Introduction

There’s something special about recipes passed down through generations. Polish Stuffed Cabbage Rolls, also known as Gołąbki, are one of those comforting dishes that carry with them the warmth of tradition and the flavors of home.

Made with tender cabbage leaves wrapped around a savory blend of ground beef, pork, and rice, these rolls are slowly baked in a tangy tomato sauce until perfectly tender. It’s the kind of family-friendly comfort food that fills both the belly and the heart.

Whether you’re celebrating a holiday, hosting Sunday dinner, or just craving a taste of authentic Eastern European cuisine, this dish delivers an experience that’s rich in flavor and tradition.

 

 

Ingredients

• 1 large head of cabbage
• 1 pound ground beef
• ½ pound ground pork
• 1 cup cooked rice
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 egg
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 cups tomato sauce, divided
• 1 cup beef broth
• 1 tablespoon sugar
• 1 tablespoon lemon juice
• 1 tablespoon fresh dill, chopped (optional)

 

 

How To Make Polish Stuffed Cabbage Rolls

1. Prep the Cabbage: Preheat oven to 350°F (175°C). Boil the whole cabbage for 10 minutes until leaves soften. Remove, cool, and separate the leaves.
2. Mix the Filling: Combine ground beef, pork, rice, onion, garlic, egg, salt, and pepper in a bowl.
3. Roll the Leaves: Place ¼ cup filling in each cabbage leaf, fold sides, and roll tightly.
4. Make the Sauce & Bake: Spread a little tomato sauce in a baking dish. Arrange rolls seam-side down. Mix remaining tomato sauce, broth, sugar, and lemon juice. Pour over rolls. Cover and bake 1.5–2 hours.
5. Serve: Garnish with fresh dill before serving.

 

Why You’ll Love This Recipe

• Authentic Comfort Food: Brings the flavors of traditional Polish cooking to your table.
• Perfect for Gatherings: Great for family dinners, potlucks, or holiday meals.
• Make-Ahead Friendly: Prepare in advance and simply bake when ready.

 

 

Tips for Success

• Trim the thick vein of each cabbage leaf for easier rolling.
• Use day-old cooked rice for better texture.
• Don’t overfill the rolls; keep them tight but not bursting.
• Let the rolls rest for 10 minutes after baking for easier serving.

 

Variations

• Vegetarian Version: Use mushrooms, lentils, or beans instead of meat.
• Sauce Swap: Replace tomato sauce with mushroom gravy or creamy dill sauce.
• Spicy Twist: Add chili flakes or hot paprika for extra heat.
• Slow Cooker Method: Layer rolls in a slow cooker, cover with sauce, and cook on low for 6–7 hours.

 

FAQs

1. Can I freeze cabbage rolls? Yes, freeze before or after baking for up to 3 months.
2. Can I use only beef or pork? Absolutely—though the mix gives the best flavor.
3. Do I have to pre-cook the rice? Yes, it ensures even cooking inside the rolls.
4. Can I make this gluten-free? This recipe is naturally gluten-free if all sauces are certified.
5. What if my cabbage leaves tear? Overlap two smaller leaves to hold the filling.
6. How do I reheat leftovers? Warm in the oven covered with foil or microwave individual rolls.
7. Can I use tomato soup instead of sauce? Yes, but reduce sugar since it’s already sweetened.
8. What side dishes go best? Mashed potatoes, rye bread, or cucumber salad.
9. How do I prevent soggy rolls? Don’t overboil cabbage and drain excess liquid.
10. Can I prepare them a day ahead? Yes, assemble rolls and refrigerate overnight before baking.

 

 

Health Benefits

These cabbage rolls offer a balance of protein, fiber, and essential nutrients. Cabbage is rich in Vitamin C and antioxidants, while lean beef and pork provide protein and iron. Adding fresh herbs like dill boosts flavor naturally without extra calories.

How to Serve

Serve hot with mashed potatoes, buttered noodles, or crusty bread to soak up the sauce. A light cucumber salad on the side balances the richness beautifully.

 

 

Make Ahead & Storage

• Make Ahead: Assemble a day before, refrigerate, and bake when ready.
• Storage: Refrigerate leftovers for up to 3 days in an airtight container.
• Freezing: Freeze baked or unbaked rolls for up to 3 months; thaw overnight before reheating.

 

Conclusion

Polish Stuffed Cabbage Rolls are the perfect example of a meal that’s more than just food—it’s tradition, family, and comfort all wrapped into one. Whether served at a holiday gathering or as a simple weeknight dinner, this dish will quickly become a staple in your kitchen.