(Gołąbki) Polish MeatBalls in Creamy Tomato Sauce

Gołąbki with a twist! Instead of traditional cabbage leaves wrapped around minced meat and rice, the cabbage is shredded and mixed inside. This variation might be a hit with picky eaters!

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Step 1

First, shred the cabbage in a food processor or by cutting at an angle. Put it into a large bowl

Step 2

Add a teaspoon of salt into the cabbage. Use your hands to squeeze the cabbage to soften it, then leave it to the side so it loses some water.

Step 3

Peel and dice the onion. Add some oil (or butter) to a deep pan and fry until translucent and soft.

Step 4

Once the cabbage has lost some water, grab a handful, squeeze it over the bowl to release excess water and add it into the deep pan.

Step 5

Fry it for 3-5 mins just until it becomes a little softer and mixes with the onion.

Step 6

Add the fried onion and cabbage back into the big bowl. (Allow it to cool slightly to prevent burning your hands!) Into the same bowl add in the RAW rice, minced meat, egg, dill, salt and pepper.

Step 7

Mix it well with your hands until fully combined.

Step 8

Form oval shaped meatballs and fry them on each side, on medium heat for 5 mins with some oil. (On the same deep pan as before)

Step 9

Once all the meatballs are fried (browned on both sides). Carefully transfer them onto a plate or bowl and cover to keep warm. (The inside should still be raw)

Step 10

In that same Deep pan again, add in a crushed garlic clove, and pour in the tomato pasata. Fry until it bubbles.

Step 11

Boil water and add to stock cube. Pour the stock into the pan.

Step 12

Once it starts boiling, add back in the meatballs. Let them boil on medium heat for 30 mins, cover with a lid.

Step 13

Once they are done, you'll be able to see that the rice has puffed out of them. You can also cut one open to be sure. Take the meatballs out once again.

Step 14

Pour in the double cream, mix and add in the meatballs. Cover for another 2-3 mins and serve hot!