If you’ve never tried Golabki (Polish Stuffed Cabbage Rolls), you’re in for a true comfort food experience that wraps you in warmth from the very first bite. Picture this: tender cabbage leaves enveloping a savory blend of pork, rice, and aromatics, all bathed in a luscious tomato sauce that fills your kitchen (and your heart) with inviting Polish aromas. This beloved dish is perfect for Sunday dinners, festive gatherings, or chilly nights when only a hearty homemade meal will do. Whether you’re revisiting childhood favorites or discovering them anew, Golabki (Polish Stuffed Cabbage Rolls) is a dish that turns any meal into a celebration.
Ingredients You’ll Need
You’ll be amazed at how a handful of humble pantry staples and fresh vegetables come together to create something truly memorable. Each ingredient in Golabki (Polish Stuffed Cabbage Rolls) plays a key role, contributing richness, softness, or just the right pop of color to every bite.
- Green cabbage: Choose a large, firm head; fresh leaves make rolling and stuffing so much easier and provide that classic tender wrapper.
- Ground pork: Rich and flavorful, pork is the traditional choice, but can be swapped out or mixed if desired.
- Uncooked white rice: Acts as a binder in the filling, soaking up juices and providing soft texture.
- Yellow onion: Finely chopped for sweetness and depth in the meat mixture.
- Garlic: Minced for a touch of aromatic sharpness that brings the filling to life.
- Large egg: This helps the filling hold together while baking.
- Salt and black pepper: The basic seasoning duo—don’t be shy; it’s essential for balance.
- Dried marjoram (optional): Adds a subtle herby note; if you’ve got it, use it for a quintessential Polish flavor.
- Crushed tomatoes: These form the base of the sauce, giving it body and bright acidity.
- Tomato paste: Intensifies the sauce’s savory tomato flavor.
- Olive oil: Used to sauté and bloom the tomato paste, adding silkiness to your sauce.
- Water or beef broth: Helps loosen and enrich the sauce; broth adds even more flavor.
- Sugar (optional): Just a pinch to mellow out acidity for a more rounded sauce.
- Fresh parsley: A sprinkling on top right before serving brightens up the whole plate.
How to Make Golabki (Polish Stuffed Cabbage Rolls)
Step 1: Prepare the Cabbage Leaves
First things first—start by bringing a large pot of water to a boil. While it’s heating up, carefully remove the core from your cabbage. Gently lower the whole head into the boiling water and watch the magic begin. As the outer leaves soften (about 5 to 8 minutes), use tongs to peel them away and set aside. You’re aiming for 12 to 14 large, unbroken leaves; these will become the snug blankets for your filling.
Step 2: Make the Savory Pork-Rice Filling
Combine your ground pork, uncooked rice, finely chopped onion, minced garlic, an egg, salt, pepper, and marjoram (if using) in a large bowl. Mix it all together with clean hands until the ingredients are evenly distributed and the mixture feels cohesive. The raw rice will soak up the flavorful juices as everything cooks, giving you that perfectly tender, stick-to-your-ribs texture.
Step 3: Fill and Roll the Cabbage
Lay a cabbage leaf flat on your work surface, stem end facing you. Place 1/4 to 1/3 cup of filling in the center. Fold in the sides, then roll the leaf tightly away from you—think little edible presents! Place each roll seam-side down in a Dutch oven or deep baking dish to keep them secure while cooking.
Step 4: Prepare the Bright Tomato Sauce
In a saucepan over medium heat, warm the olive oil and stir in the tomato paste for a minute—it’ll deepen in color and fragrance. Next, add the crushed tomatoes, water or broth, and a touch of sugar (if using), letting everything simmer gently for 5 to 7 minutes. This sauce is the soul of the Golabki (Polish Stuffed Cabbage Rolls), infusing every layer with vibrant flavor.
Step 5: Bake to Perfection
Pour the tomato sauce generously over your assembled cabbage rolls, making sure each one is nicely covered. Tightly cover the pot or dish with a lid or foil. Slide it into a preheated oven at 350°F (175°C) and bake for 1½ to 2 hours, until the cabbage is meltingly tender and the filling is cooked through. The aroma that fills your kitchen at this point is absolutely irresistible.
Step 6: Garnish and Serve
When it’s time to serve, sprinkle your Golabki (Polish Stuffed Cabbage Rolls) with a handful of freshly chopped parsley. Not only does it add a burst of color, but it also brings a fresh note to the rich, savory rolls. Serve them nice and hot, scoop out some good sauce, and get ready to savor every bite.
How to Serve Golabki (Polish Stuffed Cabbage Rolls)
Garnishes
A finishing sprinkle of chopped fresh parsley is both classic and essential—it gives a bright pop against the rich tomato sauce. For an extra Polish touch, you can offer a dollop of cool sour cream on the side, or even a tiny drizzle of melted butter to make the dish especially luscious.
Side Dishes
Golabki (Polish Stuffed Cabbage Rolls) shine brightest when paired with simple, comforting sides. Creamy mashed potatoes are a go-to pick, perfect for soaking up every drop of tomato sauce. Rye bread or a few slices of crusty artisan bread are lovely for sopping up sauce as well. Add a quick cucumber salad or a few pickled veggies to lighten up the meal and include a little crunch and tang.
Creative Ways to Present
For a playful twist at gatherings, present mini cabbage rolls as appetizers (just use smaller leaves and a bit less filling per roll). Or, arrange your Golabki neatly in a gorgeous baking dish and serve family-style, letting guests help themselves. For dinner parties, fan out the rolls on individual plates, nestle them in a generous spoonful of sauce, and garnish with parsley and a twist of black pepper for a restaurant-worthy finish.
Make Ahead and Storage
Storing Leftovers
Leftover Golabki (Polish Stuffed Cabbage Rolls) are a true blessing because their flavors meld and deepen overnight. Store them in an airtight container in the fridge, nestled in their sauce, for up to 4 days. The sauce keeps everything moist and just gets tastier as it sits.
Freezing
If you want to savor these cabbage rolls over time, freezing is your friend. Once cooled, arrange the rolls in a freezer-safe dish or bag with plenty of sauce to prevent drying out, and freeze for up to 3 months. You can freeze them in individual portions for quick weeknight dinners, or all together if you’re feeding a crowd later.
Reheating
For best results, reheat Golabki (Polish Stuffed Cabbage Rolls) covered, either in the oven at 325°F until warmed through, or gently on the stovetop in a saucepan with a splash of extra broth. If reheating from frozen, thaw overnight in the fridge for even warming. The rolls are hearty enough to reheat beautifully and taste just as good, if not better, the next day.
FAQs
Can I substitute the ground pork with another meat?
Absolutely! While ground pork is traditional, you can use ground beef, a pork-beef mix, or even ground turkey or chicken for a lighter version. Just know that pork’s richness really complements the cabbage and tomato sauce, but any substitution will still make delicious rolls.
What is the best way to core the cabbage?
Use a sharp paring knife to carefully cut around the thick core at the base of the cabbage. Remove as much as possible without slicing into the leaves themselves to help them separate smoothly and shorten blanching time.
Do I have to cook the rice beforehand for the filling?
No, you don’t! Uncooked rice is added directly to the filling, where it softens and cooks through as the rolls bake. This helps keep the filling moist and prevents the rice from getting mushy.
What can I do if my cabbage leaves are tearing?
If a leaf tears but is still large, just patch it together as best you can; once rolled and placed seam-side down, everything will stay put. For extra insurance, you can double up on smaller or thinner leaves for one extra-sturdy roll.
Is there a vegetarian version of Golabki (Polish Stuffed Cabbage Rolls)?
Yes! For a meatless twist, swap out the pork for cooked lentils, sautéed mushrooms, or a mixture of rice and veggies. Boost the flavor with extra onions, garlic, and fresh herbs—vegetarian Golabki can be just as cozy and satisfying.
Final Thoughts
There’s something deeply comforting about making and sharing Golabki (Polish Stuffed Cabbage Rolls)—it’s pure Polish hospitality wrapped in every roll. Whether you’re new to this classic or it’s a long-standing family tradition, I hope you’re inspired to give it a try. Gather your loved ones, dig in, and let the warmth of this time-honored dish fill your kitchen and your table.
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Golabki (Polish Stuffed Cabbage Rolls) Recipe
- Total Time: 2 hours 25 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Golabki, also known as Polish Stuffed Cabbage Rolls, are a traditional Polish dish featuring tender cabbage leaves filled with a savory mixture of ground pork, rice, and aromatic seasonings, baked to perfection in a rich tomato sauce. These hearty and satisfying cabbage rolls are a comforting meal that brings warmth to any table.
Ingredients
Cabbage Rolls:
- 1 large green cabbage (about 2½ to 3 lbs)
- 1½ pounds ground pork
- ½ cup uncooked white rice
- 1 medium yellow onion (finely chopped)
- 2 cloves garlic (minced)
- 1 large egg
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried marjoram (optional)
Sauce:
- 2 cups crushed tomatoes
- 1 tablespoon tomato paste
- 1 tablespoon olive oil
- ½ cup water or beef broth
- 1 teaspoon sugar (optional)
Garnish:
- Fresh parsley (for garnish)
Instructions
- Prepare Cabbage: Boil a large pot of water. Core the cabbage and boil for 5-8 minutes. Peel off softened leaves and set aside to cool.
- Make Filling: Mix pork, rice, onion, garlic, egg, salt, pepper, and marjoram in a bowl.
- Fill Cabbage Leaves: Place meat mixture on cabbage leaves, roll tightly, and arrange in a baking dish.
- Prepare Sauce: Heat olive oil, add tomato paste, crushed tomatoes, broth, and sugar. Simmer for 5-7 minutes.
- Bake: Pour sauce over rolls, cover, and bake at 350°F (175°C) for 1½ to 2 hours until tender.
- Serve: Garnish with parsley and enjoy hot.
Notes
- You can substitute ground beef or a pork-beef blend.
- For a tangier sauce, add a splash of vinegar or use tomato sauce with sauerkraut juice.
- These reheat beautifully and taste even better the next day.
- Prep Time: 40 minutes
- Cook Time: 1 hour 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Polish
Nutrition
- Serving Size: 2 cabbage rolls
- Calories: 380
- Sugar: 6g
- Sodium: 490mg
- Fat: 19g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 90mg
