Polish Cabbage Rolls (Gołąbki)

Prep the Cabbage

1. Core the cabbage. With a small sharp knife, cut a circle around the core and pull it out. This helps leaves release without tearing.
2. Soften the leaves (choose one method):
   • Boil: Bring a large pot of water to a boil. Add salt if you want. Lower the cabbage into the water and simmer 6 to 10 minutes, turning once, until the outer leaves are pliable. Use tongs to peel off softened leaves as they loosen. Repeat as needed. Timing varies depending on cabbage size and how tightly it is packed, so go by pliability.
   • Microwave: Place cored cabbage in a large microwave-safe bowl with a splash of water. Cover tightly with microwave-safe wrap. Microwave 4 minutes, then continue in 2 to 3 minute bursts until the outer leaves are flexible and steaming. Peel off leaves and repeat. Carefully vent the wrap away from your face to avoid steam burns.
3. Trim the rib. For each usable leaf, shave down the thick center rib with your knife so it folds easily. Set aside 12 nice leaves. Chop any leftover cabbage to line the pan.
4. Backup plan. If you do not get 12 big leaves, overlap two smaller leaves to make one roll, or simply make a few smaller rolls. Nobody is mad about extra cabbage rolls.

Make the Filling

1. Sauté the onion and garlic. In a small skillet over medium heat, cook onion in a teaspoon of oil (or a bit of butter) for 4 to 5 minutes until soft. Add garlic for 30 seconds. Cool slightly.
2. Mix. In a large bowl, combine ground pork, cooked rice, sautéed onion and garlic, salt, pepper, marjoram, and parsley. Add the egg only if using. Mix gently until combined. Do not overwork it.

Roll and Assemble

1. Heat the oven. Preheat to 350°F.
2. Roll. Place a cabbage leaf rib-side up. Add about 1/3 cup filling near the base (loosely packed). Smaller leaves may need less. Fold the sides in, then roll up snug like a little burrito.
3. Line the dish. Spread chopped leftover cabbage (if using) in the bottom of a 9x13-inch baking dish or Dutch oven.
4. Arrange. Place rolls seam-side down in the dish, snugly packed.

Make the Sauce and Bake

1. Make a quick roux. In a saucepan over medium heat, melt butter. Whisk in flour and cook 1 minute.
2. Build the sauce. Whisk in tomato sauce, broth, and tomato paste. Simmer 2 to 3 minutes until slightly thickened. Stir in brown sugar, lemon juice, and salt. Taste and adjust. You want it tangy-sweet, not bland.
3. Pour and cover. Pour sauce over rolls. Cover tightly with foil or a lid.
4. Bake. Bake for 60 minutes. Uncover and bake 10 to 15 minutes more to concentrate the sauce.
5. Check doneness. The safest, easiest cue is temperature. The filling should reach 160°F in the center of a roll.
6. Rest. Let the rolls sit 10 minutes before serving so they firm up and slice clean.

Serve

Spoon extra sauce over each roll and finish with dill or parsley. If you are into the full comfort-food experience, add a dollop of sour cream and call it a win.