Gołąkbi, or Polish cabbage rolls, is another favorite family recipe handed down from my Babci (grandma in Polish). Our family loves gołąkbi (pronounced go-WUMB-key) any time of the year. Since these cabbage rolls contain meat, vegetables and rice, they make a satisfying one-dish meal on their own. I like to have around three of them for dinner. But you can have fewer gołąkbi and serve your favorite sides if you wish. Gołąkbi are perfect for a buffet too!
Check out my YouTube video to see how I make gołąkbi (especially how I fold them)!
Equipment you’ll need:
POLISH CABBAGE ROLLS | GOŁĄBKI
Gołąkbi (cabbage rolls) is a traditional Polish dish that has always been a favorite in my family. These cabbage rolls make a satisfying meal with their meat, vegetables and rice. They're also great for a buffet!
- Large head of cabbage cooked
- 1 1/2 lbs ground beef
- 1 cup raw rice cooked according to package instructions and cooled (1 cup raw rice = 3 cups cooked rice)
- 1 large onion chopped
- 1 large egg
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 cans tomato soup
- salt pork to taste diced and rendered
Preheat oven to 350°F
Carefully remove core from cabbage with a sharp knife.
In a large pot of water, boil cabbage. Peel leaves as the cabbage softens and place in a large bowl. (See video to see how this is done.)
Mix meat, rice, onion, egg, salt and pepper with your hands.
Pour and spread one can of tomato soup at the bottom of a large rectangular pan. I use a 12x15-inch pan.
Stuff leaves with meat and rice mixture; roll and place in pan. Make sure you place the large rolls at the bottom and the smaller ones at the top.
Pour the remaining can of soup over cabbage rolls.
Sprinkle with rendered salt pork.
Cover pan with foil.
Bake at 350°F for 1 1/2 hours.