QiMeal
Gołąbki
Gołąbki · ready in 2 h 29 min · 5 servings · 666 kcal per serving · medium · 17 ingredients
Tender Polish cabbage rolls filled with pork, beef, rice, and onion, slowly simmered in tomato broth until the leaves melt around the savory filling.
- Prep
- 38 min
- Cook
- 1 h 51 min
- Total
- 2 h 29 min
- Serves
- 5
- kcal
- 666
- Difficulty
- medium
Ingredients · 5 servings
- 1White cabbage, whole
- 500 gGround pork
- 250 gGround beef
- 150 gLong-grain rice, rinsed
- 150 gOnion, diced
- 1Egg, beaten
- 100 gTomato paste
- 400 gTomato, crushed
- 800 mlMeat broth, warm
- 2Bay leaf
- 4Allspice berry
- 2 tspMarjoram, dried
- 2 tspSalt
- 1 tspBlack pepper, ground
- 3 LWater, for blanching and rice
- 1 tbspSunflower oil
- 1 tspSugar
Equipment
stovetop, large pot, wide pot, skillet, mixing bowl, chef's knife, tongs, ladle, instant-read thermometer, saucepan, strainer, spoon
Instructions
- Prepare Station
Gather and measure all ingredients; set out a large pot, wide pot, skillet, mixing bowl, knife, tongs, ladle, and thermometer. · 10 min
What to look for: Ingredients are measured, tools are within reach, and the cabbage is ready to core.
- Parcook Rice
Boil the rice in lightly salted water for 8-10 minutes until half-cooked, then drain and spread it out to steam off. · 10 min
What to look for: Rice grains are swollen at the edges but still firm in the center.
- Blanch Cabbage
Cut around the cabbage core, blanch the head in boiling water, and peel off leaves with tongs as they soften. · 15 min
What to look for: Leaves loosen one by one, turn flexible, and lift away without cracking.
- Soften Onion
Fry the onion in sunflower oil over medium heat for 5-6 minutes, stirring until soft and pale gold, then cool briefly. · 6 min
What to look for: Onion looks glossy, translucent, and lightly golden at the edges.
- Mix Filling
Mix pork, beef, half-cooked rice, onion, egg, marjoram, salt, and pepper gently until evenly combined but not compacted. · 8 min
What to look for: Filling is evenly speckled with rice and onion and still loose rather than pasty.
- Roll Leaves
Place filling on each cabbage leaf, fold in the sides, and roll tightly; trim thick ribs only enough to make rolling easy. · 15 min
What to look for: Rolls are snug, seam-side down, and the filling is fully enclosed by cabbage.
- Make Broth
Whisk tomato paste with broth, tomato, sugar, bay leaves, allspice, salt, and pepper to make a loose tomato broth. · 5 min
What to look for: Tomato paste is dissolved and the broth is red, fluid, and lightly seasoned.
- Simmer Rolls
Arrange rolls seam-side down in a wide pot, pour over tomato broth, cover, and simmer gently for 75 minutes. · 1 h 15 min
When it is done: Check one center with a thermometer; pork filling must reach 63°C / 145°F.
- Serve Hot
Serve the gołąbki hot with spoonfuls of tomato broth from the pot, keeping the rolls intact as you lift them. · 5 min
What to look for: Each serving has tender cabbage rolls coated with red tomato broth.
Nutrition (per serving)
| kcal | 666 |
|---|---|
| Protein | 38 g |
| Carbohydrates | 56 g |
| of which sugars | 18 g |
| Fat | 34 g |
| of which saturated | 12 g |
| Fibre | 11 g |
| Sodium | 1783 mg |
Nutri-ScoreB
Allergens
Contains: eggs
Ingredient substitutions
Ground pork
- Ground beef: Use only if pork is unavailable; the filling will be leaner and less traditionally Polish.
Ground beef
- Ground pork: Keeps the rolls juicy, though the classic mixed-meat balance becomes porkier.
Egg
- Water: Use 30 g water only when egg must be avoided; handle rolls gently.
Tomato paste
- Tomato: Use extra crushed tomato and simmer the sauce longer for body.
Tomato
- Tomato paste: Thin with broth because paste is much more concentrated than crushed tomato.
Meat broth
- Water: Use water if broth is unavailable; season the tomato broth carefully with salt and pepper.
