Polish Stuffed Cabbage Rolls

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I grew up watching my grandmother fold tender cabbage leaves around a savory mix of sausage, beef and rice — the smell always meant comfort food was coming. These Polish stuffed cabbage rolls (gołąbki) are a simple, satisfying dish: hearty meat-and-rice filling wrapped in blanched cabbage and baked in a slightly sweet tomato sauce. If you want a quick reference for the same proportions and timing, my online Polish stuffed cabbage rolls recipe page lays out the basics in one place.

Why you’ll love this dish

This recipe hits a lot of home-cooking sweet spots: it’s budget-friendly, feeds a crowd, and freezes beautifully. The use of both ground sausage and beef gives the filling a nice balance of fat and flavor, so you don’t need complicated seasonings to get depth. It’s also adaptable — make it for a weeknight dinner, a Sunday family meal, or bring it to potlucks where leftovers are always fought over.

“Comfort on a plate — savory, slightly sweet tomato sauce, and cabbage that melts in your mouth. A family favorite.” — a long-time home cook

How this recipe comes together

Step-by-step overview

• Cook the rice so it’s fluffy and holds shape when mixed into the filling.
• Brown the sausage and beef, then combine with rice, onion, garlic and seasonings.
• Blanch cabbage leaves just until pliable so they wrap without tearing.
• Fill, fold and roll each leaf tightly, place seam-side down in a baking dish.
• Cover with tomato sauce, bake until everything is tender and the flavors meld.

If you want extra background or notes on technique, consult the detailed recipe notes that cover variations and timing.

What you’ll need

• 1 lb ground sausage (mild or sweet) — adds seasoning and moisture (sub: ground pork + 1 tsp salt if you don’t have sausage)
• 1 lb ground beef (80/20 gives good flavor)
• 1 cup long grain rice (cooked)
• 1 head of cabbage (green)
• 2 cups tomato sauce (use plain or seasoned)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp paprika (smoked or sweet)
• 1 tbsp sugar (balances tomato acidity)

Notes: short-grain rice can be stickier; long-grain keeps the filling loose. If you want a lighter roll, substitute lean ground turkey for the beef and increase the sausage slightly for flavor.

Step-by-step instructions

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1. Preheat oven to 350°F (175°C).
2. Cook 1 cup long grain rice according to package directions; fluff and set aside to cool slightly.
3. In a large skillet over medium heat, brown 1 lb ground sausage and 1 lb ground beef until no pink remains. Drain excess fat but leave a little for flavor.
4. Add the cooked rice, 1 chopped onion, 2 minced garlic cloves, 1 tsp salt, 1/2 tsp pepper, 1 tsp paprika, and 1 tbsp sugar to the meat. Stir and simmer on low for 3–5 minutes so flavors marry. Remove from heat.
5. Core the cabbage and peel off leaves. Blanch leaves in a pot of boiling water for 2–5 minutes until pliable (you want them tender but not falling apart). Drain and cool.
6. Place a cabbage leaf flat, put about 2 tablespoons of filling at the base, fold in the sides and roll up tightly. Repeat until filling is used.
7. Arrange rolls seam-side down in a baking dish in a single layer or slightly overlapping.
8. Pour 2 cups tomato sauce evenly over the rolls and cover the dish tightly with foil.
9. Bake for 45 minutes to 1 hour, until cabbage is tender and filling is heated through.
10. Let rest 5–10 minutes before serving.

If you prefer a no-roll option, try the slow-cooker unstuffed version from our slow-cooker unstuffed cabbage rolls recipe for a hands-off approach.

Best ways to enjoy it

• Plate a couple of rolls with spoonfuls of extra sauce and a sprinkle of fresh parsley.
• Traditional sides: boiled or mashed potatoes, rye bread, or buttered egg noodles.
• Add a bright contrast: a dollop of sour cream or a crisp cucumber salad to cut the richness.
• For a lighter meal, serve one roll with steamed green beans and a wedge of lemon.

Storage and reheating tips

• Refrigerator: Store cooled rolls in an airtight container for up to 3–4 days.
• Reheat in oven at 325°F (160°C) covered until warmed through, or microwave individual portions until steaming (stir sauce once to distribute heat). Reheat to an internal temp of 165°F (74°C).
• Freezing: Freeze cooked rolls in a single layer on a tray, then transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge and reheat covered in the oven.
• Food safety: cool within 2 hours of cooking, and never refreeze thawed rolls without reheating.

Helpful cooking tips

• Don’t over-blanch cabbage — leaves should be flexible but still have structure. Overcooking makes them tear.
• Use slightly undercooked rice if you like it firmer; fully cooked rice works fine too because it won’t get mushy during the bake.
• Roll tightly and place seam-side down to keep rolls from unwrapping in the oven.
• If your sausage is very salty, reduce added salt and taste the filling before baking.
• For a deeper tomato flavor, mix a little Worcestershire or a splash of red wine into the tomato sauce.

Creative twists

• Cheese-stuffed: add 1/2 cup grated cheddar or shredded mozzarella into the filling for gooey centers.
• Vegetarian: swap meat for cooked lentils or mushrooms with extra breadcrumbs and an egg to bind.
• Spicy: use hot sausage or add 1/2 tsp crushed red pepper to the filling.
• Smoky: use smoked paprika and finish with chopped smoked bacon mixed into the filling.
• Sauce variations: try a mix of crushed tomatoes and a spoonful of mustard or a drizzle of honey for a tangy-sweet profile.

Your questions answered

Q: How long does this take from start to finish?
A: Plan about 1 hour 20 minutes — 20–30 minutes prep (rice, browning meat, blanching cabbage) and 45–60 minutes baking.

Q: Can I make rolls ahead of time?
A: Yes. Assemble rolls, cover tightly, and refrigerate up to 24 hours before baking. For longer storage, bake and then freeze.

Q: Can I skip the sausage and use only ground beef?
A: You can, but sausage adds seasoning and fat. If you use only beef, season generously or add 2–3 tablespoons of olive oil or butter for moisture.

Q: Are these gluten-free?
A: Yes, the base recipe is gluten-free if your tomato sauce and seasonings contain no gluten-containing additives.

Q: How do I keep rolls from falling apart?
A: Use leaves that are pliable from blanching, don’t overstuff, and place rolls seam-side down when arranging in the dish.

Conclusion

If you want more traditional takes and background on gołąbki, check out this home-style version from Grandma’s Golumpki – Stuffed Polish Cabbage (Gołąbki) for nostalgic tips. For another home cook’s step-by-step guide with photos, see the Stuffed Cabbage Leaves guide at Polish Housewife. And if you’d like a different cooking method and regional variations, this ZagLeft tutorial on golabki offers helpful alternatives and visual cues.