Gołąbki — Cabbage rolls stuffed with meat and rice in tomato sauce

Meaning 'little pigeons,' Gołąbki are quintessential Polish comfort food. Tender cabbage leaves are wrapped around a savory meat and grain filling, then simmered slowly in tomato sauce. A staple at family dinners and holidays that rewards patience with deeply satisfying, homestyle flavor.

Instructions

1. Core cabbage. Boil whole head in salted water 5-10 minutes, peeling off softened outer leaves. Repeat until you have 12-15 leaves. Trim thick veins.
2. Sauté onion in butter until soft. Mix with ground meat, cooked rice, egg, salt, and pepper in a bowl.
3. Place filling on each cabbage leaf near stem. Fold stem over, fold sides in, roll up tightly.
4. Line bottom of a Dutch oven with leftover cabbage leaves. Arrange rolls seam-down snugly.
5. Pour crushed tomatoes and broth over rolls. Add bay leaf. Bring to a simmer, cover, cook on low heat 1-1½ hours until cabbage is tender.
6. Serve hot, covered in sauce, with potatoes or bread.

Tips

• Freezing the whole cabbage overnight then thawing is an easier alternative to blanching for softening leaves
• Pack rolls snugly in the pot so they hold their shape during cooking
• Leftovers reheat beautifully and the flavors deepen