Sheet-Pan Golabki with Crispy Fries & Slaw
Polish cabbage rolls with beef and rice baked in tomato sauce, served alongside crispy oven fries and tangy coleslaw—a complete weeknight dinner on one pan.
- Total time
- 28 min
- Servings
- 4
- Calories
- 520
- Protein
- 28g
Ingredients
- 1 head (about 2 lbs) green cabbage
- 1 lb ground beef
- 1 cup cooked white rice
- 1 can (28 oz) canned crushed tomatoes
- 1.5 lbs russet potatoes
- 3 cups shredded green cabbage (for slaw)
- 3 tbsp white vinegar
- 1 tbsp granulated sugar
Instructions
- 1
Boil whole cabbage in salted water for 8 minutes until outer leaves soften. Remove, cool slightly, peel off 8 leaves, and set aside.
- 2
Brown ground beef in a skillet over medium-high heat, breaking it up with a spoon, until no pink remains, about 5 minutes. Stir in rice.
- 3
Place a cabbage leaf, lay 3 tbsp beef-rice mixture at one end, roll tightly (fold sides inward), and repeat with remaining leaves and filling.
- 4
Spread 1 cup crushed tomatoes on a sheet pan. Arrange 8 cabbage rolls seam-side down. Pour remaining tomato sauce over rolls.
- 5
Cut potatoes into 1/4-inch matchsticks. Toss with 2 tbsp oil and salt on the sheet pan alongside the rolls.
- 6
Bake at 400°F for 15 minutes until fries are golden and rolls are heated through. Meanwhile, toss shredded cabbage with vinegar, sugar, and salt.
Tools you’ll need
- large pot
- 12-inch skillet
- 18 x 13 inch sheet pan
- sharp knife
- cutting board
- wooden spoon
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