Polish gołąbki — tender cabbage leaves wrapped around a savoury beef, pork and rice filling, baked in a rich tomato sauce. Classic, comforting home cooking.
Golabki are Polish cabbage rolls — tender leaves wrapped around a savoury filling of beef, pork and rice, baked in a rich tomato sauce. They're hearty, homely comfort food that rewards a little patience. Made in big batches and even better reheated, they're the kind of dish that brings the whole family to the table.
Prep 40 min
Cook 75 min
Total 115 min
Medium
- 1 Cabbage
- 2 tbs Butter
- 1 chopped Onion
- 1 lb Ground Beef
- 1/2 lb Ground Pork
- 1 1/2 cups Rice
- 1 tsp Garlic
- 1 tsp Salt
- 1/4 tsp Black Pepper
- 3 cans Tomato Puree
Video
Preparation
- Bring a large pot of lightly salted water to the boil. Place the cabbage head in the water, cover, and cook until the leaves soften enough to remove, about 3 minutes. Remove the cabbage and let it sit until cool enough to handle, about 10 minutes.
- Remove 18 whole leaves, cutting out any thick central ribs, and set aside. Chop the rest of the cabbage and spread it in the bottom of a casserole dish.
- Melt the butter in a large skillet over medium-high heat and cook the onion until tender, 5 to 10 minutes, then cool.
- Stir the onion, beef, pork, rice, garlic, 1 tsp salt and ¼ tsp pepper together in a large bowl.
- Preheat the oven to 350°F (175°C).
- Place about ½ cup of the beef mixture on a cabbage leaf, roll it up, tucking in the sides into an envelope, and repeat with the remaining leaves and filling. Place the rolls in a layer over the chopped cabbage and season with salt and pepper.
- Whisk the tomato soup, tomato juice and ketchup together and pour over the rolls, then cover the dish with foil.
- Bake until the cabbage is tender and the meat cooked through, about 1 hour.
Tips from the ZestyPlate Kitchen
- Blanch the cabbage just until the leaves are pliable enough to peel and roll without tearing.
- Trim the thick central rib of each leaf so it rolls up neatly and tucks closed.
- Use partly cooked or raw rice as the recipe directs — it absorbs sauce as it bakes.
- Line the dish with chopped cabbage to cushion the rolls and stop them catching.
Frequently Asked Questions
Yes — golabki reheat beautifully and the flavour deepens, so they're great made a day ahead or frozen in their sauce.
A mix of beef and pork gives the richest flavour and a tender texture. You can use all beef, or turkey for a lighter version.
Tuck the sides in like an envelope as you roll, and place them seam-side down in the dish so they hold together as they bake.
Yes — fill them with rice, mushrooms, lentils or grains in place of the meat. They're delicious with a savoury tomato sauce.
