These classic Polish stuffed cabbage rolls, known as Gołąbki (pronounced: goh-WOHN-kee), are a beloved comfort food with a rich, savory filling of ground meat, rice, and onions, all wrapped in tender cabbage leaves and simmered in a flavorful tomato sauce.
This dish takes me right back to my babcia’s (grandmother’s) kitchen, where the warm, inviting aroma filled the house, drawing everyone to the table. Each bite is hearty, satisfying, and full of tradition—a true taste of Polish home cooking!
Whether you’re making Gołąbki for a family dinner, holiday gathering, or meal prep, they always taste amazing, and the leftovers are just as delicious!
Why You’ll Love This Recipe
Traditional & Authentic – A true Polish classic that’s been passed down for generations.
Comforting & Hearty – A filling, home-style dish that warms the soul.
Make-Ahead Friendly – Perfect for meal prep, as they taste even better the next day!
Freezer-Friendly – Store them for months and enjoy anytime.
Rich & Flavorful – Simmered in a delicious tomato sauce that enhances the taste.
Ingredients
For the Stuffed Cabbage Rolls:
- 1 large green cabbage
- 1 lb (450g) ground pork (or beef, or a mix of both)
- 1 cup cooked white rice
- 1 small onion, finely chopped
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 1 tablespoon fresh parsley, chopped (optional)
For the Tomato Sauce:
- 1 can (28 oz) crushed tomatoes
- 1 ½ cups beef or vegetable broth
- 1 tablespoon tomato paste
- 1 teaspoon sugar
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ cup heavy cream (optional, for a richer sauce)
Step-by-Step Instructions
1. Prepare the Cabbage
- Bring a large pot of water to a boil.
- Carefully remove the core of the cabbage with a knife.
- Place the whole cabbage in the boiling water and boil for about 5 minutes, gently peeling off the softened leaves with tongs. Continue until you have 12-14 large leaves.
- Trim the thick stem of each leaf for easier rolling. Set aside.
2. Make the Filling
- In a large bowl, combine ground meat, cooked rice, onion, garlic, egg, salt, pepper, paprika, and parsley.
- Mix well until all ingredients are evenly incorporated.
3. Assemble the Rolls
- Lay a cabbage leaf flat on a clean surface.
- Place about 2 tablespoons of filling near the base of the leaf.
- Fold the sides over the filling, then roll tightly like a burrito, sealing the edges.
- Repeat until all the filling is used.
4. Prepare the Tomato Sauce
- In a saucepan, heat the crushed tomatoes, broth, tomato paste, sugar, salt, pepper, oregano, and basil.
- Simmer on low for 10 minutes, then stir in the heavy cream (if using).
5. Cook the Gołąbki
Option 1: Stovetop Method (Traditional)
- Place a few extra cabbage leaves on the bottom of a large pot (this prevents burning).
- Arrange the cabbage rolls seam-side down in layers.
- Pour the tomato sauce over the rolls.
- Cover and simmer on low heat for 1.5 to 2 hours, until the cabbage is tender.
Option 2: Oven-Baked Gołąbki
- Preheat oven to 350°F (175°C).
- Place extra cabbage leaves on the bottom of a baking dish.
- Arrange rolls in the dish and pour sauce over the top.
- Cover with foil and bake for 1.5 hours.
Serving Suggestions
With Mashed Potatoes – The creaminess pairs perfectly with the tomato sauce.
With Fresh Rye Bread – Perfect for soaking up extra sauce.
With a Side Salad – A crisp cucumber salad or pickled beets complement the dish.
On Its Own – A full meal by itself, packed with flavor!
How to Store & Reheat Gołąbki
Refrigeration:
- Let them cool completely, then store in an airtight container in the fridge.
- They last for up to 4 days and taste even better as the flavors develop!
Freezing:
- Arrange rolls on a baking sheet and freeze for 2 hours.
- Transfer to a freezer bag or container and freeze for up to 3 months.
- Reheat directly from frozen by simmering in extra sauce for 30 minutes.
Reheating:
- Microwave: Heat in a covered dish for 2-3 minutes per roll.
- Stovetop: Simmer in a saucepan with extra sauce over medium-low heat for 15 minutes.
- Oven: Cover with foil and bake at 325°F (160°C) for 20-25 minutes.
Expert Tips for Perfect Gołąbki
Blanch the Cabbage Properly – Softened leaves roll easily without tearing.
Season the Filling Well – The meat-rice mixture should be flavorful on its own.
Roll Tightly – This prevents the filling from falling out while cooking.
Use Extra Cabbage Leaves – Line the pot or baking dish with extra leaves to prevent burning.
Low & Slow Cooking – Simmering over low heat for a long time ensures tender and flavorful Gołąbki.
Variations & Additions
Meat Variations: Try using ground turkey, chicken, or a mix of pork and beef.
Rice Alternatives: Use quinoa, bulgur, or barley for a different texture.
Vegetarian Gołąbki: Replace meat with sautéed mushrooms, lentils, or mashed chickpeas.
Spicy Kick: Add red pepper flakes or smoked paprika for extra heat.
Cheesy Twist: Mix Parmesan or feta cheese into the filling for added richness.
Frequently Asked Questions (FAQs)
1. Can I use red cabbage instead of green?
Yes, but red cabbage is firmer and may take longer to soften.
2. What if my cabbage leaves tear?
No problem! Just overlap torn pieces to create a sturdy wrapper.
3. Can I use uncooked rice in the filling?
It’s best to use cooked rice, as uncooked rice absorbs liquid and may dry out the filling.
4. Can I make Gołąbki ahead of time?
Absolutely! Prepare the rolls a day ahead, refrigerate, and cook when ready.
Final Thoughts
Gołąbki is the ultimate Polish comfort food—simple, satisfying, and packed with flavor. Whether you’re making it for a family dinner or freezing a batch for later, it’s a dish that always brings warmth to the table.
So gather your ingredients, roll up some cabbage love, and enjoy this traditional taste of Poland!
Smacznego! (Enjoy your meal!)