Description

There’s something incredibly comforting about a plate of homemade Polish stuffed cabbage rolls. Known as Gołąbki (pronounced guh-WOMP-kee), these tender cabbage leaves are wrapped around a delicious filling of ground beef, pork, and rice, then simmered in a rich tomato sauce. This dish has been passed down through generations in my family, and each time I make it, it brings back warm memories of my grandmother humming in the kitchen while preparing these little parcels of love.

Not only are these stuffed cabbage rolls hearty and satisfying, but they’re also surprisingly easy to prepare. They’re perfect for family gatherings, cozy dinners, or meal prep since they taste even better the next day! Serve them with creamy mashed potatoes or fresh bread to soak up the delicious sauce, and watch them disappear in no time.

Ingredients

• Cabbage Rolls:
• 1 large head of green cabbage (Savoy cabbage is a good substitute)
• 1 lb ground beef (80/20)
• ½ lb ground pork (or substitute with ground turkey for a lighter option)
• 2 cups cooked rice (short-grain or jasmine rice works best)
• 1 egg
• ½ grated onion
• 4 garlic cloves, minced
• 1 tsp lemon zest
• Salt and pepper to taste
• Tomato Sauce:
• 28 oz crushed tomatoes
• ½ grated onion
• 3 garlic cloves, minced
• 1 tbsp olive oil
• ½ cup water
• 1 tsp salt
• ¼ tsp black pepper
• Optional Garnish:
• Fresh dill or parsley
• Sour cream for serving

Preparation Method

Prepare the Cabbage:
Core the cabbage and bring a large pot of salted water to a boil. Submerge the cabbage and boil for 10-15 minutes until the leaves soften and start to peel away easily. Let the cabbage cool slightly, then gently separate the leaves. Trim the thick stem from each leaf with a paring knife to make them easier to roll.

Make the Filling:
In a large bowl, combine the ground beef, ground pork, grated onion, minced garlic, cooked rice, lemon zest, and egg. Season with salt and pepper. Mix everything until well combined, but avoid overmixing to keep the filling tender.

Prepare the Tomato Sauce:
In a saucepan, heat olive oil over medium heat. Sauté the grated onion and minced garlic until fragrant and softened, about 3-4 minutes. Add the crushed tomatoes, water, salt, and pepper. Simmer for 15 minutes, stirring occasionally, to allow the flavors to blend.

Assemble the Rolls:
Place about 2-3 tablespoons of the filling onto each cabbage leaf. Fold the sides inward, then roll tightly from the bottom to the top, like a burrito. Arrange the rolls seam-side down in a 9x13-inch baking dish. Pour the tomato sauce over the rolls, ensuring they are well-coated.

Bake the Rolls:
Preheat your oven to 350°F (175°C). Cover the dish with foil and bake for 50-60 minutes, or until the cabbage is tender and the sauce is bubbling. Let the rolls rest for 10 minutes before serving.

Garnish and Serve:
Sprinkle fresh dill or parsley over the top and add a dollop of sour cream for extra richness. Serve warm with mashed potatoes, crusty bread, or a light salad on the side.

Tips and Conclusion

If you want to prepare these in advance, assemble the rolls and refrigerate them overnight. They can also be frozen for up to three months—just thaw and bake when needed. For a twist, add some chopped mushrooms or a handful of fresh herbs to the filling for an extra layer of flavor.

Stuffed Polish cabbage rolls are more than just a meal—they’re a culinary experience full of nostalgia and heartwarming flavors. With their tender cabbage leaves, savory filling, and rich tomato sauce, they’ll quickly become a favorite in your household. Try this recipe today and discover why my family calls them “comfort food at its finest.”

Looking for more hearty, traditional recipes? Check out our other dishes and bring a taste of old-world charm to your table. Don’t forget to share your creations with us—we’d love to see how they turn out! 😊