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Polish Stuffed Cabbage Rolls

Featured in Cozy Comfort Food Classics.

Gołąbki means Polish cabbage rolls stuffed with flavorful pork, cooked rice, and sautéed onion. Each leaf gets rolled up then baked in a zingy tomato sauce with a sprinkle of thyme, oregano, and paprika. Everything cooks together until the filling is rich and the cabbage is super soft. Serve them saucy and hot—mashed potatoes or thick bread make it a perfect meal. It’s the kind of food that reminds you of grandma’s kitchen. These rolls store great and just get better after a day or two.

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Sarah Recipes
Updated on Tue, 20 May 2025 23:20:52 GMT
Polish Stuffed Cabbage Rolls Pin it
Polish Stuffed Cabbage Rolls | recipesaddicts.com

Whenever I need some cozy, home-cooked comfort, these Polish cabbage rolls do the trick. Think of tender cabbage leaves stuffed with a tasty pork and rice filling, all getting cozy in a tomato sauce with a bit of zip.

Irresistible Ingredients

  • Heavy cream: Gives the sauce a smooth and mellow finish For the best taste, use fresh if you have it
  • Dried oregano and thyme: Boosts the herby fragrance Make sure they’re still fragrant and not faded
  • Paprika: Adds a gentle smoky vibe Sweet paprika from Eastern European shops works great
  • Tomato paste: Loads the sauce with deep tomato flavor and thickens it up
  • Chicken or beef broth: Makes the savory base for your tomato sauce If you like, pick the low sodium version so you can season to taste
  • Salt and pepper: Pulls the flavors together Taste your mix before rolling to get it just right
  • Bread crumbs: Holds the filling together Simple plain or lightly seasoned crumbs are perfect
  • Vegetable oil: Stops the onion from sticking and helps it soften pretty fast Any basic oil works
  • Onion: Sauté it until sweet and tender A big firm one with shiny skin is perfect
  • Cooked rice: Softens things up and fills out the mix Any medium grain will do
  • White cabbage: Your wrapper! Pick a dense, heavy head for easy rolling
  • Ground pork shoulder: Makes each roll juicy and flavorful For the best texture, go for pork with some fat in the mix

Step-by-Step Instructions

Serve:
Lift out the rolls and serve them up hot Spoon some extra sauce over the top. They’re awesome with fresh bread or mashed potatoes.
Cook the Gołąbki:
Pour your sauce all over the rolls in your pan or pot Add a little more broth if it looks dry Cover them so nothing dries out Bake at 375 F or let it gently bubble on the stove for about an hour or until the cabbage is soft and the pork’s fully cooked
Prepare the Tomato Sauce:
Whisk together your broth, tomato paste, paprika, oregano, and thyme Add cream if you want the sauce extra rich
Assemble the Rolls:
Put a leaf flat and drop a good scoop of filling in the center Fold in the sides, then roll up from the bottom Lay each seam-side down in your pan Do it for all the leaves
Mix the Filling:
Stir together pork, rice, breadcrumbs, onion, salt, and pepper in a big bowl Use your hands to get everything mixed well and evenly
Sauté the Onion:
Heat your oil in a skillet over medium Stir in the chopped onion and cook till it’s see-through and sweet Let it cool before adding to the filling. This keeps the meat tender.
Prep the Cabbage Leaves:
Slice out the core of the cabbage Peel off and toss those tough outer leaves Drop the full head in boiling water for about five minutes until you can pull the leaves apart Run under cool water and cut off the thick stem that makes rolling tough
A plate filled with Polish cabbage rolls topped with sauce, ready to eat. Pin it
A plate filled with Polish cabbage rolls topped with sauce, ready to eat. | recipesaddicts.com

Letting everything simmer slowly is my favorite part—the house smells incredible. Grandpa always managed to steal a couple rolls before dinner and ate them right out of the pot.

How to Store

Keep leftovers in a lidded dish in your fridge for four days If you want to save them longer, put them in a freezer bag or container and freeze for up to three months To reheat, just gently warm covered in the oven or on the stove with a splash of broth or water so the rolls stay soft

Easy Swaps

Try ground beef or turkey instead of pork if you want something lighter Any extra cooked rice will work Don’t sweat it if you’re out of cream—the sauce is still great without it

How to Serve

These rolls are best hot and slathered in their tangy sauce Sometimes I spoon them over creamy mash or serve with thick slices of rye bread Sprinkle over chopped parsley or dill if you’ve got it—it really pops

Stuffed cabbage rolls topped with tomato sauce and herbs, served on a white plate. Pin it
Stuffed cabbage rolls topped with tomato sauce and herbs, served on a white plate. | recipesaddicts.com

Tradition and Backstory

Gołąbki have their roots in Polish homestyle cooking and get made for all sorts of gatherings The rolls stretch a bit of meat with rice and cabbage to feed a crowd The name gołąbki means “little pigeons” in Polish, just because of the way they look when rolled up

Frequently Asked Questions

→ How do I get cabbage leaves soft so I can wrap them?

Pop the whole cabbage in boiling water for about five minutes, then let it cool a bit. Gently pull those leaves off one by one.

→ What's the best meat for this dish?

Go with ground pork shoulder if you want to keep it classic. If you like, mix in a bit of beef or try turkey for something lighter.

→ What's the cooking time for the cabbage rolls?

Bake them under foil at 375°F (190°C) or simmer in sauce for around an hour to ninety minutes, until the cabbage and filling are soft and tasty.

→ Can I prep these cabbage rolls ahead of time?

Sure thing! You can put them together the night before and stash in the fridge, or freeze them for up to three months.

→ What sides go with gołąbki?

Try them next to buttery mashed potatoes or fresh bread—perfect for mopping up that tomato sauce.

→ How do I keep leftovers fresh?

Once they cool down, tuck them in an airtight container. Fridge for up to four days or freeze for longer.

Polish Stuffed Cabbage Rolls

Pork and rice get snuggled in cabbage, swimming in savory tomato sauce. Feels like heartwarming Polish comfort.

Prep Time
25 Minutes
Cook Time
60 Minutes
Total Time
85 Minutes
By: Sarah

Category: Comfort Food

Difficulty: Intermediate

Cuisine: Polish

Yield: 5 Servings

Dietary: ~

Ingredients

→ Rolls

01 Salt, as needed
02 700 g pork shoulder, ground
03 One head white cabbage
04 Breadcrumbs, 20 g
05 Cooked rice, cooled, 200 g
06 Pepper, to your liking
07 1 big onion, diced
08 15 ml oil (veggie)

→ Tomato Sauce

09 Salt, as much as you like
10 Black pepper, to your taste
11 60 ml heavy cream if you want
12 2.5 ml dried thyme
13 360 ml beef or chicken broth
14 140 g tomato paste
15 5 ml dried oregano
16 2.5 ml paprika

Instructions

Step 01

Ladle a bit more sauce on top and enjoy these rolls while they're still hot. Go for some soft bread or creamy mashed potatoes on the side if you want.

Step 02

Pour that tomato sauce over all the rolls. Cover up and simmer on the stove, or pop it into a hot oven at 190°C for an hour to an hour and a half, until the cabbage gets soft and the filling is fully done.

Step 03

Stir broth, tomato paste, oregano, paprika, and thyme in a bowl. If you're adding cream, slowly mix it in at the end.

Step 04

Lay out each cabbage leaf, scoop some meat filling onto each one, tuck in the sides, and roll nice and snug. Place them seam-side down in your favorite large dish or pot.

Step 05

Throw the ground pork, cooled rice, sautéed onion, breadcrumbs, pepper, and salt into a big bowl and mix until everything's blended.

Step 06

Pour the oil in a pan and heat it up over medium. Cook the chopped onion until it looks soft and see-through. Let it cool off before mixing.

Step 07

Chop out the cabbage core and toss any tough outer leaves. Boil the full head for five minutes, let it cool off a bit, then gently pull off each leaf one by one. Trim big thick veins if needed. You just want bendy leaves here.

Notes

  1. Slather a bit of tomato sauce on the bottom of your dish so the rolls don't get stuck and burn.
  2. Skip the oven if you want—just simmer these on low heat on the stove or use a slow cooker.
  3. Get rid of those outside cabbage leaves—their job is to keep things clean.
  4. If you've got leftovers, keep them in a sealed container in the fridge for up to four days or toss in the freezer for up to three months.

Tools You'll Need

  • Pot for boiling the cabbage head
  • Dish or oven-ready pot for baking
  • Mixing bowl
  • Whisk for stirring sauce
  • Pan for cooking onion

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Has gluten thanks to the breadcrumbs
  • Watch for dairy if you add heavy cream

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 350
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~