Golabki — Print Recipe — The Culinary Codex

Tender cabbage leaves wrapped around a savory filling of seasoned beef and rice, simmered in a rich tomato sauce until meltingly soft.

Ingredients

1 Core the cabbage and blanch whole in boiling salted water for 5 min. Carefully peel off softened leaves.
2 Saute onion in butter until soft. Mix with ground beef, cooked rice, garlic, egg, marjoram, salt, and pepper.
3 Place a portion of filling on each cabbage leaf, fold sides in, and roll tightly. Secure with a toothpick.
4 Arrange rolls seam-side down in a baking dish. Mix passata with broth and pour over the rolls.
5 Cover tightly with foil. Bake at 180C (350F) for 1.5 hours until cabbage is very tender.
6 Serve with the tomato sauce spooned generously over the rolls.

Did You Know?

The word golabki means "little pigeons" — the rolled shape of the cabbage was thought to resemble small birds.