Traditional Polish Cabbage Rolls (Gołąbki)
These tender cabbage rolls are filled with a savory pork and rice mixture and simmered in a rich tomato sauce for the ultimate comfort meal.
recipesbynani.comGołąbki are a classic piece of Polish home cooking that many of us grew up loving. There is something so special about the combination of juicy pork and soft rice tucked into tender cabbage leaves, all cooked together until everything is perfectly succulent.
While these rolls look fancy, they are much easier to make than you might think. The process is straightforward, and the rolling is quite therapeutic once you get the hang of it. Just remember to grate your onion for the filling, as it helps keep the texture incredibly soft and flavorful.
🧺 Ingredients
- 1 head Savoy or green cabbage (about 1.5kg)
- 500g ground pork
- 1 cup cooked long grain white rice, cooled
- 1/2 cup panko breadcrumbs
- 1 onion, finely grated
- 2 cloves garlic, minced
- 1 egg, lightly beaten
- 1 tablespoon dried marjoram
- 1/4 cup fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups chicken stock
- 700g tomato passata
- 2 tablespoons tomato paste
- 1/2 teaspoon sugar
- 1 tablespoon butter
👩🍳Instructions
- 1
Bring a large pot of water to a boil. Remove the core from the cabbage and carefully peel off the outer leaves. Blanch the leaves in the boiling water for 2 to 3 minutes until soft, then drain and set aside to cool.
- 2
In a large bowl, combine the ground pork, cooked rice, breadcrumbs, grated onion, garlic, egg, marjoram, parsley, salt, and pepper. Mix everything together gently with your hands until just combined.
- 3
Cut the thick stem off the base of each cabbage leaf. Place about 1/4 cup of the meat mixture in the center of a leaf, fold in the sides, and roll it up tightly like a burrito.
- 4
Place the rolls seam side down in a large baking dish or pot. Pour the chicken stock over them, cover tightly, and bake at 180C for about 45 minutes.
- 5
While the rolls bake, whisk together the tomato passata, tomato paste, sugar, and butter in a saucepan over medium heat until thickened into a sauce.
- 6
Once the cabbage rolls are done, drain the excess liquid from the pan, pour the tomato sauce over the rolls, and serve while warm.
💡 Tips
These cabbage rolls taste even better the next day after the flavors have had time to settle in the fridge. Store them in an airtight container for up to three days, and simply reheat them in the oven or microwave with a little extra sauce to keep them moist.
Made this recipe? Let us know how it went.
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