polish stuffed cabbage

Classic Gołąbki: Polish Stuffed Cabbage Rolls with Tomato Sauce (Pork & Rice)

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)

onion (7 oz, 200 g), yellow or white

tbsp neutral oil, e.g. canola

garlic

rice rice

marjoram

qt (1 litre) chicken stock

black pepper, to season

dill

⅓ stick (30 g) butter

tbsp all-purpose flour

stock stock

(500 g) tomato passata / purée

tomato paste / concentrate

sugar

Wash the cabbage under running water. Even though...

Wash the cabbage under running water. Even though the inside is usually clean (the outer leaves protect the inside), you might want to clean it anyway. Remove the tough outer leaves and discard them. Separate the inner leaves and wash them under running water.

Cut out the stalk from the head. 

Grab a large cooking pot, large enough for...

Grab a large cooking pot, large enough for the whole cabbage head to fit. Pour water in and bring it to boil. Add a solid pinch of salt and sugar and stir.

Blanch the cabbage head in the boiling water,...

Blanch the cabbage head in the boiling water, core side down. After a few minutes (2-3), the leaves should peel off easily. If not - cook it for a few more minutes.

Remove cabbage to a baking tray, but keep...

Remove cabbage to a baking tray, but keep the water in the pot.

(Optional) To keep a more vibrant colour, you...

(Optional) To keep a more vibrant colour, you can place the leaves into ice water - that will slow down the cooking process.

Set ten best leaves (largest, unbroken) aside. Using...

Set ten best leaves (largest, unbroken) aside. Using a paring knife, cut the main ‘vein’ out from each cabbage leaf and trim from the bottom with a knife.

Peel an onion and dice it finely. Finely...

Peel an onion and dice it finely. Finely chop the garlic with a knife. 

Heat up a tablespoon or two of oil,...

Heat up a tablespoon or two of oil, add in chopped onion. When it turns golden, add chopped garlic and fry for another 1-2 minutes. Set aside to cool.

In a large bowl, combine the ground meat,...

In a large bowl, combine the ground meat, cooked rice, a tablespoon marjoram, and cooled down onion/garlic.

Season with salt and pepper, mix thoroughly -...

Season with salt and pepper, mix thoroughly - no special tools are necessary, you can use your hands. This mass will be our stuffing.

Lay the cabbage leaf flat. Place about ¼-⅓ ...

Lay the cabbage leaf flat. Place about ¼-⅓  cup of meat mixture in the centre of a cabbage leaf. Gather the edges of the cabbage inwards and roll it tightly. Continue until you have 10 decent-sized rolls.

Line the bottom of the large cooking pot...

Line the bottom of the large cooking pot with some of the remaining pre-cooked leaves - this prevents the dish from burning.

Place the cabbage rolls in the pot, in...

Place the cabbage rolls in the pot, in layers, one on top of another. Cover with a layer of remaining leaves. 

Pour the stock in. Cook on a medium...

Pour the stock in. Cook on a medium heat, covered for about 40-50 minutes until the cabbage is tender. Not every cabbage is the same, you’ll have to check how soft it is as you go.

When the cabbage rolls are nearly done, let’s...

When the cabbage rolls are nearly done, let’s make the tomato sauce.

Melt the butter in a saucepan. When melted,...

Melt the butter in a saucepan. When melted, add in the flour. Whisk together and cook for a bit until it gains some colour.

Pour in around a cup (250 ml) of...

Pour in around a cup (250 ml) of the stock that got made from cooking the cabbage rolls. Bring to a boil, then reduce the heat. 

Pour in 2 cups of tomato passata/purée and...

Pour in 2 cups of tomato passata/purée and add a tablespoon of tomato paste. Bring to a boil yet again, then reduce the heat to a minimum. 

Season with salt and ground pepper. If the...

Season with salt and ground pepper. If the tomatoes are too acidic, add a pinch of sugar to balance the flavours. 

Continue cooking until you reach a desired thickness.

Serve cooked cabbage rolls, with tomato sauce on...

Serve cooked cabbage rolls, with tomato sauce on top or on the side.

Garnish with some freshly chopped dill or parsley...

Garnish with some freshly chopped dill or parsley leaves.

I&#039;m sharing a scrumptious stuffed cabbage recipe that is sure to impress your dinner guests. This hearty and satisfying dish is perfect for a cozy family dinner or a special occasion.

Easy Stuffed Cabbage Casserole Recipe

fresh green cabbage (large head)

beef

white rice (cooked)

onion (medium, chopped)

tomato soup (1 can (or 1 8 ounce can of tomato sauce))

salt (to taste)

black pepper (to taste)

Start by prepping the green cabbage. Remove the tough outer leaves and cut out the core. Place the whole cabbage head in a deep pot of boiling water and cook for about 5-7 minutes, or until the outer leaves are pliable. Remove from the pot and carefully separate the leaves, being careful not to tear them. If the leaves aren&#039;t coming off easily you can return it to the pot of boiling water.

Cut the hard fibrous member away from the top of each leaf. I like to slice in a downward motion to remove it. This will allow the stuffed cabbage to roll up in a nice little bundle.

In a large bowl, combine the ground beef, cooked rice, chopped onion, egg, salt, and pepper. Mix well.

Take one tender cabbage leaf and place a small amount of the meat and rice mixture in the center. Roll the cabbage leaf up tightly, tucking in the sides as you go. Repeat with the remaining cabbage leaves and meat mixture.

In a separate bowl, mix together the tomato soup mixed with 1 can of water or 1 can of tomato paste thinned with water. Pour half of the tomato soup mixture into the bottom of a large baking dish.

Arrange the cabbage rolls on top of the tomato sauce mixture in the baking dish. Pour the remaining tomato soup mixture over the top of the cabbage rolls.

Cover the baking dish with tightly with aluminum foil and bake in a preheated 350-degree oven for 1-1/2 to 2 hours, or until the cabbage is tender and the meat is cooked through.

Finally, sprinkle with some fresh parsley and serve hot, garnished with a dollop of sour cream or crème fraîche, if desired. This stuffed cabbage recipe is a classic comfort food that is sure to warm your heart and fill your belly. Enjoy!

Gołąbki with Mushroom Sauce are Polish cabbage rolls filled with a savory mix of meat and rice, cooked in a rich mushroom sauce. A comforting dish that's great for family meals or special occasions.

Gołąbki with Mushroom Sauce Recipe

lb pork

rice

onion,

garlic,

Salt and pepper

cabbage

mushrooms

oz fresh mushrooms, sliced

butter

flour

mushroom stock cube (or chicken stock cube)

sour cream

Prepare the Cabbage

 Bring a large pot of water to a boil. Remove the core from the cabbage and place the whole cabbage in the pot. Blanch for 2-3 minutes, then carefully remove the outer leaves as they soften. Set them aside to cool.

Make the Filling

 In a large bowl, mix the ground beef, pork, rice, onion, garlic, and egg. Season with salt and pepper, then combine everything well.

Prepare the Mushroom Sauce: 

Soak the dried mushrooms in hot water for about 15 minutes to soften, then chop them finely. In a skillet, melt the butter over medium heat, add the fresh mushrooms, and sauté until golden. Stir in the flour and cook for about 1 minute to make a roux. Slowly add water while stirring to avoid lumps. Add the mushroom stock cube, chopped dried mushrooms, and sour cream. Season with salt and pepper, and let simmer until thickened.

Assemble the Rolls: 

Place about 2 tablespoons of the meat mixture on each cabbage leaf, fold in the sides, and roll up tightly. Place the rolls seam-side down in a large casserole dish.

Cook the Gołąbki

 Pour the mushroom sauce over the cabbage rolls in the dish. Cover with foil and bake in the oven at 350°F (175°C) for about 1 hour and 30 minutes, until the rolls are cooked through and tender.

Serve

Serve the Gołąbki hot with a generous spoonful of mushroom sauce on top. Enjoy with mashed potatoes or crusty bread on the side.

I am very excited to make this! Can you clarify about how much water to use with the roux when making the sauce? I can likely figure it out, but it would be helpful. Thank you so very much!

Hi, how much water do you use in this recipe to make the gravy? You said to use the mushroom soaking water but how much water do you use to soak the mushrooms? I just would like a total, thank you 😊

These are FABULOUS!!! I have only had these with red sauce. However I had some fresh mushrooms to use up. This is going to be on our menu a lot! My grandma is from Prussia and my grandpa from Germany. These really took me back to some of grandma’s home cooking!
Thank you very much for such a great recipe!

Top 3 polish stuffed cabbage recipes from across the web

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Classic Gołąbki: Polish Stuffed Cab...

Easy Stuffed Cabbage Casserole Reci...

Gołąbki with Mushroom Sauce Recipe

Top 3 polish stuffed cabbage recipes from across the web

The most viewed polish stuffed cabbage recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Classic Gołąbki: Polish Stuffed Cab...

Easy Stuffed Cabbage Casserole Reci...

Gołąbki with Mushroom Sauce Recipe

The most viewed polish stuffed cabbage recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine