Polish Stuffed Cabbage

Polish Stuffed Cabbage

Polish Stuffed Cabbage, or Gołabki pronounced “go-womp-kee”, is a traditional Polish dish. Versions are also found in Hungary, Ukraine, Ukraine, Germany, and others. Our version is like we ate growing up around the Detroit area. We use our Sheffield’s Essential Seasoning in the filling and sauce which gives them a more savory flavor. You can also use the same filling and tomato sauce to make Stuffed Green Peppers, which we also love.

The size of the cabbage rolls will depend on the size of the cabbage leaves. The larger the head, the larger the leaves. Smaller cabbage rolls make nice appetizers as well.

We like to serve them traditionally with mashed potatoes which you can just top with a pat of butter, salt & pepper, or topped with some of the tomato sauce. A side of green beans is also a typical side dish to serve. Enjoy!

Makes 8-10

Ingredients:
Filling
1 Large Head of Green Cabbage
1 Pound Ground Beef (Should be leaner. We use 85/15)
½ Pound Ground Pork
½ Medium Onion, Diced Fine
1 Tablespoon Garlic, Minced
2 Tablespoon Sheffield’s Essential Seasoning
1 Tablespoon Worcestershire Sauce
1 Large Egg, Beaten
2 Cups Cooked White Rice, Cooled Down. Undercook rice a couple minutes so it’s a bit al dente.

Tomato Sauce
2 Cups Low-Sodium V-8 Juice
1 28 oz. Can Tomato Puree
1 Tablespoon Sheffield’s Essential Seasoning
1 Tablespoon Worcestershire Sauce
2 Teaspoons Italian Seasoning, Crushed Fine

Large Dutch oven or other large roasting pan for cooking.

Directions:
Core your cabbage head. Bring a large stockpot of water up to boil, and add cabbage. Cook for 10-12 minutes, or until leaves gently peel off the head of cabbage. Remove cabbage from pot and transfer to a plate. Carefully remove 8 to 10 leaves and set on a tray. If the inner leaves are stiffer and don’t remove easily, dip the remaining head cabbage in the hot water for a few minutes to soften them.

While the cabbage is boiling, sauté the onion in a small skillet over medium heat with a teaspoon of oil until transparent. Remove from heat.

In a large mixing bowl, combine the ground beef, pork, onion, garlic, Sheffield’s Essential Seasoning, Worcestershire Sauce, egg, and rice. Cover and place in refrigerator until ready to use.

In a medium sauce pan, combine the V-8 Juice, Tomato Puree, Sheffield’s Essential Seasoning, Worcestershire Sauce, and Italian Seasoning. Whisk to combine well. Heat over medium heat for a couple minutes so the flavors mingle.

Use a paring knife to pare away some of the thick cabbage leaf stem so it folds easier. Be careful not to cut through the leaf.

Add a ½ cup of the tomato sauce to the filling mixture to add extra flavor. Mix to combine. Place about 1/3 cup of filling on the bottom half of a cabbage leaf. Use more or less depending on size of leaf. Elongate the mixture a bit, and fold the bottom part of the cabbage leaf over the mixture. Fold in the sides, then roll up over the mixture. Repeat with the rest of the cabbage leaves and filling.

Pour about a third of the tomato sauce into the pan. Layer the stuffed cabbage rolls in the pan with the seam down. Pour the remaining sauce over the cabbage rolls. Bake at 350ºF for about an hour and 15 minutes. The internal temperature should be at least 165ºF and the cabbage leaves tender. Cook another 10 to 15 minutes if needed. The larger the rolls, the more cooking time is needed.

Remove from the oven, and cool for about 10 minutes. Serve with some of the tomato sauce spooned over the Stuffed Cabbages. They are traditionally served with mashed potatoes, and green beans. You can also top the potatoes with more of the tomato sauce. Enjoy!