Stuffed Polish Cabbage

 

🥬 Stuffed Polish Cabbage – A Hearty Old-World Classic Made with Love

Known as Gołąbki (pronounced go-WUMP-kee) in Polish, Stuffed Polish Cabbage is a time-honored comfort food that’s been passed down through generations. This humble, hearty dish features tender cabbage leaves wrapped around a flavorful filling of ground meat and rice, simmered slowly in a savory tomato sauce until everything is melt-in-your-mouth delicious.

Whether you’re Polish by heritage or just a lover of homey, satisfying meals, this recipe brings the warmth of grandma’s kitchen to your table.

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🇵🇱 What Are Gołąbki?

In Poland, gołąbki literally means “little pigeons” — not because of the ingredients, but because of their plump, rolled shape. These cabbage rolls are a staple at family gatherings, holidays, weddings, and Sunday dinners. Traditionally made with pork and rice, they're simple, filling, and full of flavor.

While every Polish family has their own twist, this version captures the classic essence of this beloved dish.

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🛒 Ingredients

For the Cabbage Rolls:

• 1 large green cabbage, core removed

• 1 lb ground pork (or a pork/beef mix)

• 1 cup cooked white rice

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 egg

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp paprika (optional)

For the Tomato Sauce:

• 2 cups crushed tomatoes or tomato sauce

• 1 tbsp tomato paste

• 1 cup beef broth or water

• 1 tsp sugar (balances acidity)

• Salt and pepper to taste

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👩‍🍳 Instructions

1. Prepare the Cabbage

Bring a large pot of water to a boil. Carefully remove the whole outer leaves of the cabbage. Blanch 10–12 leaves for about 2–3 minutes until softened. Drain and set aside. Trim the thick stem at the base of each leaf for easier rolling.

2. Make the Filling

In a large bowl, mix together:

• Ground meat

• Cooked rice

• Chopped onion

• Garlic

• Egg

• Salt, pepper, and paprika

Mix until well combined (but don’t overwork it).

3. Assemble the Rolls

Place 2–3 tablespoons of the meat mixture in the center of each cabbage leaf. Fold the sides in, then roll from the bottom up like a burrito. Secure with a toothpick if needed.

4. Make the Sauce

In a saucepan, combine crushed tomatoes, tomato paste, broth, sugar, and seasoning. Simmer for 5–10 minutes to blend flavors.

5. Cook the Cabbage Rolls

In a large Dutch oven or deep baking dish, spoon a layer of sauce on the bottom. Place cabbage rolls seam-side down. Pour remaining sauce over the top.

Cover tightly with foil or a lid.

• Oven Method: Bake at 350°F (175°C) for 1.5 to 2 hours

• Stovetop Method: Simmer on low heat for about 1.5 hours

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🍽 How to Serve

Gołąbki are traditionally served hot, with:

• A dollop of sour cream

• A slice of rye bread

• Or even a side of mashed potatoes

Don’t forget to spoon some of the rich tomato sauce over the top of each roll before serving!

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🧊 Storage & Reheating

• Fridge: Store in an airtight container for up to 4 days

• Freezer: Freeze individually or in batches with sauce for up to 3 months

• Reheat: Gently warm in a covered dish in the oven or microwave until heated through

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💡 Variations

• Low-Carb: Swap rice for cauliflower rice

• Vegetarian: Use lentils, mushrooms, and rice in the filling

• Spicy Kick: Add red pepper flakes or a dash of hot sauce to the filling or sauce

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❤️ Final Thoughts

Stuffed Polish Cabbage is more than just a meal — it’s a tradition, a memory, and a little bit of love rolled into every bite. Whether you’re recreating a family favorite or trying it for the first time, this dish is sure to warm hearts and bellies alike.

Simple ingredients, slow cooking, and soulful flavor — that’s the magic of gołąbki.