These tasty stuffed cabbage rolls (or gołąbki) are filled with soft rice and a savory blend of meat and veggies then baked in tomato sauce! It's a relatively healthy dinner recipe that that is still incredibly satisfying and full of flavor. Pair your cabbage rolls with potatoes for a heartier meal or serve them with your favorite veggies as a delicious light dinner!
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Instructions
Preheat your oven to 350°F (175°C). Bring a large stockpot full of water to a boil. Once boiling, add the entire head of green cabbage and boil it for 5 minutes. Transfer it to a colander to drain and cool.
Once the cabbage has cooled some, slice off ½ an inch from the stem-end of the cabbage. Gently remove 12 cabbage leaves, being careful to keep them intact. Cut a 'V' out of the stem-end of each cabbage leaf to remove the tough rib so that they are easier to roll.
To make the sauce, heat your olive oil in a large skillet over medium heat until shimmering. Add the onion and saute for 2-3 minutes while stirring, then reduce the heat to low and add the minced garlic. Cook for 1 minute, stirring frequently, then add the tomato sauce, diced tomatoes, apple cider vinegar, brown sugar, and salt & pepper to taste. Reduce heat as needed to maintain a simmer for 10 minutes.
Spread a thin layer of the tomato sauce on the bottom of a 9x13 baking dish. Then, add the ground pork, ground beef, onion, garlic, egg, rice, parsley, and paprika to a large bowl and mix to combine.
Lay out your 12 cabbage leaves and place about ⅓ cup of the meat mixture into the center of each leaf. Fold in each side and roll it up tight. Place the finished cabbage rolls in the sauce in your prepared baking dish. Repeat until all cabbage leaves have been stuffed, rolled, and placed in the baking dish. Top with remaining sauce.
Cover the cabbage rolls with a sheet of foil and bake at 350°F (175°C) for 80-90 minutes. Remove from the oven when done and allow to cool slightly before serving.
Notes
You could very easily make this recipe with 100% sausage or 100% ground beef rather than a mixture if that's what you prefer.
Grab a large head of cabbage so you have plenty of leaves to work with in the event some rip.
You do not need to brown the meat, it will cook in the oven.
If you are in a rush, you could swap the sauce for your favorite jarred marinara and add 1 tablespoon of apple cider vinegar and 1 ½-2 tablespoons of brown sugar.