Save Traditional Polish cabbage rolls filled with a savory mixture of ground beef and rice, simmered in a light tomato sauce. A comforting, budget-friendly dish perfect for family dinners.
I first tried making gołąbki for a family gathering and everyone loved the combination of tender cabbage and flavorful meat filling.
Ingredients
- 1 large head green cabbage: For the cabbage rolls
- 500 g (1.1 lb) ground beef: For the cabbage rolls
- 150 g (3/4 cup) uncooked long-grain rice: For the cabbage rolls
- 1 medium onion, finely chopped: For the cabbage rolls
- 2 cloves garlic, minced: For the cabbage rolls
- 1 large egg: For the cabbage rolls
- 1 tsp salt: For the cabbage rolls
- 1/2 tsp black pepper: For the cabbage rolls
- 1/2 tsp dried marjoram (optional): For the cabbage rolls
- 500 ml (2 cups) tomato passata or strained tomatoes: For the tomato sauce
- 250 ml (1 cup) water: For the tomato sauce
- 2 tbsp tomato paste: For the tomato sauce
- 1 tbsp sugar: For the tomato sauce
- 1 tbsp vegetable oil: For the tomato sauce
- 1 tsp salt: For the tomato sauce
- 1/4 tsp black pepper: For the tomato sauce
Instructions
- Preheat oven:
- Preheat oven to 180°C (350°F).
- Prepare cabbage leaves:
- Bring a large pot of water to a boil. Core the cabbage and carefully separate the leaves. Blanch leaves in boiling water for 2 to 3 minutes until pliable. Drain and set aside.
- Cook rice:
- Cook the rice in salted water until just tender (about 10 minutes). Drain and let cool.
- Make filling:
- In a large bowl, combine ground beef, cooked rice, onion, garlic, egg, salt, pepper, and marjoram. Mix until well combined.
- Assemble rolls:
- Lay a cabbage leaf flat, trim the thick stem if needed. Place 2 to 3 tablespoons of filling near the stem end, fold sides over, and roll up tightly.
- Roll remaining leaves:
- Repeat with remaining leaves and filling.
- Arrange rolls:
- Arrange the cabbage rolls seam-side down in a large baking dish or Dutch oven.
- Prepare sauce:
- In a bowl, mix tomato passata, water, tomato paste, sugar, oil, salt, and pepper until smooth.
- Pour sauce:
- Pour the sauce over the cabbage rolls. Cover tightly with foil or a lid.
- Bake:
- Bake for 1 hour, until rolls are cooked through, and cabbage is tender. Let rest for 10 minutes before serving.
Save This recipe always brings my family together, reminding us of warm, comforting meals shared across generations.
Required Tools
Large pot, large mixing bowl, knife and chopping board, baking dish or Dutch oven, aluminum foil if needed.
Allergen Information
Contains eggs. Prepared with no common allergens like nuts, dairy, or gluten but always check individual ingredient labels for processing cross-contamination.
Nutritional Information
Per serving: 320 calories, 11 g total fat, 34 g carbohydrates, 21 g protein.
Save This traditional recipe is easy to follow and delivers delicious homemade comfort perfect for any family meal.
Recipe Questions & Answers
- → How do I prepare the cabbage leaves for rolling?
Core the cabbage and blanch the leaves in boiling water for 2–3 minutes until pliable. Drain and set aside before filling and rolling.
- → Can I substitute ground beef for a vegetarian option?
Yes, cooked lentils can be used instead of ground beef for a vegetarian alternative with similar texture and protein.
- → What is the best way to cook the rice for the filling?
Cook the rice in salted water until just tender, about 10 minutes, then drain and let it cool before mixing with other filling ingredients.
- → How can I ensure the rolls stay intact while baking?
Roll the cabbage leaves tightly and arrange them seam-side down in the baking dish to prevent unrolling during cooking.
- → What sides pair well with these cabbage rolls?
Mashed potatoes or crusty bread complement the dish well, adding texture and soaking up the tomato sauce.