Golabki (Polish Stuffed Cabbage Rolls) Recipe
If you’re looking for a dish that wraps up comfort, tradition, and a whole lot of flavor into one neat package, you simply must try Golabki (Polish Stuffed Cabbage Rolls). Imagine tender cabbage leaves cradling a savory filling of pork, beef, and rice, all gently baked in a luscious tomato sauce—the result is pure Eastern European comfort food that never fails to wow at the table. This classic recipe is steeped in family history, perfect for cozy dinners, and surprisingly easy to master. Whether you grew up with these rolls or are new to them, Golabki (Polish Stuffed Cabbage Rolls) will win you over with every bite.
Ingredients You’ll Need
Ingredients You’ll Need
Golabki (Polish Stuffed Cabbage Rolls) might look impressive, but the ingredients are refreshingly simple and easy to find. Each component plays a special part in building layers of flavor and texture—so don’t skip any! Here’s what you’ll need, plus a few tips to make each ingredient shine.
- Green cabbage: Choose a large, firm head; the leaves should be big and flexible for easy rolling.
- Ground pork: Brings rich, savory flavor and juicy texture to the filling.
- Ground beef: Adds depth and a hearty bite—use a leaner blend if you prefer.
- Cooked white rice: The secret to tender, cohesive stuffing; leftover rice works great.
- Onion: Finely chopped for sweetness and subtle crunch in every roll.
- Garlic: A must for that irresistible aroma and extra punch of flavor.
- Egg: Binds the filling together so your rolls stay perfectly intact.
- Salt: Brings out the flavors in both the filling and the sauce.
- Black pepper: Adds gentle heat and complexity.
- Paprika: For a hint of color and smoky warmth.
- Tomato sauce: The base of that iconic, tangy-sweet sauce that ties it all together.
- Tomato paste: Deepens the tomato flavor and thickens the sauce.
- Beef broth: Keeps everything juicy and adds richness to the sauce.
- Olive oil: Helps the sauce meld and gives it a silky finish.
- Sugar: Just a touch balances out the acidity of the tomatoes.
- Fresh parsley (optional): A sprinkle on top adds color and a fresh herbal note.
How to Make Golabki (Polish Stuffed Cabbage Rolls)
Step 1: Prepare the Cabbage Leaves
Begin by bringing a large pot of water to a rolling boil. While you wait, core your cabbage carefully—it makes peeling off the leaves much easier. Once the water is boiling, gently remove the cabbage leaves and blanch them in the hot water for 2–3 minutes. You want them just pliable enough to roll without tearing. Drain and set aside; these will be your wrappers for delicious Golabki (Polish Stuffed Cabbage Rolls).
Step 2: Make the Savory Filling
In a large mixing bowl, combine the ground pork, ground beef, cooked rice, finely chopped onion, minced garlic, egg, salt, black pepper, and paprika. Mix everything gently with your hands or a sturdy spoon until just combined. The mixture should be sticky but not mushy—overmixing can make it tough, so stop as soon as everything looks evenly distributed.
Step 3: Roll the Cabbage
Lay a cabbage leaf flat on your work surface. Scoop 2–3 tablespoons of the meat filling onto the center. Fold the sides of the leaf over the filling, then roll it up tightly from the bottom, just like you’d roll a burrito. Repeat with the remaining leaves and filling. If you have any leftover filling, you can tuck it around the rolls in the baking dish.
Step 4: Make the Sauce
In a separate bowl, whisk together the tomato sauce, tomato paste, beef broth, olive oil, and sugar. This simple sauce is the soul of Golabki (Polish Stuffed Cabbage Rolls)—it’s tangy, a little sweet, and so comforting. Pour a thin layer into the bottom of your baking dish or Dutch oven to keep the rolls from sticking.
Step 5: Assemble and Bake
Arrange the cabbage rolls seam-side down in the dish, layering if necessary. Pour the remaining sauce over the top, making sure every roll is nestled in plenty of sauce. Cover tightly with foil or a lid, and bake at 350°F (175°C) for 1 hour and 30 minutes. The rolls should be tender and the sauce bubbling. Let your Golabki rest for about 10 minutes before serving—trust me, it’s worth the wait!
How to Serve Golabki (Polish Stuffed Cabbage Rolls)
Garnishes
For a simple yet special touch, sprinkle your Golabki (Polish Stuffed Cabbage Rolls) with a shower of freshly chopped parsley. The color pops beautifully against the rich sauce, and the fresh flavor brightens every bite. A dollop of sour cream is also a classic Polish finishing touch—it adds cool creaminess that pairs so well with the tomato sauce.
Side Dishes
These hearty rolls are a meal on their own, but they shine even brighter with the right sides. Try serving them with buttery mashed potatoes, rye bread for sopping up extra sauce, or a crisp cucumber salad for a refreshing contrast. Lightly pickled beets or sauerkraut are also traditional and bring a lovely tang to the table.
Creative Ways to Present
If you want to impress, arrange your Golabki (Polish Stuffed Cabbage Rolls) in a beautiful casserole, sauce spooned generously over each roll. For a modern twist, try slicing each roll in half and fanning them out on a platter. You can even drizzle a swirl of heavy cream or a little paprika-infused oil over the top for extra flair.
Make Ahead and Storage
Storing Leftovers
Leftover Golabki (Polish Stuffed Cabbage Rolls) are a gift! Let them cool to room temperature, then transfer to an airtight container. They’ll keep well in the fridge for up to four days, and some say they taste even better the next day as the flavors meld.
Freezing
Golabki freeze beautifully after baking. Arrange cooled rolls in a freezer-safe dish, pour any leftover sauce over them, and seal tightly. They’ll keep their flavor and texture for up to three months. Thaw overnight in the fridge before reheating for best results.
Reheating
To reheat, place the Golabki (Polish Stuffed Cabbage Rolls) in a covered baking dish with a splash of extra broth or sauce to keep them moist. Warm in a 325°F (163°C) oven for about 25-30 minutes, or until heated through. You can also microwave individual portions with a bit of sauce.
FAQs
Can I use only beef or only pork for the filling?
Absolutely! While the traditional blend of pork and beef gives Golabki (Polish Stuffed Cabbage Rolls) a rich, balanced flavor, using just one type Main Course. You might notice a slightly different taste, but the rolls will still be delicious.
Is it possible to make this recipe vegetarian?
Yes, you can create a vegetarian version by swapping the ground meats for cooked lentils, mushrooms, or a plant-based meat alternative. Keep the rice, onions, and spices, and you’ll have a satisfying, meat-free Golabki that everyone can enjoy.
Can I prepare Golabki (Polish Stuffed Cabbage Rolls) in advance?
Definitely! You can assemble the rolls and refrigerate them (uncooked) overnight in the baking dish, then bake the next day as directed. This makes them a fantastic make-ahead option for busy weeks or special gatherings.
What type of rice works best?
White rice is classic, but feel free to use brown rice for extra fiber and a slightly nuttier taste. Just make sure the rice is fully cooked and cooled before mixing it into the meat filling, so the texture of your Golabki stays perfect.
Can I add other herbs or spices?
Of course! While the traditional seasonings are simple, you can add a pinch of marjoram, thyme, or even a little dill for a flavor twist. Just keep in mind that the hallmark of great Golabki (Polish Stuffed Cabbage Rolls) is their comforting, familiar taste.
Final Thoughts
There’s something incredibly special about gathering around the table for homemade Golabki (Polish Stuffed Cabbage Rolls)—it’s a dish that brings people together and fills the house with mouthwatering aromas. I hope you’ll give this recipe a try and make it a cherished favorite in your home, too!
Print
Golabki (Polish Stuffed Cabbage Rolls) Recipe
- Total Time: 2 hours
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Golabki, also known as Polish Stuffed Cabbage Rolls, are a traditional and comforting main course featuring tender cabbage leaves filled with a flavorful mixture of ground pork, beef, and rice, baked in a rich tomato sauce. Perfect for family dinners or special occasions, this recipe combines wholesome ingredients with classic Polish flavors for a hearty and satisfying meal.
Ingredients
For the Filling
- 1 pound ground pork
- 1/2 pound ground beef
- 1 cup cooked white rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
For the Cabbage
- 1 large head green cabbage
For the Sauce
- 3 cups tomato sauce
- 1 tablespoon tomato paste
- 1/2 cup beef broth
- 1 tablespoon olive oil
- 1 teaspoon sugar
For Garnish
- Chopped fresh parsley (optional)
Instructions
- Prepare the Cabbage Leaves: Bring a large pot of water to a boil. Core the cabbage and carefully remove whole leaves. Blanch the leaves in the boiling water for 2–3 minutes or until pliable. Drain and set aside to cool.
- Make the Filling: In a large bowl, combine ground pork, ground beef, cooked white rice, finely chopped onion, minced garlic, egg, salt, black pepper, and paprika. Mix thoroughly until well combined.
- Assemble the Rolls: Lay one cabbage leaf flat on a surface. Place 2–3 tablespoons of the meat mixture in the center of the leaf. Fold in the sides of the leaf and roll tightly like a burrito. Repeat this process for all cabbage leaves and filling.
- Prepare the Sauce: In a separate bowl, whisk together tomato sauce, tomato paste, beef broth, olive oil, and sugar until smooth and well blended.
- Arrange and Bake: Pour a small amount of the sauce into the bottom of a large baking dish or Dutch oven to prevent sticking. Arrange the cabbage rolls seam-side down in the dish. If necessary, layer the rolls carefully. Pour the remaining sauce over the rolls, covering them thoroughly. Cover the dish with foil or a lid.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 1 hour and 30 minutes, allowing the flavors to meld and the meat to cook fully.
- Rest and Serve: Remove from the oven and let the rolls rest for 10 minutes before serving. Garnish with chopped fresh parsley if desired for a fresh touch.
Notes
- You can prepare the rolls ahead of time and refrigerate them overnight before baking to save time on the day you plan to serve.
- For a richer and creamier sauce, add a splash of heavy cream just before serving.
- These stuffed cabbage rolls freeze well after baking. To reheat, thaw in the refrigerator overnight and warm in the oven.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Polish
Nutrition
- Serving Size: 2 rolls
- Calories: 410
- Sugar: 7g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 100mg
