If you’ve ever wanted to experience a hearty, comforting dish that brings a true taste of Poland to your table, look no further than the Classic Polish Gołąbki: Stuffed Cabbage Rolls with Tomato Sauce Recipe. These tender cabbage leaves wrapped around a savory mixture of ground pork and perfectly cooked rice, slowly simmered in a rich tomato sauce, are just the kind of meal that fills your home with warmth and invites everyone to gather around the table. Every bite offers a perfect harmony of flavors and textures that feels like a big, delicious Polish hug.
Ingredients You’ll Need
This Classic Polish Gołąbki: Stuffed Cabbage Rolls with Tomato Sauce Recipe shows how a handful of simple ingredients come together to create something truly special. Each component plays a vital role—the cabbage provides a tender yet sturdy wrapping, the pork and rice stuffing offers savory depth and satisfying texture, and the tomato sauce adds a vibrant, tangy finish that ties everything together.
- White or Savoy cabbage (1 head): Choose a firm cabbage with large leaves; they’ll make the perfect vessels for rolling.
- Ground pork (1.7 lb / 800 g): Pork shoulder works wonderfully for juicy and flavorful filling.
- Large onion (1): Adds sweetness and depth of flavor when sautéed.
- Neutral oil (2 tbsp): Canola or vegetable oil helps soften the onions without overpowering the flavors.
- Garlic (3 cloves): Finely chopped for a subtle aromatic punch.
- Cooked rice (½ cup / 100 g): The ‘al dente’ texture keeps the filling light yet satisfying.
- Dried marjoram (1 tbsp): A classic herb that brings a hint of earthiness to the meat mixture.
- Chicken stock (1 qt / 1 litre): Essential for gently simmering the rolls and infusing them with savory goodness.
- Butter (⅓ stick / 30 g): For creating a luscious base for the tomato sauce.
- All-purpose flour (1 tbsp): Used as a thickening agent for the sauce.
- Tomato passata/purée (2 cups / 500 g): Brings bright, fresh tomato flavor to the dish.
- Tomato paste (1 tbsp): Adds concentrated tomato richness.
- Sugar (a pinch): Balances the acidity of the tomato sauce.
- Salt and ground black pepper: To season perfectly at every stage.
- Fresh dill or parsley (handful): Optional, for a lovely herbal garnish that makes the dish pop with color.
How to Make Classic Polish Gołąbki: Stuffed Cabbage Rolls with Tomato Sauce Recipe
Step 1: Preparing the Cabbage Leaves
Start by washing your cabbage thoroughly—while the inside is usually protected and clean, it’s nice to give it a good rinse. Remove the tough outer leaves and separate the inner leaves carefully. Then, cut out the cabbage’s central stalk to make peeling easier.
Step 2: Blanching the Cabbage
Bring a large pot of salted water to a boil with a pinch of sugar to enhance sweetness. Submerge the cabbage head, core side down, for 2 to 3 minutes until the leaves begin to loosen and peel easily. If necessary, give it a little more time to soften. Optionally, dunk the leaves in ice water to keep their bright color.
Step 3: Preparing the Filling
Finely dice your onion and cook it gently in neutral oil until golden, then add the chopped garlic and cook for another minute or two. Let this mixture cool slightly before combining it in a bowl with the ground pork, cooked rice, and dried marjoram. Season generously with salt and pepper, and mix everything thoroughly—your hands are the best tool for this step.
Step 4: Assembling the Rolls
Trim the thick main vein from each cabbage leaf to make rolling easier, then place a quarter-cup of the pork and rice mixture in the center of each leaf. Fold the edges over and roll up tightly, creating your classic gołąbki. Aim for ten good-sized rolls.
Step 5: Cooking the Rolls
Line the bottom of your cooking pot with leftover cabbage leaves to prevent sticking and burning. Arrange the rolls neatly in layers, topping with remaining leaves. Pour in your chicken stock, cover, and simmer on medium heat for 40 to 50 minutes, until the cabbage is tender and the filling is cooked through.
Step 6: Making the Tomato Sauce
While the rolls cook, melt butter in a saucepan and whisk in flour, cooking until it takes on a slight golden hue. Gradually stir in about a cup of stock from the pot, then add the tomato passata and tomato paste. Let it simmer, bringing it to a gentle boil and then reducing the heat. Season with salt, pepper, and a pinch of sugar if the sauce tastes too acidic. Cook until it thickens to your desired consistency.
Step 7: Final Touches and Serving
Serve the cabbage rolls generously bathed in that luscious tomato sauce. Sprinkle freshly chopped dill or parsley on top to add a fresh and charming touch that’s as delightful visually as it is in flavor.
How to Serve Classic Polish Gołąbki: Stuffed Cabbage Rolls with Tomato Sauce Recipe
Garnishes
A handful of freshly chopped dill or parsley not only adds a burst of vibrant green but also lifts the dish’s flavor with its bright herbal notes. A dollop of sour cream on the side can also complement the tangy tomato sauce beautifully.
Side Dishes
This dish shines best with simple, comforting sides such as buttery mashed potatoes, creamy polenta, or rustic rye bread. These options allow the gołąbki to be the star while providing delightful textures and flavors alongside it.
Creative Ways to Present
For a modern twist, try serving the classic rolls as mini “bites” in smaller cabbage leaves, perfect for parties or tasting menus. Alternatively, plating whole rolls with a drizzle of sauce and a decorative herb sprig can make any meal feel special and inviting.
Make Ahead and Storage
Storing Leftovers
Classic Polish Gołąbki: Stuffed Cabbage Rolls with Tomato Sauce Recipe leftovers keep beautifully in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making them even more delicious the next day.
Freezing
You can freeze unbaked or fully cooked cabbage rolls. To freeze before cooking, assemble the rolls and place them in a suitable container, separated by parchment paper. Freeze for up to 3 months. To freeze after cooking, let the rolls cool completely, then store them submerged in the sauce inside a freezer-safe container.
Reheating
Reheat gently in a saucepan over low heat until warmed through, ensuring the sauce doesn’t scorch. Alternatively, microwave individual portions covered loosely, stirring the sauce halfway through heating for even warmth.
FAQs
Can I use a different type of meat for the filling?
Absolutely! While pork is traditional and offers great flavor, you can swap in ground beef, turkey, or a mix to suit your taste or dietary needs. Just keep an eye on cooking times and seasoning adjustments.
Is it necessary to blanch the cabbage leaves?
Yes, blanching softens the leaves and makes them pliable enough to roll without tearing. It also removes any bitterness and helps the cabbage cook evenly with the filling.
Can I make this recipe vegetarian?
Definitely! Replace the pork with a hearty combination of mushrooms, lentils, or textured vegetable proteins, and use vegetable stock instead of chicken stock. Season well to maintain rich, savory flavors.
What’s the best rice to use for the stuffing?
Long-grain white rice cooked ‘al dente’ works best because it holds its shape inside the rolls without becoming mushy. Avoid overcooking the rice before mixing it with the meat.
How thick should the tomato sauce be?
The sauce should be smooth and thick enough to coat the back of a spoon but still pourable. If it’s too runny, continue simmering to reduce it, or add a little more flour for thickness.
Final Thoughts
Once you taste the Classic Polish Gołąbki: Stuffed Cabbage Rolls with Tomato Sauce Recipe, you’ll understand why this dish has endured through generations. It’s more than just food; it’s a celebration of simple ingredients transformed with care and tradition into something truly heartwarming. I encourage you to gather your ingredients, roll up your sleeves, and bring this delicious piece of Polish heritage into your kitchen—you won’t regret it!
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Classic Polish Gołąbki: Stuffed Cabbage Rolls with Tomato Sauce Recipe
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Polish
Description
Classic Gołąbki are traditional Polish stuffed cabbage rolls made with seasoned ground pork and rice, slow-cooked in a savory broth, and finished with a rich homemade tomato sauce. These comforting rolls offer a harmonious blend of tender cabbage and flavorful meat filling, perfect for a hearty family meal.
Ingredients
Cabbage Rolls
- 1 head white cabbage (3–3.3 lb, 1.3–1.5 kg) or savoy cabbage
- 1.7 lb (800 g) ground pork (e.g. pork shoulder)
- 1 large onion (7 oz, 200 g), yellow or white
- 2 tbsp neutral oil, e.g. canola
- 3 garlic cloves
- ½ cup (100 g) cooked rice – cooked ‘al dente’ (approx. 1.2 oz / 33 g uncooked rice)
- 1 tbsp dried marjoram
- Salt, to season
- Ground black pepper, to season
- Handful of chopped dill or parsley, to garnish (optional)
Broth & Tomato Sauce
- 1 qt (1 litre) chicken stock
- ⅓ stick (30 g) butter
- 1 tbsp all-purpose flour
- 1 cup (250 ml) stock – remaining from cooking gołąbki / gołąbki juices; or meat stock
- 2 cups (500 g) tomato passata / purée
- 1 tbsp tomato paste / concentrate
- A pinch of sugar
- Salt, to season
- Ground black pepper, to season
Instructions
- Prepare Cabbage: Wash the cabbage under running water and remove the tough outer leaves. Separate the inner leaves and wash thoroughly. Cut out the stalk from the cabbage head to facilitate leaf removal.
- Blanch Cabbage Leaves: Bring a large pot of salted boiling water with a pinch of sugar to boil. Immerse the cabbage head, core side down, and blanch for 2-3 minutes until leaves loosen easily. If necessary, cook a few more minutes. Remove leaves to a baking tray and optionally place them in ice water to preserve color.
- Prepare Leaves for Rolling: Select ten of the largest, unbroken cabbage leaves. Using a paring knife, carefully cut out the main vein from each leaf and trim the bottom edges to make leaves easier to roll.
- Cook Aromatics: Peel and finely dice the onion. Finely chop the garlic cloves. Heat 1-2 tablespoons of oil in a pan and sauté the onion until golden. Add garlic and cook for an additional 1-2 minutes. Remove from heat and let cool.
- Make Filling: In a large bowl, combine ground pork, cooked rice, dried marjoram, and the cooled onion and garlic mixture. Season with salt and pepper. Mix thoroughly by hand until well combined.
- Assemble Rolls: Lay each cabbage leaf flat and place about 1/4 cup of the meat mixture in the center. Fold in the edges and roll tightly to form a neat roll. Repeat with remaining leaves and filling to make about 10 rolls.
- Prepare Cooking Pot: Line the bottom of a large pot with leftover pre-cooked cabbage leaves to prevent sticking and burning.
- Cook Rolls: Arrange the cabbage rolls in layers inside the pot, placing a layer of remaining cabbage leaves between the layers and on top. Pour in the chicken stock until the rolls are mostly submerged. Cover and simmer on medium heat for 40-50 minutes until the cabbage is tender, checking softness periodically.
- Make Tomato Sauce: While the rolls are cooking, melt butter in a saucepan. Add flour and whisk, cooking until it develops a light golden color. Gradually add 1 cup (250 ml) of stock from the pot, whisking to combine. Bring to a boil then reduce heat.
- Finish Sauce: Add tomato passata and tomato paste to the saucepan. Bring sauce to a boil again, then lower heat to simmer gently. Season with salt, pepper, and a pinch of sugar if the sauce tastes too acidic. Cook until desired thickness is reached.
- Serve: Plate the cooked cabbage rolls and pour tomato sauce over them or serve on the side. Garnish with freshly chopped dill or parsley for extra freshness and aroma.
Notes
- Blanching cabbage softens the leaves and makes them pliable for rolling.
- Removing the main vein from cabbage leaves makes rolling easier and prevents tearing.
- Cooking the tomato sauce separately allows better control over acidity and thickness.
- Using leftover cabbage leaves to line the pot helps prevent the rolls from sticking or burning during simmering.
- Adjust seasoning of filling and sauce to taste before cooking.
- This recipe serves well with mashed potatoes or crusty bread.
