Here is a recipe for traditional Polish stuffed Cabbage Rolls (Gołąbki). Made with a savoury pork and rice filling wrapped in tender cabbage leaves then simmered in tomato sauce, they are beautifully soft and succulent inside. It’s pure hearty, homey, Polish comfort food!
Nagi's Notes
Cabbage rolls are so much easier than you think – and so incredibly delicious! I could not stop eating them. And that filling…. you will be amazed at how soft and succulent it is. I’ll even go so far as to say this might be the highest and best use of cabbage – ever.
As for making them – not gonna lie, this isn’t a Monday night quick ’n easy. They take time, but there’s nothing technically difficult about them. And the rolling is a breeze – easier than burritos, easier than spring rolls, easier than rice paper rolls!
PS I might’ve taken the last of the cabbage rolls last night.🤷🏻♀️
Polish Cabbage Rolls (Gołąbki)
Cabbage rolls are a beloved comfort food across Central and Eastern Europe. Today I’m sharing traditional Polish gołąbki (pronounced goh-WOMP-kee), right up there with pierogi as one of Poland’s best-known comfort foods. I love the simple pork and rice filling, flavoured with onion, garlic and marjoram, and slowly cooked until beautifully soft and succulent.
I know cabbage rolls look fiddly and difficult, but don’t be intimidated! They do take time, but they’re surprisingly easy to roll – and certainly don’t need to look perfect.
My recipe is a pretty classic Polish home cooking version, though there are a couple of ways I deviate from typical recipes. I grate rather than dice the onion for the filling which makes it even softer. And secondly, I reduce the stock the cabbage rolls are poached in and use it for the tomato sauce. That way, all the lovely flavour from the cabbage and pork stays right where it belongs!
Ingredients in Polish Cabbage Rolls (Gołąbki)
I like that Cabbage Rolls makes use of a whole cabbage. The large outer leaves are used for rolling, the rest is finely chopped and mixed into the stuffing. Here’s what you need.
1. the Cabbage
I use Savoy cabbage which is widely available here. I like it for its crinkled, tender leaves and its slightly sweet flavour, and the leaves are a little softer so it makes the cabbage rolls easier to roll. However, a regular green cabbage can also be used. According to my Polish friend, both varieties are used in Poland.
Not all recipes specific the size, but it does matter. Aim for a head around 1.5kg / 3lb (18cm / 7″ diameter). If yours is larger, just peel extra outer leaves off and reserve for a different purpose. If yours is smaller, make smaller cabbage rolls and save leftover stuffing to make it again, or to stuff other vegetables like capsicum or cored zucchinis.
2. the stuffing
Pork mince (ground pork) – Makes a beautifully soft stuffing as pork is a softer meat than red meat (beef, lamb) and juicier than poultry. I use regular pork mince. Lean mince will work too but the filling just won’t be as juicy.
Panko breadcrumbs – Breadcrumbs make the filling softer and more tender than using just meat. Panko are the Japanese-style breadcrumbs that are lighter than regular breadcrumbs but regular breadcrumbs work just fine too if it’s what you have.
Onion – Grated rather than diced so the breadcrumbs soak up all its juices which will soften them and make the stuffing more tender.
Garlic – Here for extra flavour!
Eggs – This is what binds the stuffing and keeps it together.
Cooked rice – Typical addition in Gołąbki, adds bulk and texture. Any white rice will work here, I used long grain. Make sure it’s cooled before mixing it. See here to know how to cook it.
Marjoram – Very common and traditional herb used in Polish cuisine. Has an earthy flavour and pairs beautifully with the pork. If you don’t have it, substitute with dried oregano but because it’s a stronger flavour, just use half.
Parsley – For colour and freshness.
Salt – Cooking salt / kosher salt (half for table salt, 50% extra for flakes).
Pepper – Just cracked black pepper, the one we usually use.
Chicken stock – Not part of the stuffing but used to poach the rolls and for the base to the sauce. It adds savouriness without masking the flavour of the tomato. If you have homemade chicken stock, even better. You can also use vegetable stock if you prefer, though your sauce will lose a bit of the depth of flavour.
3. the sauce
The sauce is fairly simple because all the flavour is inside the cabbage rolls. Where I deviate slightly from most home recipes is that I use chicken stock from cooking the cabbage rolls for the sauce which gives the sauce a bit more depth of flavour.
Tomato passata – Plain puréed tomato sauce with a smooth consistency, making it ideal for this quick tomato sauce. Labelled “tomato purée” in the US. Read more about tomato passata here.
Tomato paste – Adds body and colour to the sauce thanks to its concentration of flavour.
Salt – Cooking salt / kosher salt (half for table salt, 50% extra for flakes).
Pepper – Cracked black pepper.
Sugar – Tones down the tomato acidity and rounds up the flavours. Any white sugar is fine here, we only use a very small amount (1/2 teaspoon).
Butter – My French addition for a glossy finish. Not strictly traditional but it does enrich it slightly which is lovely.
How To Make Polish Cabbage Rolls (Gołąbki)
I promise Cabbage Rolls are not technically difficult – in fact, Nagi kept saying they are easier to roll than burritos! I really recommend that you watch the recipe video and take each step one at a time. There is no need to rush, and this is not a delicate recipe that requires gentle handling. This is a hearty Polish recipe, after all!
1. PrepARE the cabbage
Remove the core – Start by peeling and discarding the 3 or 4 large outer leaves which are tougher and also usually a little scruffy. Then insert the tip of a small knife next to the stem on an angle towards the centre (8cm / 3″ deep) then cut a cone shape around the core and lift it out. The goal here is to remove the core so you can see the layers of cabbage inside the hole, so keep chipping away at it as needed until you can.
Cutting the core out allows the boiling water to go throughout the cabbage and soften the leaves. It is safer to cook it this way rather than peeling uncooked leaves and cooking them separately as they are prone to breaking – this will cause the filling to escape.
Cook the cabbage – Bring a large pot of salted water (5 litres) to a boil. Place the cabbage in core side down. Bring back to a simmer, cover with a lid and cook for 10 minutes. Remove using a spider or slotted spoon, and place it on a tray.
The cabbage should be soft all the way through with its leaves pliable enough to peel away without tearing. If there are some uncooked patches though, that’s ok – see next step.
Peel – Let the cabbage cool for 10 minutes or until you can handle it. Then carefully peel off the first 10 leaves from the cabbage. Try not to tear them, but if some of the edges tear a bit that’s ok. You just don’t want to tear any holes in the middle of the cabbage leaves as this will cause the filling to escape.
Trim leaves – Lay one cabbage leaf on a tea towel so the round part of the rib is facing up. Pat dry. Then trim off the thick part of the rib so it is level with the leaf. This makes it much easier to roll. Repeat with the remaining leaves and set aside.
Finely chop the remaining cabbage (like finely chopping an onion), then squeeze out as much water as possible using your hands. If your cabbage is a little undercooked on the inside so you don’t get much water out, that’s ok. The cabbage will cook in the next steps.
Measure out 3 tightly packed cups of the cabbage (300g/10oz), then set aside. Keep the rest to use for another purpose (it can be frozen for 3 months).
2. Stuffing and rolling
Make the stuffing – Grate the onion into a large bowl using a box grater. I know this is not typical – most recipes will just used diced onion. But I find grating it makes the filling softer because you get the benefit it of all the onion juices.
Add the panko, mix well and leave to soak in the onion juices for 1 minute. Add the remaining stuffing ingredients, including the chopped cabbage. Mix well with your hands until evenly combined.
Divide into 10 equal portions (about a heaped 1/2 cup each).
Start Rolling – Lay one cabbage leaf flat on a board, outside facing down and the stem end towards you. Shape one portion of stuffing into a 8.5cm / 3.4″ long cylinder and place it on the lower third of the leaf. Roll it up like a burrito – start from the bottom, then when you reach halfway, fold the sides in over the filling and continue tightly to enclose. (See video at X).
Finish – This is what it looks like once rolled. Place seam side down on a tray. Repeat to make 10 rolls in total.
Note: If your cabbage was smaller than 1.5kg / 3lb, then make your cabbage rolls smaller.
3. Cook, sauce & serve
Pour 1 cup of chicken stock into a large, 30cm / 12″ deep pan. Arrange the rolls seam side down in the pan so they fit snugly together. They will fit in quite tightly.
If you don’t have a pan this size, you can also use a large pot and double stack them. But don’t triple stack as the 3rd layer may not cook through properly, it is better to cook in batches.
Pour over the remaining chicken stock, bring to a boil then reduce to a simmer. Cover and cook for 25 minutes. The internal temperature of the pork should be at least 71°C/160°F., it’s fine if it is over, the stuffing will still be soft and tender. Once cooked, carefully transfer the rolls to a tray using a slotted spoon and set aside while making the sauce.
Reduce stock – Increase the heat to high and reduce the reduce stock to 1 1/2 cups (about 7 minutes). This is not a typical step for traditional Polish Cabbage Rolls, but I like to do it as it concentrates the flavour of the stock and all the lovely flavour from the cabbage and pork stays right where it belongs!
Make sauce – Add the sauce ingredients and stir to combine. Then simmer for 5 minutes until the sauce has thickened to a thin tomato pasta sauce consistency. Stir in the butter until melted.
Return the rolls – Place the rolls seam side down in the sauce. Using a brush dipped in the tomato sauce, lightly brush each roll with a little sauce, just enough to give the surface a thin coating.
Reheat and serve – Bring to a simmer, reduce the heat to medium, cover and leave it for 5 minutes to slowly heat the rolls through. Remove lid, scatter with parsley and serve.
How To Serve Polish Cabbage Rolls (Gołąbki)
I like to serve these straight from the pan, spooning plenty of sauce over each roll. Traditionally served with potato, usually mashed but these lovely baby potatoes with herbs are lovely with it too. If you like your green vegetables, try it with garlic green beans.
I personally enjoy them simply on their own, so I can really appreciate the full flavour of the dish. But whichever ways you fancy them, I’d love to hear your feedback! Enjoy and bon appétit! – JB
FAQ – Polish Cabbage Rolls (Gołąbki)
Yes. Regular green cabbage works well and is also traditionally used for gołąbki. I prefer Savoy because its leaves are a little softer and more flexible, which makes them easier to separate and roll. Whichever you use, look for a cabbage around 1.5kg / 3lb so the leaves are large enough for the rolls.
Yes. Beef, chicken or turkey will all work, or you can use a mixture of pork and beef. Pork is my preference because it gives you the softest, juiciest filling. Beef will make it a little firmer with a meatier flavour, while chicken and turkey are leaner so the filling won’t be quite as succulent.
Because it makes life much easier! Raw cabbage leaves are stiff and can tear when you try to peel them away from the head. Removing the core and briefly cooking the whole cabbage softens the leaves so they peel away much more easily and become flexible enough to roll.
Yes, you can prepare and cook the cabbage rolls, refrigerate them in their sauce, then gently reheat them when needed.
Yes, once completely cool, freeze the cooked cabbage rolls with their sauce in an airtight container for up to 3 months. Thaw overnight in the fridge, then reheat gently in a covered pan on the stove.
This recipe has been developed specifically for cooking on the stove, where the rolls gently simmer in the chicken stock and the same stock can then be reduced to make the tomato sauce. So for the best result, I recommend sticking with the stovetop method.
Watch How To Make It
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Polish Cabbage Rolls (Golabki)
Ingredients
- 1 head savoy cabbage or green cabbage , ~1.5kg / 3lbs (Note 1)
- 1 tbsp cooking salt / kosher salt , for cooking water (half for table salt, +50% for flakes)
- 4 cups chicken stock / broth , low-sodium (homemade if you want), or vegetable stock
Stuffing
- 700g / 25oz pork mince (ground pork), preferably not lean (Note 2)
- 1 large brown onion , peeled and kept whole
- 1 1/2 cup panko breadcrumbs , substitute regular breadcrumbs
- 2 cups cooked white rice
- 2 large eggs , (~55g/2oz shell-on weight)
- 3 garlic cloves , crushed using garlic press
- 1 tbsp dried marjoram , or half the amount of dried oregano
- 2 1/2 tsp cooking salt / kosher salt , (half for table salt, +50% for flakes)
- 1 tsp black pepper
- 2 tbsp finely chopped parsley
Tomato sauce
- 700g / 24oz tomato passata (US: pureed tomato) (Note 3)
- 1 1/2 tbsp tomato paste
- 1/2 tsp cooking salt / kosher salt , (half for table salt, +50% for flakes)
- 1/4 tsp black pepper
- 1/2 tsp white sugar
- 30g / 2 tbsp unsalted butter , cut into a few pieces
Garnish
- 1/2 tbsp finely chopped parsley
Instructions
Abbreviated Recipe
- Trim, core and boil cabbage 10 min. Peel 10 leaves, pat dry, trim ribs to flatten. Chop remaining cabbage. Mix stuffing, roll into cabbage rolls. Cook in chicken stock 25 min, remove, reduce stock to 1 1/2 cups. Add tomato sauce ingredients, simmer to reduce 5 min, put rolls back in to reheat 5 min. Serve.
Full Recipe
Prep cabbage
- Core – Peel and discard the 3 or 4 big outer leaves from cabbage (too thick and usually scruffy). Remove the core by cutting a cone shaped piece around it using a small sharp knife. Insert it next to the stem on an angle towards the centre (8cm / 3" deep), cut a cone shape around the core and lift it out. (See video, it's helpful). Goal – You can see the cabbage layers inside the hole, rather than the core. (Note 4)
- Cook cabbage – Bring 5 litres (5 quarts) of water to a boil in a large pot. Add salt and carefully place the cabbage in, core side down. Bring the water back to a boil, turn it down to a simmer, cover with a lid and cook for 10 minutes. Remove the cabbage (use a spider or slotted spoon) and place on a tray.
- Peel leaves – Let the cabbage cool for 10 minutes or until it can be handled. Carefully peel off the first 10 leaves of the cabbage. Try not to tear them though if they doing a bit on the edges, that's ok. You don't want holes in the centre though as the filling will escape.The leaves should be just cooked enough that they are pliable and don't break when bent. If there are uncooked patches, just dunk those leaves briefly back into the pot – it will only take 30 seconds or so.
- Trim leaves – Lay one leaf flat on a tea towel so the round part of the thick rib (stem) is facing up. Pat dry well, then using a sharp knife, cut off the thick part of the rib so it is flush with the rest of the leaf, so it’s easier to roll. Repeat with the others leaves and set aside.
- Finely chop the rest of the cabbage (~5mm/0.2"), like dicing an onion. Squeeze out excess water using your hands (just whatever comes out), and set aside in a bowl.
Prep stuffing
- Make filling – Grate the onion using a box grater into a large bowl. Add the panko and mix well. Let it soak for 1 minute. Add all the remaining ingredients, plus 3 tightly packed cups of the chopped cabbage (300g/10oz). Mix well with your hands until combined.
- Divide the stuffing into 10 equal parts (1 portion = 1 heaped 1/2 cup) and set aside.
Making rolls and cooking
- Roll – Lay one cabbage leaf flat on a board, with the outside side facing down and the stem towards you. Shape one portion of the stuffing into a 8.5cm / 3.4" long cylinder and place it on the lower third of the cabbage leaf. Start rolling from the bottom, folding in the sides when you're halfway, then finish rolling up tightly, finished seam side down. See video at X. Repeat with remaining rolls.
- Cook rolls – Pour 1 cup of chicken stock into a large (30cm / 12") deep pan. Place the rolls in the pan seam sides down, they should fit tightly. Pour over remaining chicken stock. Bring to a simmer on medium high then turn it down slightly to medium to a gentle simmer, cover with a lid and cook for 25 minutes. (The internal temperature should be at least 71°C / 160°F). Carefully remove the rolls using a slotted spoon onto a tray and set aside.
Making sauce and serve
- Sauce – Reduce the chicken stock left in the pan on high heat down to 1 1/2 cups (~ 7 minutes). Add passata, tomato paste, salt, pepper and sugar. Stir to combine, turn the heat down to medium/medium high so it's bubbling gently and reduce for 5 minutes, stirring every now and then, until the sauce thickens into a thin tomato pasta sauce consistency. Stir in butter until melted.
- Add rolls – Place the cabbage rolls seam side down into the sauce. Dip a brush into the sauce in the pan and brush some on top of each roll, just enough to give the surface a thin coating.
- Warm cabbage rolls – Once the sauce starts simmering around the edges of the cabbage, turn the heat down to medium, cover with a lid and let the cabbage rolls warm through for 5 minutes. Remove the lid, scatter with parsley and serve.
Recipe Notes:
Nutrition Information:
Life Of Jaffle
I’ve spent all this time making beautiful Polish cabbage rolls, meanwhile Jaffle is happily chewing on a wooden stick 😂. Now, I wouldn’t have let him eat the rolls anyway, but come on… not even a little sniff?? Apparently the stick is far more interesting. Not sure how I should take that! 🤣
Dear Nagi,
Jaffle is certainly living his best life!
My mom taught me to make cabbage rolls with a very similar recipe. We also used to iron pillow cases and sheets: not now. We love cabbage rolls, and do a “smashed cabbage rolls” served with sour cream. It’s not as pretty and is just as delicious! Perhaps do a speedy “smashed cabbage roll” recipe for those of us with a need for speed? Best, Catherine
So in the ingredients for the cabbage you list 32 ounces of chicken stock, but in the directions for cooking the cabbage you require 5 (litres or quarts) of water to boil the entire head of cabbage. But when it’s time to cook the cabbage rolls only 1 cup of chicken stock is required. Why a full 32 oz. container of chicken stock? Where does the remainder go? The rest of it looks great, just like my Hungarian mother used to make.
Hi Perry, it’s Nagi here! So, we use 5 litres / quarts of water to boil the cabbage, then we need 1 litre of chicken stock or broth to cook the rolls. We put 1 cup into the pan first – this just helps with distribution of the liquid in case the cabbage rolls are super snug in the pan like ours are – put the rolls in then pour the other 3 cups over. We tried cooking the cabbage rolls in the cabbage boiling water and it was fine….but prefer the version using chicken stock as it adds more flavour into the tomato sauce 🙂 Hope that helps! – N x
Another great recipe however my Polish Aunties will not make this without Campbell’s Tomato Soup! They still love you though & forward many of your recipes back to Warsaw!
Oh I love hearing that!! Tradition 🙂 – N x
Very authentic recipe Nagi! My Dad was Polish and my who was not made the best cabbage rolls. This recipe is how she made them and my Dad approved. My Mom discovered that if you freeze the whole cabbage first then the leaves become soft so no need to boil/steam first. I never knew about removing half of the spine of each leaf and that is a great idea as the spine makes rolling more difficult. I am also so glad to see that no ketchup was used as that is sacrilege. My Mom used canned tomatoes and reduced them after the cabbage rolls were cooked.
Smacznego!
I found the freezing the cabbage tip on a different site too and found it made it so much easier, as it cuts out the precooked if the cabbage. Also, as I cook for two only, the rest of the frozen cabbage goes back in the freezer for another day.
How did you know I bought cabbage yesterday with plans to make cabbage rolls!?! Perfect timing:) looks like a great recipe and I also love all the comments. Especially the casserole version to use up the leaves that are torn or too small for rolls! Thank you!
Oh, you just make me want to cook and cook and cook x
JB! As always, you provide such a lovely recipe and ALL that goes with it. Thank you!
Reading the comments from so many people was heartening and meaningful. Your recipe inspired people to share their memories, the feelings the food evoked, and to share their own culinary journey. My early morning hasn’t been this free, clean and inspired in a decade. Thank you!
My grandmother made this often when I was a child, and it’s a fall/winter dish in our home. However, I use mixed ground meat, no rice, but diced bacon, and add 1 TBS of mustard to the mix, as well as paprika. Also, because I am European (Austria), I don’t use breadcrumbs but soak stale bread or rolls in milk and squeeze them out very well. The recipe is very similar and always a hit.
Thank you for sharing another great dish. I will cook it your way the next time. I already know it will be good.
Freezing the cabbage prior to making the galobki makes it much easier to make the cabbage rolls. (thawed of course). It decreases the cooking time substantually.
The juices from the thawed cabbage are just added to the sauce.
I bake the rolls in a clay pot, skipping the blanching in chicken stock.
You can also use frozen shredded cabbage and make a casserole version instead of making the rolls if you are pressed for time. I layer it like a lasagne.
Delicious regardless.
add the juices from the thaw to my tomato based sauce.
Hi cedar, thanks for sharing your method! I know freezing is a popular trick because it softens the cabbage beautifully, though I personally prefer blanching as it gives me a little more control over the texture of the leaves and it seasones them too. I do love the idea of the casserole version though 🙂
Oh no..not as traditional… it is hard to get Polish food just right. Yes its simple and there are regional variations. But its close!
It’s never just pork..it’s a combination of pork and beef mince. Nil passata..Tomato paste and homemade stock for the sauce and they are baked. I’ve also never seen savoy cabbage been used. Traditionally it just normal sweet cabbage.
Hi Aga, thank you for sharing your opinion! From everything I’ve learned while researching this recipe, there really isn’t one single traditional version of gołąbki, the meat, cabbage, sauce and cooking method can vary quite a bit between regions and families. That’s also been fascinating to see it in the comments here! This is the version I settled on after testing, while trying to stay true to the spirit of the Polish dish. I’m glad you think I got close!
Oh, my gosh! I think I’m in Love.
Thank you Peggy!
Hi
Your cabbage roll recipe is fantastic. My Polish mother would fry them in olive oil (delicious) or bake them covered in a mushroom sauce. So good!
Thank you Kris, I hope you like this version as much as your mother’s 🙂
To add to my previous comment a quick method is to add two tins of corned beef to your rice and onions
mike
This recipe is eaten as part of the Ukrainian Christmas feast
Both my parents arrived in the UK after WW2 and though they are part of the Xmas meal we had them at least once a week.
In the 50s and 60s when money was tight all Ukrainian households ate them.
I wouldn’t put so much emphasis on the tomato sauce as they are best eaten covered with fried onion and crispy bacon bits with loads of melted butter.
At Christmas they are covered in a homemade wild mushroom sauce.
My mother taught me how to make them and i still make them to this day and i am 69 years old
Hi Mike, Thank you for sharing this, I really love that your mother taught you to make them and you’re still making them today. That’s how these recipes and traditions live on. The fried onion, crispy bacon and melted butter sounds delicious, and you’re not the first person to mention mushroom sauce either! I’m learning so much from everyone’s family versions.
JB! Thank you for this wonderful recipe. My oldest Sis (11 yrs my elder) used to make these & I enjoyed as a kids. We thought the name pronunciation was so funny. Can’t wait to bring back these savory memories. Thanks!
Thanks Linda, I really hope they are as good as your sister’s ones 🙂
Jaffle has to be forgiven Mum! He’s still on a learning curve and he was just taking a break!
Don’t worry Fiona, he is forgiven 🙂
Hi there, I love your recipes!
I make cabbage rolls often. However, I blanched cabbage instead of boiling, and separate leaf by leaf. Savoy cabbage is more delicate and I am always worried that long boiling will make the leaves too soft, especially if I am going to bake the rolls.
I never used egg. Sometimes I add a bit of shredded bacon, fried lightly.
I also fry rice with onions to get even more flavour. Add some stock and half cook it. Mix it with meat when cool down. And pork, yes, cabbage loves pork. I tried only beef or turkey mince and they are still delicious but texture is a bit different. Harder?
Hi Elizabeth, yes a little drier is probably what you’re noticing with beef or turkey, especially if the mince is lean. Pork has more fat, so the filling stays softer and juicier as it cooks. I like your idea of frying the rice with the onions too!
I’ve read the comments and have been surprised that no one seems to add sauerkraut to cover the tops! Maybe it was just my family.
Sauerkraut to the top, then cover with tomato juice and bake for 3-4 hours. I’m excited to try this sauce and see how it compares.
I always make multiple small containers to freeze and pull out for dinner. The less prep days the better. Thanks for sharing a beloved Eastern European recipe
Hi Maggie, the sauerkraut on top is a new one for me too, but I can imagine how well it would work with the rich filling! I’ve been amazed by how many different family versions have appeared in the comments!
OMG. They look just like my grandmother’s. She was from Poland and emigrated here in 1914. Just beautiful! My mom used to make them too, so delicious. Tears.
Thank you for your lovely words Jacquelyn!
Polish Mother, Polish wife, half Polish myself. Grew up on these. We used tomato soup and baked them. Getting older now so we started making them as a casserole, in layers like a lasagna. We call it lazy golabki. Thanks for your version, looks fantastic.
Thank you Dave, it means a lot coming from you ♥️