Golabki Polish Cabbage Rolls Recipe

Name: Golabki Polish Cabbage Rolls
Prep time: 60 min
Cook time: 170 min
Total time: 230 min
Yield: Serves 1 or more
Ingredients: 1 large head of green cabbage (about 3 lbs); Ground Beef; Ground Pork; Cooked Rice; Eggs; Garlic Cloves; Onion; Butter; Marjoram; Thyme; Salt; Pepper; Crushed Tomatoes; Tomato Sauce

Experience the heartwarming taste of Grandma's Golabki! These Polish cabbage rolls, bursting with a savory blend of rice, pork, and beef, are simmered to perfection in a rich tomato sauce. A family favorite known throughout Eastern Europe, this recipe is surprisingly easy to make, even for pierogi-making pros! We've broken it down into two simple phases for effortless preparation: prep the filling & freeze the cabbage the night before, then assemble the golabki. Impress your friends and family with this hearty, delicious, and easily freezable meal – perfect for a cozy night in or a special occasion!

Prep Time 60 mins

Cook Time 170 mins

Calories 595.4 kcal

Protein 83g

Rating 2.9 (13 Reviews)

Recipe Actions

Share this recipe:

Recipe Author

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Golabki Polish Cabbage Rolls

1 large head of green cabbage (about 3 lbs)
Ground Beef
Ground Pork
Cooked Rice
Eggs
Garlic Cloves
Onion
Butter
Marjoram
Thyme
Salt
Pepper
Crushed Tomatoes
Tomato Sauce

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Golabki Polish Cabbage Rolls? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Golabki Polish Cabbage Rolls

**Phase 1: Prepare Filling & Cabbage (Day Before):**
Cook rice according to package directions. Set aside to cool.
In a large skillet, brown ground pork and beef over medium-high heat. Drain off excess fat.
Add onion and garlic to the skillet and cook until softened, about 5 minutes.
Stir in cooked rice, parsley, marjoram, salt, pepper, and dill (if using). Mix well.
Remove core from cabbage and carefully remove leaves. Blanch leaves for 2-3 minutes in boiling water, then rinse with cold water to stop cooking process.
Lay leaves flat and spread a spoonful of meat filling onto each leaf. Roll tightly and place seam-down in a freezer-safe container. Freeze overnight.
**Phase 2: Assemble and Cook Golabki:**
In a large pot or Dutch oven, heat vegetable oil over medium heat.
Add crushed tomatoes, tomato paste, and beef broth. Bring to a simmer.
Carefully add frozen golabki to the pot, ensuring they are mostly submerged in the sauce.
Add bay leaf. Bring to a boil, reduce heat to low, cover, and simmer for 1 hour and 30 minutes, or until cabbage is tender.
Remove bay leaf before serving. Enjoy!