My Polish aunt taught me this and it’s been a household fave since!.
📝 Step-by-Step Instructions
- Prep the Cabbage Leaves:
- Bring a large stockpot filled with salted water to a gentle boil.
- Core the bottom stem out of the cabbage head using a paring knife.
- Carefully submerge the entire head of cabbage into the boiling water for 3 to 5 minutes until the outer leaves soften and loosen.
- Use tongs to peel off 12 to 14 leaves gently as they soften. Transfer to a plate to cool. Trim down the thick raised rib running down the back of each leaf so they bend easily. 🔪🥬
- Make the Savory Meat Filling:
- Melt butter in a skillet over medium heat and sauté the diced onion until soft and translucent (about 5 minutes) 🧅. Let cool slightly.
- In a large mixing bowl, combine ground meat, cooked rice, sautéed onion, minced garlic, egg, salt, and black pepper.
- Mix gently with your hands until well blended—avoid over-mixing so the meat stays tender! 🥩🥣
- Roll the Gołąbki:
- Place a prepared cabbage leaf flat on a clean surface.
- Scoop about ¼ to ⅓ cup of the meat filling onto the stem end of the leaf.
- Fold the bottom edge over the meat, tuck in both sides tightly, and roll forward until completely enclosed. 🌯
- Assemble & Bake:
- Preheat oven to 350°F (175°C).
- In a bowl, whisk together the tomato sauce, broth, sugar, and lemon juice.
- Spread a thin layer of sauce across the bottom of a large 9×13-inch baking dish. Line the bottom with any leftover torn cabbage leaves.
- Arrange cabbage rolls seam-side down tightly together in the dish. Pour the remaining tomato sauce mixture evenly over the top. 🥫
- Simmer to Perfection:
- Cover the baking dish tightly with aluminum foil to trap steam.
- Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, until the meat inside is fully cooked through and the cabbage is melt-in-your-mouth tender. ⏲️
- Serve: Let rest for 10 minutes before serving. Ladle extra warm tomato sauce over top, garnish with fresh dill, and serve hot with a side of rye bread or mashed potatoes! 😋
