I learned how to make Gołąbki by watching my husbands Aunt and Grandma. My first attempt was a DISASTER! I didn’t know how to core the cabbage. I didn’t precook the rice. My sauce was an Italian sauce. (I am Irish and Italian), and I couldn’t roll them so I stuck a toothpick to hold them together and cooked that side down. It’s amazing my new husband didn’t divorce me! But what he did do was take me to his Grandma and showed me what to do. So glad to pass this on.
Still have leftover cabbage? Here are more Ways to Prepare Cabbage
Stuffed Cabbage Rolls aka Gołąbki
- 1 large cabbage cored
- 1 28-ounce can crushed tomatoes, not drained
- 3 tablespoons light brown sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon lemon juice
- 1 pound ground beef or half ground pork/beef
- 1 cup cooked rice cooled
- 1 small onion chopped
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
- In a large saucepan, bring 1 inch of water to a boil over high heat. Place cabbage in water, cored-side down; cover pan, and reduce heat to low. Steam 20 minutes, or until cabbage leaves pull apart easily. Drain and set aside.
- In a medium bowl, combine tomatoes and their juice, brown sugar, Worcestershire sauce and lemon juice; mix well and set aside. In a large bowl, combine ground beef, rice, onion, egg, salt, pepper, and 2 tablespoons tomato mixture; mix well.
- Place 1 cup tomato mixture in bottom of prepared baking dish. Peel a cabbage leaf off the head and cut off thick stem. Place 1/4 cup meat mixture in center of leaf. Starting at core end, make a roll, folding over sides and rolling loosely. Place seam-side down in baking dish; repeat with remaining cabbage leaves and meat mixture. Spoon remaining tomato mixture evenly over top of cabbage rolls and cover.
- Bake 1-1/4 hours. Uncover and cook 10 additional minutes, or until beef is no longer pink.