In Poland, this tasty dish is known as Gołąbki, meaning “little pigeons,” which refers to the rolls’ fist-sized shape. Slavic people who settled in the United States then called them “piggies in a blanket” or simply “stuffed cabbage leaves.” But whatever name you want to give them, these delicious rolls show off the best of Eastern European cuisine.
Stuffed Cabbage Rolls
Equipment
- Casserole Dish
Ingredients
- 13.5 fl oz tomato sauce
- 3.4 fl oz vegetable stock
- 2 tbsp balsamic vinegar
- 2 tbsp sugar
- 1 tsp cinnamon
- 1 pinch salt
- 1 pinch pepper
- 1 cabbage head
- 17.5 oz ground meat
- 2 eggs
- 4.2 oz jasmine rice
- 1 diced onion
- 2 garlic cloves, finely chopped
- 1 cup parsley, chopped
- 1 pinch salt
- 1 pinch pepper
Instructions
- Mix the tomato sauce with the stock, balsamic vinegar, and seasoning. Spoon the sauce into a casserole dish, covering the bottom completely.
- Remove the cabbage stem and boil the entire cabbage in salted water for 10 minutes. Remove the leaves that are already soft. Continue boiling and removing leaves until you have enough for your shells. Refresh the leaves in cold water and leave them to dry. Cut away the stem at each corner.
- Add the ground meat, eggs, jasmine rice, onions, garlic, and parsley in a bowl. Season with salt and pepper. Mix all the ingredients by kneading them with your hands. Mold a handful of the mixture into a roll using your hands.
- Place a meat roll in the center of a cabbage leaf, fold in its sides, and roll the leaf from the bottom so that the meat is completely covered. Repeat until you've used up all the meat mix and leaves.
- Place the finished cabbage rolls in the casserole dish, keeping them tightly packed. Spoon the rest of the sauce on top. Bake at 320°F for 45 minutes in a convection oven.
VIDEO
Those stuffed rolls look tasty, right? Maybe you’ll now want to try some more Polish cuisine. The Scrumdiddlyumptious team are already working on the next recipe, so stay tuned!