Stuffed Polish Cabbage
There’s something magical about unwrapping a tender cabbage leaf to reveal a savory filling of beef, pork, and rice simmered in tomato sauce. This is Gołąbki (pronounced guh-WOMP-kee), my Polish grandmother’s recipe that’s been passed down through generations. I still remember her standing at the stove, patiently peeling cabbage leaves while humming old folk songs. “These taste better the next day,” she’d say, winking as she tucked leftovers into the fridge.
If you’ve never had Gołąbki, imagine a cozy hug from your grandma—in food form. Serve it with mashed potatoes, and you’ll understand why my dad still calls it “the best thing on planet Earth.”
Why This Recipe Works
- Authentic flavors: Ground beef, pork, and rice seasoned with garlic and lemon zest—just like Babcia made.
- Make-ahead friendly: Assemble rolls a day ahead for stress-free hosting.
- Freezer hero: Batch-cook and freeze for future comfort food cravings.
Ingredients & Swaps
(Quantities in the recipe card!)
- Cabbage: 1 large head green cabbage. Savoy cabbage works in a pinch.
- Meat: 1 lb ground beef (80/20) + ½ lb ground pork. All beef or turkey for a lighter twist.
- Rice: 2 cups cooked. Short-grain or jasmine rice holds best.
- Tomato Sauce: Crushed tomatoes, garlic, onion. Use jarred marinara if short on time.
- Secret Weapon: Grated lemon zest. Adds brightness to balance the richness.
Optional Garnish:
- Fresh dill or parsley
- Sour cream for dolloping
Step-by-Step Instructions
1. Prep the Cabbage
- Boil the head: Core the cabbage and boil in a large pot for 10-15 mins until leaves peel easily.
- Peel leaves: Let cool slightly, then gently separate leaves. Trim thick stems with a paring knife.
2. Make the Filling
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