This traditional Polish Cabbage Rolls Recipe features tender cabbage leaves filled with a hearty mixture of rice, meat and caramelized onion, braised in a flavorful broth and served with a rich tomato-based sauce. Known as gołąbki in Polish, these homemade stuffed cabbage rolls are a beloved comfort food—simple, satisfying, and delicious.
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There are many ways to make cabbage rolls, with each culture, family tradition, and region adding its own unique touch—each version has its own distinctive flavor. Cabbage rolls can be braised in broth, baked in tomato sauce, or pan-seared in a little butter. While this recipe may take some time, it’s well worth the effort. Plus, the best part is that you can freeze the leftovers for an easy, delicious dinner later.
My Polish grandmother’s recipe for cabbage rolls is an old-fashioned and timeless classic. Cabbage leaves are filled with meat and rice, cooked in chicken broth, and served with a homemade tomato sauce, creating a wholesome and comforting dish.
Rich tomato sauce complements cabbage rolls perfectly, but you can serve them with a creamy mushroom sauce or enjoy them on their own. The choice of spices, herbs, and other ingredients added to both the stuffing and the tomato sauce can also vary.
Even if you’re not typically a fan of cabbage rolls, this Polish cabbage rolls recipe is worth trying. It’s packed with flavor, thanks to the special seasoning in the beef and rice filling, as well as the rich tomato sauce. Plus, this recipe is so simple and only needs a few basic pantry staples. These budget-friendly stuffed rolls are sure to be a favorite, whether served as a low-cost appetizer, hearty entrée, flavorful side dish, or satisfying main course.
If you enjoy traditional Polish food, you’ll love my Potato and Cheese Pierogi, Lazy Pierogi Recipe , or Rosol Polish Chicken Soup. All are simple, satisfying dishes that showcase the authentic flavors of Poland.
POLISH CABBAGE ROLLS RECIPE – Gołąbki
Growing up in Poland, I was raised on gołąbki, homemade cabbage rolls. My grandmother made these rolls using cabbage from her own garden and braised them in homemade chicken broth or leftover broth from the rosół chicken soup she had made earlier. Grandma’s kitchen always smelled incredible; between the pierogi and freshly baked bread, there was always something delicious to eat! I can still remember the rich smell of cabbage cooking and the juicy, flavorful taste of the stuffed rolls as my grandmother took them out of the big pot and carefully placed some on my plate, still steaming and tender. I’ve always loved these cabbage rolls—they bring back wonderful memories and will always be special to me, so I had to recreate it and share the recipe with you.
This hearty meal became a family favorite, perfect for Sunday dinners, holidays, a vegetarian version for Christmas Eve, or whenever we craved a comforting homemade dish.
INGREDIENTS FOR HOMEMADE CABBAGE ROLLS
You’ll need the following ingredients to make these Polish cabbage rolls:
- Cabbage: You’ll need one large whole head of cabbage or two medium heads of green cabbage or Savoy cabbage will also work. Don’t buy a small cabbage head—the leaves will be too small to stuff them.
- Ground beef: I like to use lean ground beef, but you can also use a blend of ground beef and pork for a richer flavor, or ground turkey for a leaner option.
- White rice: You’ll need uncooked white long-grain rice, which should be parboiled in salted water until almost done, about 1-2 minutes shorter than the usual cooking time. Instead of rice, pearl barley or buckwheat groats can be used.
- Butter: Used to sauté the onion and to add to the tomato sauce. I always use unsalted butter in my cooking and baking to control the sodium content.
- Onion: Yellow, white, or sweet onion will work in this recipe.
- Kosher salt and ground black pepper.
- Spices: I used marjoram, dried dill, and paprika in the stuffing and dried lovage, allspice, and bay leaf in the tomato sauce.
- Tomato Purée: Homemade or store-bought, for the rich base of the flavorful sauce. You’ll also need some tomato paste.
- Broth: Chicken broth is best to use when braising the Gołąbki. However, beef broth, vegetable broth, mushroom broth, or water will work. The broth is used to cook gołąbki, and it makes the base of the tomato sauce.
- Heavy cream: You only need a small amount to give the sauce a rich and creamy flavor.
- Dill: Chopped fresh dill for garnish.
For the full list of ingredients and detailed instructions, please scroll down to the recipe card at the end of this post. But before you scroll, there’s important stuff to know below.
HOW TO MAKE POLISH CABBAGE ROLLS
Making cabbage rolls is easier than it sounds. With just a few simple steps—preparing the filling, wrapping the cabbage, and cooking—it’s a straightforward dish to make, and the results are definitely worth the effort!
1. MAKING THE FILLING:
Cook the rice in salted water until almost done, about 1-2 minutes shorter than the usual cooking time. In a large frying pan, melt the butter, add the onions, and sauté until they’re translucent.
Remove from heat and let cool. Once the rice and onions have cooled, mix them with the ground beef, marjoram, dill, paprika, salt, and pepper in a large bowl. Stir everything together and set aside.
2. PREPARE THE CABBAGE:
Using a paring knife, carefully cut out the core of the cabbage. Make sure to cut wide enough so the leaves are detached from the core, keeping any loose leaves aside. Bring a large pot of water to a boil, add salt, and carefully add the cored cabbage head to the pot, core-side down, cover with the lid, and simmer for 10 minutes. Then, turn it over and simmer for an additional 5 minutes, or until the leaves are softened enough to be removed from the head.
Carefully remove the head of cabbage and drain. Let the cabbage sit for 5–7 minutes, or until the leaves are cool enough to handle. Gently pull off the outer leaves. You will need 12–16 perfect medium to large leaves for rolling the stuffing. Repeat for all leaves and set them aside. Flatten each leaf and use a paring knife to trim out the thick center rib, making it easier to roll.
3. ASSEMBLE THE CABBAGE ROLLS:
Take one cabbage leaf and lay it flat on the surface. Place about 1/3 cup of the filling in the center, near the bottom of the leaf. Fold in the sides toward the center and roll up from the end facing you, so the stuffing is enclosed. Try to roll the leaves tightly. Repeat with the remaining meat and cabbage leaves.
Line the bottom of a large, deep pot with any unused cabbage leaves. Arrange the cabbage rolls in the pot, stacking them in two layers, and place them seam side down to secure and seal the rolls during cooking. Make sure they are packed tightly together.
Stir the tomato paste into the chicken stock and pour the mixture over the cabbage rolls; there should be enough broth to cover the rolls. Bring to a boil over high heat, then cover with a lid and simmer for 1 to 1½ hours, or until the cabbage leaves are tender and the filling is fully cooked.
4. MAKE THE TOMATO SAUCE:
Drain the braising liquid from the gołąbki into a separate pot. Add the tomato purée, butter, sugar, dried lovage, allspice, and bay leaf to the pot and heat over medium-high heat, stirring frequently.
To temper the cream: Take 1/2 cup of the sauce and transfer it to a small pot. Stir in the heavy cream until well combined, then pour it back into the rest of the sauce, mixing thoroughly. Simmer, stirring frequently, until the sauce is reduced, about 8–10 minutes. Finish the sauce with salt and pepper to taste.
Serve the cooked cabbage rolls with the tomato sauce on top or on the side. Garnish with freshly chopped dill. Enjoy! Smacznego!
How to Serve: The next day, the cabbage rolls are even better when browned in a little butter and served with tomato sauce or sour cream.
TIPS FOR MAKING CABBAGE ROLLS
Here are a few tips for making this Polish gołąbki recipe.
- Use a big cabbage. The bigger the head of cabbage is, the larger the leaves are, and they’ll be easier to fill and roll.
- Trim the thick part of the cabbage leaves away before you start rolling them up, to make rolling easier.
- You want the rice to be slightly undercooked so it can finish cooking inside the cabbage rolls.
- Mix the filling ingredients thoroughly to ensure that the flavors blend nicely.
- Fry a small piece of the stuffing mixture in a little oil to taste, then adjust the seasoning as needed.
- Fold and roll the cabbage tightly from the center of the leaf, then arrange the rolls closely in the cooking pot to keep them secure and prevent them from unrolling during cooking.
WHAT OTHER FLAVORS COULD YOU ADD?
I’ve kept this recipe as traditional and simple as possible, but there are plenty of ingredients you can add to make these stuffed cabbage rolls even more delicious.
- You could add crispy, crumbled bacon to the rice and meat filling for a smoky, savory richness.
- You could also add roughly chopped sautéed mushrooms to the filling.
- Add garlic powder or freshly minced garlic, sautéed, to the stuffed cabbage filling.
HOW TO STORE & REHEAT CABBAGE ROLLS
- Fridge: To store cooked leftover cabbage rolls, allow them to cool to room temperature before placing them in a glass airtight container. Store in the refrigerator for up to 3-4 days, and keep the tomato sauce in a separate container with a lid.
- Freezer: For longer storage, freeze the Golabki in an airtight container for up to 2 months and label it well with a date and description.
- To reheat: To reheat on the stove, add a few drops of oil or melt a little butter in the bottom of the pan to prevent burning. Cook on low heat, covered, and check occasionally to make sure they’re not sticking. Warm through until thoroughly hot.
MORE POLISH RECIPES TO TRY:
- Potato Mushroom Soup
- Wax Beans with Buttered Bread Crumbs
- Polish Cauliflower Soup
- Polish Cucumber Salad
- Beet Greens Soup – Polish Botwinka
- Easy Plum Cake
- Kolaczki Polish Cookies
KEEP IN TOUCH!
I hope you enjoy this Polish Cabbage Rolls Recipe as much as I do! If you make it, I’d love to hear how it turns out. Comment on the post if you have questions, other ideas for the recipe, or if you just enjoyed reading—I’d be happy to see your feedback! ❤️
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Happy Cooking! -A
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*Nutritional information is automatically generated and should be considered as an estimate.
POLISH CABBAGE ROLLS RECIPE
Equipment
- Saucepan
- Large pot
Ingredients
FOR THE CABBAGE ROLLS:
- 600 g lean ground beef
- 1 cup uncooked long grain white rice
- 1 large head cabbage
- 2 tablespoons unsalted butter
- 1 medium onion peeled and finely chopped
- 1 teaspoon marjoram
- 1 teaspoon dried dill
- 1/2 teaspoon paprika
- 2 tablespoons tomato paste
- 2 cups Chicken broth or beef stock
- 1 cup water or you can also use the water from braising the cabbage
- kosher salt and freshly ground pepper
- Handful of chopped dill to garnish (optional)
FOR THE TOMATO SAUCE:
- 2 tablespoons unsalted butter
- 400 g tomato puree
- 1 teaspoon sugar
- 1 teaspoon dried lovage or oregano
- 4 all-spice or 1/16 tsp ground all-spice
- 1 bay leaf
- 1/2 cup broth remaining from cooking Golabki/Golabki juices, or chicken broth
- 1/2 cup heavy cream
- Kosher salt and freshly ground pepper to taste
Instructions
PREPARE THE STUFFING:
- Cook the rice in salted water until almost done, about 1-2 minutes shorter than the usual cooking time. Drain and set aside.
- Melt the butter in a large frying pan over medium-high heat. Add the onions and sauté for 4-5 minutes. Reduce the heat to low and continue to cook, stirring occasionally, for another 5 minutes, or until the onions are translucent. Remove from the heat and let cool.
- Once the rice and onions have cooled, add them to a large bowl along with the ground beef, marjoram, dill, paprika, salt, and pepper. Mix well and set aside.
- PREPARE THE CABBAGE: Using a paring knife, carefully cut out the core of the cabbage, about 1 1/2–2 inches deep. Make sure to cut wide enough so the leaves are detached from the core, keeping any loose leaves aside.
- Bring a large pot of salted water to a boil (enough water to cover the cabbage), and carefully add the cored cabbage head to the pot, core-side down, cover with the lid, and simmer for 10 minutes. Then, turn it over (it should be core-side up now) and simmer for an additional 5 minutes, or until the leaves are softened enough to be removed from the head. The time you simmer depends on the size. The leaves will turn bright green.
- Carefully remove the head of cabbage and drain, saving the water for later. Let the cabbage sit for 5-7 minutes, or until the leaves are cool enough to handle. Gently pull off the outer leaves. You will need 12–16 perfect medium to large leaves for rolling the stuffing (set aside any soggy or torn leaves to line the cooking pot). Repeat for all leaves and set them aside to cool. Flatten each leaf and use a paring knife to trim out the thick center rib, making it easier to roll.
- ASSEMBLE THE CABBAGE ROLLS: Take one cabbage leaf and lay it flat on the surface. Place about 1/3 cup of the filling in the center, near the bottom of the leaf (adjust the portion size based on the size of the leaf—use more for larger leaves, less for smaller ones). Fold in the sides toward the center and roll up from the end facing you, so the stuffing is enclosed (like rolling a burrito). Try to roll the leaves tightly. Repeat with the remaining meat and cabbage leaves.
- PREPARE TO COOK: Line the bottom of a large, deep pot with any unused cabbage leaves. Arrange the cabbage rolls in the pot, stacking them in two layers, and place them seam side down to secure and seal the rolls during cooking. Make sure they are packed tightly together.
- Stir the tomato paste into the 2 cups of chicken broth and 1 cup of water, and pour the mixture over the cabbage rolls; there should be enough mixture to cover the rolls. Bring to a boil over high heat, then cover with a lid and simmer for 1 to 1½ hours, or until the cabbage leaves are tender and the filling is fully cooked (to check, remove one cabbage roll and cut it in half to ensure it's done).
- Transfer the cabbage rolls to a plate and cover, reserving the broth. While you cook the tomato sauce, the rolls will stay warm for up to 30 minutes. Strain the broth through a fine-mesh strainer.
MAKE THE TOMATO SAUCE:
- Add 1/2 cup of the braising liquid from the gołąbki to a separate pot. Then, add the tomato purée, butter, sugar, dried lovage, allspice, and bay leaf. Heat over medium-high heat, stirring frequently.
- To temper the cream: Take 1/2 cup of the sauce and transfer it to a small pot. Stir in the heavy cream until well combined, then pour it back into the rest of the sauce, mixing thoroughly. Simmer, stirring frequently, for about 8–10 minutes, until the sauce is reduced. This helps bring out the flavors. Finish with salt and pepper to taste.
- Serve the cooked cabbage rolls with the tomato sauce on top or on the side. Garnish with freshly chopped dill. Enjoy!