Gołąbki

Method

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1. Freeze the whole cabbage for 24 hours, then thaw it completely. The leaves will peel off soft and pliable. Alternatively, core it and boil for 10 minutes, peeling leaves as they loosen.

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2. Shave down the thick central rib of each large leaf so it rolls without cracking. You need about 16 leaves.

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3. Fry the onions in 2 tablespoons of the oil for 10 minutes until soft, add the garlic for 1 minute, and cool.

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4. Combine both minces with the half-cooked rice, cooled onions, egg, salt, pepper, paprika and marjoram. Mix well with your hands.

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5. Put a heaped spoonful of filling near the stem end of each leaf, fold the sides in, and roll up tightly.

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6. Line a heavy casserole with any torn or spare leaves to stop the rolls catching.

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7. Pack the rolls in seam-side down, in two layers if needed.

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8. Simmer the tomatoes, purée, stock, bay, sugar and salt for 5 minutes and pour over the rolls until just covered.

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9. Cover and braise at 170°C / 340°F for 1 hour 45 minutes, until the cabbage is completely tender.

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10. Rest 15 minutes, then serve with the sauce spooned over and a swirl of soured cream.

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Chef’s Tips

• The freezer trick is far easier than blanching and gives more pliable leaves. Plan a day ahead.
• Line the pot with spare leaves. Rolls that catch on the base fall apart when you serve them.
• Half-cook the rice. Raw rice stays hard and fully cooked rice turns to paste.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Rye bread
• Soured cream, generously
• A cold Polish lager

Storage & Reheating

Refrigerate up to 4 days — better on day two — and freeze 3 months. Reheat covered at 170°C / 340°F for 30 minutes.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.