Stuffed Polish Cabbage

There’s an undeniable magic in peeling away a delicate cabbage leaf to reveal a savory blend of beef, pork, and rice, all simmered in a rich tomato sauce. This is Gołąbki (pronounced guh-WOMP-kee), a cherished recipe passed down from my Polish grandmother through generations. I can still picture her by the stove, methodically peeling cabbage leaves while humming old folk tunes. “They taste even better the next day,” she’d say with a wink, as she tucked leftovers away in the fridge.

If you’ve never tasted Gołąbki, imagine a comforting embrace from your grandmother, wrapped in food. Pair it with mashed potatoes, and you’ll understand why my father still refers to it as “the best thing on Earth.”

Why This Recipe Works

• Authentic Flavors: A perfect blend of ground beef, pork, and rice, seasoned with garlic and lemon zest—just like Babcia used to make.
• Make-Ahead Friendly: Assemble the rolls a day in advance for an effortless hosting experience.
• Freezer-Friendly: Prepare a large batch and freeze for future cravings of comforting goodness.

Ingredients & Substitutions
(Quantities provided in the recipe card!)

• Cabbage: 1 large green cabbage (core removed). Savoy cabbage works as an alternative.
• Meat: 1 lb ground beef (80/20) and ½ lb ground pork. Use all beef or turkey for a lighter version.
• Rice: 2 cups cooked. Short-grain or jasmine rice works best.
• Tomato Sauce: Crushed tomatoes, garlic, and onion. If pressed for time, jarred marinara works just as well.
• Secret Ingredient: A touch of grated lemon zest adds a subtle brightness that balances the richness.

Optional Garnish:

• Fresh dill or parsley
• A dollop of sour cream

Step-by-Step Instructions

1. Prepare the Cabbage
   Boil the cabbage: Core the cabbage and boil in a large pot for 10-15 minutes until the leaves peel away easily.
   Peel the leaves: Allow the cabbage to cool slightly, then carefully separate the leaves. Trim thick stems using a paring knife.
2. Make the Filling
   In a bowl, combine 1 lb of beef, ½ lb of pork, ½ grated onion, 4 minced garlic cloves, 1 tsp lemon zest, 1 egg, and 2 cups cooked rice. Season with salt and pepper to taste.
3. Prepare the Tomato Sauce
   Sauté ½ grated onion and 3 minced garlic cloves in 1 tbsp olive oil until soft and fragrant.
   Add 28 oz of crushed tomatoes, ½ cup of water, 1 tsp of salt, and ¼ tsp of pepper. Simmer for 15 minutes.
4. Assemble the Rolls
   Stuff the cabbage: Place 2-3 tbsp of the filling on each cabbage leaf. Fold in the sides and roll tightly.
   Layer the rolls: Arrange the rolls seam-side down in a 9×13-inch dish and pour the tomato sauce over the top.
5. Bake & Serve
   Bake at 350°F for 50-60 minutes until the cabbage is tender and the sauce is bubbling.
   Allow the rolls to rest for 10 minutes before serving. Garnish with fresh dill and a spoonful of sour cream.

Pro Tips from Babcia

• Freeze the Cabbage First: Place the whole cabbage in the freezer overnight. Once thawed, the leaves will peel off effortlessly—no boiling required!
• Don’t Overstuff: Avoid overfilling the rolls, as it may cause them to burst. A golf-ball-sized portion works best.
• Leftovers Are a Treat: Store leftovers in the fridge for up to 3 days. Reheat in the oven for the best flavor.

Frequently Asked Questions

• Can I use jarred sauce?
  Absolutely! Babcia often used Campbell’s tomato soup in a pinch.
• Why is my cabbage tough?
  The leaves may not have been boiled long enough. Boil until they are soft and pliable, or use the freezing method mentioned above.
• Can I make this vegetarian?
  Yes! Swap out the meat for sautéed mushrooms and lentils, adjusting the seasonings as needed.

Serving Suggestions

• Classic: Serve with garlicky mashed potatoes and roasted carrots.
• Modern: Pair with a crisp apple-fennel salad for a refreshing contrast.
• Polish Tradition: Enjoy with a side of chłodnik (cold beet soup) in the summer months.

Grandma’s Gołąbki – Stuffed Polish Cabbage
Prep Time: 1 hour | Cook Time: 1 hour | Total Time: 2 hours | Servings: 12 rolls

Ingredients

• 1 large green cabbage (core removed)
• 1 lb ground beef (80/20)
• ½ lb ground pork
• ½ small yellow onion, grated
• 4 garlic cloves, minced
• 1 tsp lemon zest
• 1 large egg, beaten
• 2 cups cooked rice
• 1 tsp kosher salt
• ½ tsp black pepper

Tomato Sauce:

• 1 tbsp olive oil
• ½ small yellow onion, grated
• 3 garlic cloves, minced
• 28 oz crushed tomatoes
• ½ cup water
• 1 tsp salt
• ¼ tsp black pepper

Garnish (Optional):

• Fresh dill or parsley
• Sour cream

Instructions

1. Prepare Cabbage: Boil the cored cabbage for 10-15 minutes. Peel the leaves and trim the stems.
2. Make Filling: Combine the beef, pork, onion, garlic, lemon zest, egg, rice, salt, and pepper.
3. Cook Sauce: Sauté the onion and garlic in olive oil. Add tomatoes, water, salt, and pepper. Simmer for 15 minutes.
4. Assemble Rolls: Place 2-3 tbsp of the filling on each leaf. Fold in the sides and roll tightly. Arrange in a dish.
5. Bake: Pour the sauce over the rolls and bake at 350°F for 50-60 minutes. Let rest for 10 minutes before serving. Garnish and enjoy.

Notes:

• Freezing: Let the baked rolls cool completely before freezing them in airtight containers with sauce. They can be stored for up to 3 months. Thaw overnight before reheating.
• Shortcut: Use 1 jar (24 oz) of marinara sauce instead of homemade sauce for a quicker option.