The aroma of slowly simmering cabbage rolls wafting through the house is a memory that spans generations. This beloved recipe for traditional cabbage rolls (also known as stuffed cabbage or golabki in Polish cuisine) carries the warmth and love of grandmother’s kitchen, perfected through decades of family gatherings and Sunday dinners.
Ingredients
For the Rolls:
- 1 large head white cabbage
- 2 stale bread rolls (about 100g/3.5 oz)
- 1.2 kg (2.6 lbs) mixed ground meat (beef and pork)
- 1 medium onion, finely diced
- 1 large egg
- Salt and freshly ground black pepper to taste
For the Sauce:
- 500ml (2 cups) cream sauce
- 60g (4 tablespoons) butter or margarine
- Water as needed
Preparation Time
- Prep Time: 45 minutes
- Cooking Time: 1 hour 30 minutes
- Total Time: 2 hours 15 minutes
- Servings: 6-8
Step-by-Step Instructions
Preparing the Cabbage
- Bring a large pot of water to a boil
- Remove the core from the cabbage head
- Place the cabbage in boiling water, stem end up
- Cook for 3-5 minutes until outer leaves soften
- Remove leaves one by one as they soften
- Return cabbage to pot if inner leaves need more cooking
- Set aside leaves to cool
Preparing the Filling
- Cut stale bread rolls into small chunks
- Soak bread in warm water until soft
- Finely dice the onion
- In a large bowl, combine:
- Ground meat
- Squeezed bread (remove excess water)
- Beaten egg
- Diced onion
- Salt and pepper
- Mix thoroughly until well combined
Assembling the Rolls
- Lay out 2-3 cabbage leaves, overlapping
- Place approximately 1/2 cup meat mixture in center
- Fold bottom of leaf up over filling
- Fold in sides
- Roll up completely
- Secure with cooking string
- Repeat with remaining leaves and filling
Cooking the Rolls
- Heat butter in a large, deep skillet or Dutch oven
- Brown rolls on all sides until dark golden
- Add cream sauce
- Reduce heat to low
- Cover and simmer for 1 hour
- Check occasionally, adding water if needed
Nutritional Information
Per serving (based on 8 servings):
- Calories: 385
- Protein: 28g
- Carbohydrates: 12g
- Fat: 26g
- Fiber: 3g
- Sodium: 580mg
Expert Cooking Tips
- Choose a large, firm cabbage with fresh, crisp leaves
- Don’t oversoak the bread; it should be moist but not waterlogged
- Make uniform-sized rolls for even cooking
- Brown the rolls deeply for enhanced flavor
- Keep the simmer gentle to prevent the rolls from falling apart
- Let the rolls rest for 10 minutes before serving
Variations and Substitutions
- Meat Options: Use all beef, all pork, or add ground veal
- Grain Additions: Mix in cooked rice or barley instead of bread
- Vegetarian Version: Use mushrooms, lentils, and rice for filling
- Sauce Alternatives: Try tomato sauce or mushroom gravy
- Seasoning Options: Add paprika, caraway seeds, or dried herbs
- Bread Substitutes: Use breadcrumbs or crushed crackers
Storage and Make-Ahead Tips
- Refrigerator: Store in airtight container for up to 4 days
- Freezer: Freeze uncooked rolls for up to 3 months
- Make-Ahead: Prepare rolls day before, refrigerate, then cook
- Reheating: Warm gently in oven or stovetop with additional sauce
- Freezing Tips: Wrap individually before freezing for easy portions
Common FAQs
Q: Can I freeze cabbage rolls?
A: Yes, you can freeze them both cooked or uncooked. Wrap individually and store in freezer bags for up to 3 months.
Q: Why are my cabbage rolls tough?
A: This usually happens when the cabbage leaves aren’t cooked enough before rolling. Ensure leaves are pliable but not overcooked.
Q: Can I make these in a slow cooker?
A: Yes, brown the rolls first, then cook on low for 6-8 hours or high for 4-6 hours.
Q: How do I prevent the rolls from unraveling?
A: Secure with cooking string, or place them seam-side down and pack them tightly together while cooking.
This recipe serves as a foundation for creating your own family tradition. Each batch of cabbage rolls carries the potential to become a cherished memory, just like Grandma’s version that inspired this recipe. Whether served for a special occasion or a cozy family dinner, these cabbage rolls promise to deliver comfort and satisfaction with every bite.
