Craving a comforting, flavorful meal that transports you to the heart of Poland? Look no further than these authentic Polish Golumpki! Also known as gołąbki, these delightful cabbage rolls are a culinary masterpiece, combining tender meat, fragrant rice, and sweet and savory flavors all wrapped in soft cabbage leaves. This recipe is perfect for a cozy weeknight dinner or a special occasion, offering a delicious and satisfying experience for both seasoned cooks and kitchen novices. Get ready to savor the rich history and incredible taste of this classic Polish dish!
Ingredients:
- 1 large head of green cabbage (about 3 pounds)
- 1 pound ground beef
- 1/2 pound ground pork
- 1 cup long-grain white rice
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup beef broth
- 1/2 cup tomato paste
- 1 tablespoon smoked paprika
- 1 teaspoon dried marjoram
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
Instructions:
Preparing the Cabbage Leaves:
- Bring a large pot of salted water to a boil. Carefully remove the tough outer leaves of the cabbage.
- Submerge the cabbage head in the boiling water for about 5 minutes, or until the outer leaves soften enough to be easily removed.
- Once softened, carefully peel off the leaves one by one. Set aside. Trim the thick stem of each leaf to make it easier to roll.
Making the Filling:
- Heat olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
- Add the ground beef and pork to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Stir in the rice, diced tomatoes (undrained), tomato paste, smoked paprika, marjoram, salt, and pepper. Bring to a simmer, reduce heat, and cook for about 10 minutes, or until the rice is partially cooked and the mixture has thickened.
Assembling the Golumpki:
- Lay a cabbage leaf flat on a clean surface. Place about 1/4 cup of the meat mixture in the center of the leaf.
- Fold the sides of the leaf inward, then roll it up tightly from the bottom to the top, creating a tight parcel.
- Repeat with the remaining cabbage leaves and filling.
Baking the Golumpki:
- Place the rolled cabbage rolls in a large baking dish. Pour the remaining beef broth over the golumpki.
- Cover the baking dish tightly with foil and bake in a preheated oven at 350°F (175°C) for 1 hour and 30 minutes, or until the cabbage is tender and the filling is heated through.
- Remove the foil during the last 15 minutes of baking to allow the top to brown slightly.
Serving:
Garnish with fresh parsley and serve hot. These Polish Golumpki are delicious on their own, or you can serve them with a side of mashed potatoes, buttered noodles, or a simple salad.
Cooking Tips & Variations:
- For a richer flavor, use a combination of beef and pork shoulder.
- Feel free to add other vegetables to the filling, such as finely diced carrots or mushrooms.
- If you prefer a less rich dish, you can reduce the amount of ground meat.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutritional Information (per serving, approximate):
Calories: Approximately 350-400 Protein: Approximately 25-30g Fat: Approximately 20-25g Carbohydrates: Approximately 20-25g
This recipe provides a healthy balance of protein, carbohydrates, and fats, offering a nutritious and delicious meal. Enjoy your homemade Polish Golumpki – a true taste of tradition!