 5 minutes. Once done, remove from heat and let the onions cool for a few minutes.
In a large mixing bowl, combine the ground beef, cooked rice, sauteed onions, egg, garlic powder, paprika, and season with salt and pepper. Mix everything together until well combined. This filling should be firm but moist.
Step 3: Stuff the Cabbage Rolls
Take a cabbage leaf and carefully trim the thick part of the stem so it can roll easily. Place a spoonful of the filling in the center of each cabbage leaf. Roll it up tightly, folding the sides in as you go, to secure the filling inside. Repeat this process until all of the filling and cabbage leaves are used.
Step 4: Prepare the Sauce
In a large saucepan, combine the tomato sauce, diced tomatoes, and tomato paste. Add sugar, thyme, and smoked paprika (if using). Season with salt and pepper to taste. Bring the sauce to a simmer and stir until everything is well mixed.
Step 5: Cook the Stuffed Cabbage
In a large pot or Dutch oven, place the stuffed cabbage rolls seam-side down. Pour the tomato sauce over the cabbage rolls, covering them completely. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer gently for about 1-1.5 hours, or until the cabbage is tender and the flavors have melded together. Occasionally check to ensure the sauce doesn’t dry out, adding a little water if needed.
Step 6: Serve and Enjoy
Once cooked, carefully remove the cabbage rolls from the pot and serve them hot, with the rich tomato sauce ladled over the top. Gołąbki is often served with mashed potatoes, crusty bread, or a side of pickled vegetables for an extra burst of flavor.
Tips for Making Perfect Stuffed Polish Cabbage
- Use a Mix of Meats: For a more traditional flavor, use a combination of beef and pork. Pork adds a juicy, rich taste to the filling.
- Make It Ahead: Gołąbki tastes even better the next day, as the flavors have time to develop. This makes it a great make-ahead meal for busy weeknights or special occasions.
- Freezing: You can freeze stuffed cabbage rolls before cooking them. Just wrap them tightly in foil or plastic wrap and store them in a freezer bag. When you’re ready to cook, thaw and simmer as usual.
- Add Smoked Meat: Some versions of Gołąbki include smoked sausage or bacon in the filling or sauce, adding depth of flavor.
Why You’ll Love Stuffed Polish Cabbage
Stuffed Polish Cabbage is more than just a comforting meal—it’s a dish full of tradition, history, and heart. The combination of tender cabbage, savory meat filling, and tangy tomato sauce creates a rich and satisfying dish that will leave you coming back for more. Whether you’re cooking for your family or entertaining guests, this recipe will certainly impress.
Not only is Gołąbki delicious, but it’s also a versatile dish. You can adjust the filling to suit your taste and dietary preferences, and the leftovers (if there are any!) are even better the next day.
So, if you’re looking for a meal that’s comforting, hearty, and full of flavor, try making Stuffed Polish Cabbage. It’s a classic dish that brings people together and fills the kitchen with the irresistible scent of home-cooked goodness.
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