Ingredients
1 head Large Green Cabbage
1.5 lbs Ground Beef (80/20 lean)
0.5 lbs Ground Pork
1 cup Uncooked White Rice
1 Large Yellow Onion, finely chopped
4 cloves Garlic, minced
1 can Crushed Tomatoes (28 oz)
1 can Tomato Sauce (15 oz)
1 can Diced Tomatoes (14.5 oz)
2 cups Beef Broth
2 tablespoons Brown Sugar
1 tablespoon Apple Cider Vinegar
1.5 teaspoons Salt
1 teaspoon Black Pepper
1 teaspoon Dried Marjoram
0.5 teaspoon Smoked Paprika
2 tablespoons Olive Oil
Instructions
- Prepare the Cabbage: First, bring a large pot of salted water to a rolling boil. Carefully core the head of cabbage by cutting around the stem. Place the entire cored cabbage into the boiling water, core-side down. Boil for 10-15 minutes, or until the outer leaves soften enough to peel off easily. Remove the softened leaves one by one with tongs, letting them cool. Repeat this process until you have about 18-24 usable leaves. Once cooled, trim the thickest part of the vein from each leaf without tearing it
- Cook the Rice: While the cabbage cools, cook the rice. Combine 1 cup of uncooked white rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed. Fluff with a fork and set aside to cool slightly
- Prepare the Filling: In a large bowl, combine the ground beef, ground pork, cooked rice, finely chopped onion, and minced garlic. Add 1.5 teaspoons of salt, 1 teaspoon of black pepper, 1 teaspoon of dried marjoram, and 0.5 teaspoon of smoked paprika. Mix everything thoroughly with your hands until just combined. Be careful not to overmix, as this can make the meat tough
- Assemble the Cabbage Rolls: Lay a cabbage leaf flat on a clean surface. Place about 2-3 tablespoons of the meat mixture near the stem end of the leaf. Fold the stem end over the filling, then fold in the sides, and finally roll tightly away from you to form a neat cabbage roll. Repeat with the remaining cabbage leaves and filling
- Prepare the Sauce: In a large Dutch oven or heavy-bottomed pot (at least 6-quart capacity), heat 2 tablespoons of olive oil over medium heat. Add any remaining chopped cabbage (from trimmed veins or smaller unusable leaves) and sauté for 5 minutes until slightly softened. Stir in the crushed tomatoes, tomato sauce, diced tomatoes, beef broth, brown sugar, and apple cider vinegar. Bring to a gentle simmer, stirring occasionally. Taste and adjust seasoning as needed
- Arrange and Cook the Golabki: Carefully place the assembled cabbage rolls seam-side down into the simmering sauce, arranging them snugly in layers. Make sure the sauce mostly covers the rolls. If it doesn't, add a little more beef broth or water
- Simmer to Perfection: Bring the sauce back to a gentle simmer, then reduce the heat to low. Cover the pot tightly and cook for 1.5 to 2 hours, or until the cabbage is very tender and the meat filling is cooked through
- Serve: Ladle the cabbage rolls and generous amounts of sauce onto plates. Garnish with fresh parsley or a dollop of sour cream, if desired. Enjoy your homemade golabki!
Notes
When boiling the cabbage, ensure the leaves are pliable enough to roll without tearing, but not so soft they fall apart.
Trim the thickest part of the vein from each cabbage leaf for easier rolling and a more tender bite.
For a deeper flavor in the sauce, consider caramelizing the chopped onions for the filling before adding them to the meat mixture.
Do not overfill the cabbage rolls; 2-3 tablespoons of filling is usually perfect to prevent them from bursting during cooking.
Pack the assembled cabbage rolls snugly into the pot. This helps them hold their shape and ensures they cook evenly.
For enhanced flavor, make these golabki the day before you plan to serve them, as the flavors deepen overnight.
- Prep Time: 1 hour 20 mins
- Cook Time: 2 hours 15 mins
- Category: Dinner
- Method: Simmering
- Cuisine: Polish
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 roll
- Calories: 350-400 kcal
- Sugar: 6-8 g
- Sodium: 600-700 mg
- Fat: 18-22 g
- Saturated Fat: 7-9 g
- Unsaturated Fat: 11-13 g
- Trans Fat: 0 g
- Carbohydrates: 25-30 g
- Fiber: 4-6 g
- Protein: 25-30 g
- Cholesterol: 80-100 mg