Polish Golabki Bundt Cake

This layered version forms a beautiful cabbage “cake”—perfect for slicing and serving elegantly.

Ingredients

1 large head savoy (or green) cabbage

1½ lb ground beef

1 cup cooked rice

1 onion, diced

2–4 cloves garlic, minced

½ cup marinara or tomato sauce

1 egg

Butter or olive oil

Salt, pepper, fresh herbs (basil, parsley), optional

1. Prep leaves: Core cabbage, boil leaves 5 min until flexible, drain & cool.

2. Line bundt pan: Grease pan, layer leaves at bottom and sides with overhang.

3. Make filling: Sauté onion & garlic in oil, cool slightly. Mix meat, rice, sautéed veggies, egg, sauce, seasoning.

4. Assemble: Spoon filling into lined pan, pressing it down, fold overhanging leaves.

5. Bake: Preheat oven to 350 °F (180 °C). Bake ~40–60 minutes until meat is cooked and leaves golden.

6. Finish & serve: Let rest 10 min, invert onto plate. Top with warm tomato sauce and herbs.