Gołąbki

Nutrition · per serving

Steps

1. 1

   Bring a large pot of water to a boil. Meanwhile, rinse the rice under cold water. Core the savoy cabbage lightly at the stem so the leaves loosen more easily, and peel off any damaged outer leaves.

   75 g long-grain white rice1 small head (about 700 g) savoy cabbage
2. 2

   Cook the rice in lightly salted boiling water for 8-10 minutes until just tender but still slightly firm; it will finish cooking in the rolls. Drain well and spread briefly on a plate so excess steam escapes.

   75 g long-grain white rice
3. 3

   In a frying pan over medium heat, melt the butter with the oil. Add the onion and cook for 5-6 minutes until soft and translucent, not browned. Stir in the garlic for 30 seconds, then remove from the heat and cool for 2 minutes.

   15 g butter10 ml neutral oil120 g, finely diced onion2 cloves, minced garlic
4. 4

   Lower the savoy cabbage into the boiling water and blanch for 2-3 minutes. As the outer leaves soften, peel off 8 large leaves with tongs and transfer them to a tray to cool. If needed, return the cabbage to the pot for 1-2 minutes more to release additional leaves. Trim the thickest part of each leaf rib so the leaves roll without tearing.

   1 small head (about 700 g) savoy cabbage
5. 5

   In a bowl, combine the pork mince, par-cooked rice, softened onion and garlic, egg, 6 g salt, and 2 g black pepper. Mix until the filling is evenly combined and slightly sticky, which helps it hold together, but do not overwork it or it will become dense.

   300 g pork mince75 g long-grain white rice120 g, finely diced onion2 cloves, minced garlic1 small egg6 g fine salt2 g black pepper
6. 6

   Place about one-eighth of the filling near the base of each cabbage leaf. Fold in the sides, then roll up firmly into neat parcels. If a leaf is small, overlap it with part of another leaf. Pack the rolls seam-side down in a snug saucepan or deep sauté pan so they keep their shape while cooking.

   1 small head (about 700 g) savoy cabbage300 g pork mince75 g long-grain white rice120 g, finely diced onion2 cloves, minced garlic1 small egg6 g fine salt2 g black pepper
7. 7

   Mix the passata, water, bay leaf, allspice berries, sugar, 3 g salt, and 1 g black pepper. Pour the sauce over the cabbage rolls; it should come about two-thirds of the way up the sides. Bring to a gentle simmer over medium heat.

   400 g passata200 ml water1 bay leaf3 allspice berries5 g sugar3 g fine salt1 g black pepper
8. 8

   Cover and cook on low heat for 30 minutes, turning the rolls once halfway through if they are not fully submerged. The rolls are done when the cabbage is very tender and the filling reaches at least 72°C in the centre. Rest off the heat for 5 minutes before serving so the rolls firm up and the sauce settles.

9. 9

   Serve the gołąbki hot with plenty of tomato sauce spooned over. Remove the bay leaf and allspice berries before serving.

Origin & History

Gołąbki are one of Poland's most beloved home-cooked dishes, made from cabbage leaves wrapped around a meat or meat-and-grain filling. The name means "little pigeons," and the dish has roots in Central and Eastern European stuffed vegetable traditions that evolved into many regional family versions.