Save to Pinterest Simple Gołąbki is the kind of dish that fills your kitchen with comforting aromas and turns a regular weeknight into something special. These Polish cabbage rolls are stuffed with a hearty mixture of ground beef, rice, onion, and gentle seasoning, all simmered in a tangy tomato sauce until everything melts together. It is a recipe I make when I want to revisit my grandmother's stories about refugees and family gatherings she held around this very meal.
I remember the first time I made Gołąbki for my family my kids were hesitant at first but ended up licking the plates clean. Now, this recipe is in steady rotation for chilly evenings or Sunday dinners.
Ingredients
- Green cabbage: The sturdy leaves create tender but resilient wrappers for the filling Look for heavy heads with tightly packed leaves
- Ground beef: Gives the filling richness and flavor I prefer an 80 20 blend for ideal moisture and taste
- Uncooked white rice: Helps bind the mixture and provides satisfying texture Use medium-grain for best results
- Onion and garlic: Lend aromatic sweetness to the filling Choose firm onions and plump garlic cloves
- Egg: Acts as a binder to help everything hold together
- Salt and black pepper: Season the filling to bring out deeper flavors
- Dried marjoram: Optional but adds subtle herb fragrance Choose a fresh jar for the most impact
- Canned chopped tomatoes and tomato paste: Build a deep savory-sweet sauce Use quality tomatoes with no artificial flavors
- Sugar: Balances the acidity of the tomatoes
- Vegetable oil: Used for sautéing and layering flavors Choose a neutral oil with a high smoke point
- Bay leaves: Add background aroma to the sauce Use whole leaves and remove before serving
- Water: Loosens and blends the sauce so it covers all the rolls evenly
Instructions
- Prep the Cabbage:
- Bring a large pot of salted water to a boil Remove the cabbage core with care then separate twelve of the largest leaves Drop the leaves into the boiling water and let them soften for about three to four minutes This makes them pliable for rolling Drain and let cool slightly so you can handle them comfortably
- Cook the Aromatics:
- Heat a bit of oil in a frying pan over medium heat Add the finely chopped onion and minced garlic Let them cook for about five minutes Stir often until they turn soft and fragrant Allow this mix to cool so it does not scramble the egg in your filling
- Mix the Filling:
- In a large mixing bowl combine the ground beef the uncooked rice sautéed onion and garlic egg salt pepper and marjoram if using Mix everything together with your hands or a sturdy spoon until the flavors distribute evenly Do not overmix so the filling will not be tough
- Trim and Fill:
- Lay a cabbage leaf flat and slice a thin layer off the thickest part of the stem so the leaf is easier to roll Place two to three tablespoons of filling near the base Fold in the sides over the meat mixture then tightly roll the leaf up from the stem end Repeat with remaining leaves and filling
- Arrange the Rolls:
- Take a deep skillet or Dutch oven and add a little more oil Place each cabbage roll seam side down in a snug single layer This keeps them from unraveling as they cook
- Make the Sauce:
- In a bowl combine the chopped tomatoes tomato paste sugar water salt pepper and bay leaves Stir until the mixture looks smooth and even
- Simmer the Gołąbki:
- Pour the prepared tomato sauce all over the arranged cabbage rolls so each roll is covered Put the lid on and bring the pot to a gentle simmer over low heat Let everything cook slowly for about an hour Baste the rolls once or twice with the sauce so they soak up the flavor
- Serve and Enjoy:
- Carefully remove the bay leaves Ladle hot sauce over each roll on the plate Serve immediately while everything is steamy and tender
Save to Pinterest The sight of Gołąbki bubbling away in the pot takes me back to bustling kitchens and laughter with family. It is always the first thing we run to the table for when we all gather on rainy days.
Storage Tips
Let the rolls cool completely then refrigerate in an airtight container The flavor deepens overnight making leftovers fantastic You can keep them chilled for up to four days For longer storage freeze individual rolls in sauce for up to two months Thaw overnight in the refrigerator before reheating
Ingredient Substitutions
Switch ground beef for turkey chicken or pork for a lighter or different flavor profile You can make it vegetarian with cooked lentils and mushrooms in place of the meat If you cannot get marjoram try dried thyme for a similar taste
Serving Suggestions
Serve the rolls with mashed potatoes rustic bread or simply ladled with extra sauce on their own In Poland it is also common to add a dollop of sour cream on top for extra creaminess Try pairing with a crisp salad like cucumber or shredded carrot to balance the rich flavors
Save to Pinterest The simple ritual of shaping and simmering Gołąbki brings warmth to any evening. A plateful is always met with smiles and grateful hearts at our table.
Recipe FAQs
- → What type of cabbage should be used?
Use a large head of green cabbage for the best texture and flexibility when rolling the leaves.
- → Can the meat filling be customized?
Yes. Substitute pork, turkey, or a mix of meats for the ground beef to suit your preferences.
- → What sides go well with Gołąbki?
Mashed potatoes, rustic bread, or a simple salad pair well, complementing the savory flavors of the dish.
- → Is it possible to make Gołąbki ahead?
Absolutely. Assemble and refrigerate until ready to cook, or reheat leftovers for great flavor the next day.
- → How can I add extra flavor to the filling?
Incorporate a splash of Worcestershire sauce or additional herbs such as dill or parsley for more depth.
- → Are there gluten concerns?
Be sure to check tomato paste and other processed ingredients for gluten, or use certified gluten-free options.