If you’re longing for a meal that tastes like comfort, tradition, and the heart of Poland all in one bite, look no further than Golabki (Polish Stuffed Cabbage Rolls). These tender cabbage leaves, lovingly wrapped around a savory filling of ground meat and rice, bathe in a tangy tomato sauce until perfectly juicy and flavorful. Whether for a Sunday family dinner or a feast of nostalgic flavors, Golabki (Polish Stuffed Cabbage Rolls) instantly transports you to a warm kitchen filled with laughter, the aroma of simmering sauce, and the beauty of home-cooked heritage.
Ingredients You’ll Need
You’ll be surprised how this classic Polish dish transforms such simple, down-to-earth ingredients into something truly special. Every component—whether it’s the humble cabbage or the kick of paprika—works together to deliver Golabki (Polish Stuffed Cabbage Rolls) with richness, depth, and a hint of old-world magic.
- Green cabbage: The sturdy leaves become wonderfully tender, making the perfect edible wrapper for the filling.
- Ground pork: This adds juicy flavor and traditional heartiness to the filling.
- Ground beef: A mix with pork brings a classic richness and balance to the rolls.
- Cooked white rice: Acts as a comforting binder, giving the stuffing its signature texture.
- Onion: Sautéed until soft, it brings just the right hint of sweetness.
- Garlic: For that unmistakable aroma and flavor boost.
- Egg: Keeps the filling light yet well held together.
- Salt & black pepper: Essentials for bringing out all the savory notes.
- Paprika: A dash of warmth and subtle earthiness in every bite.
- Tomato sauce: The soul of the tangy sauce that the rolls will soak up as they bake.
- Beef broth: Adds savory depth to the sauce, ensuring it’s anything but flat.
- Tomato paste: Intensifies the tomato flavor in the sauce, making it truly crave-worthy.
- Worcestershire sauce: Just a splash brings unexpected complexity and depth.
- Olive oil: For sautéing, which helps meld the aromatics into the filling.
How to Make Golabki (Polish Stuffed Cabbage Rolls)
Step 1: Prepare the Cabbage
Start by bringing a big pot of water to a gentle boil. Take your whole cabbage—core removed—and carefully nestle it in. Let it simmer for 8 to 10 minutes, just until those outer leaves are softened and bendable. Pull the cabbage out to cool and then patiently peel away 12 to 14 lovely, unbroken leaves, trimming the thick stems so they’ll roll like a dream.
Step 2: Sauté the Aromatics
Warm up the olive oil in a skillet over medium heat, then sprinkle in the chopped onion and minced garlic. Sauté until they’re translucent, soft, and just starting to smell irresistible, usually about 5 minutes. This step brings so much flavor into your Golabki (Polish Stuffed Cabbage Rolls) filling!
Step 3: Mix the Filling
In a large mixing bowl, combine the ground pork and beef, cooked rice, sautéed onion, garlic, egg, salt, pepper, and paprika. Roll up your sleeves and use your hands for the best mixture—the resulting filling should hold together but not feel dry. This is the soul of Golabki (Polish Stuffed Cabbage Rolls), so a little extra love goes a long way.
Step 4: Roll the Cabbage Leaves
Lay a cabbage leaf flat and spoon 2 to 3 tablespoons of filling onto the center. Fold in the sides and roll it up tightly, like a little cabbage burrito. Repeat with the rest, making sure each one is snug and neat; this helps them cook evenly and keeps that precious filling inside.
Step 5: Prepare the Sauce
In a bowl, whisk together the tomato sauce, beef broth, tomato paste, and Worcestershire sauce. This blend becomes the luscious blanket your rolls will bake in—a perfect balance of tang, umami, and savoriness.
Step 6: Assemble and Bake
Spoon a bit of the sauce into the bottom of a large baking dish to prevent sticking, then arrange your cabbage rolls seam-side down in one cozy layer. Pour the rest of the sauce over them, ensuring every roll gets a little love. Cover tightly with foil and bake at 350°F (175°C) for 1 hour. Uncover for the last 15 minutes to thicken the sauce and caramelize the tops just a bit. Let the pan rest for 10 minutes before you serve—this is when the flavors settle into perfection.
How to Serve Golabki (Polish Stuffed Cabbage Rolls)
Garnishes
Sometimes it’s the finishing touches that truly make a dish sing. For Golabki (Polish Stuffed Cabbage Rolls), a sprinkle of fresh dill or parsley on top offers both color and a herbal pop. If you like a creamier finish, a dollop of sour cream on the side is simply irresistible. These flourishes keep things fresh and vibrant.
Side Dishes
Pair your Golabki with classic mashed potatoes for pure comfort, or go with crusty rye bread to soak up the extra sauce. If you want to keep it light, simple boiled potatoes or a shredded beet salad (buraczki) are deliciously traditional and brighten the meal even more.
Creative Ways to Present
For a festive table, try arranging the cabbage rolls in a circle on a big platter with the sauce in the middle and a flurry of chopped dill. For individual servings, nestle each roll atop a scoop of mashed potatoes, drizzle with extra sauce, and finish with a tiny sprig of dill. Golabki (Polish Stuffed Cabbage Rolls) are also wonderful served in little cocottes for a modern twist on a classic presentation.
Make Ahead and Storage
Storing Leftovers
Leftover Golabki (Polish Stuffed Cabbage Rolls) keep wonderfully in the fridge for up to 4 days. The flavors actually deepen overnight, making each bite even more satisfying the next day. Just make sure to store them (and all the extra sauce) in an airtight container to preserve moisture and flavor.
Freezing
If you’d like to make a double batch or just save some for later, Golabki freeze beautifully. Let them cool completely, transfer to freezer-safe containers with a bit of sauce to keep them from drying out, and enjoy within 2-3 months. Thaw overnight in the fridge before reheating.
Reheating
To reheat, place the cabbage rolls in a covered baking dish and warm in a 350°F oven for about 20-25 minutes, adding a splash of broth or water if the sauce has thickened too much. You can also reheat gently on the stovetop or even in the microwave—just be sure to keep them covered so they stay moist and delicious.
FAQs
Can I use only one type Main Course
Absolutely! While the pork-and-beef combo gives a rich, classic taste, using just one or swapping in ground turkey or chicken yields a lighter, yet still delicious, version. Just make sure your chosen meat isn’t too lean, so the rolls stay juicy.
What kind of cabbage works best?
Traditional green cabbage has the right size and texture for Golabki (Polish Stuffed Cabbage Rolls) but savoy cabbage is a softer alternative that’s easier to roll. Avoid red cabbage as its color and flavor are quite different and not as suited to this dish.
Can I make Golabki ahead of time?
Definitely! You can assemble the rolls and refrigerate them overnight before baking, or even bake them entirely, chill, and then reheat before serving. The flavors meld even better with a little rest, making them a fantastic make-ahead meal.
Do I have to cook the rice before adding it to the filling?
Yes, cooked rice ensures the filling cooks evenly and binds together perfectly. Using raw rice can leave the rolls underdone or cause the filling to be too dry.
How do I keep the cabbage leaves from tearing?
Blanching the cabbage until correctly soft is key—don’t rush it! If leaves still tear, you can overlap two or patch with extra pieces. Use the torn ones for lining the bottom of the baking dish so nothing goes to waste.
Final Thoughts
I can’t recommend Golabki (Polish Stuffed Cabbage Rolls) enough—they’re comforting, filling, and endlessly versatile, offering a true taste of Polish tradition. Give them a try and you just might find yourself coming back to this recipe again and again, sharing the love (and the rolls) with all your favorite people!
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Golabki (Polish Stuffed Cabbage Rolls) Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Polish
- Diet: Non-Vegetarian
Description
Golabki, also known as Polish Stuffed Cabbage Rolls, are a traditional Polish dish made with a flavorful mixture of ground pork, beef, rice, and seasonings, all rolled in tender cabbage leaves and baked in a rich tomato sauce.
Ingredients
Cabbage Rolls:
- 1 large green cabbage, core removed
- 1 ½ pounds ground pork
- ½ pound ground beef
- 1 cup cooked white rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 egg, lightly beaten
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
Sauce:
- 2 cups tomato sauce
- 1 cup beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon olive oil
Instructions
- Prepare the Cabbage: Boil a large pot of water. Cook the cabbage for 8-10 minutes until pliable. Remove, cool, and separate 12-14 large leaves.
- Make the Filling: Sauté onion and garlic. Mix pork, beef, rice, sautéed onion, garlic, egg, salt, pepper, and paprika.
- Fill and Roll: Place filling in cabbage leaves, roll tightly.
- Prepare the Sauce: Mix tomato sauce, beef broth, tomato paste, and Worcestershire sauce.
- Bake: Pour some sauce in a dish, place rolls, cover with remaining sauce. Bake at 350°F (175°C) for 1 hour. Uncover, bake 15 more minutes.
- Rest and Serve: Let rest for 10 minutes before serving.
Notes
- You can substitute ground turkey or chicken for a leaner option.
- Leftovers taste even better the next day as flavors deepen.
- Serve with mashed potatoes or rye bread for a traditional touch.
Nutrition
- Serving Size: 2 rolls
- Calories: 385
- Sugar: 7g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 95mg
