Golabki (cabbage roll)

Beef · Polish classic.

Ingredients

• 1 Cabbage
• 2 tbs Butter
• 1 chopped Onion
• 1 lb Ground Beef
• 1/2 lb Ground Pork
• 1 1/2 cups Rice
• 1 tsp Garlic
• 1 tsp Salt
• 1/4 tsp Black Pepper
• 3 cans Tomato Puree

Method

1. Bring to a boil — Bring a large pot of lightly salted water to a boil.
2. Cover and cook — Place cabbage head into water, cover pot, and cook until cabbage leaves are slightly softened enough to remove from head, 3 minutes.
3. Continue cooking — Remove cabbage from pot and let cabbage sit until leaves are cool enough to handle, about 10 minutes.
4. Continue cooking — Remove 18 whole leaves from the cabbage head, cutting out any thick tough center ribs.
5. Prep and chop — Set whole leaves aside. Chop the remainder of the cabbage head and spread it in the bottom of a casserole dish.
6. Heat the pan — Melt butter in a large skillet over medium-high heat.
7. Stir — Cook and stir onion in hot butter until tender, 5 to 10 minutes. Cool.
8. Stir — Stir onion, beef, pork, rice, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper together in a large bowl.
9. Preheat the oven — Preheat oven to 350 degrees F (175 degrees C).
10. Mix together — Place about 1/2 cup beef mixture on a cabbage leaf.
11. Mix together — Roll cabbage around beef mixture, tucking in sides to create an envelope around the meat.
12. Mix together — Repeat with remaining leaves and meat mixture.

More Poland recipes

• Beetroot & red cabbage sauerkraut
• Bigos (Hunters Stew)
• Bigos (Polish hunter's stew)
• Braised stuffed cabbage
• Challah
• Mini bundt cakes