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Polish Stuffed Cabbage Rolls Recipe

Polish Stuffed Cabbage Rolls

Tender cabbage leaves wrapped around a savory beef, pork, and rice filling, then slowly baked in tomato sauce until soft and flavorful.
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Prep Time 35 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 20 minutes
Servings: 8
Course: Main Course
Cuisine: Polish
Ingredients Equipment Method Notes

Ingredients
  

Cabbage Rolls
  • 1 large green cabbage
  • 1 lb ground beef
  • ½ lb ground pork
  • 1 cup cooked white rice cooled
  • 1 medium yellow onion finely chopped
  • 2 garlic cloves minced
  • 1 large egg
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp dried marjoram
  • ½ tsp paprika
Tomato Sauce
  • 2 cans 14–15 oz each crushed tomatoes
  • 1 can 15 oz tomato sauce
  • 1 cup beef or vegetable broth
  • 1 small onion finely chopped
  • 1 tsp dried marjoram
  • Salt and black pepper to taste

Equipment

  • Large pot for boiling the cabbage
  • Large mixing bowl
  • Cutting board
  • Chef’s knife
  • Wooden spoon or spatula
  • 9×13-inch baking dish
  • Small saucepan for the tomato sauce
  • Measuring cups and spoons
  • Tongs for handling the cabbage leaves
  • Aluminum foil for covering the baking dish

Method
 

  1. Prepare the cabbage: Remove the tough core from the cabbage. Place it in a pot of gently boiling salted water and remove the softened outer leaves one at a time.
  2. Trim the leaves: Lay each leaf flat and carefully trim the thick center rib so it is easier to fold.
  3. Make the filling: Combine ground beef, ground pork, cooled rice, onion, garlic, egg, salt, pepper, marjoram, and paprika. Mix just until combined.
  4. Fill the leaves: Place about 2–3 tablespoons of filling near the bottom of each cabbage leaf. Fold the sides inward and roll it up firmly.
  5. Arrange the rolls: Place a few leftover cabbage leaves in the bottom of a 9×13-inch baking dish. Arrange the cabbage rolls seam-side down.
  6. Make the sauce: Mix crushed tomatoes, tomato sauce, broth, onion, and marjoram. Season to taste.
  7. Add the sauce: Pour the tomato sauce over and around the cabbage rolls.
  8. Bake: Cover tightly with foil and bake at 350°F (175°C) for 1½–2 hours, until the cabbage is tender and the meat is fully cooked.
  9. Rest and serve: Let the rolls rest for about 10 minutes before serving with plenty of tomato sauce.

Notes

  • Cook the rice before adding it to the filling.
  • Do not overfill the cabbage leaves because the filling expands as it cooks.
  • Keep the rolls seam-side down so they stay closed.
  • If the cabbage is still firm, continue baking until tender.
  • Leftover golabki can be refrigerated and reheated with extra sauce.
  • For a richer version, bacon can be cooked with the onion and added to the filling.
  • Sauerkraut can be added underneath or around the rolls for a tangier variation.