If you have never tried Golabki (Polish Stuffed Cabbage Rolls) Recipe before, get ready for a soulful culinary journey that wraps comfort, tradition, and a burst of flavor all in one delicious parcel. These tender cabbage leaves cradle a savory mixture of seasoned meat and rice, bathed in a vibrant tomato sauce that’s tangy and slightly sweet. Every bite is a beautiful balance of textures and tastes, making this dish a beloved classic that warms both the heart and the kitchen with its inviting aroma.
Ingredients You’ll Need
Gathering simple, fresh ingredients is key to making Golabki truly shine. Each component has a purpose, whether it’s the crisp cabbage leaves providing the perfect vessel, or the aromatic mix of herbs and spices giving layers of flavor that make this recipe unforgettable.
- 1 large head of cabbage: The star wrap that holds all the delicious filling together; choose a firm, fresh cabbage for best results.
- 1 lb (450g) ground pork (or a mix of pork and beef): Offers a juicy, rich base for the filling; mixing meats can add extra depth.
- 1/2 cup uncooked rice (white or brown): Adds heartiness and texture to the filling, absorbing flavors as it cooks.
- 1 medium onion, finely chopped: Brings sweetness and savory undertones to balance the meat.
- 2 cloves garlic, minced: Adds a warm, aromatic kick that enhances the overall flavor.
- 1 egg: Acts as a binder, ensuring the filling stays together during cooking.
- 1 tsp salt: Essential for seasoning and bringing out the flavors of the ingredients.
- 1/2 tsp black pepper: Gives a gentle heat and seasoning boost.
- 1/2 tsp dried thyme: A subtle herb that adds earthiness to the filling.
- 1/4 tsp paprika (optional): For a slight smoky sweetness that deepens the flavor profile.
- 1 can (15 oz) crushed tomatoes: Forms the luscious base of the tomato sauce.
- 2 tbsp tomato paste: Concentrates tomato flavor and thickens the sauce beautifully.
- 1 tbsp sugar: Balances the acidity of the tomatoes for a perfectly rounded sauce.
- 1/2 cup beef or chicken broth: Adds savory depth and keeps the sauce moist and flavorful.
- 1 tbsp lemon juice (optional): Introduces brightness and a hint of acidity to the sauce.
- 1/2 tsp dried basil: Contributes herbal notes that complement the tomato sauce wonderfully.
- 1/2 tsp dried oregano: Classic Mediterranean flavor that enhances the sauce’s complexity.
- Salt and pepper to taste: To adjust seasoning and bring the sauce to perfection.
How to Make Golabki (Polish Stuffed Cabbage Rolls) Recipe
Step 1: Prepare the Cabbage
Start by bringing a large pot of water to a steady boil. Carefully cut out the cabbage core so you can gently peel off the leaves without any tearing. Next, blanch the whole cabbage head in the boiling water for about 2-3 minutes until the leaves become pliable. Using tongs, lift the cabbage out and let it cool down enough to separate about 10-12 large outer leaves. If the inner leaves are still too firm to handle, dunk the head back for a few more moments. This step ensures the leaves are tender enough to wrap around the filling without snapping.
Step 2: Prepare the Filling
While your cabbage cools, mix together the ground pork (or your meat blend) with uncooked rice, finely chopped onion, minced garlic, and the egg in a large bowl. Season generously with salt, black pepper, thyme, and if you like, paprika for extra warmth. Make sure everything is combined evenly; the rice will absorb the meat’s flavors and soften as it cooks within the cabbage leaf, making each bite satisfying and hearty.
Step 3: Assemble the Rolls
Take a softened cabbage leaf and carefully trim any thick veins to make folding easier. Place a generous spoonful of filling near the base of the leaf. Fold in the sides and then roll it up tightly but gently, like wrapping a precious gift, to keep all those flavors locked inside. Repeat the process with the remaining leaves and filling.
Step 4: Make the Tomato Sauce
In a saucepan, combine crushed tomatoes, tomato paste, sugar, broth, and a splash of lemon juice if you want a touch of brightness. Season with dried basil, oregano, and salt and pepper. Let this sauce simmer gently while you finish making the rolls, giving it time to thicken slightly and develop depth.
Step 5: Cook the Golabki
Arrange the stuffed cabbage rolls snugly in a large pot or deep baking dish. Pour the prepared tomato sauce evenly over the rolls, ensuring they’re bathed in that rich, tangy goodness. Cover the pot and simmer on low for about 1 hour, or bake in the oven at 350°F (175°C) covered, until the cabbage is tender and the filling is cooked through. The slow cooking allows every flavor to meld beautifully.
How to Serve Golabki (Polish Stuffed Cabbage Rolls) Recipe
Garnishes
Freshly chopped parsley or dill sprinkled over the top adds a lovely pop of color and fresh herbal notes to contrast with the hearty rolls. A dollop of sour cream on the side is traditional and brings a creamy tang that complements the tomato sauce wonderfully.
Side Dishes
Serve with buttery mashed potatoes or creamy polenta to soak up the delicious sauce. If you prefer something lighter, a simple cucumber and dill salad offers a refreshing crunch that pairs perfectly with the softness of the Golabki.
Creative Ways to Present
For a festive twist, layer the cabbage rolls in a baking dish with extra sauce between layers for a beautiful, rustic casserole look. You can also serve individual rolls on a platter with sauces drizzled artistically for an elegant presentation that’s sure to impress family and guests alike.
Make Ahead and Storage
Storing Leftovers
Leftover Golabki will keep wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors deepen as they rest, making next-day servings even better.
Freezing
You can freeze the rolls either cooked or uncooked. Wrap them tightly in foil or plastic wrap and place in a freezer-safe container or bag for up to 3 months. Remember to thaw thoroughly in the fridge before reheating for best texture.
Reheating
Reheat gently on the stove over low heat or in the oven at 325°F (160°C), covered, until warmed through. Avoid microwaving if possible, as slow reheating keeps the rolls tender and sauces luscious.
FAQs
Can I use other types of meat in the Golabki mixture?
Absolutely! While traditional Golabki often uses pork or a blend of pork and beef, you can experiment with turkey, chicken, or even plant-based ground meat substitutes for a different twist.
Is it necessary to blanch the cabbage before rolling?
Yes, blanching softens the cabbage leaves, making them flexible enough to roll without breaking. It also begins the cooking process, ensuring the leaves become tender in the final dish.
Can I prepare Golabki in advance?
Definitely! You can assemble the rolls the day before and keep them refrigerated, then bake or simmer them fresh when you’re ready. It actually helps the flavors meld better.
What can I substitute for rice in the filling?
If you prefer, you can use cooked quinoa, barley, or even omit grains altogether if you want a lower-carb version. Just keep in mind the texture will change slightly.
How do I know when the Golabki are fully cooked?
The rolls are done when the cabbage is tender and the meat inside is no longer pink, usually after about an hour of slow simmering or baking. You can check by carefully opening one roll to peek inside.
Final Thoughts
There is something incredibly satisfying about making and sharing Golabki (Polish Stuffed Cabbage Rolls) Recipe. It’s a dish steeped in tradition but endlessly comforting and approachable. Whether you’re cooking it for a cozy family meal or introducing friends to a new favorite, this recipe is sure to fill your kitchen with warmth and your table with smiles. Give it a try—you’re going to love every bite!
Print
Golabki (Polish Stuffed Cabbage Rolls) Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 6 to 8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Polish
Description
Golabki, traditional Polish stuffed cabbage rolls, feature tender cabbage leaves wrapped around a savory mixture of ground pork, rice, and aromatic spices, all simmered in a rich tomato sauce. This comforting dish offers a delightful balance of flavors and textures, perfect for family dinners or special occasions.
Ingredients
For the Cabbage Rolls:
- 1 large head of cabbage
- 1 lb (450g) ground pork (or a mix of pork and beef)
- 1/2 cup uncooked rice (white or brown)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 egg
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1/4 tsp paprika (optional)
For the Tomato Sauce:
- 1 can (15 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1 tbsp sugar (to balance acidity)
- 1/2 cup beef or chicken broth
- 1 tbsp lemon juice (optional, for brightness)
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- Salt and pepper to taste
Instructions
- Prepare the Cabbage: Bring a large pot of water to a boil. Remove the core from the cabbage to make peeling leaves easier. Submerge the whole cabbage head into the boiling water for 2-3 minutes until the outer leaves soften. Use tongs to remove and set aside to cool. Peel off about 10-12 large softened leaves. Repeat blanching if necessary to soften more leaves.
- Make the Filling: In a large bowl, combine ground pork, uncooked rice, finely chopped onion, minced garlic, egg, salt, black pepper, dried thyme, and paprika if using. Mix well until uniformly combined.
- Form the Rolls: Trim the thick vein at the base of each cabbage leaf to make rolling easier. Place about 2 tablespoons of filling in the center of each leaf. Fold the sides in and roll tightly from the stem end toward the top, ensuring the filling is securely wrapped inside.
- Prepare the Tomato Sauce: In a saucepan, combine crushed tomatoes, tomato paste, sugar, beef or chicken broth, lemon juice, dried basil, dried oregano, and salt and pepper to taste. Bring to a simmer over medium heat, stirring occasionally.
- Cook the Cabbage Rolls: Arrange the cabbage rolls seam-side down in a large pot or deep skillet. Pour the prepared tomato sauce over the rolls, covering them evenly. Bring to a gentle simmer, cover the pot with a lid, and cook on low heat for 1 hour, until the cabbage is tender and the filling is cooked through.
- Serve: Carefully remove the cabbage rolls from the sauce and serve warm, spooning extra sauce on top as desired.
Notes
- For a leaner option, substitute ground turkey or chicken for pork.
- Use brown rice for a nuttier flavor and added fiber, but increase cooking time slightly if pre-cooking rice is preferred.
- If cabbage leaves are difficult to roll, blanching them longer or slicing thick veins helps.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.
- The tomato sauce can be adjusted to taste with added herbs or a splash of vinegar for extra tang.
