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Traditional Polish Stuffed Cabbage Rolls (Gołąbki)

Close-up of four delicious polish stuffed cabbage rolls smothered in a rich, savory tomato sauce on a white plate.
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Make authentic, tender Polish stuffed cabbage rolls, known as Gołąbki, featuring a savory ground meat and rice filling baked in a simple, flavorful tomato sauce. This recipe is comfort food made easy.

Ingredients

Scale
  • 1 large head of green cabbage
  • 1 pound ground pork
  • 1 pound ground beef
  • 1 cup uncooked white rice, rinsed
  • 1 large yellow onion, finely chopped
  • 2 tablespoons vegetable oil
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 2 cups beef broth
  • 1 tablespoon brown sugar
  • 1 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1/4 cup water

Instructions

  1. Prepare the cabbage: Carefully remove the core from the cabbage head. Place the whole head in a large pot of boiling water. Cook for 5 to 10 minutes until outer leaves are pliable. Remove the head and let it cool slightly. Peel off 12 to 16 large outer leaves. Trim any thick central ribs from the leaves so they roll easily.
  2. Cook the rice: Cook the rice according to package directions until just tender (it will finish cooking in the oven). Drain well.
  3. Prepare the filling: In a large bowl, combine the cooked rice, ground pork, ground beef, and chopped onion. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Mix the ingredients thoroughly with your hands until just combined; do not overmix.
  4. Roll the cabbage: Place about 1/3 cup of the meat and rice mixture near the base of a cabbage leaf. Fold the sides of the leaf inward over the filling, then roll the leaf tightly from the base to the tip, creating a neat package. Repeat with remaining leaves and filling.
  5. Make the sauce: In a separate bowl, mix the crushed tomatoes, tomato sauce, beef broth, brown sugar, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  6. Assemble the rolls: Lightly grease a large Dutch oven or deep baking dish. Arrange the stuffed cabbage rolls snugly in the dish, seam-side down, in one or two layers. Pour the tomato sauce mixture evenly over the rolls. Add 1/4 cup of water around the edges of the dish.
  7. Bake: Cover the dish tightly with a lid or aluminum foil. Bake in a preheated 350 degree F oven for 1 hour and 30 minutes. Remove the cover and bake for an additional 15 minutes to allow the sauce to thicken slightly.
  8. Rest and serve: Let the Gołąbki rest for 10 minutes before serving hot with the pan sauce.

Notes

  • For easier rolling, you can blanch the cabbage leaves in salted water for about 3 minutes until they are flexible.
  • If you prefer a richer sauce, substitute 1 cup of the beef broth with 1 cup of beef stock or add 1/2 cup of sautéed mushrooms to the sauce mixture.
  • You can substitute barley for rice in the filling if you prefer a chewier texture.

Nutrition

Find it online: https://devourdish.com/polish-stuffed-cabbage-rolls-recipe/