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Classic Stuffed Cabbage Rolls (Polish Gołąbki Style)

Three delicious Stuffed Cabbage Rolls covered in rich tomato sauce, one cut open showing the savory meat filling.
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You will make tender cabbage leaves filled with a savory ground meat and rice mixture, baked in a rich, homemade tomato sauce. This traditional comfort food recipe is perfect for a hearty family dinner and freezes well for later.

Ingredients

Scale
  • 1 large head green cabbage (about 3 pounds)
  • 1 pound ground beef
  • 1/2 pound ground pork
  • 1 cup uncooked white rice
  • 1 large yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons olive oil
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 cup water or beef broth
  • 1 tablespoon brown sugar (optional, for balancing acidity)

Instructions

  1. Prepare the cabbage: Carefully remove the tough outer leaves from the cabbage head. Bring a large pot of salted water to a boil. Core the cabbage head by cutting out the tough center stem. Submerge the whole head in boiling water for 5 to 10 minutes until the outer leaves are pliable enough to peel off without tearing. Cool the leaves completely. Trim the thick center vein from each leaf so it rolls flat.
  2. Prepare the filling: In a large bowl, combine the ground beef, ground pork, uncooked rice, chopped onion, minced garlic, salt, pepper, and parsley. Mix the ingredients gently with your hands until just combined. Do not overmix.
  3. Roll the cabbage: Lay a cabbage leaf flat on your work surface. Place about 1/3 cup of the meat mixture near the base of the leaf. Fold the sides of the leaf inward over the filling, then roll the leaf tightly toward the tip. Repeat until all the filling is used.
  4. Prepare the sauce: In a separate bowl, mix the crushed tomatoes, tomato sauce, water or broth, and brown sugar (if using). This makes the best stuffed cabbage sauce.
  5. Assemble and bake: Preheat your oven to 350 degrees Fahrenheit. Lightly grease a large Dutch oven or deep baking dish. Arrange the stuffed cabbage rolls snugly in the dish, seam-side down. Pour the prepared tomato sauce evenly over the rolls. The liquid should cover most of the rolls.
  6. Bake: Cover the dish tightly with a lid or foil. Bake for 1.5 to 2 hours, or until the meat is fully cooked and the cabbage is very tender.
  7. Serve: Let the rolls rest for 10 minutes before serving. Spoon extra sauce over each roll.

Notes

  • For make-ahead meals, you can assemble the rolls completely, cover them, and refrigerate them for up to 24 hours before baking. Add about 15 minutes to the baking time if baking directly from the refrigerator.
  • These rolls freeze well. Place cooled, baked rolls in a freezer-safe container with sauce, leaving some space for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat slowly on the stovetop or in the oven.
  • If you prefer a less traditional flavor, try using Napa cabbage for a more delicate texture.

Nutrition

Find it online: https://cutcooktaste.com/stuffed-cabbage-rolls-classic-recipe/