If you have ever wondered how to create a comforting, soul-satisfying meal that feels like a warm hug from the inside, look no further than this Golabki (Polish Stuffed Cabbage Rolls) Recipe. These tender cabbage leaves wrapped around a flavorful filling of seasoned meat and rice, all simmered in a rich tomato sauce, are a beloved traditional Polish dish that brings together rustic simplicity and hearty goodness. Whether you are familiar with Polish cuisine or trying it for the first time, this recipe is sure to become a cherished part of your kitchen repertoire.
Ingredients You’ll Need
The beauty of the Golabki (Polish Stuffed Cabbage Rolls) Recipe lies in its straightforward ingredients that combine to create something truly remarkable. Each component plays a key role—from the crisp cabbage leaves that embrace the filling, to the spiced meat and rice mixture, culminating in a tangy, aromatic tomato sauce that ties everything together perfectly.
- 1 large head of cabbage: Provides the tender yet sturdy leaves needed to wrap the filling.
- 1 lb (450g) ground pork (or a mix of pork and beef): Adds a juicy, savory base for the filling with great flavor.
- 1/2 cup uncooked rice (white or brown): Gives the filling a hearty texture and helps bind the meat together.
- 1 medium onion, finely chopped: Brings sweetness and depth of flavor.
- 2 cloves garlic, minced: Adds warmth and a punch of aromatic richness.
- 1 egg: Acts as a binder to keep the filling intact.
- 1 tsp salt: Enhances every ingredient in the filling.
- 1/2 tsp black pepper: Brings subtle heat and seasoning.
- 1/2 tsp dried thyme: Offers a herbal note that complements the meat.
- 1/4 tsp paprika (optional): Adds a gentle smoky sweetness and color.
- 1 can (15 oz) crushed tomatoes: Forms the base of the luscious tomato sauce.
- 2 tbsp tomato paste: Intensifies the tomato flavor and thickens the sauce.
- 1 tbsp sugar: Balances the natural acidity of the tomatoes.
- 1/2 cup beef or chicken broth: Keeps the sauce moist and flavorful during cooking.
- 1 tbsp lemon juice (optional): Adds brightness and a slight tang.
- 1/2 tsp dried basil: Infuses a subtle earthy sweetness into the sauce.
- 1/2 tsp dried oregano: Adds an aromatic and slightly peppery flavor.
- Salt and pepper to taste: For final seasoning adjustments in the sauce.
How to Make Golabki (Polish Stuffed Cabbage Rolls) Recipe
Step 1: Prepare the Cabbage Leaves
Start by bringing a large pot of water to a rolling boil. Carefully cut out the core of the cabbage to make it easy to peel off the outer leaves. Then, blanch the whole cabbage head in the boiling water for 2 to 3 minutes until the leaves soften. Using tongs, remove the cabbage and let it cool. As the leaves become pliable, gently peel off about 10 to 12 large leaves. If some leaves are still firm, briefly return the cabbage to the boiling water to soften them further. These tender leaves will be the perfect, flexible wraps for our filling.
Step 2: Prepare the Filling
While the cabbage cools, mix the ground pork (or pork-beef blend) with uncooked rice, finely chopped onion, minced garlic, an egg, salt, black pepper, dried thyme, and paprika in a large bowl. The uncooked rice will absorb flavors and moisture as it cooks inside the cabbage rolls, making each bite moist and tender but with a satisfying texture. Be sure to combine everything thoroughly so the seasoning is evenly distributed throughout your filling.
Step 3: Assemble the Rolls
Grab one softened cabbage leaf and pat it dry. Place about two tablespoons of filling near the base of the leaf, then fold the sides over the filling and roll it up tightly like a little parcel. Repeat with the rest of the leaves and filling until you have a stack of neat, stuffed cabbage rolls ready to simmer.
Step 4: Make the Tomato Sauce
In a separate bowl, combine crushed tomatoes, tomato paste, sugar, broth, lemon juice, dried basil, and oregano. Season the sauce with salt and pepper to your preference. The sauce will create a beautiful, tangy bed for the cabbage rolls and infuse them with moist, savory goodness as they cook.
Step 5: Cook the Golabki
In a large pot or a deep skillet, pour a thin layer of tomato sauce on the bottom. Arrange the cabbage rolls seam-side down in a single layer. Pour the remaining sauce evenly over the rolls. Cover and simmer on low heat for about an hour, allowing the flavors to meld and the rice to cook thoroughly within the cabbage wraps. The slow simmering will transform your Golabki into tender, melt-in-your-mouth delights.
How to Serve Golabki (Polish Stuffed Cabbage Rolls) Recipe
Garnishes
Serve your Golabki hot, garnished with a sprinkle of fresh chopped parsley or dill to add a pop of color and a fresh, herbaceous counterpoint to the richness. A dollop of sour cream on the side is a traditional touch that adds a creamy, cooling element.
Side Dishes
This dish shines beautifully alongside simple mashed potatoes, buttered noodles, or crusty rye bread. Each of these side dishes soaks up the luscious tomato sauce wonderfully, making every bite satisfying and complete. If you want something lighter, a crisp green salad with a tangy vinaigrette provides great balance.
Creative Ways to Present
For a festive presentation, serve Golabki nestled in individual rustic ramekins with extra sauce spooned over the top. If you’re hosting a gathering, arrange the rolls in a large baking dish and sprinkle with grated cheese before finishing under the broiler for a golden crust. The comforting aroma and inviting appearance will have everyone eager to dive in.
Make Ahead and Storage
Storing Leftovers
Leftover Golabki can be stored covered in the refrigerator for up to 3 days. The flavors often deepen overnight, making your next meal even more delicious. Be sure to keep them submerged in the tomato sauce to prevent drying out.
Freezing
You can freeze Golabki either before or after cooking. Place the rolls in an airtight container or wrap tightly in foil and plastic wrap. Frozen rolls can keep well for up to 3 months. Thaw them overnight in the fridge before reheating for best results.
Reheating
Reheat leftovers gently on the stovetop or in the oven covered with foil to prevent drying. Adding a splash of broth or water can help maintain moisture. The slow warming keeps the cabbage tender and the filling juicy.
FAQs
What type of cabbage is best for Golabki?
Green cabbage with large, sturdy leaves is ideal because it holds up well during the blanching and cooking process, providing a perfect wrap for the filling.
Can I make Golabki vegetarian?
Absolutely! Swap the meat for a hearty mixture of sautéed mushrooms, lentils, or cooked beans combined with rice and veggies for a delicious vegetarian version.
Is it necessary to cook the rice beforehand?
No, the rice is added uncooked because it will cook inside the cabbage rolls as they simmer, absorbing flavors from the meat and sauce.
Can I use frozen cabbage leaves?
Fresh cabbage leaves work best as they are more pliable. However, if you have frozen leaves, thaw them carefully and warm in hot water to soften before using.
How can I reduce the acidity of the tomato sauce?
Adding a little sugar, as in this recipe, balances acidity. You can also simmer the sauce longer or add a dash of cream or butter to mellow the tang.
Final Thoughts
There’s something truly magical about making Golabki (Polish Stuffed Cabbage Rolls) Recipe from scratch—the way simple ingredients transform into a dish that is tender, flavorful, and deeply comforting. Whether you’re cooking for family or sharing with friends, these rolls offer a taste of tradition and warmth. I encourage you to try this recipe and enjoy a little culinary journey to Poland right from your own kitchen.
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Golabki (Polish Stuffed Cabbage Rolls) Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 6 to 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Polish
Description
Golabki are traditional Polish stuffed cabbage rolls made with a savory filling of ground pork, rice, and aromatic spices, all wrapped in tender cabbage leaves and baked in a rich tomato sauce. This comforting and hearty dish serves 6 to 8 and combines classic Eastern European flavors with simple ingredients for a satisfying meal.
Ingredients
For the Cabbage Rolls
- 1 large head of cabbage
- 1 lb (450g) ground pork (or a mix of pork and beef)
- 1/2 cup uncooked rice (white or brown)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 egg
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1/4 tsp paprika (optional)
For the Tomato Sauce
- 1 can (15 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1 tbsp sugar (to balance acidity)
- 1/2 cup beef or chicken broth
- 1 tbsp lemon juice (optional, for brightness)
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- Salt and pepper to taste
Instructions
- Prepare the Cabbage: Bring a large pot of water to a boil. Carefully cut out the core of the cabbage to make peeling the leaves easier.
- Blanch the Cabbage Leaves: Submerge the whole cabbage head into boiling water for 2-3 minutes until the outer leaves soften. Use tongs to remove the cabbage from the water and set it aside to cool. Peel off about 10-12 large softened leaves. If any leaves are still stiff, return the cabbage to the boiling water to soften more leaves.
- Cook the Rice: Rinse the rice under cold water. Cook it according to package instructions until just tender but still firm (al dente). Drain and let cool slightly.
- Prepare the Filling: In a large bowl, combine the ground pork (or pork and beef mix), cooked rice, finely chopped onion, minced garlic, egg, salt, black pepper, dried thyme, and paprika if using. Mix well to incorporate all ingredients evenly.
- Assemble the Rolls: Lay a blanched cabbage leaf flat and trim the thick central vein if necessary to make rolling easier. Place about 2-3 tablespoons of filling near the base of the leaf. Fold in the sides and roll tightly, encasing the filling within the leaf.
- Prepare the Tomato Sauce: In a separate bowl, combine crushed tomatoes, tomato paste, sugar, beef or chicken broth, lemon juice (if using), dried basil, dried oregano, and salt and pepper to taste. Stir well to combine all the flavors.
- Layer and Cook: In a large baking dish or oven-safe pot, spread a thin layer of tomato sauce. Arrange the cabbage rolls seam-side down in the dish snugly. Pour the remaining tomato sauce over the rolls, ensuring they are well coated.
- Bake the Golabki: Preheat the oven to 350°F (175°C). Cover the baking dish with aluminum foil and bake for about 1 hour until the cabbage is tender and the filling is cooked through.
- Serve: Remove from the oven and let the golabki rest for a few minutes. Serve warm with extra tomato sauce spooned over the top.
Notes
- Use pork and beef mix if you prefer a richer filling.
- Brown rice adds nuttiness but may require longer cooking.
- Removing the thick vein from cabbage leaves makes rolling easier and prevents tearing.
- Adjust sugar in the tomato sauce if tomatoes are very acidic.
- Golabki can be made ahead and reheated before serving; flavor improves after resting.
