• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Chisel & Fork logo

  • Home
  • About
  • Recipes
  • DIY
  • Contact Us
  • Privacy Policy
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • About
  • Recipes
  • DIY
  • Contact Us
  • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    You Are Here: Home → Main Course

    Stuffed Cabbage Rolls

    October 31, 2020 by Ryan Leave a Comment

    439 shares
    Jump to Recipe Print Recipe
    stuffed cabbage roll cut in half and stacked on two cabbage rolls
    stuffed cabbage roll cut in half and stacked on two cabbage rolls on late with dish towel in background
    polish cabbage rolls in glass baking dish

    This post may contain affiliate links. Please read my disclosure.

    This stuffed cabbage rolls recipe or golabki is a traditional Polish dish comprised of baked cabbages leaves filled with beef and rice and topped with tomato sauce. This comforting meal is delicious but simple to make.

    stuffed cabbage roll cut in half and stacked on two cabbage rolls

    There is just something so satisfying about Eastern European food, especially on a cold night - like chicken paprikash. While most dishes are fairly straight forward with the ingredients, they are packed with flavor.

    And this stuffed cabbage rolls recipe is no different. My mom was recently visiting and I wanted to show her how to make homemade cheddar pierogies. I asked what she wanted to go with it.

    Her immediate response was stuffed cabbage rolls! She went on and on about how one of her favorite restaurants that is sadly now closed, Polonia, had the best Polish cabbage rolls. Since the restaurant closed a few years ago, she hadn't had any.

    With that in mind, I set out to make my best version that could match Polonia with this stuffed cabbage rolls recipe. To mix it up, I decided to have a mix of ground beef and ground pork for added flavor and it didn't disappoint.

    So if you are looking for some Polish cabbage rolls that will bring back childhood memories or help create memories for the first time, this recipe is for you.

    Jump to:
    • Recipe Ingredients
    • Step-by-Step Instructions
    • Side Dish Options
    • FAQs
    • Pro Tips/Recipe Notes
    • Similar Recipes
    • Stuffed Cabbage Rolls
    polish cabbage rolls in glass baking dish

    Recipe Ingredients

    • Olive oil - helps cook the onions.
    • Sweet onion - additional flavor.
    • Garlic - enhances the flavor of the sauce and the Polish cabbage rolls.
    • Tomato paste - creates a richer tomato flavor.
    • Crushed tomatoes - the main base for the sauce. Can also use diced tomatoes.
    • Balsamic vinegar - can also use white vinegar.
    • Light brown sugar - slightly sweetens the sauce.
    • Italian seasoning - adds flavor to the tomato sauce.
    • Cabbage leaves - hearty enough to roll up but softens as it cooks.
    • Ground beef and pork - can just use beef, but the combination adds extra flavor.
    • Brown rice - can also use white rice. I just use Uncle Ben's Ready Rice.
    • Italian parsley - adds some freshness to the cabbage rolls.
    • Egg - helps bind the meat.
    • Salt and black pepper - enhances the flavor.

    Step-by-Step Instructions

    1. In a large skillet or Dutch oven, heat olive oil over medium heat. Add the onion and cook for 5 minutes, or until translucent.
    2. Add the garlic and tomato paste and cook for another minute. Add the crushed tomatoes, balsamic vinegar, sugar and Italian seasoning. Reduce heat and simmer for 20 minutes. Adjust for seasoning with salt and pepper.
    3. Preheat oven to 350°F. In a large bowl, mix together the ground meats, rice, onion, garlic, parsley, egg, salt, pepper and ½ cup of the tomato sauce lightly with your hands until everything is just combined.
    4. Bring large pot of salted water to a boil. Immerse the cabbage head in the boiling water. Cook for 5 minutes or until cabbage leaves are pliable. Peel 12 large leaves off the cabbage.
    5. Coat a 9x13 glass baking dish with cooking spray. Place ½ cup of the tomato sauce in the bottom of the baking dish. Lay a cabbage leaf on a flat surface. Use a knife to cut a V-shaped notch to remove the thick part of the cabbage rib. Spoon ⅓ cup of the filling in the middle. Roll up, tucking in the sides as you roll.
    6. Place rolls seam side-down on top of sauce in baking dish and repeat with remaining cabbage leaves.
    7. Spoon remaining sauce over the cabbage rolls.
    8. Cover tightly with aluminum foil and for 75-90 minutes or until the cabbage is tender and meat is cooked through. Top the Polish cabbage rolls with some parsley before serving.
    stuffed cabbage rolls process shots

    Side Dish Options

    When choosing a side dish for these easy cabbage rolls, it’s often best to steer into the “comfort” side of things. Below are just a few options:

    • Cheddar Pierogies
    • German Spaetzle
    • Shaved Brussels Sprouts with Bacon
    • Potato Latkes
    • Crispy Roasted Potatoes

    FAQs

    Where Did Stuffed Cabbage Rolls Originate?

    You'll find many different answers, but it is believed it began as part of Jewish food tradition with beef, rice and raisins.

    However these Polish cabbage rolls or golabki, are traditionally Polish with a combination of beef and pork cooked in a sweet/sour tomato sauce.

    How Do You Get Cabbage Leaves Off the Head?

    Trying to remove raw cabbage leaves from the cabbage head can be quite difficult. No matter how careful you are, you will get some tearing.

    The best method is to cut off the root end, and then submerge the entire cabbage head in a pot of boiling water for about 5 minutes until the leaves are tender and can easily be pulled away.

    Can I Make Ahead of Time?

    You can assemble the cabbage rolls up to a day ahead of time and cover in the fridge before baking them.

    Why are My Cabbage Rolls Tough?

    It meats you didn't boil the cabbage long enough. So just bake covered for 10 minute increments until the cabbage has softened.

    Pro Tips/Recipe Notes

    • You have to cut the thick part of the cabbage leaf before rolling it up. Use a pairing knife to cut out a v-shape of the bottom of each leave.
    • Place the cabbage rolls seam-side down when baking so the filling doesn't fall out.
    • If you have smaller leaves and still have filling leftover just overlap the leaves and they'll still cook perfectly.
    • You can use jarred marinara sauce if you want but the traditional sauce is a sweet and sour style which is why homemade is better.
    • Leftovers will last in the fridge for 2-3 days or in the freezer for 3 months.
    stuffed cabbage roll cut in half and stacked on two cabbage rolls on late with dish towel in background

    Similar Recipes

    • Homemade Meatballs
    • Chicken Schnitzel
    • Chicken Pesto Meatballs
    • Guinness Beef Stew
    • Turkey Meatballs

    If you’ve tried this stuffed cabbage rolls recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.

    stuffed cabbage roll cut in half and stacked on two cabbage rolls
    Print Recipe
    5 from 1 vote

    Stuffed Cabbage Rolls

    This golabki is a traditional Polish dish comprised of baked cabbages leaves filled with beef and rice and topped with tomato sauce.
    Prep Time30 mins
    Cook Time1 hr 45 mins
    Total Time2 hrs 15 mins
    Course: Main Course
    Cuisine: Polish
    Servings: 6
    Calories: 408kcal
    Author: Ryan Beck

    Ingredients

    Tomato Sauce

    • 2 tablespoon olive oil
    • ½ cup sweet onion, diced
    • 4 garlic cloves, minced
    • 2 tablespoon tomato paste
    • 1 (28 oz can) crushed tomatoes
    • 2 tablespoon balsamic vinegar
    • 1 tablespoon light brown sugar
    • 1 tablespoon Italian seasoning
    • salt and pepper to taste

    Cabbage Rolls

    • 12 cabbage leaves
    • ½ lb ground beef
    • ½ lb ground pork
    • 1 cup cooked brown rice
    • ½ cup sweet onion, finely diced
    • 4 garlic cloves, minced
    • 2 tablespoon fresh parsley, chopped
    • 1 large egg
    • 1 teaspoon kosher salt
    • ½ teaspoon black pepper

    Instructions

    Tomato Sauce

    • In a large skillet or Dutch oven, heat olive oil over medium heat. Add the onion and cook for 5 minutes, or until translucent. Add the garlic and tomato paste and cook for another minute. Add the crushed tomatoes, balsamic vinegar, sugar and Italian seasoning.
    • Reduce heat and simmer for 20 minutes. Adjust for seasoning with salt and pepper.

    Cabbage Rolls

    • Preheat oven to 350°F. Bring large pot of salted water to a boil. Immerse the cabbage head in the boiling water. Cook for 5 minutes or until cabbage leaves are pliable. Peel 12 large leaves off the cabbage.
    • In a large bowl, mix together the ground meats, rice, onion, garlic, parsley, egg, salt, pepper and ½ cup of the tomato sauce lightly with your hands until everything is just combined.
    • Coat a 9x13 glass baking dish with cooking spray. Place ½ cup of the tomato sauce in the bottom of the baking dish.
    • Lay a cabbage leaf on a flat surface. Use a knife to cut a V-shaped notch to remove the thick part of the cabbage rib. Spoon ⅓ cup of the filling in the middle. Roll up, tucking in the sides as you roll. Place rolls seam side-down on top of sauce in baking dish and repeat with remaining cabbage leaves.
    • Spoon remaining sauce over the cabbage rolls. Cover tightly with aluminum foil and for 75-90 minutes or until the cabbage is tender and meat is cooked through. Top with some parsley before serving.

    Notes

    • You have to cut the thick part of the cabbage leaf before rolling it up. Use a pairing knife to cut out a v-shape of the bottom of each leave.
    • Place the cabbage rolls seam-side down when baking so the filling doesn't fall out.
    • If you have smaller leaves and still have filling leftover just overlap the leaves and they'll still cook perfectly.
    • You can use jarred marinara sauce if you want but the traditional sauce is a sweet and sour style which is why homemade is better.
    • You can assemble the cabbage rolls up to a day ahead of time and cover in the fridge before baking them.
    • Leftovers will last in the fridge for 2-3 days or in the freezer for 3 months.

    Nutrition

    Serving: 2rolls | Calories: 408kcal | Carbohydrates: 29g | Protein: 21g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0g | Cholesterol: 64mg | Sodium: 708mg | Potassium: 1138mg | Fiber: 5g | Sugar: 12g
    Did You Try This Recipe?I love seeing what you make so mention @ChiselandFork or tag #chiselandfork on Instagram and please give a star rating below!
    « Sweet Potato Risotto
    Parmesan Roasted Brussels Sprouts »
    439 shares

    Receive Top 25 Recipes

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    About Chisel & Fork

    ryan standing in kitchen

    Hey there! Welcome to Chisel & Fork, a blog with tasty recipes and DIY projects. I'm Ryan and here you'll find hundreds of recipes ranging from true comfort food to vegan. Oh and if you like woodworking, you might just find your next inspiration. Read More About Chisel & Fork…

    Get Your Free Copy of My Top 25 Most Popular Recipes

    title page of ecookbook

    Healthy Recipes

    • Cinnamon Overnight Oats
      Cook Time5 Minutes
    • Buffalo Chicken Spaghetti Squash
      Cook Time1 Hours 10 Minutes
    • Peanut Butter Energy Balls
      Cook Time25 Minutes
    • Quinoa Sweet Potato Salad
      Cook Time1 Hours

    Popular Recipes

    • Baked Cheddar Mac and Cheese
      Cook Time40 Minutes
    • Cranberry Mimosa
      Cook Time5 Minutes
    • Apple Pie with Crumb Topping
      Cook Time1 Hours 40 Minutes
    • Chocolate Chip Scones
      Cook Time35 Minutes

    Featured In

    logos of places where Chisel & Fork has been featured

    Footer

    ^ back to top

    Information

    • About
    • Privacy Policy
    • Accessibility

    Newsletter

    • Sign Up! for emails and updates
    • Recipes
    • DIY

    Contact

    • Contact
    • FAQ
    • Work With Us

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Chisel & Fork

    439 shares