Polish Stuffed Cabbage Rolls, also known as Gołąbki, are a comforting and hearty dish that has been passed down through generations. These rolls are made by wrapping tender cabbage leaves around a savory filling of ground meat, rice, and herbs, then baking them in a rich tomato sauce until everything melds into a flavorful, satisfying meal. This traditional Polish favorite is perfect for family dinners, holidays, or whenever you crave something warm and homey. The process is simple and therapeutic, and the results are worth every step. Not only are cabbage rolls economical, but they also reheat beautifully, making them ideal for leftovers or meal prep. They’re a delicious way to bring a taste of old-world cooking into your kitchen.
Storage Options
Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze cooked cabbage rolls in a freezer-safe container for up to 3 months. Reheat in the oven or microwave until hot.
Summary
Polish Stuffed Cabbage Rolls are filled with seasoned ground meat and rice, wrapped in tender cabbage leaves, and baked in a tangy tomato sauce for a comforting, classic dish.
Why You’ll Love This Recipe
Traditional and full of old-world flavor
Perfect for make-ahead meals
Hearty and satisfying
Freezes and reheats well
Gluten-free and customizable
Kitchen Equipment You’ll Need
Large pot for boiling cabbage
Mixing bowls
Baking dish
Knife and cutting board
Saucepan
Tips for Success
Use a sharp knife to remove the cabbage core before boiling
Let the cabbage leaves cool before filling
Tuck the sides of the leaves in tightly when rolling
Use cooked rice for better texture in the filling
Ingredients
1 large head green cabbage
1 pound ground beef
½ pound ground pork
1 cup cooked white rice
1 small onion, finely chopped
2 cloves garlic, minced
1 egg
Salt and pepper to taste
2 cups tomato sauce
1 tablespoon tomato paste
1 teaspoon sugar
1 teaspoon vinegar or lemon juice
½ cup water or beef broth
Directions
Preheat oven to 350°F.
Bring a large pot of water to a boil. Core the cabbage and gently peel off leaves as they soften. Continue boiling and peeling until you have 10–12 large leaves. Set aside to cool.
In a bowl, combine ground beef, ground pork, cooked rice, onion, garlic, egg, salt, and pepper. Mix until well blended.
Lay a cabbage leaf flat, add 2–3 tablespoons of the meat mixture to the center, fold in the sides, and roll up tightly like a burrito. Repeat with remaining leaves and filling.
In a saucepan, combine tomato sauce, tomato paste, sugar, vinegar, and water. Simmer for 10 minutes.
Spread a little sauce on the bottom of a baking dish. Arrange cabbage rolls seam-side down. Pour remaining sauce over the top.
Cover with foil and bake for 1½ hours. Remove foil and bake an additional 15 minutes if desired.
Serve hot with extra sauce spooned over the top.
Additional Tips or Variations
Use ground turkey or chicken for a leaner version
Add chopped mushrooms or bell peppers to the filling for more flavor
Try using sauerkraut in the sauce for a tangy twist
Top with sour cream when serving for extra richness