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Every time I make gołąbki, I feel like I’ve stepped back into my grandmother’s kitchen. Not the Pinterest-perfect kind, mind you—her kitchen was warm, cluttered, and always smelled like onions, garlic, and love. She wore an apron even if she was just boiling water, and somehow always had dough rising under a dish towel somewhere.
Gołąbki (pronounced gaw-WUMP-kee) were a Sunday thing. Sometimes a holiday thing. Always a family thing. My brothers used to grumble about the cabbage smell, but you better believe they came back for seconds.
They’re humble, hearty, and worth every minute—because once they’re in the oven, your whole house smells like you’ve got something real good going on.
Why You’ll Love These (Even If You’ve Never Boiled a Cabbage)
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They’re warm, filling, and unapologetically comforting.
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That tomato sauce? Tangy, savory, and slightly sweet.
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You can make a big ol’ batch and feed a crowd.
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They’re better the next day. Like chili. Like lasagna. Like life after coffee.
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You can play around with the filling—these rolls don’t judge.
Gather Your Ingredients, But Don’t Stress
Here’s what you need—and what you can fudge if needed.
The Main Players:
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1 big head of cabbage
You want it firm but not rock hard. Loose outer leaves help. -
1 lb ground beef + ½ lb ground pork
Or all beef. Or turkey. Heck, I’ve even used lentils. Don’t overthink it. -
1 cup cooked rice
Leftover rice from Chinese takeout? Perfect. -
1 big onion, chopped fine
I always tear up—my eyes have no poker face. -
2 cloves garlic, minced
Or a squirt of garlic paste from the tube. I’m not judging. -
1 egg
Not optional. Helps hold everything together. -
Salt & pepper
Don’t skimp—cabbage needs help in the flavor department.
The Sauce (aka the soul of the dish):
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2 cups tomato sauce
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1 cup beef broth (or veggie broth, or water with a bouillon cube)
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1 tablespoon sugar
Yes, sugar. Trust me. -
1 tablespoon lemon juice
Brightens it all up. -
Fresh dill (optional)
I use it if I have it. If not, I don’t lose sleep.
Let’s Get to Rolling
1. Boil That Cabbage Like a Boss
Bring a big pot of water to a rolling boil. Drop in the whole head of cabbage and boil it for about 10 minutes. Leaves should start loosening up like a teenager at prom. Take it out, let it cool a bit, and peel those leaves off gently.
Tip: Some folks freeze the cabbage instead and let it thaw to soften—works in a pinch.
2. Mix the Filling
Get a big bowl and toss in your meats, rice, onion, garlic, egg, salt, and pepper. Use your hands. Seriously—just wash ’em first. You want everything well combined but not squished into paste. Think meatloaf texture.
3. Roll, Baby, Roll
Take a cabbage leaf. Cut out the thick stem part if it’s bossy. Plop about ¼ cup of filling in the center, fold in the sides, then roll it up like a mini burrito.
Some might be pretty, some might look like you panicked halfway through. Doesn’t matter—they’ll all taste amazing.
4. Nestle in the Pan
Pour a little tomato sauce into the bottom of a baking dish—just enough to coat. Lay your cabbage rolls seam-side down, nice and cozy like they’re spooning.
5. Make the Sauce
In a bowl, stir together tomato sauce, broth, sugar, and lemon juice. Pour it all over the cabbage rolls. I like to spoon a little extra right on top of each one, like tucking them in with a warm blanket.
6. Bake ‘Em
Cover with foil and bake at 350°F for 1.5 to 2 hours. Go watch something cozy or make a salad. These babies do all the work from here.
Variations That’ll Keep Grandma Guessing
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Add a little heat: A pinch of red pepper flakes or diced jalapeño in the meat mix.
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More veg: Toss in shredded carrot or chopped mushrooms.
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Go meatless: Swap the meat for cooked lentils and sautéed onions. Works shockingly well.
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Try sauerkraut in the sauce: Some folks mix it right in. It’s zingy and fabulous.
What to Serve Alongside? Keep It Simple
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Creamy mashed potatoes — because why not double the comfort?
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Crusty bread — to mop up the sauce like a responsible adult.
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Cucumber salad — cool, crunchy, refreshing.
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Sauerkraut — tangy and traditional.
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Sour cream — just trust me.
Leftovers = Happiness in a Container
Fridge? These keep for 3-4 days, and they reheat like champs. Microwave with a splash of sauce and a paper towel over the top. Oven works too—covered and low heat.
Freezer? Absolutely. Cool completely, then freeze in a single layer or stack with wax paper. Thaw overnight in the fridge and reheat gently.
A Little Goodbye, But Not for Long
If you’re still with me, bless your cabbage-loving heart. I hope this recipe brings a little warmth to your kitchen, a little tradition to your table, and maybe—just maybe—a memory or two of someone you love.
Let me know if you make them. Tell me how they turned out. Tell me if your kid actually ate cabbage without gagging. We celebrate the little wins around here.
Polish Stuffed Cabbage Rolls
Ingredients
- 1 large head of cabbage
- 1 lb ground beef
- 0.5 lb ground pork
- 1 cup cooked rice
- 1 large onion finely chopped
- 2 cloves garlic minced
- 1 egg
- 1 tsp salt
- 0.5 tsp black pepper
- 2 cups tomato sauce
- 1 cup beef broth
- 1 tbsp sugar
- 1 tbsp lemon juice
- 1 tbsp fresh dill chopped (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Boil a large pot of water and place the whole cabbage inside. Boil for about 10 minutes until the leaves are tender. Remove and let cool.
- In a bowl, combine ground beef, pork, rice, onion, garlic, egg, salt, and pepper. Mix well.
- Carefully separate cabbage leaves. Place about 1/4 cup of filling in the center of each leaf, fold sides over, and roll up tightly.
- Pour a little tomato sauce on the bottom of a large baking dish. Arrange cabbage rolls seam-side down in the dish.
- In a bowl, whisk together remaining tomato sauce, beef broth, sugar, and lemon juice. Pour over the cabbage rolls.
- Cover the dish with aluminum foil and bake for 1.5 to 2 hours, until cabbage is tender and meat is cooked through.
- Sprinkle with fresh dill before serving, if desired.
Notes