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Polish Gołąbki (Stuffed Cabbage Rolls)
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Prep Time:
30 minutes
Cook Time:
135 minutes
Total Time:
165 minutes
Delicious Polish stuffed cabbage rolls with seasoned meat and rice filling.
Ingredients:
  • 2 heads cabbage, cored
  • 2 tablespoons margarine
  • 2 onions, diced
  • 4 pounds ground beef
  • 2 (10.5 ounce) cans chicken with rice soup
  • 2 cups rice
  • 2 eggs
  • 1 teaspoon dried marjoram, or to taste
  • salt and ground black pepper to taste
  • 1 (10.75 ounce) can golden mushroom soup
Instructions:
  • Preheat the oven to 350°F (175°C) for the perfect cooking temperature.
  • Bring a large pot of water to a boil, then boil cabbages until the leaves easily peel off. Remove the leaves from the water as they loosen and set aside.
  • In a large skillet, melt margarine until sizzling. Sauté onions until translucent, about 5-7 minutes.
  • Combine sautéed onions, ground beef, cream of chicken soup, rice, eggs, marjoram, salt, and pepper in a mixing bowl.
  • Prepare the cabbage leaves by trimming the thick part at the bottom to make rolling easier, then line the roasting pan with the darker outer leaves.
  • Take a scoop of the beef meat mixture and wrap it in a cabbage leaf, making sure the meat is fully enclosed. Repeat until all the beef mixture is used. Place the stuffed cabbage leaves in a roasting pan and layer any extra cabbage leaves on top. Cover the pan tightly with aluminum foil.
  • After baking for 1 hour and 45 minutes, uncover the dish, peel back some top cabbage leaves, and pour the golden mushroom soup over the stuffed cabbage. Cover back with the cabbage leaves and bake for an additional 15 minutes until the soup is heated through.

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