Polish Stuffed Cabbage Rolls With Tomato Sauce (Gołąbki)


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These Polish Stuffed Cabbage Rolls are totally delicious. Served with tomato sauce and a piece of bread make a terrific, comforting dinner! This is a traditional Polish recipe for cabbage rolls with ground meat and rice.

Polish Stuffed Cabbage Rolls

Stuffed cabbage rolls (or gołąbki) are a national dish in Poland. It’s such a popular dish, that you can find it in most Polish restaurants.

Stuffed cabbage rolls are a bit old-fashioned, but it’s the perfect comfort food!

Polish cabbage rolls are made with cabbage leaves stuffed with ground meat (pork, beef, or chicken), chopped cooked onions, and rice. You can make cabbage rolls in the oven or on the stove. I prefer baking!

Polish Stuffed Cabbage Rolls With Tomato Sauce (Gołąbki)
Polish Stuffed Cabbage Rolls With Tomato Sauce (Gołąbki)

What you need

This a simple dish, so you’ll need just a few ingredients to make it!

Let’s take a look at what you need for the Polish cabbage rolls:

  • Ground meat – the traditional recipe calls for pork, but beef and chicken will be great too. I always mix pork with beef, and I think it tastes the best. The ratio of beef to pork is a personal preference, I prefer more pork.
  • Cabbage – you can use different types of cabbage – white cabbage, savoy cabbage, Chinese cabbage, etc.
  • Cooked rice – any you like.
  • Egg – one is enough.
  • Onion – finely chopped and cooked in the butter.
  • Fresh parsley – finely chopped.
  • Salt and pepper

And here’s what you need for the tomato sauce:

  • Tomato passata (tomato puree) – or canned tomatoes.
  • Dried oregano, thyme, paprika powder – seasoning.
  • Broth or water
Polish Stuffed Cabbage Rolls With Tomato Sauce (Gołąbki)
Polish Stuffed Cabbage Rolls With Tomato Sauce (Gołąbki)

How to make it

I will be honest with you. Although making cabbage rolls is easy, it’s a bit time-consuming. But it’s worth it!

The recipe consist of 5 steps:

  • First, you need to cook the rice and let it cool down.
  • The second step is to prepare the tomato sauce. It’s easy! Just bring to the boil tomatoes with broth and spices, and simmer for 2-3 minutes.
  • The third step is to cut off the hard parts from the cabbage leaves and soften them in the boiling water. Cut as much of hard parts as possible!
  • The fourth step is to cook the onion and mix all the “stuffing” ingredients in a bowl.
  • The last step is to make cabbage rolls, cover them with the sauce and bake!

Cabbage rolls can stay up in the fridge in the air-proof container for 3 days. But they’re freezer friendly!

Polish Stuffed Cabbage Rolls With Tomato Sauce (Gołąbki)

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AuthorEwaCategory, , DifficultyIntermediate

These Polish Stuffed Cabbage Rolls are totally delicious. Served with tomato sauce and a piece of bread make a terrific, comforting dinner! This is a traditional Polish recipe for cabbage rolls with ground meat and rice.

Yields14 Servings
Prep Time20 minsCook Time1 hr 40 minsTotal Time2 hrs

Click on the servings to scale the recipe to your needs.

Click a timer link in the recipe to start a countdown clock. 

In all my recipes 1 teaspoon equals 5 ml, 1 tablespoon equals 15 ml, 1 cup equals 250 ml. Spoons and cups are lightly packed.

Tomato sauce
 700 g Passata (tomato purée) or 800 g canned tomatoes
 1 cup Chicken broth or water
 1 tsp Dried oregano
 1 tsp Dried thyme
 1 tsp Paprika powder
 1 tsp Sugar
 Salt and pepper
Cabbage rolls
 14 Cabbage leaves (any cabbage you like)
 500 g Ground pork
 200 g Ground beef
 2 cups Cooked rice
 1 Onion
 1 Egg
 1 tbsp Finely chopped parsley
 Salt and pepper
 1 tbsp Butter

Tomato sauce
1

In a pot mix together tomatoes, broth, and all the spices. Bring to boil and simmer for 3 minutes. remove from the heat.

Cabbage rolls
2

Cook rice according to the instruction on the package and let it cool down.

3

Separate the cabbage leaves and cut off the white, hard parts.

4

Bring a large pot of water to boil. Add cabbage leaves and cook for 3 minutes, until softened.

5

Drain the leaves and let them cool down.

6

Preheat the oven to 180 Celsius degrees.

7

Finely chop the onion. Heat 1 tbsp of butter with a little bit of oil in a pan over medium heat. Add onion and cook until soft and brown. Transfer to the big bowl.

8

To the same bowl with onion, add meat, egg, parsley, and rice. Season with salt and pepper and mix everything well.

9

Place the portion of the filling on the cabbage leaf close to the core. Fold once, then grab both sides and fold in, continue rolling until rolled tied.

10

Cover the bottom of the baking dish with tomato sauce and place the cabbage rolls. Cover the rolls with the remaining tomato sauce. Cover the dish the aluminum foil.

11

Baked the cabbage rolls covered for 1 hour. Then uncover and bake for 40 minutes more.

12

Serve with bread or mashed potatoes!

Ingredients

Tomato sauce
 700 g Passata (tomato purée) or 800 g canned tomatoes
 1 cup Chicken broth or water
 1 tsp Dried oregano
 1 tsp Dried thyme
 1 tsp Paprika powder
 1 tsp Sugar
 Salt and pepper
Cabbage rolls
 14 Cabbage leaves (any cabbage you like)
 500 g Ground pork
 200 g Ground beef
 2 cups Cooked rice
 1 Onion
 1 Egg
 1 tbsp Finely chopped parsley
 Salt and pepper
 1 tbsp Butter

Directions

Tomato sauce
1

In a pot mix together tomatoes, broth, and all the spices. Bring to boil and simmer for 3 minutes. remove from the heat.

Cabbage rolls
2

Cook rice according to the instruction on the package and let it cool down.

3

Separate the cabbage leaves and cut off the white, hard parts.

4

Bring a large pot of water to boil. Add cabbage leaves and cook for 3 minutes, until softened.

5

Drain the leaves and let them cool down.

6

Preheat the oven to 180 Celsius degrees.

7

Finely chop the onion. Heat 1 tbsp of butter with a little bit of oil in a pan over medium heat. Add onion and cook until soft and brown. Transfer to the big bowl.

8

To the same bowl with onion, add meat, egg, parsley, and rice. Season with salt and pepper and mix everything well.

9

Place the portion of the filling on the cabbage leaf close to the core. Fold once, then grab both sides and fold in, continue rolling until rolled tied.

10

Cover the bottom of the baking dish with tomato sauce and place the cabbage rolls. Cover the rolls with the remaining tomato sauce. Cover the dish the aluminum foil.

11

Baked the cabbage rolls covered for 1 hour. Then uncover and bake for 40 minutes more.

12

Serve with bread or mashed potatoes!

Polish Stuffed Cabbage Rolls With Tomato Sauce (Gołąbki)

Did you make this recipe? 

Let me know how it went! Tag me on Instagram – @cooking.with.ewa or leave a comment below.

Polish Stuffed Cabbage Rolls With Tomato Sauce (Gołąbki)
Polish Stuffed Cabbage Rolls With Tomato Sauce (Gołąbki)

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2 Comments

  1. Nancy Gorzkowski Parisi 1 July 2019 at 11:13

    Czesc – ( I had to look that up. )
    I am wondering about your Polish golumbki. Poles as a rule, did not use many spices….so the oregano and thyme in the tomato sauce was odd. Is this the norm now??
    Other than that, the basic recipe is the same as my mother and my grandmothers made them.
    Thank you….

    Reply
    1. Ewa 2 July 2019 at 08:39

      That’s not true 🙂 Maybe in communist times it was somehow true, but in general Polish cuisine uses a lot of spices. It also depends on the person.

      Reply

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