Gołąbki (Polish Cabbage Rolls)

Ingredients

• 1 large head of cabbage
• 1.5 lbs ground meat (pork, beef, or mix)
• 1 cup cooked rice or buckwheat groats (kasha)
• 1 large onion, finely chopped
• 2 tablespoons butter or oil
• 1 large egg
• Salt and pepper to taste
• For the Sauce:
  • 1 can (28 oz) crushed tomatoes or tomato sauce
  • 1-2 cups water or broth
  • 1 bay leaf
  • Salt and pepper
  • Optional: 1 tbsp flour mixed with 1/4 cup cold water (slurry) to thicken

Instructions

1. Prepare Cabbage: Core cabbage. Boil whole head in salted water for 5-10 mins, peeling off softened outer leaves. Repeat until you have 12-15 leaves. Trim thick veins.
2. Make Filling: Sauté onion in butter/oil until soft. In a bowl, mix ground meat, cooked rice/kasha, sautéed onion, egg, salt, and pepper.
3. Roll Gołąbki: Place filling on a cabbage leaf near stem. Fold stem over, fold sides in, roll up tightly.
4. Assemble: Line bottom of a large pot/Dutch oven with leftover/torn cabbage leaves. Arrange rolls seam-down snugly.
5. Cook: Pour crushed tomatoes and water/broth over rolls. Add bay leaf. Bring to simmer, cover, cook on low heat for 1-1.5 hours until cabbage is tender.
6. Finish Sauce (Optional): Remove rolls carefully. Whisk flour slurry into sauce if desired, simmer 2 mins to thicken. Season sauce.
7. Serve: Serve hot, covered in sauce, often with potatoes or bread.

What Makes It Special

Gołąbki, meaning 'little pigeons,' are a quintessential Polish comfort food. These tender cabbage leaves wrapped around a savory meat and grain filling, simmered in tomato sauce, are a staple at family dinners and holidays. They are a testament to traditional, homestyle Polish cooking, requiring patience but rewarding with hearty flavor.