Stuffed Polish Cabbage, or Gołąbki (pronounced guh-WOOMP-kee), is one of those soul-satisfying meals that brings the comfort of old-world cooking right into your kitchen. With tender cabbage leaves wrapped around a savory beef, pork, and rice filling, all baked in a rich tomato sauce—it’s a dish made for cozy weekends, big family dinners, or just honoring your heritage through food.
I remember my grandmother standing over the stove, gently peeling cabbage leaves and humming a tune in Polish. This recipe honors those memories while keeping things accessible and delicious. Trust me, once you taste that tangy tomato sauce and fork-tender roll, you’ll be hooked.
Why You’ll Love This Recipe
- Traditional Polish comfort food with timeless flavor
- Filling and budget-friendly—feeds a crowd
- Make-ahead friendly—great for meal prep
- Freezer-friendly—perfect for future dinners
- Balanced and nourishing with rice, veggies, and protein
Ingredients
(Makes 12 cabbage rolls)
For the Cabbage Rolls
- 1 large green cabbage (core removed)
- 1 lb ground beef (80/20)
- ½ lb ground pork
- ½ small yellow onion, grated
- 4 garlic cloves, minced
- 1 tsp lemon zest
- 1 large egg, beaten
- 2 cups cooked rice
- 1 tsp kosher salt
- ½ tsp black pepper
For the Tomato Sauce
- 1 tbsp olive oil
- ½ small yellow onion, grated
- 3 garlic cloves, minced
- 28 oz crushed tomatoes
- ½ cup water
- 1 tsp salt
- ¼ tsp black pepper
Garnish (Optional)
- Fresh chopped dill or parsley
- Sour cream
How to Make Stuffed Polish Cabbage Rolls
Step 1: Prep the Cabbage
Bring a large pot of water to a boil. Core the cabbage and submerge it carefully.
Boil for 10–15 minutes until outer leaves are pliable.
Peel off 12 large leaves and trim the thick stem veins for easier rolling.
Step 2: Make the Filling
In a large bowl, mix together ground beef, ground pork, grated onion, minced garlic, lemon zest, egg, cooked rice, salt, and pepper.
Mix until well combined but don’t overwork it.
Step 3: Make the Sauce
In a saucepan, heat olive oil over medium heat.
Sauté grated onion and garlic until soft, about 3–4 minutes.
Stir in crushed tomatoes, water, salt, and pepper. Let it simmer for 15 minutes.
Step 4: Assemble the Rolls
Lay a cabbage leaf flat and place 2–3 tablespoons of the meat filling near the base.
Fold the sides over the filling, then roll tightly like a burrito.
Repeat with remaining leaves and filling.
Step 5: Bake the Cabbage Rolls
Preheat oven to 350°F.
Place the cabbage rolls seam-side down in a baking dish.
Pour tomato sauce evenly over the rolls.
Cover tightly with foil and bake for 50–60 minutes.
Let rest for 10 minutes before serving.
Step 6: Garnish and Serve
Top with chopped dill or parsley and a dollop of sour cream if desired.
Serve hot with crusty bread or boiled potatoes.
Tips for Success
- Trim the cabbage stems to prevent tearing and ease rolling.
- Grating the onion into the meat helps keep the filling tender.
- Make extra sauce if you like things extra juicy.
- Let them rest after baking—the flavors meld beautifully.
- Freeze leftovers in airtight containers with sauce for up to 2 months.
FAQs
Can I use all beef instead of beef and pork?
Yes! All beef works fine, though pork adds richness and tenderness.
Can I use uncooked rice?
No. The rice should be fully cooked before mixing into the filling to ensure even texture.
Can I make these ahead?
Absolutely! Assemble the rolls the night before, refrigerate, and bake when ready.
Final Thoughts
Stuffed Polish Cabbage is more than just a dish—it’s a celebration of tradition, love, and slow-cooked comfort. Whether you’re cooking for family, honoring your roots, or just exploring global flavors, this dish delivers the kind of cozy satisfaction that brings people together.
Each bite is tender, savory, and full of the warmth that only a home-cooked meal can offer. Add this to your cold-weather dinner rotation and you’ll never look back.
Share Your Creation
Made these tender, tomato-soaked cabbage rolls? Tag your photos with #StuffedPolishCabbage—we’d love to see how yours turned out!
Stuffed Polish Cabbage
Ingredients
For the Cabbage Rolls
- 1 large green cabbage core removed
- 1 lb ground beef 80/20
- ½ lb ground pork
- ½ small yellow onion grated
- 4 garlic cloves minced
- 1 tsp lemon zest
- 1 large egg beaten
- 2 cups cooked rice
- 1 tsp kosher salt
- ½ tsp black pepper
For the Tomato Sauce
- 1 tbsp olive oil
- ½ small yellow onion grated
- 3 garlic cloves minced
- 28 oz crushed tomatoes
- ½ cup water
- 1 tsp salt
- ¼ tsp black pepper
Garnish (Optional)
- Fresh chopped dill or parsley
- Sour cream
Instructions
Step 1: Prep the Cabbage
- Bring a large pot of water to a boil. Core the cabbage and submerge it carefully.
- Boil for 10–15 minutes until outer leaves are pliable.
- Peel off 12 large leaves and trim the thick stem veins for easier rolling.
Step 2: Make the Filling
- In a large bowl, mix together ground beef, ground pork, grated onion, minced garlic, lemon zest, egg, cooked rice, salt, and pepper.
- Mix until well combined but don’t overwork it.
Step 3: Make the Sauce
- In a saucepan, heat olive oil over medium heat.
- Sauté grated onion and garlic until soft, about 3–4 minutes.
- Stir in crushed tomatoes, water, salt, and pepper. Let it simmer for 15 minutes.
Step 4: Assemble the Rolls
- Lay a cabbage leaf flat and place 2–3 tablespoons of the meat filling near the base.
- Fold the sides over the filling, then roll tightly like a burrito.
- Repeat with remaining leaves and filling.
Step 5: Bake the Cabbage Rolls
- Preheat oven to 350°F.
- Place the cabbage rolls seam-side down in a baking dish.
- Pour tomato sauce evenly over the rolls.
- Cover tightly with foil and bake for 50–60 minutes.
- Let rest for 10 minutes before serving.
Step 6: Garnish and Serve
- Top with chopped dill or parsley and a dollop of sour cream if desired.
- Serve hot with crusty bread or boiled potatoes.
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