Gołąbki (Polish Cabbage Rolls)
Hearty and comforting, Gołąbki are traditional Polish cabbage rolls filled with a savory mixture of ground meat and rice, simmered in a rich tomato sauce. This recipe offers a classic take on the beloved dish, perfect for a satisfying family meal.
An original recipe by Forkin
- Total time
- 3 hr
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 590 kcal
Allergen information: may contain eggs and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 1 pcshead of cabbage, large, cored
filling
- 500 gground pork, lean
- 500 gground beef, lean
- 1 cuprice, uncooked, short-grain
- 1 pcsyellow onion, finely chopped
- 1 pcsegg, large
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
sauce
- 800 gcanned crushed tomatoes
- 2 cupwater
- 2 cupchicken broth
- 2 pcsbay leaf
- 0.5 tspallspice berries
- 1 tspsugar
- 2 tbspbutter
garnish
- 2 tbspfresh dill, chopped, for garnish(optional)
Equipment
tongs · dutch oven · large bowl · large pot · knife · cutting board
The method
Step by step
- 1
Bring a large pot of salted water to a boil. Carefully place the cored head of cabbage into the boiling water.
Cook’s note: Make sure the pot is large enough to fully submerge the cabbage.
- 2
Cook the cabbage for 10-15 minutes, or until the outer leaves soften and can be easily peeled off.
About 15 min
Cook’s note: Use tongs to gently remove softened leaves as they become pliable, then return the remaining cabbage to the water to continue cooking.
- 3
Once all the leaves are removed, trim the thickest part of the central rib from each cabbage leaf to make them easier to roll.
About 10 min
Cook’s note: Don't trim too much, just enough to make the leaf flexible.
- 4
Cook the rice according to package directions until almost done, then drain any excess water.
About 15 min
Cook’s note: It should still have a slight bite as it will cook further in the sauce.
- 5
In a large bowl, combine the ground pork, ground beef, cooked rice, finely chopped yellow onion, egg, salt, and black pepper. Mix thoroughly until well combined.
About 10 min
Cook’s note: Using your hands is the most effective way to mix the filling evenly.
- 6
To assemble the gołąbki, lay a cabbage leaf flat. Place a spoonful of the meat and rice filling near the stem end.
Cook’s note: The amount of filling will depend on the size of your cabbage leaf, usually 2-3 tablespoons.
- 7
Fold the stem end of the leaf over the filling, then fold in the sides of the leaf, and roll tightly towards the tip.
Cook’s note: Roll them as tightly as possible to prevent them from unraveling during cooking.
- 8
Repeat with the remaining cabbage leaves and filling.
About 20 min
- 9
Line the bottom of a large heavy-bottomed pot or Dutch oven with any leftover small cabbage leaves or trimmed ribs to prevent the gołąbki from sticking.
About 5 min
Cook’s note: This also adds extra flavor to the sauce.
- 10
Arrange the rolled gołąbki snugly in layers in the prepared pot.
About 5 min
Cook’s note: They can be stacked, but try to keep them as neat as possible.
- 11
In a separate bowl, whisk together the canned crushed tomatoes, water, chicken broth, bay leaves, allspice berries, and sugar for the sauce.
About 2 min
- 12
Pour the sauce over the gołąbki in the pot, ensuring they are mostly submerged. Add the butter on top.
About 2 min
Cook’s note: If the liquid doesn't cover them, add a little more water or broth.
- 13
Bring the liquid to a gentle simmer over medium heat, then reduce the heat to low, cover the pot, and simmer for at least 1.5 to 2 hours, or until the cabbage is very tender and the filling is cooked through.
About 2 hr
Cook’s note: The longer they simmer, the more tender and flavorful they will be.
- 14
Remove the bay leaves and allspice berries before serving.
About 1 min
- 15
Serve hot, garnished with fresh dill if desired.
Cook’s note: Gołąbki are excellent served with a dollop of sour cream.
Per serving
Nutrition
- Calories
- 589.5kcal
- Protein
- 35.2g
- Carbs
- 25.6g
- Fat
- 39.5g
- Fibre
- 8.2g
- Sugar
- 14.7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover gołąbki in an airtight container in the refrigerator.
Reheat gently in a pot on the stovetop or in the microwave until warmed through.
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