Polish Stuffed Cabbage Golabki
Cabbage rolls are a nutrient-packed comfort food that can fit any diet. This recipe has lean protein from ground turkey and pork, plus brown rice for complex carbs. The cabbage is a good source of vitamins C and K and fiber. The homemade tomato sauce uses organic ingredients for a healthier option. With fresh herb garnish, these cabbage rolls make a satisfying meal with mashed potatoes on the side. Make them at home for a nutritious and delicious dinner.
Polish Stuffed Cabbage Rolls
Cabbage rolls are a nutritious comfort food that can fit any diet with lean protein, brown rice, and vitamins C and K. The homemade tomato sauce uses organic ingredients for a healthier option. With fresh herb garnish, serve with mashed potatoes for a satisfying meal.
Equipment
- 1 Skillet
- 1 9x14 Casserole Pan
Ingredients
- 1 Whole Cabbage
- Salt for the boiling water
- 2 Tbs Butter
- 1 Large Onion
- 1 Tbs Fresh Majoram
- 1 Lbs Turkey
- 1/2 Lbs Ground Pork
- 1 1/2 Cups Cooked Short Grain Rice
- 1 Tsp Garlic Finely Chopped
- 1 Tsp Salt
- 1/4 Tsp Black Pepper
Garnish
- 1 Cup Sour Cream On the Side
- Handful Dill Chopped
- Handful Parsley Chopped
For Sauce
- 1 Cup Turkey Stock
- 2 Cups Organic Tomato Purée
- 1 Tbs Tomato Paste
- 1 Tsp All Purpose Flower
- Pinch Sugar
- 1/3 Stick Butter
Instructions
Prepare The Cabbage
- Bring a large pot of well-salted water to a boil.
- Remove and throw away the core from the cabbage by cutting around it.
- Gently place the whole head of cabbage in the boiling water.
- Cover the pot with the lid and cook the cabbage for about 3 minutes, or until softened enough to pull off large whole leaves.
- You may need to blanch the cabbage repeatedly to easily pull off more whole leaves. You’ll need about 12 leaves total.
- Once the leaves are cool and can be handled, to trim away enough of the thick stem from the leaf, be careful not to cut through the leaf.
- After gathering 12 leaves, chop the remaining cabbage and put it on the bottom of a large casserole dish.
Prepare the sauce
- Melt the butter in a saucepan. When melted, add in the flour. Whisk together and cook for a bit until it browns a bit.
- Add about 1 cup of turkey stock then bring it to a boil.
- Reduce the heat. Add in 2 c of tomato purée and then add a tablespoon of tomato paste.
- Bring back to a boil, then reduce the heat to a simmer. Season with salt and ground pepper. Continue cooking until you reach a desired thickness.
The Cabbage Filling
- Add butter to a large skillet over medium heat. Let the butter melt, add the onion. Cook until clear and tender. Remove from the heat and set aside too cool.
- Mix cooled onions with the turkey, pork, cooked rice, garlic, salt, and black pepper until well combined.
Roll It
- Open and speak out a cabbage leaf on work surface and place about 1/2 c of the meat & brown rice filling in the center.
- Fold the right side of the leaf to the middle, then the left side to cover the meat.Then fold the bottom leaf up and the top leaf down. It will look like a an egg roll or burrito.
- Put a rack in the middle of the oven. Then pre- heat oven to 350F. Put the cabbage rolls, seam down, on top of the bed of chopped cabbage in the casserole dish.
- Pour the tomato sauce you just made over the rolls, cover, and put in the oven.Cook covered for about 40-50 minutes until the cabbage is tender
- Season with salt and pepper to taste
- Serve cabbage rolls smothered in tomatoes sauce and garnish with some freshly chopped dill, parsley leaves and sour cream
