Dive into my family’s beloved recipe for traditional Polish stuffed cabbage rolls. Bursting with the flavours of pork and rice, these cabbage rolls are a delight. Choose between Sweetheart, Savoy or White Cabbage to customize the dish to your liking. Serve with mushroom or tomato sauce. Smacznego!
**Ingredients for 5 portions:**
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* 1.1 lbs Pork shoulder minced (500g) you can use turkey instead * 4 Bacon slices * 2 Sweetheart Cabbage or 1 Savoy Cabbage * 3 Medium onions finely diced * 1 tbsp Vegetable oil * 2 tbsp Breadcrumbs * 0.44 lbs Long grain rice (200g) this yields about 1.3 lbs or 600g when cooked; pearl barley is a good substitute as well * 2 tsp Salt (12g) * 1 tsp Black pepper
​
**Method:**
​
1.Cook the rice, then drain and mix with the minced meat. In a pan, sauté the onions in oil until they turn golden. Add to the meat and rice mixture. Incorporate salt, pepper, and breadcrumbs. Combine thoroughly.
2.Prepare large pot, pour water up to 1/3 of its height and boil it.
**For Sweetheart or Savoy Cabbage:** Simply blanch the leaves in boiling water for 2 minutes. Trim the thick nerve in the middle of each leaf.
**For White Cabbage:** Removing the hardest part of the stem with a knife. Place the cabbage in boiling water, after two minutes, turn the leaves upside down and wait for another 2-3 minutes before removing. You can start rolling while waiting for the cabbage. Reserve the smallest leaves and core part for laying the baking dish.
3. Make a ball of meat & rice stuffing in your hands and transfer it to a leaf. Place it at the bottom part of the leaf. Fold the leaf sides toward the centre. Roll the cabbage roll tightly. Roll all cabbage rolls until you run out of stuffing.
4. In your slow cooker, begin by layering bacon slices and smaller cabbage leaves. Add a thin coating of tomato sauce to avoid the Gołąbki sticking, then systematically layer the Gołąbki, covering them with the remaining sauce and topping with additional cabbage leaves. Set to cook on low for 6 hours or, if short on time, on high for 3 hours. When finished, exercise caution when removing the tender Gołąbki.
5. Serve the cabbage rolls immediately after cooking. Sprinkle with freshly chopped dill, parsley or ton of black pepper, serve with you favourite sauce. Smacznego!
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Dive into my family’s beloved recipe for traditional Polish stuffed cabbage rolls. Bursting with the flavours of pork and rice, these cabbage rolls are a delight. Choose between Sweetheart, Savoy or White Cabbage to customize the dish to your liking. Serve with mushroom or tomato sauce. Smacznego!
**Ingredients for 5 portions:**
​
* 1.1 lbs Pork shoulder minced (500g) you can use turkey instead
* 4 Bacon slices
* 2 Sweetheart Cabbage or 1 Savoy Cabbage
* 3 Medium onions finely diced
* 1 tbsp Vegetable oil
* 2 tbsp Breadcrumbs
* 0.44 lbs Long grain rice (200g) this yields about 1.3 lbs or 600g when cooked; pearl barley is a good substitute as well
* 2 tsp Salt (12g)
* 1 tsp Black pepper
​
**Method:**
​
1.Cook the rice, then drain and mix with the minced meat. In a pan, sauté the onions in oil until they turn golden. Add to the meat and rice mixture. Incorporate salt, pepper, and breadcrumbs. Combine thoroughly.
2.Prepare large pot, pour water up to 1/3 of its height and boil it.
**For Sweetheart or Savoy Cabbage:** Simply blanch the leaves in boiling water for 2 minutes. Trim the thick nerve in the middle of each leaf.
**For White Cabbage:** Removing the hardest part of the stem with a knife. Place the cabbage in boiling water, after two minutes, turn the leaves upside down and wait for another 2-3 minutes before removing. You can start rolling while waiting for the cabbage. Reserve the smallest leaves and core part for laying the baking dish.
3. Make a ball of meat & rice stuffing in your hands and transfer it to a leaf. Place it at the bottom part of the leaf. Fold the leaf sides toward the centre. Roll the cabbage roll tightly. Roll all cabbage rolls until you run out of stuffing.
4. In your slow cooker, begin by layering bacon slices and smaller cabbage leaves. Add a thin coating of tomato sauce to avoid the Gołąbki sticking, then systematically layer the Gołąbki, covering them with the remaining sauce and topping with additional cabbage leaves. Set to cook on low for 6 hours or, if short on time, on high for 3 hours. When finished, exercise caution when removing the tender Gołąbki.
5. Serve the cabbage rolls immediately after cooking. Sprinkle with freshly chopped dill, parsley or ton of black pepper, serve with you favourite sauce. Smacznego!
Originally posted here:[Polish Golabki – Stuffed Cabbage Rolls ](https://chefsbinge.com/polish-golabki-stuffed-cabbage-rolls/)