Golabki: Savory Cabbage Rolls Stuffed with Meat and Rice
Golabki Rolls
Tender cabbage leaves wrapped around seasoned ground meat and rice, simmered in a tangy tomato sauce. A Polish classic comfort food.
Nutrition (per serving)
Golabki is a beloved Polish dish that brings families together around the dinner table. These tender cabbage rolls—stuffed with seasoned ground meat, rice, and onions, then simmered in a savory tomato sauce—are the ultimate comfort food. The beauty of golabki lies in its simplicity: humble ingredients transformed through gentle cooking into something deeply satisfying and soul-warming. Whether you're cooking for a weeknight dinner or a special family gathering, this recipe delivers authentic flavors that taste like home.
What makes this version special is the balance of sweet and savory notes in the sauce, enhanced with a touch of vinegar for brightness. The meat filling stays moist and flavorful, while the cabbage becomes silky and tender as it cooks. This is the kind of dish that tastes even better the next day, making it perfect for meal prep or entertaining. Serve with sour cream on the side and crusty bread to soak up every bit of that delicious sauce.
Ingredients
- Green cabbage head:1 large head
- Ground beef:1 lb
- Ground pork:0.5 lb
- Long-grain white rice:0.75 cup
- Yellow onion, finely diced:1 medium
- Garlic cloves, minced:3 cloves
- Canned tomato sauce:2 cups
- Canned crushed tomatoes:1 can (14.5 oz)
- Beef broth:1 cup
- Apple cider vinegar:2 tbsp
- Brown sugar:1 tbsp
- Salt:1.5 tsp
- Black pepper:0.5 tsp
- Dried dill:1 tsp
- Fresh parsley, chopped:3 tbsp
- Sour cream for serving:0.5 cup
Instructions
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Bring a large pot of salted water to a boil. Carefully remove the outer leaves from the cabbage head and blanch them in the boiling water for 2-3 minutes until softened. Transfer to a colander to cool, then pat dry with paper towels.
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In a large skillet over medium heat, sauté the diced onion and minced garlic in a bit of oil until softened, about 3 minutes.
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Add the ground beef and pork to the skillet, breaking it apart with a spoon. Cook until browned, about 5-6 minutes. Drain excess fat if needed.
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Stir in the uncooked rice, salt, pepper, and dried dill. Cook for 1 minute to toast the rice slightly. Remove from heat and let cool slightly.
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Lay out a cabbage leaf and trim any thick veins at the base. Place about 3-4 tablespoons of the meat mixture near the base of the leaf. Fold the sides in, then roll up tightly, tucking as you go. Repeat with remaining leaves and filling.
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In a large baking dish or Dutch oven, combine the tomato sauce, crushed tomatoes, beef broth, vinegar, and brown sugar. Stir well.
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Arrange the cabbage rolls seam-side down in the tomato sauce. Pour any remaining sauce over the rolls.
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Cover the dish with foil and bake at 350°F for 45-50 minutes until the sauce is bubbling and the cabbage is very tender.
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Taste and adjust seasonings as needed. Garnish with fresh parsley and serve hot with sour cream on the side.
Tips & Notes
- If you can't find large enough cabbage leaves, overlap two smaller leaves to create a sturdy wrapper.
- This dish freezes beautifully before or after cooking—just thaw in the refrigerator and reheat gently.
- For extra tenderness, cook the rice for about 10 minutes before mixing it with the meat filling so it's partially cooked.
- A touch of caraway seeds (1/2 teaspoon) can be added to the filling for authentic Polish flavor if you enjoy that distinctive taste.
