Dinner · Polish

Golabki (Polish Stuffed Cabbage Rolls)

Maya Chen

Recipe by Maya Chen

Weeknight & global cooking · September 12, 2026

These tender cabbage rolls wrap seasoned beef, pork, and rice in soft cabbage leaves, then bake in a rich tomato sauce until everything melts together. It takes a little time, but the steps are simple and the payoff is a comforting, crowd-feeding dinner. Make a big pan and count on leftovers tasting even better the next day.

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Golabki (Polish Stuffed Cabbage Rolls)

Why you'll love this

  • One pan feeds a crowd and reheats beautifully.
  • Beef and pork together give a richer, juicier filling.
  • Simple pantry ingredients, big cozy payoff.
  • Great for making ahead and freezing.

EveryDayMeal recipe

Golabki (Polish Stuffed Cabbage Rolls)

Prep
30m
Cook
75m
Total
105m
Serves
9
Level
Medium

Ingredients

  • 1 large head green cabbage
  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 1 pound ground beef
  • 1/2 pound ground pork
  • 1 1/2 cups uncooked long-grain white rice
  • 1 teaspoon garlic, minced
  • 1 teaspoon, plus more for seasoning salt
  • 1/4 teaspoon, plus more for seasoning black pepper
  • 3 cans (15 ounces each) tomato puree

Equipment

  • Large pot
  • Large skillet
  • Large mixing bowl
  • Large casserole or baking dish
  • Aluminum foil

Instructions

  1. Bring a large pot of lightly salted water to a boil. Lower in the whole cabbage head, cover, and cook for about 3 minutes, just until the outer leaves soften enough to peel away.
  2. Lift the cabbage out and let it sit about 10 minutes, until it is cool enough to handle without burning your fingers.
  3. Carefully peel off 18 whole leaves, trimming away the thick center rib on each so they roll easily. Chop the rest of the cabbage and spread it across the bottom of a large casserole dish to make a bed for the rolls.
  4. Melt the butter in a large skillet over medium-high heat. Add the onion and cook, stirring, until soft and translucent, 5 to 10 minutes, so it turns sweet rather than sharp. Let it cool slightly.
  5. In a large bowl, combine the cooked onion, ground beef, ground pork, rice, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper. Mix with your hands just until blended, don't overwork it or the filling gets dense.
  6. Preheat the oven to 350 degrees F.
  7. Place about 1/2 cup of the meat mixture near the base of a cabbage leaf. Fold in the sides and roll it up into a neat envelope. Repeat with the remaining leaves and filling.
  8. Arrange the rolls seam side down in a single layer over the chopped cabbage. Season with a little salt and pepper.
  9. Pour the tomato puree evenly over the rolls so they are well covered, then cover the dish tightly with aluminum foil to trap the steam.
  10. Bake for about 1 hour, until the cabbage is tender and the meat is cooked through with no pink inside. Let rest a few minutes before serving.

Tips from the kitchen

  • Use the raw rice as written; it soaks up sauce and steam as it bakes. If you prefer, use partially cooked rice for a softer texture.
  • Freeze the whole cabbage head overnight, then thaw, as an easy way to soften the leaves without boiling.
  • Keep the pan tightly covered with foil so the rolls steam and stay moist instead of drying out.

Estimated nutrition per serving: 340 cal · 18g protein · 30g carbs · 16g fat

Make it your own

  • Swap the ground pork for ground turkey for a lighter version.
  • Stir a little smoked paprika or a splash of tomato juice into the puree for extra depth.
  • Use brown rice, but precook it partway since it takes longer than white.

Storing & make-ahead

Refrigerate covered for up to 4 days. Reheat gently in the oven at 350 degrees F, covered, or in the microwave. To freeze, cool completely, then freeze up to 3 months and thaw overnight in the fridge before reheating.

Good to know

Do I need to cook the rice first?
No. The uncooked rice cooks through as the rolls bake, soaking up sauce and moisture. Just make sure the dish stays covered.
Can I make these ahead?
Yes. Assemble the rolls and sauce in the dish, cover, and refrigerate up to a day before baking. Add a few extra minutes in the oven if baking cold.
How do I soften cabbage leaves without boiling?
Freeze the whole head overnight, then thaw. The leaves come off soft and pliable, no pot of water needed.
What should I serve with golabki?
Crusty bread, mashed potatoes, or a simple green salad all work well to round out the meal.

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