My grandmother used to make authentic Polish Cabbage Rolls (called Golabki) when I was a kid. They were so delicious and hearty. Inspired my an abundance of cabbage this harvest season, I decided to create a recipe that would best mimic my grandmothers. And here’s what I came up with!
- 3 tbsp extra virgin olive oil
- 10 cloves garlic, crushed (divided)
- 1.5 quarts crushed organic tomatoes or strained tomatoes
- 2 tbsp white wine vinegar
- 1-2 tbsp sugar
- 1 lb organic, grassfed 95% lean ground beef
- 2 links organic chicken bratwurst sausage, casings removed
- 2 large organic carrots, finely diced
- 1 large organic onion, finely diced
- 2 cups short grain brown rice, cooked
- 1 tbsp tomato paste
- 1/4-1/2 cup flat leaf parsley, chopped
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground pepper
- 1 egg, beaten
- 1 large head green cabbage
- In a large pot, saute 4-5 minced cloves of garlic in olive oil over medium heat. When garlic begins to brown, add tomatoes through sugar (be careful, because the water from the tomatoes, combined with the oil in the pan, can splash back up and potentially burn you).
- Bring to a boil, and reduce to low and simmer for 20 minutes.
- Preheat oven to 350 degrees F.
- Meanwhile, in a large bowl, combine beef through egg. Using your hands, mix well. Cover and place in refrigerator, until you are ready to use.
- In a large stockpot, boil water. Meanwhile, core the cabbage, and carefully submerge the cabbage in the boiling water for about 1 minute. Carefully remove cabbage leaves and set aside.
- Put about 2 tbsp of meat filling in the center of each cabbage leaf. Fold the sides of the leaf in and roll it up into a little package. Put each rolled cabbage leaf seam-down into a 13X9 inch casserole dish.
- Pour the tomato sauce over the cabbage rolls.
- Cover with aluminum foil, and bake for 45 minutes to 1 hour.