Here’s a comforting and authentic recipe for Polish Stuffed Cabbage Rolls (Gołąbki) with rich tomato sauce — hearty, satisfying, and full of old-world flavor.
Polish Stuffed Cabbage Rolls (Gołąbki)
Ingredients (Serves 6–8):
For the Rolls:
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1 large green cabbage (about 2–3 lbs)
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1 ½ lbs ground pork (or a pork/beef mix)
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1 cup cooked rice (white or brown)
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 egg
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Salt and pepper to taste
For the Tomato Sauce:
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2 tablespoons butter or oil
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1 small onion, chopped
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2 cloves garlic, minced
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1 (28 oz) can crushed tomatoes
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2 tablespoons tomato paste
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1 teaspoon sugar
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1 teaspoon dried oregano or marjoram
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Salt and pepper to taste
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Optional: splash of vinegar or lemon juice to brighten
Instructions:
1. Prepare the Cabbage:
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Bring a large pot of salted water to a boil.
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Carefully remove core from the cabbage.
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Boil the whole cabbage for 5–10 minutes, peeling off leaves as they soften. You’ll need 12–14 large, intact leaves.
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Trim the thick stem at the base of each leaf to make rolling easier.
2. Make the Filling:
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In a large bowl, mix ground meat, cooked rice, chopped onion, garlic, egg, salt, and pepper until well combined.
3. Assemble the Rolls:
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Place 2–3 tablespoons of filling on each cabbage leaf.
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Fold in the sides and roll tightly like a burrito.
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Place seam side down in a large baking dish or Dutch oven.
4. Make the Tomato Sauce:
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In a saucepan, heat butter/oil and sauté onion until soft (5–6 min).
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Add garlic, cook 1 more minute.
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Stir in crushed tomatoes, tomato paste, sugar, and herbs.
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Simmer for 10–15 minutes. Season with salt, pepper, and a splash of vinegar or lemon juice if desired.
5. Bake:
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Pour sauce over the cabbage rolls.
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Cover with foil and bake at 350°F (175°C) for 1 hour.
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Uncover and bake for another 15–20 minutes to slightly thicken the sauce.
Serve With:
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Mashed potatoes or crusty bread
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A dollop of sour cream
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Fresh dill or parsley on top
Would you like a slow cooker version or a meatless alternative?