Polish Stuffed Cabbage Rolls

This recipe for Polish gołąbki takes me right back to my babcia’s kitchen where these soft cabbage rolls were a Sunday staple. Stuffed with a savory pork and rice filling and simmered in a rich tomato sauce, they bring comfort with every bite. If you love hearty, homestyle dishes that remind you of family gatherings, this recipe is a must-try.

Ingredients

• Ground pork shoulder: juicy, flavorful meat filling choose fresh, well-marbled pork for best texture
• White cabbage: firm and heavy look for tight leaves without spots so they hold up during cooking
• Cooked rice: adds moisture and binds the filling day-old rice works best for texture
• Large onion: provides sweetness and depth yellow onions are ideal for sautéing
• Vegetable oil: sautéing onions smoothly without overpowering flavors
• Bread crumbs: help bind the filling and keep it tender plain crumbs are best for even texture
• Chicken or beef broth: builds a savory base in the tomato sauce homemade or low-sodium store-bought works well
• Tomato paste: concentrates that rich tomato flavor go for quality paste without additives
• Paprika: brings warmth and mild spice Hungarian or Spanish types add complexity
• Dried oregano and thyme: contribute herbal notes to balance acidity
• Heavy cream: is optional but adds a lovely silky finish to the sauce
• Salt and pepper: to taste to season perfectly

Step-by-Step Instructions

Prepare the Cabbage Leaves:

Remove the core from the cabbage head then peel away and discard any outer leaves that look damaged or dirty. Bring a large pot of water to a boil and blanch the whole cabbage for about five minutes. This softens the leaves so they bend easily without tearing. Cool the cabbage slightly, then carefully peel off each leaf. Use a knife to trim any thick veins on the leaves so they roll up smoothly.

Make the Filling:

Heat vegetable oil in a pan over medium heat. Add the chopped onion and cook slowly until translucent and fragrant, about 5 to 7 minutes. Remove from heat and allow to cool so it does not wilt the pork during mixing. In a large bowl, combine ground pork, cooled rice, breadcrumbs, sautéed onions, salt, and pepper. Mix gently but thoroughly to create an even filling.

Assemble the Rolls:

Lay each cabbage leaf flat and place a spoonful of the pork mixture near the stem end. Fold in the sides tightly and roll up the leaf around the filling, tucking in edges to keep everything secure. Arrange the rolls seam-side down in a baking dish or large pot to prevent unrolling during cooking.

Prepare the Tomato Sauce:

In a separate bowl, whisk together the chicken or beef broth, tomato paste, oregano, paprika, and thyme until combined. If you want a richer sauce, gradually whisk in the heavy cream until smooth. Season with salt and pepper to taste.

Cook the Gołąbki:

Pour the prepared tomato sauce evenly over the cabbage rolls. Cover the dish tightly with a lid or aluminum foil to trap steam. Bake in a 375°F oven or simmer on very low heat on the stove for about one to one and a half hours. The long cooking time allows the pork to cook through fully and the cabbage to become tender yet still hold their shape.

Serve:

Serve the gołąbki hot with plenty of sauce spooned over the top. They pair beautifully with creamy mashed potatoes or fresh crusty bread to soak up all the delicious juices.

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Storage Tips

Allow gołąbki to cool completely before storing to keep their shape and texture intact. Use an airtight container and refrigerate for up to four days. For longer storage, freeze them flat in a single layer then transfer to a freezer-safe container or bag. Reheat gently in the oven or covered on the stove to keep moist.

Ingredient Substitutions

Ground pork can be swapped for a half pork half beef mix for a richer flavor. Use cooked quinoa instead of rice for a gluten-free option. Fresh herbs like parsley or marjoram can replace dried oregano for a brighter taste. You can swap heavy cream for plain yogurt stirred in just before serving for a tangy twist.

Serving Suggestions

Traditionally served with creamy mashed potatoes or buttered noodles to complement the tomato sauce. A dollop of sour cream on top adds lovely richness. Fresh rye or crusty bread is perfect to sop up any extra sauce. For a lighter side, a crisp cucumber salad with dill balances the meal nicely.

Cultural Context

Gołąbki means little pigeons in Polish, a nod to the shape of the rolled cabbage leaves. This dish has been a family favorite for generations across Poland and evokes festive holiday meals and communal cooking sessions. Each family has its own twist, but the heart of the recipe remains the same—a cozy, filling meal that brings everyone together.

Recipe FAQs

→ How do you prepare cabbage leaves for stuffing?

Remove the core and outer leaves from the cabbage, blanch in boiling water for about 5 minutes, then carefully peel off softened leaves and trim thick veins for easier rolling.

→ What type of meat is best for the filling?

Ground pork shoulder is recommended for its balance of fat and flavor, keeping the filling moist and tender.

→ Can the tomato sauce be made creamier?

Yes, adding a bit of heavy cream to the tomato sauce after mixing the herbs enhances richness and creates a smoother texture.

→ Is it possible to cook the rolls without an oven?

Yes, the rolls can be gently simmered on the stove in a covered pot over low heat or cooked in a slow cooker until tender.

→ How should leftovers be stored?

After cooling, store the rolls in a sealed container in the refrigerator for up to 4 days or freeze for up to 3 months.