Gołąbki – Cabbage Rolls

Posted on: August 13th, 2009 by admin No Comments

While spending the week in New York recently, we were lucky enough to be in the Polish part of Brooklyn, Greenpoint, vising NYCase. One of the best culinary things about NY is that it is a multi-cultural feast. People there seem equally proud of being New Yorkers AND from their countries of origin. So to celebrate the great city and particularly Greenpoint how about some golabki? (This means pigeon in Polish, but they aren’t used in this dish).

  • 1 large green cabbage
  • 1 kg (2 lb) minced turkey and/or pork
  • 1 c cooked rice
  • 1 tbs vegetable oil
  • 2 brown onions, finely chopped
  • 1/2 c tomato paste
  • 1 can crushed tomatoes
  • 1 1/2 tbs paprika
  • 1/2 tsp nutmeg
  • 1/2 tsp caraway seeds
  • 2 tsp chopped fresh parsley
  • 1 1/2 c vegetable stock (or just water)

Preheat the oven to 180ºC (350ºF).

Parboil the whole cabbage in a large pot, removing leafs as they fall off into the water and are tender, but not too soft- rubbery is perfect.

Heat the oil in a frying pan over medium heat. Add onion and cook, stirring occasionally, for 10 minutes or until golden. Add paprika, nutmeg, caraway seeds and parsley to the pan and cook for 1 minute or until aromatic.

In another pan heat half the onion mix with the mince and the cooked rice. Season with salt and pepper. Stir until well combined.

With the remaining onion mix add the tomato paste, crushed tomatoes and stock. Season with salt and pepper. Simmer for 10 minutes or until sauce reduces slightly.

While the sauce is simmering, remove the outer leaves from the cabbage (12-15). Place 1 cabbage leaf on a clean work surface. Use a sharp knife to remove the thickest part of the stem. Place 1 mince portion on the stem end. Fold in the ends and roll up firmly to enclose filling in a little packet. Repeat with remaining cabbage leaves and mince mixture.



Coarsely chop the remaining cabbage. Place in the base of a large flat ovenproof dish. Top with the cabbage rolls and pour the sauce overtop. Cover and bake for 45 minutes or until cooked through.

It is nice to top these with the dill sprigs and serve with sour cream and mashed potatoes.

For more great Polish recipes, have a look at this site.

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