In a large bowl, mix the ground pork, cooked rice, breadcrumbs, sautéed onion, salt, and pepper. Combine well.
Assemble the Rolls: Place a spoonful of the pork mixture onto each cabbage leaf. Fold in the sides and roll up tightly. Place the rolls seam-side down in a baking dish or a large pot.
Prepare the Tomato Sauce: In a bowl, whisk together the broth, tomato paste, oregano, paprika, and thyme. If using, gradually whisk in the heavy cream to the sauce.
Cook the Gołąbki: Pour the tomato sauce over the cabbage rolls. Cover and simmer on the stove or bake in a 375°F (190°C) oven for about 1-1.5 hours, until the meat is cooked through and the cabbage is tender.
Serve: Enjoy the stuffed cabbage rolls hot, with a side of the sauce spooned over the top. They pair wonderfully with mashed potatoes or fresh bread.
Notes
Put tomato sauce on the bottom of the baking dish, so your gołąbki won’t burn during the process of baking.
You can cook the cabbage rolls in a big pot with a lid on a very low heat, or in a slow cooker.
Discard of the outer layers of the cabbage, to make sure they are clean.
Store after cooling, in a tight plastic container with a lid. Gołąbki last 4 days in the refrigerator and up to 3 months in the freezer.
