1) Soften the cabbage
Bring a large stockpot of water to a rolling boil and season it with the salt. While it heats, use a paring knife to cut around the core and remove it.
Lower the whole cabbage into the boiling water. Keep the pot at a steady boil and let it cook for 3 to 5 minutes, then use tongs to gently peel off the outer leaves as they loosen. Transfer leaves to a tray to cool.
Repeat until you have 12 to 14 large leaves. Depending on cabbage size, you may need a few extra minutes total. If the inner leaves are stubborn, put the cabbage back in the water for another minute or two. Don’t wrestle it. Cabbage always wins.
2) Trim for rolling
On each cooled cabbage leaf, locate the thick rib. Use a chef’s knife to shave the rib down (don’t cut the leaf in half). This makes the leaf fold cleanly without cracking.
3) Make the filling
In a large bowl, mix together the ground pork, cooked rice, onion, garlic, egg, salt, pepper, paprika, and marjoram. Mix until combined, but don’t overwork it or it can get tough.
4) Roll the gołąbki
Lay one cabbage leaf flat. Add a heaping 1/4 cup to 1/3 cup filling near the base of the leaf (use less for smaller leaves, more for the biggest ones). Fold the sides in, then roll up snugly like a burrito. Place seam-side down on a tray. Repeat with remaining leaves.
Tip: A tighter roll beats an overstuffed one every time.
5) Start the sauce
In a Dutch oven or large pot over medium heat, melt the butter. Stir in the tomato paste and cook for 30 seconds, until it’s fragrant and darkens slightly.
Add crushed tomatoes, broth, brown sugar (if using), bay leaf, and lemon juice (if using). Bring to a gentle simmer.
6) Simmer the rolls
If you have extra cabbage bits, scatter them on the bottom of the pot to help prevent sticking. Nestle the rolls seam-side down in the sauce in a snug layer, adding a second layer if needed. Spoon sauce over the top.
Cover and simmer on low for 60 to 70 minutes, until the cabbage is very tender and the filling is cooked through.
Optional doneness check: The center should hit 160°F for ground pork.
7) Serve
Remove the bay leaf. Taste the sauce and adjust with salt and pepper. Serve hot with extra sauce, fresh dill or parsley, and a spoonful of sour cream if you’re feeling extra cozy.
Oven option
Prefer hands-off cooking? Arrange the rolls in a baking dish, cover with sauce, then cover tightly with foil. Bake at 350°F for 75 to 90 minutes, until the cabbage is very tender and the filling is cooked through.
