Gołąbki
Immagine generata dall'IA
Senza glutine Polish

Gołąbki

Tender cabbage leaves wrapped around a savory pork-and-beef rice filling, then gently simmered in a paprika-scented tomato sauce until meltingly soft. This traditional Polish staple is hearty, comforting, and ideal for a family dinner.

135 min 6 porzioni Medium
Tutte le ricette

Come preparare

1
Bring a large pot of salted water to a boil. Carefully lower the cabbage into it and simmer for 5 to 7 minutes, peeling away softened outer leaves with tongs as they loosen. Continue until you have 18 to 20 usable leaves; drain them and trim any thick rib so each leaf bends easily.
2
Cook the rinsed rice in a small saucepan with 300 ml water for 8 minutes, until the grains are only partly tender. Drain well and spread on a plate to cool for 10 minutes.
3
Heat the olive oil in a large skillet over medium heat. Sauté the onion for 5 minutes until translucent, then add the garlic and cook for 30 seconds until fragrant. Cool for 5 minutes.
4
In a large bowl, mix the cooled rice and onion mixture with the pork, beef, 1 teaspoon salt, half the pepper, marjoram, and smoked paprika. Mix just until evenly combined; do not compact the meat.
5
Place one cabbage leaf rib-side up. Put about 75 g filling near the base, fold the sides over it, and roll firmly toward the tip. Repeat with the remaining leaves and filling.
Folding cabbage leaves around filling to form gołąbki Immagine generata dall'IA
6
Pour the crushed tomatoes and stock into a wide heavy pot and season with the remaining salt and pepper. Bring the sauce to a gentle simmer over medium heat.
7
Arrange the cabbage rolls seam-side down in the simmering sauce in a snug single layer, stacking a second layer if necessary. Cover, reduce the heat to low, and simmer gently for 75 to 85 minutes, until the cabbage is very tender and the center of a roll reaches 74°C.
Gołąbki simmering in tomato sauce until tender Immagine generata dall'IA
8
Rest the pot off the heat, covered, for 10 minutes so the filling settles. Serve the rolls spooned with plenty of tomato sauce and sour cream if desired.

Perché questa ricetta funziona

Par-cooked rice absorbs the seasoned juices from the pork and beef while the cabbage softens in the tomato sauce. A little smoked paprika adds depth without overwhelming the traditional profile.

Conservazione e riscaldamento

Come conservarla

Cool within two hours, then refrigerate in an airtight container with the sauce for up to 4 days. The assembled rolls can also be frozen with sauce for up to 3 months.

Come riscaldarla

Reheat gently, covered, in a saucepan over low heat until the center reaches 74°C, adding a splash of stock if the sauce has thickened. Thaw frozen rolls overnight in the refrigerator first.

Nutrizione / porzione

571kcal
31,31 gproteine
44,34 gcarboidrati
29,92 ggrassi
P
Pantryvale editorial kitchen
Ricetta preparata per la pubblicazione con ingredienti completi e passaggi ordinati.
Pubblicata il 17 ago 2026 · aggiornata il 17 ago 2026