Zapiekanka Gołąbkowa: A Hearty and Comforting Polish Dish

Zapiekanka Gołąbkowa, often called “cabbage roll casserole,” is a delicious and hearty Polish dish that combines the flavors of traditional gołąbki (stuffed cabbage rolls) with the convenience of a casserole. This savory meal is perfect for cold evenings or when you’re looking for a comforting, filling dish. It’s made with layers of seasoned meat, rice, and sauerkraut, all baked together in a rich tomato sauce. It’s a flavorful, one-pan meal that offers the best of Polish comfort food, bringing all the charm of cabbage rolls without the labor-intensive rolling process.

Ingredients:

1 medium head of cabbage, chopped
500g ground pork or beef (or a mix)
1 small onion, finely chopped
1 cup cooked rice
2 cups sauerkraut, drained and chopped
1 can (400g) diced tomatoes
1 tablespoon tomato paste
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon caraway seeds (optional)
Salt and pepper to taste
2 tablespoons vegetable oil (for frying)
1 cup grated cheese (optional for topping)
2 cups beef or vegetable broth
Directions:

Prepare the Cabbage:

Bring a large pot of salted water to a boil. Add the chopped cabbage and blanch for about 5 minutes until tender. Drain and set aside.
Cook the Meat Mixture:

In a large pan, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the ground meat and cook until browned, breaking it up into small pieces. Season with paprika, thyme, caraway seeds (if using), salt, and pepper.
Combine Rice and Sauerkraut:

Stir in the cooked rice and sauerkraut into the meat mixture. Mix everything thoroughly, then add the tomato paste and diced tomatoes. Pour in the broth and bring the mixture to a simmer. Cook for another 5-7 minutes, allowing the flavors to blend together.
Layer the Casserole:

Preheat your oven to 180°C (350°F). In a greased baking dish, start by layering half of the blanched cabbage at the bottom. Then, spread half of the meat and rice mixture over it. Repeat with another layer of cabbage and the remaining meat mixture.
Bake the Casserole:

Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes. Remove the foil and, if desired, sprinkle the grated cheese on top. Return the casserole to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Serve:

Once baked, remove the casserole from the oven and let it rest for 10 minutes before serving.
Serving and Storage Tips:

Serve this casserole hot, garnished with fresh herbs like parsley or dill for extra flavor. It pairs well with crusty bread or a side of pickles.
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. This dish also freezes well for up to 3 months. To reheat, simply bake in the oven or microwave until heated through.
Variations:

Vegetarian Version: You can easily make Zapiekanka Gołąbkowa vegetarian by substituting the meat with a plant-based ground meat alternative or mushrooms. Replace the broth with vegetable broth to keep it fully vegetarian.
Spicy Version: Add a chopped chili or a pinch of cayenne pepper to the meat mixture for a spicier version.
Cheese Lover’s Version: For an extra cheesy twist, mix some cheese directly into the meat and rice mixture, along with the grated cheese on top.