Name: Polish Cabbage Rolls (Gołąbki)
Prep time: 20 min
Cook time: 47 min
Total time: 67 min
Yield: 5-6
Cuisine: Polish
Ingredients: Cups Metric; ▢ 1 head savoy cabbage or green cabbage , ~1.5kg / 3lbs (Note 1); ▢ 1 tbsp cooking salt / kosher salt , for cooking water (half for table salt, +50% for flakes); ▢ 4 cups chicken stock / broth , low-sodium ( homemade if you want), or vegetable stock; Stuffing; ▢ 700g / 25oz pork mince (ground pork), preferably not lean (Note 2); ▢ 1 large brown onion , peeled and kept whole; ▢ 1 1/2 cup panko breadcrumbs , substitute regular breadcrumbs; ▢ 2 cups cooked white rice; ▢ 2 large eggs , (~55g/2oz shell-on weight); ▢ 3 garlic cloves , crushed using garlic press; ▢ 1 tbsp dried marjoram , or half the amount of dried oregano; ▢ 2 1/2 tsp cooking salt / kosher salt , (half for table salt, +50% for flakes); ▢ 1 tsp black pepper; ▢ 2 tbsp finely chopped parsley; Tomato sauce; ▢ 700g / 24oz tomato passata (US: pureed tomato) (Note 3); ▢ 1 1/2 tbsp tomato paste; ▢ 1/2 tsp cooking salt / kosher salt , (half for table salt, +50% for flakes); ▢ 1/4 tsp black pepper; ▢ 1/2 tsp white sugar; ▢ 30g / 2 tbsp unsalted butter , cut into a few pieces; Garnish; ▢ 1/2 tbsp finely chopped parsley; Cook Mode Prevent screen from sleeping

Method

11 steps

Remove the core of the cabbage using a small sharp knife. Bring 5 liters of salted water to a boil in a large pot. Carefully place the cabbage core side down into the boiling water, cover, and cook for 10 minutes. Remove the cabbage and let it cool slightly.
Peel off the outer 10 leaves of the cabbage, pat them dry, and trim the thick stem (rib) so it is flush with the leaf surface. If any patches are uncooked or tough, dunk those leaves briefly back into the boiling water to soften.
Finely chop the remaining cabbage, then squeeze out excess water with your hands and set aside.
In a large bowl, grate the peeled onion and mix with panko breadcrumbs. Let sit for 1 minute to absorb moisture.
Add the remaining stuffing ingredients—pork, eggs, crushed garlic, dried marjoram, salt, pepper, parsley, and 3 tightly packed cups of chopped cabbage—to the onion and breadcrumb mixture. Mix thoroughly with your hands until well combined.
Divide the stuffing into 10 equal portions, shaping each into an 8.5cm (3.4-inch) long cylinder.
Lay a cabbage leaf flat on a cutting board, with the outside facing down and the stem end towards you. Place one portion of stuffing near the bottom of the leaf. Roll from the bottom up, folding in the sides as you go, to form a tight roll with the seam side down. Repeat with remaining leaves and stuffing.
Pour 1 cup of chicken stock into a large, deep 30cm (12-inch) pan. Arrange the cabbage rolls seam side down in the pan, snugly fitting them. Pour the remaining stock over the rolls. Bring to a gentle simmer over medium-high heat, then reduce to medium and cook covered for 25 minutes, turning the rolls occasionally to ensure even cooking.
Remove the cooked rolls from the pan and set aside. Pour the remaining cooking liquid into a saucepan and reduce over high heat until it measures about 1 1/2 cups, approximately 7 minutes.
Add the passata, tomato paste, salt, pepper, and sugar to the reduced stock. Simmer gently for 5 minutes, stirring occasionally, until the sauce thickens slightly. Stir in the butter until melted and incorporated.
Garnish with chopped parsley and serve hot.

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