Stuffed Cabbage Rolls is often served at family gatherings, holidays, and special occasions, but it’s easy enough to make for a weeknight dinner. Serve it with mashed potatoes, crusty bread, or a fresh salad, and enjoy a taste of Old-World comfort in every bite.
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Why You Should Try This Recipe
If you’re craving a comforting, home-cooked meal that’s packed with flavor and tradition, Polish Stuffed Cabbage Rolls (Gołąbki) should be at the top of your list. These tender cabbage leaves are stuffed with a rich mixture of seasoned ground meat and rice, then simmered in a tangy tomato sauce until perfectly tender. This dish is a staple in Polish cuisine and is loved for its delicious balance of textures and flavors.
Polish Stuffed Cabbage Rolls (Gołąbki) – A Hearty Classic
One of the best things about Polish Stuffed Cabbage Rolls is their versatility. You can customize the filling to your preference—use ground beef, pork, turkey, or a combination. You can also swap white rice for brown rice or quinoa for added nutrition.
Aside from being incredibly delicious, this dish is also budget-friendly and ideal for meal prepping. It’s one of those dishes that tastes even better the next day as the flavors continue to develop. Plus, these cabbage rolls freeze beautifully, making them perfect for batch cooking.
Storage Options
• Refrigeration: Store leftovers in an airtight container for up to 4 days.
• Freezing: Place cooled cabbage rolls in a freezer-safe container with sauce and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm in the microwave or bake at 350°F for 20 minutes until heated through.
These Polish Stuffed Cabbage Rolls are the perfect comfort food—wholesome, satisfying, and full of traditional flavor. Try them today and enjoy a taste of Polish heritage! 🥬🍅✨
Stuffed Cabbage Rolls Recipe
Equipment
- Large pot
- Mixing bowls
- Large skillet
- Baking dish or Dutch oven
- Tongs
- Sharp knife
Ingredients
- For the Cabbage Rolls:
- 1 large head green cabbage
- 1 lb ground beef or a mix of beef and pork
- ½ cup uncooked white rice or pre-cooked for softer filling
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 large egg beaten
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- For the Tomato Sauce:
- 1 28 oz can crushed tomatoes
- 1 15 oz can tomato sauce
- 1 tbsp tomato paste
- 1 tbsp brown sugar
- 1 tsp Worcestershire sauce
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried oregano
- 1 tsp dried basil
Instructions
- 1️⃣ Prepare the Cabbage:
- Bring a large pot of water to a boil.
- Core the cabbage and carefully place it in the boiling water for 5 minutes to soften the leaves.
- Remove and let cool. Peel off 12-14 large leaves and pat them dry.
- 2️⃣ Prepare the Filling:
- In a bowl, combine ground meat, rice, onion, garlic, egg, salt, pepper, and paprika.
- Mix well until evenly incorporated.
- 3️⃣ Assemble the Rolls:
- Lay a cabbage leaf flat and place 2-3 tablespoons of the meat mixture in the center.
- Fold in the sides and roll tightly, securing the filling inside.
- Repeat for all leaves.
- 4️⃣ Make the Tomato Sauce:
- In a skillet over medium heat, combine crushed tomatoes, tomato sauce, tomato paste, brown sugar, Worcestershire sauce, salt, pepper, oregano, and basil.
- Simmer for 5 minutes, stirring occasionally.
- 5️⃣ Cook the Cabbage Rolls:
- Preheat oven to 350°F.
- Spread some tomato sauce on the bottom of a baking dish or Dutch oven.
- Arrange the cabbage rolls seam-side down in a single layer.
- Pour the remaining sauce over the top.
- Cover with foil and bake for 1.5 to 2 hours, until tender.
- 6️⃣ Serve & Enjoy:
- Let the cabbage rolls rest for 10 minutes before serving.
- Spoon extra sauce over each roll and serve warm!
Notes
• If the cabbage leaves are stiff, return them to hot water for a minute to soften.
• Swap the beef with ground turkey or chicken for a lighter version.
• Add grated carrots or diced bell peppers to the filling for extra texture.
