Polish gołąbki — tender cabbage leaves wrapped around a savoury beef, pork and rice filling, baked in a rich tomato sauce. Classic, comforting home cooking.
- 1 Cabbage
- 2 tbs Butter
- 1 chopped Onion
- 1 lb Ground Beef
- 1/2 lb Ground Pork
- 1 1/2 cups Rice
- 1 tsp Garlic
- 1 tsp Salt
- 1/4 tsp Black Pepper
- 3 cans Tomato Puree
Video
Preparation
- Bring a large pot of lightly salted water to the boil. Place the cabbage head in the water, cover, and cook until the leaves soften enough to remove, about 3 minutes. Remove the cabbage and let it sit until cool enough to handle, about 10 minutes.
- Remove 18 whole leaves, cutting out any thick central ribs, and set aside. Chop the rest of the cabbage and spread it in the bottom of a casserole dish.
- Melt the butter in a large skillet over medium-high heat and cook the onion until tender, 5 to 10 minutes, then cool.
- Stir the onion, beef, pork, rice, garlic, 1 tsp salt and ¼ tsp pepper together in a large bowl.
- Preheat the oven to 350°F (175°C).
- Place about ½ cup of the beef mixture on a cabbage leaf, roll it up, tucking in the sides into an envelope, and repeat with the remaining leaves and filling. Place the rolls in a layer over the chopped cabbage and season with salt and pepper.
- Whisk the tomato soup, tomato juice and ketchup together and pour over the rolls, then cover the dish with foil.
- Bake until the cabbage is tender and the meat cooked through, about 1 hour.
