Cabbage Rolls – Gołąbki – Recipe #210


  •  1 head  cabbage
  • 500 gram ground pork
  •  500 grams ground chicken
  • 1/2 cup of uncooked rice
  • egg
  • garlic cloves
  • 1 large  onion
  • 1 tsp  marjoram
  • 1 tsp of  salt
  • 1/2 tsp of ground black pepper
  • 1 litre of chicken stock

Tomato sauce:

  • 1 can of tomato paste (1/3 cup)
  • 2 cups of water
  • 1 tsp of sugar (optional)
  • 1 tsp of salt
  • around 1 cup of grape tomatoes


  1. Chop onion and mince garlic.
  2. In a bowl add ground pork and chicken. Mix until combined.
  3. Add rice, onion, garlic,  egg and spices.
  4. Mix thoroughly then cover and let rest in the fridge. 
  5. Core cabbage then blanche cabbage leaves in boiling water, peeling them off as they become softer. 
  6. Once you’ve separated all the leaves, take a paring knife and cut off any thick stems preventing the leaf from bending/rolling. You can pound it with a meat tenderizer.
  7. Put about 2 to 4 tbs of meat filling in the centre of each leaf. Fold the sides of the leaf in and roll it up. Put each roll seam-down into a large pot, lined with some cabbage leaves. Arrange them as tight as you can.
  8. Add enough broth to almost cover golabki and bring to a boil. Cook for about 30 minutes.
  9. Add tomato paste to 1 and 1/2 cups of water. Add sugar and salt and whisk until combined.
  10. Pour over cooking global. Throw grape tomatoes on top and cook on medium low for about an hour or global get soft.
  11. They are the best on the second day.


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