Golabki Polish Stuffed Cabbage
Discover the comforting flavors of Polish cuisine with Golabki, traditional stuffed cabbage rolls filled with a hearty blend of ground beef, pork, and tender white rice. Perfectly seasoned with garlic, onion, paprika, and black pepper, then gently wrapped in soft cabbage leaves, these savory bundles are slow-baked in a rich tomato sauce for ultimate tenderness. A classic recipe with Old-World charm, Golabki is ideal for family dinners or special occasions, offering a warm, satisfying meal that’s as wholesome as it is delicious. Garnish with fresh dill for an authentic touch, and don’t forget to pair with crusty bread to soak up the luscious sauce!
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Recipe Information
Ingredients
- 1 head Green cabbage
- 500 grams Ground beef
- 250 grams Ground pork
- 1.5 cups Cooked white rice
- 1 medium, finely chopped Yellow onion
- 2 cloves, minced Garlic
- 1 large Egg
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 800 grams (canned) Crushed tomatoes
- 2 tablespoons Tomato paste
- 2 cups Chicken or vegetable broth
- 2 tablespoons Cooking oil
- 2 tablespoons, chopped (optional for garnish) Fresh dill
Instructions
Bring a large pot of salted water to a boil. Using a sharp knife, carefully remove the core from the cabbage. Place the whole cabbage head into the boiling water and cook for 5-8 minutes, gently peeling off the outer leaves with tongs as they become soft and pliable. Set the leaves aside and repeat until you have 12-14 whole leaves.
Trim the thick middle vein on each cabbage leaf to make them easier to roll. Reserve any leftover smaller leaves to line the baking dish.
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the ground beef, ground pork, cooked rice, chopped onion, minced garlic, egg, paprika, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
Lay a cabbage leaf flat on a clean surface. Place about 2-3 tablespoons of the meat mixture near the stem end of the leaf. Roll the leaf tightly, tucking in the sides as you go, to form a neat packet. Repeat with the remaining leaves and filling.
Heat the cooking oil in a skillet over medium heat. Brown the stuffed cabbage rolls lightly on all sides to seal them, working in batches if necessary. Transfer the browned rolls to a greased baking dish lined with the reserved smaller cabbage leaves.
In a separate bowl, whisk together the crushed tomatoes, tomato paste, and chicken or vegetable broth. Pour the sauce evenly over the cabbage rolls, ensuring they are mostly submerged.
Cover the baking dish tightly with aluminum foil or a lid and bake in the preheated oven for 75-90 minutes, or until the cabbage is tender and the filling is cooked through.
Remove from the oven and let the golabki cool slightly. Garnish with fresh dill if desired and serve warm, spooning sauce over the rolls.
Nutrition Facts
Calories |
2883 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.6 g | 232% | |
| Saturated Fat | 61.3 g | 306% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 776 mg | 259% | |
| Sodium | 5430 mg | 236% | |
| Total Carbohydrate | 148.2 g | 54% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 44.5 g | ||
| Protein | 179.2 g | 358% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 516 mg | 40% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 4292 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
