Polish Stuffed Cabbage Rolls Recipe

 

Polish Stuffed Cabbage Rolls, also known as Gołąbki, are a traditional comfort food from Poland. These hearty cabbage leaves are filled with a savory mixture of ground meat, rice, and aromatic herbs, then simmered in a tangy tomato sauce. This dish is a symbol of family gatherings and homemade warmth, offering both flavor and nutrition in every bite.

Ingredients

• 1 large head of green cabbage
• 1 pound ground beef or pork (or a mix of both)
• 1 cup cooked rice
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 egg, lightly beaten
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon paprika
• 2 cups tomato sauce or crushed tomatoes
• 1 tablespoon olive oil or butter
• 1 teaspoon sugar (optional, to balance acidity)
• 1 cup beef or vegetable broth

Instructions

1. Prepare the cabbage by removing the core and carefully separating the leaves. Blanch the leaves in boiling water for 2–3 minutes until pliable, then drain and cool.
2. In a large bowl, mix ground meat, cooked rice, onion, garlic, egg, salt, pepper, and paprika until well combined. Place 2–3 tablespoons of filling on each cabbage leaf, fold the sides, and roll tightly.
3. Heat oil in a large pot, arrange the rolls seam side down, and pour in tomato sauce, broth, and sugar if using. Cover and simmer on low heat for about 1 to 1.5 hours until the rolls are tender and fully cooked. Serve hot with extra sauce on top.

Servings

This recipe makes approximately 6 servings.

Nutritional Info (per serving, approx.)

• Calories: 290
• Protein: 20g
• Fat: 14g
• Carbohydrates: 22g
• Fiber: 4g
• Sugar: 6g
• Sodium: 640mg

Notes

Polish Stuffed Cabbage Rolls taste even better the next day as the flavors continue to develop. They can be made ahead of time and refrigerated or frozen for later use. Different regions of Poland add variations such as mushrooms, barley, or sauerkraut to the recipe.

Tips

Use fresh, large cabbage leaves for easier rolling. If leaves are too thick, carefully trim the thick vein for flexibility. Add a splash of lemon juice or vinegar to the sauce for extra tanginess. If you prefer a lighter version, substitute ground turkey or chicken instead of beef or pork. For vegetarian rolls, replace the meat with lentils, mushrooms, or beans.

Health Benefits

Cabbage is packed with vitamins C and K, supporting immunity and bone health. Lean ground meat offers high-quality protein essential for muscle repair and energy. The rice provides complex carbohydrates for sustained energy. Garlic and onion not only add flavor but also have antioxidant and anti-inflammatory properties. The tomato sauce supplies lycopene, an antioxidant known for supporting heart health. Together, these ingredients create a balanced and nourishing meal.

Q & A

Q: Can I bake stuffed cabbage rolls instead of simmering?
A: Yes, you can bake them in a covered dish with sauce at 350°F (175°C) for 1 to 1.5 hours.

Q: Can I freeze Polish Stuffed Cabbage Rolls?
A: Absolutely. Arrange cooled rolls in an airtight container, separate layers with parchment, and freeze for up to 3 months.

Q: What side dishes go well with stuffed cabbage rolls?
A: They pair wonderfully with mashed potatoes, rye bread, or a light salad.

Q: Can I make the filling without rice?
A: Yes, you can substitute rice with quinoa, cauliflower rice, or simply add more vegetables for a low-carb option.

Q: How do I prevent the rolls from falling apart?
A: Roll them tightly, place seam side down, and avoid stirring during cooking to keep them intact.