Go Back
–+ servings

Polish Stuffed Cabbage Rolls (Gołąbki)

Please rate us
These Polish stuffed cabbage rolls are packed with a hearty filling of sausage, beef, and rice, all wrapped in tender cabbage and baked in a slightly sweet tomato sauce.
Print it Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Polish
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

Filling
  • 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) Short-grain rice can be stickier
Assembly
  • 1 head cabbage (green) Peel off leaves for rolling
  • 2 cups tomato sauce Use plain or seasoned
  • 1 cup onion, chopped
  • 2 cloves garlic, minced
Seasonings
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp paprika (smoked or sweet)
  • 1 tbsp sugar Balances tomato acidity

Method
 

Preparation
  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. Drain and cool.
Rolling and Baking
  1. 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.
  2. Arrange rolls seam-side down in a baking dish in a single layer or slightly overlapping.
  3. Pour 2 cups tomato sauce evenly over the rolls and cover the dish tightly with foil.
  4. Bake for 45 minutes to 1 hour, until cabbage is tender and filling is heated through.
  5. Let rest 5–10 minutes before serving.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 40gProtein: 20gFat: 10gSaturated Fat: 4gSodium: 600mgFiber: 3gSugar: 5g

Notes

Store cooled rolls in an airtight container for up to 3–4 days. For freezing, freeze cooked rolls in a single layer on a tray, then transfer to a freezer bag for up to 3 months. Thaw in the fridge overnight and reheat covered in the oven.
Tried this recipe?Let us know how it was!