Polish Cabbage Rolls (Gołąbki)

After the first frost of winter, Poland's cabbages are tenderised, ready to roll with savoury meat fillings and are braised in a smooth tomato gravy - a heartwarming project for a winter's afternoon.

‘Gołąbki’ literally means ‘pigeons’ in Polish - very apt to describe these plump parcels of cabbage, meat and vegetables. Although you’ll find various interpretations of cabbage rolls around Europe, the Polish preparation is arguably the best. This is a hard-hitting winter dish in Poland, often made with cabbages harvested just after the first winter’s frost. The freezing outdoor temperatures of November effectively tenderise cabbage and make it more succulent. You can make this dish with white, light green or savoy cabbages which are available throughout winter. Most Eastern European grocers will stock excellent cabbages that are bigger than your head - perfect for gołąbki. The filling for gołąbki is usually consists of pork, fresh aromatics, marjoram and some form of grain. Cooked rice is typically added, which brings bulk and moisture. Some people can be skittish about reheating rice more than once, so I have another alternative which is easier to prepare and readily available. As long as you don’t mind some therapeutic rolling and stuffing, this is an incredibly relaxing, wholesome winter weekend project. I thank my amazing friend Yvonne for teaching me how to perfect this dish, handed down from her own mother’s wisdom, and I can’t wait to share it with you. Let’s go!