This Is How You Make The Best Polish Stuffed Cabbage! (2024)

Recipes By Region
European Food
Polish Food
Polish Main Dishes

Barbara Rolek

Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer.

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Updated on 03/11/24

Tested byJoan Velush

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Prep: 30 mins

Cook: 72 mins

Total: 102 mins

Servings: 4to 6 servings

Yield: 11to 12 rolls

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What's the Difference Between Gołąbkis and Halupkis?

Most cabbage rolls are similar in principle, and most have beef, rice, and pork as the main components of their fillings. Gołąbkis are Polish, whereas halupkis are Slovakian. Some Polish rolls, like ours, don't have tomato sauce, but most halupkis do.

Holubtsis, from Ukraine, are a similar preparation, but the stuffing has potatoes and can be prepared with or without meat.

Tips for Making Polish Cabbage Rolls Recipe

Prep ahead of time - uncooked cabbage rolls can be stored in the fridge for one day. Then cook according to instructions.
Freeze them - You can make bigger batches of rolls and freeze them, but you must freeze them uncooked without the beef broth. When frozen, the rolls will last for up to four months. When it is time to cook them, thaw overnight in the fridge, discard any liquid that might have built up, add the beef stock, and then cook them in the oven according to instructions. Never heat up unthawed frozen rolls, as they might disintegrate and become a soup.

This Is How You Make The Best Polish Stuffed Cabbage! (1)

What You'll Need to Make This Gołąbki Recipe

A Sharp Paring Knife

A Handy Dandy Rice Cooker

A Heavy Dutch Oven

“I grew up in a Polish household and Gołąbki made regular appearances on our table. My mom cooked Gołąbki in a tomato sauce, which is traditional, but this version, cooked with beef stock and served with sour cream, gives the dish a lighter, more modern feel.” —Joan Velush

This Is How You Make The Best Polish Stuffed Cabbage! (5)

A Note From Our Recipe Tester

Ingredients

Salt (for salting boiling water)
1 whole head cabbage (about 4 pounds)

For the Filling:

2 tablespoons butter
1 large onion, coarsely chopped
1 pound ground beef
1/2 pound ground pork
1 1/2 cups cooked rice
1 teaspoon finely chopped garlic
1 1/2 to 2 teaspoons salt, more as needed
1/4 teaspoon freshly ground black pepper, more as needed
1 cup beef stock
1 cup sour cream, for garnish

Steps to Make It

Prepare the Cabbage

Gather the ingredients.
Bring a large pot of well-salted water to a boil.
Remove and discard the core from 1 whole head of cabbage (about 4 pounds) by cutting around it with a paring knife.
Carefully place the whole head of cabbage in the boiling water.
Cover the pot and cook the head of cabbage for 3 minutes, or until softened enough to pull off large whole individual leaves. You may need to continue to blanch the cabbage repeatedly to easily pull off more whole individual leaves. You'll need 11 to 12 leaves in total.
When leaves are cool enough to handle, use a paring knife to trim away enough of the thick center stem from each leaf, being careful not to cut through the leaf.
After retrieving 18 leaves, chop the remaining cabbage and place it in the bottom of a large casserole dish with a lid or a large Dutch oven.

Make the Filling

Add 2 tablespoons butter to a large skillet over medium heat. When the butter melts, add 1 large onion (coarsely chopped). Cook until tender. Remove from the heat to cool.
Mix the cooled onion with 1 pound ground beef, 1/2 pound ground pork, 1 1/2 cups cooked rice, 1 teaspoon garlic (finely chopped), 1 1/2 to 2 teaspoons salt, and 1/4 teaspoon freshly ground black pepper until well combined. Don't overmix or the meat will become tough.

Assemble the Rolls

Flatten a cabbage leaf on a cutting board or work surface and place about 1/2 cup of the meat filling in the center.
Flip the right side of the leaf to the middle, then flip the left side to cover the meat.
Flip the bottom of the leaf up to obtain an envelope-shape. The unstuffed part of the leaf will be triangular in shape.
Roll the leaf away from you to encase the meat completely. Repeat the process with all the leaves.

Cook and Serve the Rolls

Position a rack in the center of the oven and heat to 350 F. Place the cabbage rolls, seam down, on top of the chopped cabbage in the casserole dish or Dutch oven. Season each layer with salt and pepper.
Pour 1 cup beef stock over the rolls, cover, and place in the oven.
Bake for 1 hour or until the cabbage is tender and the meat is cooked. Serve with 1 cup sour cream, drizzled over them, or alternatively, mix the pan juices with the sour cream and ladle it over the cabbage rolls. Enjoy.

How to Store Polish Cabbage Rolls Recipe

Cooked cabbage rolls can be stored in an airtight container for up to two days. Drain any liquid before storing to avoid the rolls turning mushy, and add additional beef broth when reheating.

Serbian Stuffed Cabbage (Sarma)

Nutrition Facts (per serving)
564	Calories
33g	Fat
32g	Carbs
37g	Protein

Nutrition Facts
Servings: 4to 6
Amount per serving
Calories	564
% Daily Value*
Total Fat 33g	42%
Saturated Fat 14g	71%
Cholesterol 136mg	45%
Sodium 3063mg	133%
Total Carbohydrate 32g	12%
Dietary Fiber 6g	22%
Total Sugars 11g
Protein 37g
Vitamin C 115mg	576%
Calcium 229mg	18%
Iron 4mg	21%
Potassium 1193mg	25%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.