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Gołąbki

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These traditional Polish stuffed cabbage rolls are filled with a savory mixture of ground sausage, beef, and rice, simmered in a sweet-tangy tomato sauce, delivering comfort and flavor ideal for family dinners or gatherings.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Polish
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Cabbage and Filling
  • 1 medium head green cabbage (about 2–3 pounds) Core and blanch for easy peeling.
  • 1 pound ground pork sausage (mild or smoked) For authentic flavor, use kielbasa or fresh country sausage.
  • 1/2 pound ground beef (80/20 is forgiving)
  • 3/4 cup long-grain rice (cooked until just tender) Short- or medium-grain may also work.
  • 1 medium onion, finely chopped Sauté until translucent.
  • 2 cloves garlic, minced
  • 1 large egg Binds the filling.
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp paprika (optional) Adds warmth.
Sauce
  • 2 cups tomato sauce (or crushed tomatoes) Can use canned or homemade.
  • 1/3 cup tomato paste Adds body.
  • 1/4 cup brown sugar Adjust for sweetness.
  • 2 tbsp apple cider vinegar Adds tang.
  • 1–2 cups low-sodium chicken or beef broth To thin the sauce.
  • 2 tbsp oil For sautéing the onion.

Method
 

Preparation
  1. Core the cabbage and blanch the whole head in boiling water for 8–12 minutes until outer leaves peel away easily or steam for 15 minutes.
  2. Simmer rice in salted water until just tender (al dente). Drain and let cool.
  3. Heat oil in a skillet and cook onion until translucent (about 5 minutes), then add garlic and cook for an additional 30 seconds. Let cool.
  4. In a large bowl, combine sausage, beef, cooked rice, sautéed onion and garlic, egg, paprika, salt, and pepper. Mix gently to avoid overworking the meat.
  5. If the cabbage leaf stems are very thick, shave the rib with a knife to make rolling easier.
Assembling
  1. Place about 2–3 tablespoons of filling on each leaf, fold sides in, and roll from stem end to tip to make a snug parcel.
  2. In a wide pot or baking dish, place a shallow layer of sauce, arrange rolls seam-side down in rows, and pour remaining sauce over them. Add enough broth to come halfway up the rolls.
Cooking
  1. Simmer on the stove gently for 60–75 minutes with a lid on, or bake at 350°F (175°C) for 60–90 minutes until filling is cooked through and cabbage is tender.
  2. Let rest for a few minutes before serving to allow sauce to thicken. Spoon sauce over each roll.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 20gFat: 15gSaturated Fat: 5gSodium: 500mgFiber: 3gSugar: 5g

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze in sauce for up to 3 months. Reheat gently to avoid drying.
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