Discover the heartwarming flavors of Poland with "My Mom's Stuffed Cabbage Rolls (Gulampki)"—a dish that brings nostalgia and comfort to the dinner table. This traditional recipe, passed down through generations, features tender cabbage leaves wrapped around a savory filling of ground beef and rice, all simmered to perfection in a rich tomato sauce. Whether you're looking to impress your family or simply indulge in a cozy meal, these stuffed cabbage rolls are sure to become a cherished favorite. Ready to dive into a culinary adventure that will tantalize your taste buds? Let’s get cooking!
Prep Time: 20 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 50 mins
Cuisine: Polish
Serves: 6 servings
Ingredients
- 1 large head of cabbage
- 500g ground beef
- 250g rice, cooked
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes
- 1 tsp paprika
- Salt and pepper to taste
- 1 cup tomato sauce
Instructions
- Core the cabbage and carefully remove the leaves by blanching the head in boiling water. Gently peel off each leaf, trimming the thick stem to make rolling easier.
- In a large mixing bowl, combine ground beef, cooked rice, finely chopped onion, minced garlic, paprika, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
- Lay out each cabbage leaf flat and place a portion of the meat mixture near the stem end. Fold the sides of the leaf inward, then roll from the stem end to create a compact cabbage roll.
- In a large Dutch oven or heavy-bottomed pot, spread a thin layer of diced tomatoes on the bottom to prevent sticking.
- Arrange the cabbage rolls seam-side down in the pot, creating tight layers. Pour the remaining diced tomatoes and tomato sauce over the rolls, ensuring they are mostly covered.
- Cover the pot and simmer on low heat for approximately
- 5 hours, or until the cabbage is tender and the meat is fully cooked.
- Occasionally check the liquid level and add a little water if the sauce becomes too thick. The rolls should be moist but not swimming in liquid.
- Remove from heat and let rest for 10 minutes before serving. Serve hot, optionally with a dollop of sour cream.
Tips
- Choose the Right Cabbage: Look for a large, firm head of cabbage with tightly packed leaves. Savoy cabbage can also be a great option for its tender texture.
- Blanching Technique: When blanching the cabbage, ensure the water is boiling before submerging the head. This helps soften the leaves, making them easier to roll without tearing.
- Customize the Filling: Feel free to add your favorite herbs and spices to the meat mixture for a personal touch. Fresh parsley or dill can enhance the flavor beautifully.
- Layering the Pot: When arranging the cabbage rolls, pack them tightly but avoid overcrowding. This allows for even cooking and ensures every roll is infused with flavor.
- Monitor the Sauce: Keep an eye on the sauce as it simmers. If it thickens too much, adding a splash of water or broth will keep the rolls moist and delicious.
- Rest Before Serving: Let the stuffed cabbage rolls rest for about 10 minutes after cooking. This allows the flavors to meld and makes them easier to serve.
- Serve with Style: For an extra touch, serve your Gulampki with a dollop of sour cream and a sprinkle of fresh herbs on top. It adds a delightful creaminess and a pop of color to your dish.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 22g
Fat: 15g
Saturated Fat: 6g
Cholesterol: 70mg
