Contents
Gołąbki
Traditional Polish cabbage rolls
Ingredients
For the cabbage rolls:
- 1 large head of white cabbage
- 500 g ground pork or beef or a mix of both
- 1 cup cooked rice cooled
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 egg
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried marjoram optional
- 1 tablespoon oil or butter for sautéing
For the sauce:
- 2 cups tomato passata or crushed tomatoes
- 1 cup beef or vegetable broth
- 1 tablespoon tomato paste
- 1 teaspoon sugar optional, to balance acidity
- 1 bay leaf
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 1 tablespoon butter or oil
Instructions
Prepare the cabbage:
- Bring a large pot of water to a boil.
- Remove the core from the cabbage.
- Place the whole head into the boiling water and let it soften for 2-3 minutes.
- As the outer leaves become tender, carefully peel them off using tongs. Set aside and repeat until you have enough leaves for rolling.
Make the filling:
- Heat a tablespoon of oil or butter in a pan and sauté the chopped onion until translucent. Add minced garlic and cook for another 30 seconds. Remove from heat and let cool.
- In a large bowl, combine ground meat, cooked rice, sautéed onions and garlic, egg, salt, pepper, and marjoram. Mix well.
Assemble the rolls:
- Take a softened cabbage leaf and place about 2 tablespoons of filling in the center.
- Fold in the sides, then roll tightly from the base to the top, tucking in the edges to seal the roll.
- Repeat with the remaining leaves and filling.
Prepare the sauce:
- In a saucepan, heat butter or oil, then add tomato paste and cook for 1 minute.
- Pour in the passata or crushed tomatoes, followed by broth, sugar, bay leaf, salt, pepper, and paprika. Stir well and bring to a gentle simmer. Cook for 10 minutes.
Cook the gołąbki:
- Place a few leftover cabbage leaves at the bottom of a large pot to prevent burning.
- Arrange the cabbage rolls seam-side down in layers.
- Pour the prepared tomato sauce over the rolls, ensuring they are fully covered.
- Cover the pot and simmer on low heat for 1.5 to 2 hours. Alternatively, bake at 180°C (350°F) for 90 minutes.
Serve and enjoy:
- Remove the bay leaf from the sauce.
- Serve hot with extra sauce on top, alongside mashed potatoes, sour cream, or fresh bread.
Notes
Gołąbki: the hearty Polish dish that warms the soul
Polish cuisine is renowned for its comforting, home-cooked meals, and one of its most iconic dishes is gołąbki—stuffed cabbage rolls that bring families together around the dinner table. Though the name translates to "little pigeons," this dish has nothing to do with birds. Instead, it consists of delicate cabbage leaves enveloping a rich, savory filling, slow-cooked in a flavorful sauce. Hearty, satisfying, and deeply rooted in tradition, gołąbki have been enjoyed for generations in Poland and beyond.A tradition passed down through generations
The origins of stuffed cabbage rolls can be traced back centuries, with variations found across Eastern Europe and the Middle East. However, Poland’s version has its own unique charm. Gołąbki are often associated with family gatherings, holiday feasts, and festive occasions, where large pots filled with these delicious parcels simmer for hours, filling homes with mouthwatering aromas.
The preparation process is a labor of love, but the results are well worth the effort. The heart of the dish lies in the filling, which typically consists of minced pork or beef, combined with cooked rice or barley, finely chopped onions, and a blend of traditional spices that vary from household to household. Some recipes also incorporate garlic, marjoram, or even mushrooms for an added depth of flavor.
The cabbage leaves are carefully softened by blanching in hot water, making them pliable enough to wrap around the seasoned filling. Each roll is then placed snugly in a pot, layered with additional cabbage leaves or onions to prevent burning, and simmered gently in a rich sauce. While tomato-based sauces are the most common, some variations feature mushroom or creamy dill sauces, offering a delightful contrast in flavors.
A meal best enjoyed together
Gołąbki are often served with mashed potatoes, buttered bread, or a side of sour cream, making for a truly satisfying meal. Though they taste wonderful fresh from the pot, many argue that they are even better the next day, as the flavors have had more time to meld together. Some families even prepare large batches in advance, as gołąbki freeze well and can be easily reheated for a quick and hearty meal.
Beyond Poland, variations of this dish can be found in other cultures—Ukrainians have holubtsi, Lithuanians enjoy balandėliai, and similar stuffed cabbage rolls appear in Jewish, Russian, and even Middle Eastern cuisines. Despite these regional adaptations, the Polish version remains one of the most beloved, symbolizing warmth, tradition, and the joy of sharing a homemade meal.
Whether you are trying them for the first time or reminiscing about a family recipe passed down through generations, gołąbki are more than just a dish—they are a taste of Polish heritage on a plate.
