If you’re craving a comforting and hearty dish, these Polish stuffed cabbage rolls—known as Gołąbki—are the perfect recipe. Tender cabbage leaves are filled with a savory mix of ground meat, rice, and seasonings, then baked in a rich tomato sauce. This traditional Polish recipe has been passed down for generations and makes a filling family dinner.
Ingredients
For the Cabbage Rolls:
- 1 large green cabbage
- 1 lb ground beef (or beef/pork mix for richer flavor)
- 1 cup cooked rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 large egg
- 1 tsp paprika
- 1 tsp salt
- ½ tsp black pepper
For the Tomato Sauce:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups tomato sauce (or crushed tomatoes)
- 1 cup beef broth
- 1 tsp sugar
- Salt and pepper, to taste
Instructions
Step 1: Prepare the Cabbage
- Bring a large pot of water to a boil.
- Carefully place the cabbage in boiling water and cook for 5–7 minutes, peeling off softened leaves as they loosen.
- Drain leaves and set aside to cool.
Step 2: Make the Filling
- In a large bowl, combine ground beef, rice, onion, garlic, egg, paprika, salt, and pepper.
- Mix until well combined but don’t overwork the meat.
Step 3: Assemble the Rolls
- Place 2–3 tablespoons of filling in the center of each cabbage leaf.
- Fold the sides over the filling and roll tightly from the stem end.
- Secure with toothpicks if needed.
Step 4: Prepare the Sauce
- In a saucepan, melt butter over medium heat. Stir in flour to create a roux.
- Slowly whisk in tomato sauce and beef broth. Add sugar, salt, and pepper.
- Simmer for 5–7 minutes until slightly thickened.
Step 5: Bake the Rolls
- Preheat oven to 350°F (175°C).
- Place cabbage rolls seam-side down in a baking dish.
- Pour tomato sauce evenly over the rolls.
- Cover with foil and bake for 1½ to 2 hours, until the rolls are tender and fully cooked.
Serving Suggestions
- Serve hot with mashed potatoes, rye bread, or a fresh cucumber salad.
- Garnish with a dollop of sour cream and fresh dill for authentic flavor.
Pro Tips
- Freeze extra cabbage leaves to use later.
- For more flavor, sauté onions and garlic before adding to the meat mixture.
- These rolls taste even better the next day as the flavors meld together.
