Description
Polish golabki weave hearty cabbage leaves around seasoned ground meat and rice, creating a comforting classic from Eastern European cuisine. Savory, warming layers promise satisfying nourishment you can enjoy with family and friends.
Ingredients
Scale
- 2 lbs/907 g ground meat (beef, pork, or mix)
- 1 head cabbage
- 1 cup uncooked rice
- 2 onions (grated)
- 1 quince (peeled and sliced)
- Salt (to taste)
- Pepper (to taste)
- Coriander (to taste)
- Tomato sauce (enough to cover the rolls)
Instructions
- Cabbage Preparation: Immerse whole cabbage in rapidly boiling water for 10-15 minutes, rotating periodically until leaves become soft and easily removable. Allow cabbage to cool slightly before carefully separating individual leaves.
- Filling Creation: Mix ground meat, onions, rice, salt, black pepper, and coriander in a large bowl. Blend thoroughly until ingredients are uniformly distributed, ensuring consistent flavor throughout the mixture.
- Rolling Technique: Trim thick stem from each cabbage leaf to facilitate easier wrapping. Place meat mixture in the center of each leaf, fold sides inward, and roll tightly from bottom to top, creating compact cylindrical parcels.
- Pot Setup: Position a heat-resistant plate at the bottom of a large cooking pot to prevent rolls from sticking or breaking. Layer cabbage rolls and quince slices methodically, ensuring compact arrangement.
- Cooking Process: Pour tomato sauce generously over the rolls, completely covering them. Cover pot and simmer on medium-low heat for 1.5-2 hours. Periodically check liquid levels and roll tenderness to prevent burning or overcooking.
- Finishing Touch: Test cabbage rolls for doneness by piercing leaves – they should feel tender and filling fully cooked. Plate immediately, drizzling additional warm tomato sauce and garnishing with fresh herbs if desired.
Notes
- Cabbage Leaf Prep: Boil whole cabbage head to soften leaves, making them pliable and easy to separate without tearing.
- Meat Mixture Mastery: Mix ingredients thoroughly to ensure even distribution of spices and consistent flavor in every bite.
- Rolling Technique: Trim thick stem, fold sides inward, and roll tightly to create compact, secure cabbage parcels that won’t unravel during cooking.
- Prevent Sticking: Place a heat-resistant plate at pot bottom to protect rolls from burning and ensure even, gentle cooking throughout.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Dinner, Lunch, Appetizer
- Method: Boiling, Simmering
- Cuisine: Eastern European
Nutrition
- Serving Size: 7
- Calories: 350
- Sugar: 4 g
- Sodium: 500 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 75 mg