Stuffed Polish Cabbage
There’s something magical about unwrapping a tender cabbage leaf to reveal a savory filling of beef, pork, and rice simmered in tomato sauce. 🥬🍅 This is Gołąbki (pronounced guh-WOMP-kee), my Polish grandmother’s recipe that’s been passed down through generations. I still remember her standing at the stove, patiently peeling cabbage leaves while humming old folk songs. 🎶 “These taste better the next day,” she’d say, winking as she tucked leftovers into the fridge.
If you’ve never had Gołąbki, imagine a cozy hug from your grandma—in food form. 🤗 Serve it with mashed potatoes, and you’ll understand why my dad still calls it “the best thing on planet Earth.” 🥔❤️
🎨 Why This Recipe Works
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Authentic flavors: Ground beef, pork, and rice seasoned with garlic and lemon zest—just like Babcia made. 🍖🍚🍋
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Make-ahead friendly: Assemble rolls a day ahead for stress-free hosting. ⏳
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Freezer hero: Batch-cook and freeze for future comfort food cravings. ❄️
📄 Ingredients & Swaps
(Quantities in the recipe card!)
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Cabbage: 1 large head green cabbage. Savoy cabbage works in a pinch. 🥬
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Meat: 1 lb ground beef (80/20) + ½ lb ground pork. All beef or turkey for a lighter twist. 🐄🐖
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Rice: 2 cups cooked. Short-grain or jasmine rice holds best. 🍚
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Tomato Sauce: Crushed tomatoes, garlic, onion. Use jarred marinara if short on time. 🍅🧄🧅
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Secret Weapon: Grated lemon zest. Adds brightness to balance the richness. 🍋
Optional Garnish:
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Fresh dill or parsley 🌿
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Sour cream for dolloping 🥄
👩🍳 Step-by-Step Instructions
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