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The Polish Chef

Featuring The Polish Chef

Dariusz, the The Polish Chef, shows you how to make Gołąbki!

Stuffing the cabbage leaf.


Cabbage Rolls-Gołąbki

Ingredients Single BatchDouble Batch (as in video)
    Approximate Yield:15 cabbage rolls30 cabbage rolls
Fresh cabbage1 head2 heads
Onion, medium, diced12
Vegetable oil and/or butter1-2 tablespoons2-3 tablespoons
Rice, long grain½ cup1 cup
Water~4 cups~6 cups
Ground beef (85%)1 lb.2 lbs.
Chopped parsley (save some for garnish)1-2 tablespoons 2-4 tablespoons
Paprika¾ teaspoon1½ teaspoons
Salt1 teaspoon2 teaspoons
Ground pepper¼ teaspoon½ teaspoon
Eggs, large12
Tomato paste6 oz.12 oz.
Boiling wateras neededas needed
  1. Remove leaves from cabbage as demonstrated in video.
  2. Sauté onion in oil/butter until just beginning to brown. Remove to a heat proof mixing bowl.
  3. Bring water to a boil in medium pot and add rice. Stir briefly and boil for 10 minutes. Strain through colander and rinse with cold water. Place in bowl with onions along with the remaining ingredients, except for the tomato paste.
  4. Roll cabbage rolls as demonstrated in video. Place tightly in a large pot.
  5. Add boiling water to almost cover. Add tomato paste on top of rolls (or as in the video, make a sauce out of the hot water and tomato paste before adding it to the pot). Place a heat proof plate on top of the cabbage rolls and then cover the pot. Bring to a simmer and cook for 1.5 - 2 hours or until cabbage is tender and meat is cooked. Or bake in the oven at 350°F if you are using an oven proof pot.
  6. For more sauce, mix extra tomato paste with water and heat with cabbage rolls before serving. Garnish with parsley.

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