POLISH CABBAGE ROLLS

Here’s a traditional Polish cabbage rolls recipe, also known as “Golabki”:

Ingredients:

• 1 large head of cabbage
• 1 lb ground pork or beef (or a combination)
• 1 cup cooked rice
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 egg
• Salt and pepper to taste
• 1 can (14.5 oz) tomato sauce
• 1 tablespoon brown sugar
• 2 tablespoons lemon juice
• 1 cup beef or vegetable broth
• Sour cream (optional, for serving)
• Chopped fresh parsley (optional, for garnish)

Instructions:

1. Prepare the Cabbage:
   • Bring a large pot of salted water to a boil.
   • Carefully remove the core from the cabbage head.
   • Place the cabbage head in the boiling water, core side down.
   • Boil for about 5-7 minutes, or until the outer leaves are soft and pliable.
   • Remove the cabbage from the water and carefully peel off the softened outer leaves. Repeat until you have about 12 large leaves. Set aside.
2. Prepare the Filling:
   • In a large bowl, combine the ground meat, cooked rice, chopped onion, minced garlic, egg, salt, and pepper. Mix until well combined.
3. Assemble the Rolls:
   • Place a cabbage leaf flat on your work surface.
   • Spoon some of the meat mixture onto the center of the leaf.
   • Roll the leaf, tucking in the sides as you go, to form a tight roll.
   • Repeat with the remaining cabbage leaves and filling.
4. Cook the Rolls:
   • In a large skillet or Dutch oven, arrange the cabbage rolls seam side down.
   • In a separate bowl, mix together the tomato sauce, brown sugar, lemon juice, and broth. Pour this mixture over the cabbage rolls.
   • Bring the mixture to a simmer over medium heat.
   • Cover and cook for about 45-60 minutes, or until the cabbage rolls are cooked through and tender.
5. Serve:
   • Serve the cabbage rolls hot, spooning some of the sauce over the top.
   • Garnish with sour cream and chopped parsley, if desired.

Enjoy your delicious Polish cabbage rolls!