The preparation of Gołąbki is an art passed down from generation to generation. The key is to choose the right cabbage head, which should be firm but with tender leaves. The second important step is preparing the filling. The meat should be delicately seasoned, and the rice or groats should be only partially cooked so that they absorb the flavors from the sauce during braising. Dried mushrooms are often used to add an earthy flavor. The final result is a dish that combines the sweetness of the cabbage, the heartiness of the meat, and the acidity of the tomato sauce. Gołąbki are a testament to the Polish love for honest, home-cooked meals that comfort the body and soul.
Core the cabbage and boil it in salted water. When the leaves are soft, carefully peel them off one by one and let them cool. Cut off the thick parts of the leaf ribs.
Cook the rice according to the instructions, but leave it a bit firm. In a pan, sauté the onion and add it to a bowl with the minced meat. Add the cooked rice, salt, pepper, and marjoram, and mix thoroughly.
Place a spoonful of filling on each cabbage leaf, fold in the sides, and roll it up into a neat roll. Line the bottom of a large pot with the leftover cabbage leaves to prevent the Gołąbki from sticking.
Arrange the Gołąbki tightly in the pot. Pour the broth mixed with tomato juice over them. If you want, you can add a little tomato paste for a more intense color and flavor.
Bring to a boil, then reduce the heat and cover. Slow-braise for about 1 hour and 15 minutes, until the cabbage is tender and the meat is cooked through.
Serve hot, drizzled with the cooking sauce. Gołąbki are traditionally eaten with boiled potatoes, mashed potatoes, or fresh bread. You can sprinkle them with fresh dill or parsley.