... Print

Classic Polish Cabbage Rolls (Gołąbki) Recipe: Comfort Food Dinner

Close-up of two halved cabbage rolls showing the savory meat filling, covered in bright red tomato sauce.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make authentic, tender Polish Cabbage Rolls (Gołąbki) filled with ground beef and rice, simmered in a rich tomato sauce. This easy, make-ahead recipe brings classic comfort food to your family dinner table.

Ingredients

Scale
  • 1 large head of green cabbage
  • 1 pound ground beef
  • 1/2 cup uncooked white rice
  • 1 medium onion, finely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup water (for filling)
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon Worcestershire sauce
  • 1/2 cup water (for sauce)

Instructions

  1. Prepare the cabbage: Bring a large pot of water to a boil. Carefully remove the core from the cabbage. Place the whole head in boiling water for 5 to 10 minutes until the outer leaves are pliable. Remove the cabbage and let it cool enough to handle. Gently peel off 12 to 15 large outer leaves, trimming the thick center rib from each leaf so it rolls easily.
  2. Prepare the filling: In a large bowl, combine the ground beef, uncooked rice, chopped onion, salt, pepper, and 1/4 cup water. Mix the ingredients thoroughly with your hands until just combined. Do not overmix.
  3. Roll the cabbage: Place about 1/4 cup of the filling mixture near the base of a cabbage leaf. Fold the sides of the leaf over the filling, then roll it up tightly from the base to the tip, creating a neat package. Repeat with remaining leaves and filling.
  4. Prepare the sauce: In a large Dutch oven or oven-safe pot, mix the crushed tomatoes, tomato sauce, brown sugar, Worcestershire sauce, and 1/2 cup water. Stir well.
  5. Arrange the rolls: Place the stuffed cabbage rolls seam-side down in the pot over the sauce. You may need to layer them carefully. Add any remaining sauce over the top of the rolls.
  6. Cook the rolls: Cover the pot tightly. You can simmer these on the stovetop over low heat for 1.5 to 2 hours, or bake them in a preheated oven at 350°F (175°C) for 1.5 hours, until the cabbage is very tender and the filling is cooked through.
  7. Serve: Let the cabbage rolls rest for 10 minutes before serving hot with extra tomato sauce from the pot.

Notes

  • You can prepare these stuffed cabbage rolls a day ahead and store them covered in the refrigerator. Cook them the next day for an easy dinner.
  • If you prefer a tangier sauce, substitute the brown sugar with 1 tablespoon of white vinegar.
  • If you have small cabbage leaves left over, chop them up and mix them into the sauce for extra flavor and vegetable content.

Nutrition

Find it online: https://carlacooking.com/cabbage-rolls-authentic-polish-recipe/