Polish Cabbage Rolls (baked in the oven)

Experiencing the cozy warmth of family gatherings brings back cherished memories, especially when the meal consists of homemade Polish cabbage rolls. Each bite reminds me of my grandmother’s kitchen, filled with the comforting aroma of savory goodness. The way she skillfully layered flavors and textures is something I always admired.

Polish cabbage rolls, also known as golabki, are not just food; they’re a tradition. Wrapping ground beef and rice in tender cabbage leaves turns ordinary ingredients into an extraordinary meal that everyone loves. My childhood was rich with lessons about preparation and love, where meals were a way to foster connections and create lasting bonds.

Crafting these delicious rolls at home allows anyone to weave their own stories around the dining table. The simple yet flavorful assembly of cabbage leaves, beef, and tomato soup reflects the heart of family cooking. As we gather around, relishing each mouthful, I can’t help but feel that these cabbage rolls embody comfort food at its finest.

Let’s dive into making these delectable Polish cabbage rolls, turning our kitchens into a haven of delightful aromas and warm memories.

Polish Cabbage Rolls: The Basics

Fundamentals

Polish cabbage rolls take center stage for family dinners and special occasions. This dish merges flavors and textures to create a meal that truly satisfies. The foundation rests on a tender head of cabbage, which cradles a delicious filling of ground beef and rice gently spiced to perfection. The beauty lies in the balance of savory ingredients enveloped in soft cabbage leaves, topped with a rich tomato sauce.

The combination of ground beef and warm spices creates warmth and comfort in every bite. As the cabbage rolls bake, they absorb the flavors of the sauce, making them even more mouthwatering. Understanding each component is key to executing a successful dish.

Preparation/Setup

Preparation is vital for achieving the perfect cabbage rolls. Start with selecting a fresh, green head of cabbage. This centerpiece will become the protective vessel for the filling. After cutting out the core and boiling the cabbage in salted water, the leaves peel off effortlessly and become ready for wrapping.

While the cabbage is cooking, one can prepare the rice and the filling. Ensure you have all ingredients within reach, as this helps the process flow smoothly. Create a small workspace to roll the cabbage leaves. This organized setup guarantees efficiency, making the cabbage rolling enjoyable rather than stressful.

Ingredients

Here’s what you’ll need:

• 1 head cabbage
• 2/3 cup water
• 1/3 cup uncooked white rice
• (2) 10.75 oz cans tomato soup
• 1 teaspoon brown sugar
• 1 teaspoon Worcestershire sauce
• 1 pound ground beef
• 1/4 cup onion (finely chopped)
• 1 egg (beaten)
• 1 teaspoon salt
• 1/4 teaspoon black pepper

These ingredients together create a well-rounded and flavorful dish that is easy to assemble.

Directions

1. Carefully cut the core out of the cabbage.
2. Add the cabbage (without the core) to a large pot of salted water. Bring to a boil and cook for 12-14 minutes, or until the leaves gently peel off the head of cabbage. Remove 8 leaves for the rolls and save multiple other leaves for the bottom and top of the baking dish.
3. Using leftover cabbage leaves, cover the bottom of an 11×8 baking dish.
4. Preheat your oven to 350 degrees F.
5. In a medium-sized saucepan, bring water to a boil. Add rice, stir, cover, and simmer for 20 minutes.
6. In a small bowl, mix the 2 cans of tomato soup, brown sugar, and Worcestershire sauce together.
7. In a large bowl, combine the ground beef, cooked rice, chopped onion, beaten egg, salt, black pepper, and 1/4 cup of the tomato soup mixture. Mix to fully combine.
8. Lay 8 cabbage leaves out on a clean surface. Place a portion of the ground beef mixture into the middle of each leaf. Roll them up and secure with a toothpick. Place the rolls in the baking dish on top of cabbage leaves.
9. Pour the remaining tomato soup mixture on top of the cabbage rolls. Cover with several extra cabbage leaves on top and secure with aluminum foil.
10. Bake for 90 minutes, or until the ground beef is fully cooked and delightful aromas fill your kitchen.

Crafting Flawless Polish Cabbage Rolls

Technique

Perfecting the technique of rolling cabbage leaves takes practice. You want the right amount of filling without overcrowding the leaf. Begin by laying the leaf flat and placing the filling near the core’s end. Roll tightly but not too tightly since you want the filling to have room to expand as it cooks. Tuck in the sides before securing the roll.

Methodically layering the cabbage leaves while assembling keeps the filling from leaking during cooking. The extra layers at the bottom of the baking dish further enhance the flavor, soaking in essence from the tomato sauce.

Tips/Tricks

Using fresh cabbage leads to more flexible leaves, making wrapping easier. If the leaves are too tough, you can gently steam them until softened. Freezing leftover cabbage can also complement future dishes, reducing waste while enhancing flavors.

Experimenting with spices can add nuances to the dish. If you prefer a kick, consider adding crushed red pepper flakes to the filling. A little creativity goes a long way in personalizing the flavor profile to suit your palate.

Perfecting Your Polish Cabbage Rolls

Achieving the Best Results

Perfecting Polish cabbage rolls involves attention to detail. Adjust baking time based on your oven’s performance; not all ovens heat the same, and you might need to keep yours baking slightly longer for complete tenderness. Using a meat thermometer ensures the beef reaches 160 degrees F for safe consumption.

For an added depth of flavor, let the rolls rest after baking for a few minutes. This allows the juices to redistribute, resulting in a juicier and more flavorful dish.

Troubleshooting and Variations

One common issue is leaves tearing while rolling. If this happens, simply patch it up with a smaller piece of cabbage—nobody wants to miss a delicious bite! Another variation is to incorporate fresh herbs like parsley or dill into the filling for an aromatic twist.

If meat isn’t your preference, consider craft variations using lentils or mushrooms as substitutes. These alternatives can still deliver on the heartiness while accommodating dietary preferences.

Serving and Storing Polish Cabbage Rolls

Presentation

Serving Polish cabbage rolls can be as simple or as elaborate as one desires. Place the rolls neatly in the center of the dining table, garnished with chopped herbs for a pop of color. A drizzle of extra tomato sauce on top elevates the presentation, creating an inviting atmosphere that beckons your guests.

These cabbage rolls make a satisfying main course that pairs beautifully with crusty bread or a refreshing side salad. A colorful plate always manages to enhance the dining experience, bringing joy as everyone gathers around.

Pairings and Storage

Polish cabbage rolls shine on their own but can be complemented with various sides. Consider serving them alongside creamy mashed potatoes or tangy coleslaw for a well-rounded meal. If you have leftovers, place them in an airtight container, and they refrigerate well for three to four days.

Reheating can bring these cabbage rolls back to life. Warm them in the oven or on the stovetop in a splash of tomato sauce, ensuring they don’t dry out. Polish cabbage rolls are a dish that keeps on giving—creating new memories long after the first meal.

Crafting Polish cabbage rolls allows anyone to embrace communities rooted in culinary traditions. Each roll tells a story—your story. Enjoy this delightful journey with every delicious bite.

Polish Cabbage Rolls

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• Author: emma
• Total Time: 120 minutes
• Yield: 4 servings 1x
• Diet: Traditional

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Description

Homemade Polish cabbage rolls filled with ground beef, rice, and topped with a rich tomato sauce, perfect for family gatherings.

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Ingredients

Scale 1x2x3x

• 1 head cabbage
• 2/3 cup water
• 1/3 cup uncooked white rice
• (2) 10.75 oz cans tomato soup
• 1 teaspoon brown sugar
• 1 teaspoon Worcestershire sauce
• 1 pound ground beef
• 1/4 cup onion (finely chopped)
• 1 egg (beaten)
• 1 teaspoon salt
• 1/4 teaspoon black pepper

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Instructions

1. Carefully cut the core out of the cabbage.
2. Add the cabbage (without the core) to a large pot of salted water. Bring to a boil and cook for 12-14 minutes, or until the leaves gently peel off the head of cabbage. Remove 8 leaves for the rolls and save multiple other leaves for the bottom and top of the baking dish.
3. Using leftover cabbage leaves, cover the bottom of an 11×8 baking dish.
4. Preheat your oven to 350 degrees F.
5. In a medium-sized saucepan, bring water to a boil. Add rice, stir, cover, and simmer for 20 minutes.
6. In a small bowl, mix the 2 cans of tomato soup, brown sugar, and Worcestershire sauce together.
7. In a large bowl, combine the ground beef, cooked rice, chopped onion, beaten egg, salt, black pepper, and 1/4 cup of the tomato soup mixture. Mix to fully combine.
8. Lay 8 cabbage leaves out on a clean surface. Place a portion of the ground beef mixture into the middle of each leaf. Roll them up and secure with a toothpick. Place the rolls in the baking dish on top of cabbage leaves.
9. Pour the remaining tomato soup mixture on top of the cabbage rolls. Cover with several extra cabbage leaves on top and secure with aluminum foil.
10. Bake for 90 minutes, or until the ground beef is fully cooked.

Notes

Using fresh cabbage leads to more flexible leaves for easier wrapping. If leaves are too tough, steam them gently until softened.

• Prep Time: 30 minutes
• Cook Time: 90 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Polish

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 10g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 4g
• Protein: 25g
• Cholesterol: 80mg

Keywords: cabbage rolls, Polish, comfort food