There are few dishes as comforting and heartwarming as Polish Stuffed Cabbage Rolls, known in Poland as Gołąbki. These tender cabbage leaves are filled with a savory mixture of rice, ground meat, and seasonings, then simmered slowly in a rich tomato sauce until perfectly tender. It’s the kind of meal that feels like a warm hug—hearty, satisfying, and steeped in tradition. Whether you’re making it for Sunday dinner, a holiday table, or just to enjoy a taste of Old World cooking, this dish never fails to impress.
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Ingredients for Polish Stuffed Cabbage Rolls
Each ingredient plays a vital role in building layers of flavor and texture:
1 large green cabbage – The star of the dish, providing the delicate yet sturdy wrapper for the filling.
1 lb ground beef (or pork, or a mix) – The protein base that brings richness and depth. Pork adds tenderness, while beef offers hearty flavor.
1 cup cooked white rice – Helps bind the filling and balances the richness of the meat with a soft, starchy texture.
1 medium onion, finely chopped – Adds natural sweetness and aromatic depth to the filling.
2 cloves garlic, minced – Infuses the filling with bold, savory flavor.
1 egg – Works as a binder, keeping the filling cohesive inside the cabbage leaves.
1 teaspoon salt & ½ teaspoon black pepper – Essential seasonings to bring out the flavors of the filling.
1 teaspoon paprika – Adds warmth and a subtle smokiness.
2 tablespoons olive oil or butter – Used for sautéing the onions and garlic for a more rounded flavor.
3 cups tomato sauce (or crushed tomatoes) – The base of the sauce, offering tanginess and richness.
1 tablespoon tomato paste – Deepens the tomato flavor and thickens the sauce.
1 teaspoon sugar – Balances acidity in the sauce.
½ teaspoon dried thyme or marjoram – Traditional herbs that add an earthy touch.
1 bay leaf – Enhances the sauce with subtle herbal depth.
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Step-by-Step Instructions
Step 1: Prepare the Cabbage
1. Bring a large pot of water to a gentle boil.
2. Core the cabbage and carefully place it in the pot. Boil for 5–8 minutes, peeling off the softened outer leaves with tongs as they loosen. Continue until you have about 12–14 large leaves.
3. Pat the leaves dry and trim the thick stem at the base so they fold easily.
Step 2: Make the Filling
1. Heat oil in a skillet, then sauté onions and garlic until soft and golden.
2. In a mixing bowl, combine the cooked onions and garlic with ground meat, rice, egg, paprika, salt, and pepper. Mix well until evenly blended.
Step 3: Assemble the Rolls
1. Lay one cabbage leaf flat. Place 2–3 tablespoons of filling near the base.
2. Fold the sides inward, then roll tightly like a burrito, sealing the filling inside.
3. Repeat with remaining leaves and filling.
Step 4: Prepare the Sauce
1. In a saucepan, combine tomato sauce, tomato paste, sugar, thyme, and bay leaf. Simmer for 10 minutes to develop flavor.
2. Adjust seasoning with additional salt and pepper if needed.
Step 5: Cook the Cabbage Rolls
1. Place a few leftover cabbage leaves on the bottom of a large pot or baking dish (to prevent sticking).
2. Arrange the rolls seam-side down in a single layer.
3. Pour the tomato sauce evenly over the rolls, ensuring they are covered.
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