Polish Głąbki: Stuffed Cabbage Rolls
Recipe Overview
Overview
Głąbki, or Polish stuffed cabbage rolls, are a beloved comfort food that showcases the heartiness of Polish cuisine. The dish begins with tender cabbage leaves, which are filled with a savory mixture of ground beef and pork, combined with rice and seasoned with herbs like oregano and paprika. The process of preparing Głąbki is a labor of love, starting with the careful cooking of the rice and the sautéing of onions and garlic in butter to build a rich flavor base.
One of the unique techniques in this recipe is the addition of soaked bread to the meat mixture. This not only enhances the flavor but also ensures that the filling remains moist and tender during cooking. As the rolls are assembled, the cabbage leaves are carefully prepared to ensure they roll up tightly without tearing, creating a beautiful presentation.
Cooking the Głąbki can be done in various ways, whether braising them in a pot with beef stock or baking them in the oven with a flavorful tomato sauce. The result is a dish that is not only satisfying but also deeply rooted in tradition, often evoking memories of family gatherings and home-cooked meals.
To serve, a generous ladle of tomato sauce over the Głąbki adds a delightful touch, and a sprinkle of fresh dill provides a bright finish. This dish is perfect for chilly evenings or any occasion where comfort food is needed, making it a staple in many Polish households.
Recipe Details
Steps & Tips
Toast 1/3 cup of rice in a small sauce pot over low medium heat for 3 to 4 minutes.
Bring 2/3 cup of water to a boil.
Tip: Toast rice until it turns milky white for better flavor.
Add boiling water to the toasted rice, season with salt, stir, cover, and cook for 8 minutes.
Tip: Cool rice quickly by spreading it in a thin layer.
Transfer cooked rice to a plate or sheet tray and spread in a thin layer to cool.
Rinse and boil barley or groats in water for 15 minutes, then drain.
Small dice one medium-sized yellow onion.
Melt 5 tbsp of unsalted butter in a large sauté pan over medium heat, add onions, and season with salt.
Cook onions while stirring for 5 minutes until light brown, then reduce heat and stir occasionally for 10 minutes.
Tip: Cook onions until light brown to enhance sweetness.
Smash and mince four garlic cloves.
Add minced garlic to the onions and cook until fragrant for 30 to 45 seconds.
Tip: Add garlic to onions just until fragrant for optimal flavor.
Tip: Soak bread in butter for a tender stuffing.
Dice two slices of bread and soak in the butter mixture from the pan.
Bring a large pot of water to a boil for the cabbage.
Tip: Boil cabbage in salted water to season the leaves.
In a bowl, combine 1 lb ground beef, 1 lb ground pork, cooled rice, soaked bread, and seasonings.
Fry a small piece of the filling to taste for seasoning.
Season boiling water with salt and cook cabbage for 3.5 to 4 minutes per side.
Tip: Use a younger head of cabbage for sweeter, more tender leaves.
Tip: Remove the core of the cabbage with a pairing knife for safety.
Cool cabbage for 4 to 5 minutes, then gently pull away leaves.
Cut the cabbage heart in half and quarter it for the pot.
Thinly slice the main vein from each cabbage leaf.
Tip: Thinly slice the main vein of cabbage leaves for easier rolling.
Fill cabbage leaves with stuffing, fold in sides, and roll tightly.
Layer cabbage rolls in a pot over leftover cabbage pieces.
Pour 3 cups of beef stock and 2 tbsp of tomato paste over the rolls.
Tip: Don't oversalt; the cooking liquid will season the rolls.
Cover and bring to a boil, then reduce heat and simmer for 45 to 50 minutes.
Alternatively, bake rolls in a casserole dish at 375°F for 80 to 90 minutes.
Tip: Pan-fry cabbage rolls for added flavor and sweetness.
Drain braising liquid to use for tomato sauce.
In a pot, combine drained liquid with tomato puree, water, bay leaf, and allspice.
Tip: Stir sauce occasionally while cooking to concentrate flavors.
Add butter and vinegar to the sauce, season with salt, and stir.
Tip: Let the sauce sit overnight for more intense flavor.
Plate the dish with tomato sauce and gumki rolls, garnishing with fresh dill.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Cream
Ingredient: Gluten
→ Substitution: Gluten-Free Bread
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Głąbki are traditionally made with a mixture of meat and rice wrapped in cabbage leaves.
- •The name 'Głąbki' translates to 'little pigeons' in Polish.
- •Soaking bread in butter before adding it to the filling makes the meat mixture more tender.
- •Using younger cabbage leaves makes rolling easier and adds sweetness to the dish.
