Stuffed Polish Cabbage

🥬 Stuffed Polish Cabbage (Gołąbki): A Beloved Classic Full of Heart and Heritage
If you grew up in a Polish home — or even just near one — chances are you’ve caught the comforting aroma of Stuffed Polish Cabbage, also known as Gołąbki, wafting from the kitchen on a cold afternoon. These hearty cabbage rolls have stood the test of time as one of Poland’s most cherished traditional dishes, and for good reason: they’re warm, filling, and made with love.

Whether served at a family gathering, holiday table, or just on a cozy weeknight, Gołąbki brings people together — one cabbage roll at a time.

🇵🇱 What Is Gołąbki?
Gołąbki (pronounced gaw-WUMP-kee) translates to “little pigeons,” a name that refers to the way the cabbage leaves are folded into neat, compact rolls. But there’s nothing small about the flavor in this dish. Inside each leaf is a savory mix of ground meat, rice, onion, and herbs, all simmered in a tangy tomato sauce until perfectly tender.

It’s a dish rooted in Polish culture but loved by many across Central and Eastern Europe, with variations found in Ukrainian, Russian, and Hungarian cuisines as well.

🧾 Ingredients
For the cabbage rolls:
1 large head of green cabbage

1½ lbs ground beef, pork, or a mix of both

1 cup cooked white rice

1 small onion, finely chopped

2 cloves garlic, minced

1 egg

Salt and black pepper to taste

Optional: a pinch of paprika or dried marjoram

For the sauce:
1 (15 oz) can crushed tomatoes

1 tbsp tomato paste

1 tbsp sugar

1 tbsp vinegar or lemon juice

Salt and pepper to taste

Optional: bay leaf, fresh dill, or a splash of Worcestershire sauce for extra depth

👩‍🍳 How to Make Stuffed Polish Cabbage
1. Prepare the Cabbage
Bring a large pot of water to a boil.

Remove the core of the cabbage and gently peel away the outer leaves.

Blanch the leaves in boiling water for 2–3 minutes until softened. Set aside to cool.

2. Make the Filling
In a large bowl, combine ground meat, cooked rice, onion, garlic, egg, and seasoning. Mix until just combined — don’t overwork it.

3. Form the Rolls
Take one cabbage leaf and add about 2 tablespoons of filling at the base.

Fold in the sides and roll up tightly, like a burrito. Repeat until all filling is used.

4. Make the Sauce
In a saucepan, mix together the crushed tomatoes, tomato paste, sugar, vinegar, and seasonings. Simmer for 10 minutes.

5. Cook the Gołąbki
Layer some sauce on the bottom of a deep baking dish or Dutch oven.

Arrange cabbage rolls seam-side down. Cover with remaining sauce.

Cover tightly with foil or a lid and bake at 350°F (175°C) for 1.5 to 2 hours, or simmer gently on the stovetop.

🥔 What to Serve with Gołąbki
Gołąbki is hearty enough on its own, but for a full Polish-style meal, serve with:

Mashed or boiled potatoes

Crusty rye bread

Pickled vegetables like beets or cucumbers

A spoonful of sour cream on the side

💡 Tips & Variations
Make it ahead: Gołąbki tastes even better the next day. Let the flavors meld overnight for an even richer taste.

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