Polish stuffed cabbage rolls golabki in tomato sauce

Stuffed cabbage leaves

Name: Stuffed cabbage leaves
Total time: 1 h 20 min
Yield: Serves 4
Cuisine: Polish
Ingredients: butter; 1 large savoy cabbage; 1 medium onion finely chopped; 8 garlic cloves finely chopped; 2 tsp caraway seeds; 2 bay leaves; 2 tsp smoked paprika; 50g raisins; ½ lemon zested; 40g long-grain rice cooked and cooled; 200g lean minced beef; 200g minced pork; 8 smoked Polish Kabanos sausages; 500g tomato passata; 150ml white wine; 2 level tsp ground white pepper; 1 heaped tbsp flaked sea salt; to serve soured cream

Published: December 19, 2014 at 2:29 PM

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Serves 4

Total time: 1 hr and 20 mins

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Stuffed cabbage (Polish name - golabki) might seem a bit retro but this delicious, hearty main is a great-value crowd pleaser. Savoy cabbage is wrapped around a mix of mince, raisins, rice and spices and then baked with Polish sausages and a rich tomato sauce.

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Alternatives

Complete the dish

Try this recipe for stuffed cabbage leaves, then also check out our stuffed vine leaves, stuffed tomatoes and stuffed butternut squash.

Ingredients

Nutrition

butter
1 large savoy cabbage
1 medium onion

finely chopped
8 garlic cloves

finely chopped
2 tsp caraway seeds
2 bay leaves
2 tsp smoked paprika
50g raisins
½ lemon

zested
40g long-grain rice

cooked and cooled
200g lean minced beef
200g minced pork
8 smoked Polish Kabanos sausages
500g tomato passata
150ml white wine
2 level tsp ground white pepper
1 heaped tbsp flaked sea salt
to serve soured cream

Nutrition: per serving

kcal650
fat34.8g
saturates13.7g
carbs42.1g
fibre9g
protein41.8g
salt6.2g

Method

step 1

Heat the oven to 190c/fan 170c/gas 5. lightly butter a shallow ovenproof dish (a lasagne dish is ideal). Remove 12 large leaves from the cabbage and cut out the tough stalk at the bottom, leaving the leaf intact. Blanch the cabbage leaves in a large pan of boiling water for 2 minutes to soften. Drain, then plunge into a bowl of ice-cold water and leave for 5 minutes. drain well.
step 2

Melt a large knob of butter in a frying pan and gently cook the onion and garlic with the caraway and bay leaves until very soft and lightly coloured. Stir in the paprika and cook for 2 minutes more. Tip the mixture into a large bowl, remove the bay leaves and add the raisins, lemon zest, rice and minced meats. Season with salt and white pepper and mix really well. Divide the stuffing mixture into 12 portions and place each one in the centre of a cabbage leaf. Fold in the sides and roll to make neat parcels. Put in the prepared dish with the edges tucked underneath. Nestle the sausages between the cabbage rows. Mix the passata and white wine together with a pinch more salt and pour over the cabbage and sausages. Cover with foil and bake for 45 minutes.
step 3

Remove the foil. Splash over the soured cream and serve with boiled potatoes.

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