Description

Polish Stuffed Cabbage Rolls—Gołąbki (pronounced gwump-kee)—are the ultimate hearty comfort food. Tender cabbage leaves wrapped around a juicy meat-and-rice filling, baked in a sweet-tart tomato sauce until bubbling and irresistible. This classic Sunday project rewards every minute of effort with a cozy, budget-friendly meal the whole family loves.

Ingredients

Units Scale

Cabbage

1 large head green cabbage (Leaves separated and core trimmed)

Filling

1 lb ground beef (80/20 recommended)
1/2 lb ground pork
1 cup cooked rice (cooled)
1 large onion (finely chopped or grated)
2 cloves garlic (minced)
1 large egg
1 tsp kosher salt
1/2 tsp black pepper (freshly ground)

Sauce

2 cups tomato sauce (plain canned or simple marinara)
1 cup beef broth (low-sodium)
1 tbsp sugar (balances acidity)
1 tbsp lemon juice (fresh)

Garnish (optional)

fresh dill (chopped, for serving)

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Instructions

Prep the cabbage leaves: Bring a large pot of salted water to a boil. Core the cabbage and submerge the head; cook 3–5 minutes until outer leaves soften. Peel leaves off in layers with tongs. Trim thick center veins so leaves roll easily.
Make the filling: In a large bowl gently combine ground beef, ground pork, cooked rice, onion, garlic, egg, salt, and pepper. Do not overmix.
Roll the gołąbki: Heat oven to 350°F (175°C). Place 1/4–1/2 cup filling on each leaf, fold sides over, and roll up firmly. Line a baking dish with any torn leaves and arrange rolls seam-side down.
Mix the sauce: Whisk tomato sauce, beef broth, sugar, and lemon juice. Pour evenly over the rolls so liquid comes partway up the sides.
Bake: Cover tightly with foil or a lid and bake 60–90 minutes, until cabbage is tender and meat is cooked through. Rest 10 minutes, spoon with sauce, and garnish with dill.

Notes

Tip: Pack rolls snugly so they don’t unravel but leave a little space for sauce to bubble between. Leftovers reheat well; refrigerate up to 4 days or freeze up to 3 months.

Prep Time: 40 minutes
Cook Time: 1 hour 30 minutes
Category: Dinner, Main Course
Cuisine: Eastern European, Polish

Nutrition

Calories: 350
Sugar: 8
Sodium: 800
Fat: 18
Saturated Fat: 7
Carbohydrates: 28
Fiber: 4
Protein: 22
Cholesterol: 95