Golabki (Polish Stuffed Cabbage Rolls) Recipe
If you have ever wanted to immerse yourself in the heartwarming flavors of traditional Polish comfort food, this Golabki (Polish Stuffed Cabbage Rolls) Recipe is the perfect place to start. Imagine tender cabbage leaves lovingly wrapped around a savory mixture of ground beef, pork, and rice, baked in a rich, tangy tomato sauce that truly sings with every bite. This dish is a beautiful harmony of textures and flavors that effortlessly brings family and friends together around the table, making it a cherished classic worth mastering in your own kitchen.
Ingredients You’ll Need
What makes this Golabki (Polish Stuffed Cabbage Rolls) Recipe so irresistible is its carefully selected yet simple ingredients. Each one plays a vital role in balancing savory, tangy, and comforting undertones, resulting in the perfect harmony of taste and texture.
- 1 large head green cabbage: The star vessel for the filling, its tender leaves become wonderfully soft while holding everything together.
- 1 lb ground beef: Adds rich, hearty flavor and juicy texture to the filling.
- 1/2 lb ground pork: Brings moisture and a slight sweetness that complements the beef.
- 1 cup cooked white rice: Provides substance and soaks up the flavors from meat and spices.
- 1 small onion (finely chopped): Introduces a subtle sweetness and aromatic depth.
- 2 cloves garlic (minced): Offers a gentle pungency that uplifts the whole dish.
- 1 teaspoon salt: Enhances all the natural flavors in the filling and sauce.
- 1/2 teaspoon black pepper: Adds a mild heat and complexity.
- 1/2 teaspoon paprika: Gives warmth and color to the meat mixture.
- 1 egg (beaten): Acts as a binder, keeping the filling cohesive.
- 2 cups tomato sauce: Creates a luscious, tangy bath for the rolls as they bake.
- 1 tablespoon tomato paste: Concentrates tomato flavor and thickens the sauce.
- 1 tablespoon butter: Adds a silky richness to the sauce’s base.
- 1 teaspoon sugar: Balances acidity in the tomato sauce for a smoother taste.
- 1/2 teaspoon dried marjoram (optional): Contributes a subtle herbal aroma typical of Polish cuisine.
- 1/2 cup water or broth: Keeps the sauce moist while baking and intensifies the overall savoriness.
How to Make Golabki (Polish Stuffed Cabbage Rolls) Recipe
Step 1: Prepare the Cabbage Leaves
The first key to success with this Golabki (Polish Stuffed Cabbage Rolls) Recipe is properly preparing the cabbage leaves. Start by coring the head and gently lowering it into a pot of boiling water. Blanch the cabbage just enough so that the leaves soften and separate easily without falling apart, usually about 5 to 10 minutes. Carefully peel away about a dozen large leaves and set them aside. Trimming the thick veins at the base of each leaf ensures they will roll smoothly and not tear during stuffing.
Step 2: Make the Filling
Now we assemble all the flavors inside these beautiful cabbage cups. In a large bowl, combine the ground beef and pork with cooked rice, finely chopped onion, and minced garlic. Season this mixture with salt, black pepper, and paprika for that distinctive warm, savory note. Adding a beaten egg helps the filling hold together as it bakes, so mix gently but thoroughly until everything is just combined.
Step 3: Roll the Cabbage Leaves
This is the creative and satisfying part. Lay each cabbage leaf flat and spoon about 1/4 cup of filling onto the center. Fold the sides over the meat, then roll up like a tight burrito to seal in the delicious filling. Be gentle but confident, because perfectly rolled Golabki make all the difference.
Step 4: Prepare the Sauce
Next, melt butter in a saucepan and whisk in tomato paste, tomato sauce, sugar, and water or broth. If you love an additional herbal touch, sprinkle in dried marjoram. Let this simmer for a few minutes to marry the flavors into a rich, velvety sauce that will cradle the rolls perfectly while baking.
Step 5: Bake the Rolls
Begin by spreading a spoonful of sauce on the bottom of a baking dish to prevent sticking and start building flavor. Arrange the rolled cabbage leaves seam-side down, then generously ladle the remaining sauce over everything. Cover the dish tightly with foil to lock in moisture and bake at 350°F for 75 to 90 minutes. The rolls will come out tender, juicy, and infused with all those lovely tomato and herb notes.
How to Serve Golabki (Polish Stuffed Cabbage Rolls) Recipe
Garnishes
When it’s time to indulge, a simple dollop of sour cream or a sprinkle of fresh dill on top takes Golabki to the next level. The cooling creaminess contrasts beautifully with the warm, tangy tomato sauce, while herbs add brightness.
Side Dishes
Traditional sides such as buttery mashed potatoes or crusty rye bread complete the meal, helping soak up every last bit of the delicious sauce. Steamed carrots or a light cucumber salad offer a fresh, crunchy contrast to the hearty rolls.
Creative Ways to Present
For a modern twist on your Golabki (Polish Stuffed Cabbage Rolls) Recipe, serve individual rolls in shallow bowls topped with a swirl of sauce and a sprinkle of toasted breadcrumbs for texture. You can also turn leftovers into a scrumptious Golabki soup by adding broth and extra vegetables!
Make Ahead and Storage
Storing Leftovers
One of the best things about this recipe is how wonderfully it keeps. After cooling, store leftover cabbage rolls tightly covered in the refrigerator, where they will stay fresh and flavorful for up to 3 days. The flavors even deepen overnight.
Freezing
You can freeze the rolls either before or after baking. For freezing raw rolls, place them in a freezer-safe container with sauce and bake when ready. Baked leftovers freeze beautifully too—just cool completely, cover well, and reheat later for an easy weeknight dinner.
Reheating
To reheat, place rolls in a baking dish, cover with foil, and warm in a 350°F oven until heated through, about 20-30 minutes. For a quicker option, microwave individual portions, but oven reheating preserves their tender texture best.
FAQs
Can I use other types of meat in this Golabki recipe?
Absolutely! While the recipe calls for ground beef and pork, you can substitute all or part of the meat with ground turkey or chicken for a lighter variation without sacrificing flavor.
Do I need to precook the rice before adding it to the filling?
Yes, the rice should be cooked before mixing with the meat to ensure it’s tender and evenly distributes throughout the filling, giving the rolls a perfect texture.
What can I use if I cannot find fresh cabbage leaves?
Frozen or jarred cabbage leaves can work in a pinch, but fresh cabbage leaves yield the best texture and flavor. Be sure to thaw and gently separate them if using frozen.
Is the marjoram essential in the sauce?
Marjoram adds an authentic herbal note, but it’s optional. If you don’t have it on hand, the sauce will still be delicious without it, thanks to the richness of the tomato base.
How do I know when the Golabki are done baking?
The rolls are finished when the filling is cooked through and the cabbage is tender, which typically takes around 75 to 90 minutes. They should be soft but not falling apart, and the sauce bubbling gently.
Final Thoughts
This Golabki (Polish Stuffed Cabbage Rolls) Recipe is more than just a meal; it’s a warm hug from Polish culinary tradition that invites you to savor every bite and share with loved ones. Don’t hesitate to give it a try—once you do, these tender, savory rolls are sure to become a beloved staple in your kitchen too.
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Golabki (Polish Stuffed Cabbage Rolls) Recipe
- Total Time: 2 hours
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
Golabki, traditional Polish stuffed cabbage rolls, feature tender cabbage leaves wrapped around a savory blend of ground beef, pork, and rice, baked in a flavorful tomato-based sauce. This comforting main course is perfect for family meals and can be made ahead or frozen for convenience.
Ingredients
Cabbage Rolls
- 1 large head green cabbage
- 1 lb ground beef
- 1/2 lb ground pork
- 1 cup cooked white rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 egg, beaten
Sauce
- 2 cups tomato sauce
- 1 tablespoon tomato paste
- 1 tablespoon butter
- 1 teaspoon sugar
- 1/2 teaspoon dried marjoram (optional)
- 1/2 cup water or broth
Instructions
- Prepare Cabbage Leaves: Bring a large pot of water to a boil. Carefully core the cabbage and immerse it in the boiling water. Boil for 5–10 minutes until the outer leaves soften. Gently remove about 12 large leaves as they become pliable. Trim the thick vein at the base of each leaf to make rolling easier.
- Make Filling: In a large bowl, combine ground beef, ground pork, cooked rice, finely chopped onion, minced garlic, salt, black pepper, paprika, and beaten egg. Mix until just combined to retain texture and moisture.
- Roll Cabbage Leaves: Place approximately 1/4 cup of the meat and rice filling onto the center of each cabbage leaf. Fold in the sides over the filling and roll the leaf tightly from the base, similar to rolling a burrito, ensuring the filling is well enclosed.
- Prepare Sauce: In a saucepan, melt the butter over medium heat. Whisk in the tomato paste, tomato sauce, sugar, dried marjoram (if using), and water or broth. Simmer the sauce gently for 5 minutes to blend the flavors.
- Assemble and Bake: Preheat the oven to 350°F (175°C). Spread a spoonful of the tomato sauce on the bottom of a baking dish to prevent sticking. Arrange the cabbage rolls seam-side down in the dish. Pour the remaining sauce evenly over the rolls. Cover the dish with aluminum foil and bake for 75–90 minutes until the rolls are cooked through and tender.
- Serve: Remove from oven and serve the golabki warm with additional sauce spooned over the top for extra flavor and moisture.
Notes
- Golabki can be prepared ahead of time and often taste even better the next day as flavors meld.
- You can freeze the rolls either before or after baking for convenient future meals.
- For a lighter variation, substitute ground turkey or chicken in place of beef and pork.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Polish
