Polish Gołąbki (Stuffed Cabbage Rolls)

Gołąbki are Poland’s comforting stuffed cabbage rolls, with a savory pork-and-rice filling tucked into tender leaves and simmered in tomato sauce.

Blanch the cabbage until flexible, mix the filling gently, then bake the rolls covered so the rice cooks evenly and the sauce stays rich.

Do not overfill the leaves; the rice expands as it cooks and needs room inside each roll.

Serving Suggestions

Serve the rolls warm with extra tomato sauce, chopped dill or parsley, and boiled potatoes or rye bread if desired.

Recipe Notes

The rolls keep refrigerated for up to 4 days and reheat well covered in a little sauce. Freeze cooled rolls with sauce for up to 2 months.

Polish Gołąbki (Stuffed Cabbage Rolls)

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Tender cabbage leaves wrapped around seasoned pork and rice, baked in a savory tomato sauce.

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Prep Time 35 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 50 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: Polish

Calories: 470

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

 

1x2x3x?

Cabbage rolls

• 1 large green cabbage about 2 lb, core removed
• 1 lb ground pork not leaner than 85 percent
• 1 cup uncooked long-grain rice rinsed
• 1 medium yellow onion finely diced
• 2 cloves garlic minced
• 1 tsp sweet paprika
• 1.5 tsp fine salt divided
• 0.5 tsp ground black pepper

Tomato sauce

• 2 cups crushed tomatoes
• 1 cup chicken stock or vegetable stock
• 2 tbsp tomato paste
• 1 tbsp neutral oil
• 1 tsp dried marjoram

Equipment

• Large pot
• Large skillet
• 9-by-13-inch baking dish
• Mixing bowl
• Chef’s knife

Method

 

Prepare the cabbage:

1. Bring a large pot of salted water to a simmer. Lower in the cabbage and cook for 5 to 7 minutes, turning it, until the outer leaves are flexible.
2. Peel off 12 large leaves and set them on a towel to cool. Trim the thick rib from each leaf without cutting through it.

Make the filling:

1. Warm the oil in a skillet over medium heat. Cook the onion for 5 minutes until softened, then add the garlic and cook for 30 seconds.
2. Combine the pork, rice, onion mixture, paprika, 1 teaspoon of the salt, and pepper in a bowl. Mix just until evenly combined.

Roll and bake:

1. Heat the oven to 350°F (180°C). Stir the crushed tomatoes, stock, tomato paste, marjoram, and remaining salt in a bowl.
2. Spread a little sauce in a baking dish. Place about 1/3 cup of filling near the rib end of each cabbage leaf, fold in the sides, and roll tightly.
3. Arrange the rolls seam-side down, spoon the remaining sauce over them, cover tightly, and bake for 60 minutes. Uncover and bake for 10 to 15 minutes more, until the rice is tender and the center reaches 160°F (71°C).
4. Rest for 10 minutes before serving with the sauce.

Nutrition

Calories: 470kcalCarbohydrates: 45gProtein: 25gFat: 21gSaturated Fat: 7gCholesterol: 76mgSodium: 880mgFiber: 6gSugar: 9g

Notes

• The filling should be loose rather than packed so the rice can expand.
• If the cabbage leaves are small, overlap two leaves slightly to make a larger wrapper.