Stuffed Polish Cabbage

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Step-by-Step Instructions

1. Prep the Cabbage

  1. Boil the head: Core the cabbage and boil in a large pot for 10-15 mins until leaves peel easily.
  2. Peel leaves: Let cool slightly, then gently separate leaves. Trim thick stems with a paring knife.

2. Make the Filling

  1. In a bowl, mix 1 lb beef, ½ lb pork, ½ grated onion, 4 minced garlic cloves, 1 tsp lemon zest, 1 egg, and 2 cups cooked rice. Season with salt and pepper.

3. Whip Up the Tomato Sauce

  1. Sauté ½ grated onion and 3 minced garlic cloves in 1 tbsp olive oil until soft.
  2. Stir in 28 oz crushed tomatoes, ½ cup water, 1 tsp salt, and ¼ tsp pepper. Simmer 15 mins.

4. Assemble the Rolls

  1. Stuff: Place 2-3 tbsp filling on each cabbage leaf. Fold sides inward, roll tightly.
  2. Layer: Arrange rolls seam-side down in a 9×13″ dish. Pour sauce over top.

5. Bake & Serve

  1. Bake at 350°F for 50-60 mins until cabbage is tender and sauce bubbles.
  2. Rest 10 mins before serving. Sprinkle with dill and a spoonful of sour cream.

Pro Tips from Babcia

  • Freeze the cabbage first: Pop the whole head in the freezer overnight. Thaw, and leaves peel off effortlessly—no boiling needed!
  • Don’t overstuff: Too much filling = bursting rolls. Aim for golf-ball-sized portions.
  • Leftovers rule: Store in the fridge up to 3 days. Reheat in the oven for maximum flavor.

FAQ

Can I use jarred sauce?
Absolutely. Babcia would’ve used Campbell’s tomato soup in a pinch.

Why is my cabbage tough?
Undercooked leaves. Boil until pliable, or freeze as noted above.

Can I make these vegetarian?
Swap meat for sautéed mushrooms and lentils. Adjust seasoning aggressively.

Serving Suggestions

  • Classic: Garlicky mashed potatoes and roasted carrots.
  • Modern: A crisp apple-fennel salad for contrast.
  • Polish tradition: A side of chłodnik (cold beet soup) in summer.

Grandma’s Gołąbki – Stuffed Polish Cabbage

Prep Time: 1 hour | Cook Time: 1 hour | Total Time: 2 hours | Servings: 12 rolls

Ingredients

  • 1 large green cabbage (core removed)
  • 1 lb ground beef (80/20)
  • ½ lb ground pork
  • ½ small yellow onion, grated
  • 4 garlic cloves, minced
  • 1 tsp lemon zest
  • 1 large egg, beaten
  • 2 cups cooked rice
  • 1 tsp kosher salt
  • ½ tsp black pepper

Tomato Sauce:

  • 1 tbsp olive oil
  • ½ small yellow onion, grated
  • 3 garlic cloves, minced
  • 28 oz crushed tomatoes
  • ½ cup water
  • 1 tsp salt
  • ¼ tsp black pepper

Garnish (optional):

  • Fresh dill or parsley
  • Sour cream

Instructions

  1. Prep Cabbage: Boil cored cabbage 10-15 mins. Peel leaves; trim stems.
  2. Make Filling: Combine beef, pork, onion, garlic, lemon zest, egg, rice, salt, and pepper.
  3. Cook Sauce: Sauté onion and garlic in oil. Add tomatoes, water, salt, pepper. Simmer 15 mins.
  4. Assemble Rolls: Place 2-3 tbsp filling on each leaf. Fold sides, roll tightly. Arrange in dish.
  5. Bake: Pour sauce over rolls. Bake at 350°F 50-60 mins. Rest 10 mins. Garnish and serve.

Notes

  • Freezing: Cool baked rolls completely. Freeze in airtight containers with sauce up to 3 months. Thaw overnight before reheating.
  • Shortcut: Use 1 jar (24 oz) marinara sauce instead of homemade.

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