Introduction

Stuffed Polish Cabbage, known as Gołąbki (pronounced gaw-WOHMB-kee),
is a classic Eastern European comfort dish made with tender cabbage leaves filled with a flavorful
mixture of ground meat, rice, and aromatic seasonings. Each roll is simmered slowly in a savory
tomato sauce until perfectly tender. This hearty, old-fashioned dish brings warmth and nostalgia
to any table — perfect for family gatherings, Sunday dinners, or holidays.

Ingredients

For the Cabbage Rolls:

• 1 large head of green cabbage
• 1 lb (450g) ground beef (or a mix of beef and pork)
• 1 cup cooked white rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 egg, lightly beaten
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp paprika
• ¼ tsp dried thyme (optional)

For the Sauce:

• 1 can (15 oz / 425g) tomato sauce
• 1 can (14.5 oz / 411g) diced tomatoes
• 1 tbsp tomato paste
• 1 tbsp sugar (to balance acidity)
• 1 tsp Worcestershire sauce
• 1 tsp salt
• ½ tsp black pepper
• 1 cup beef broth or water

For Garnish:

• Fresh parsley (optional)

Instructions

1. Prepare the Cabbage: Bring a large pot of water to a boil. Remove the core from the cabbage and carefully place the head in boiling water. As the leaves soften, gently peel them off one by one using tongs. Set the softened leaves aside to cool.
2. Make the Filling: In a large bowl, combine ground beef, cooked rice, onion, garlic, egg, salt, pepper, paprika, and thyme. Mix well until all ingredients are evenly incorporated.
3. Assemble the Rolls: Lay a cabbage leaf flat, place about 2 tablespoons of the meat mixture in the center, fold the sides over, and roll tightly, tucking in the edges as you go. Repeat until all filling is used.
4. Prepare the Sauce: In a medium saucepan, combine tomato sauce, diced tomatoes, tomato paste, sugar, Worcestershire sauce, salt, pepper, and beef broth. Stir and simmer for about 10 minutes.
5. Cook the Cabbage Rolls: Place extra cabbage leaves on the bottom of a large pot or Dutch oven to prevent sticking. Arrange the rolls seam side down in layers. Pour the tomato sauce evenly over the top. Cover and simmer gently over low heat for 1½ to 2 hours, or bake covered in the oven at 350°F (175°C) for the same amount of time.
6. Serve: Carefully remove rolls with a spoon, place them on a serving plate, and spoon the rich tomato sauce over each roll. Garnish with fresh parsley if desired.

Description

Each bite of these Stuffed Polish Cabbage Rolls delivers a comforting balance of savory meat,
soft cabbage, and tangy tomato sauce. The slow simmering infuses the rolls with deep flavor, making them
tender and deliciously satisfying. It’s a dish that tells a story — humble ingredients transformed into
something warm and memorable.