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Gołąbki, or stuffed cabbage rolls, are a beloved dish in Poland, often served during family gatherings and festive occasions. These hearty rolls, filled with a savory mixture of meat and rice, embody the warmth and hospitality of Polish cuisine. Traditionally enjoyed in winter months, they offer comfort and a taste of home.
Bring a large pot of water to a boil. Carefully remove the core from the cabbage head.
Place the whole cabbage in the boiling water and cook until the leaves are wilted and pliable, about 5-7 minutes. Remove the cabbage and let it cool.
In a large bowl, combine the ground pork, ground beef, cooked rice, chopped onion, minced garlic, egg, dried thyme, paprika, salt, and black pepper. Mix well until evenly combined.
Carefully peel off the cabbage leaves. Place a spoonful of the meat mixture onto each cabbage leaf.
Fold the sides of the leaf over the filling and roll up tightly to enclose the filling. Secure with toothpicks if needed.
In a large skillet or Dutch oven, heat the vegetable oil over medium heat.
Place the stuffed cabbage rolls seam-side down in the skillet or pot.
Pour the tomato sauce and beef broth over the cabbage rolls.
Bring to a simmer, then cover and cook for 45-60 minutes, or until the meat is cooked through and the cabbage is tender.
Remove the toothpicks before serving.
Enjoy your meal!
Gołąbki are Polish stuffed cabbage rolls filled with a mixture of meat, rice, and spices, then baked in a flavorful tomato sauce.
Gołąbki originate from Poland and are a staple in Polish cuisine, reflecting the country's agricultural heritage.
Key ingredients include cabbage, ground pork, ground beef, rice, onion, garlic, and spices.
Gołąbki take approximately 75-100 minutes to prepare and cook.
Gołąbki are often served with sour cream, crusty bread, or a side of mashed potatoes.