Here is a classic, comforting Polish Stuffed Cabbage Rolls (Gołąbki) recipe — tender cabbage leaves wrapped around a hearty meat-and-rice filling, slow-cooked in a savory tomato sauce.

🇵🇱 Polish Stuffed Cabbage Rolls (Gołąbki)

Serves: 6–8
Time: 2–2.5 hours (mostly simmering)

🥬 Ingredients

For the Cabbage Rolls

• 1 large green cabbage
• 1 lb (450 g) ground pork
• 1 lb (450 g) ground beef
• 1 medium onion, finely diced
• 3 garlic cloves, minced
• 1 cup cooked rice (not hot)
• 1 egg
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp paprika
• ½ tsp marjoram (traditional Polish touch)

For the Tomato Sauce

• 2 tbsp butter
• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 (28 oz / 800 g) can crushed tomatoes
• 1 cup beef or chicken broth
• 1–2 tbsp tomato paste
• 1 tsp sugar (balances acidity)
• Salt & pepper to taste
• Optional: ½ cup heavy cream or sour cream for “Polish creamy style”

🥣 Instructions

1. Prepare the cabbage

1. Bring a large pot of water to a boil.
2. Core the cabbage and place the whole head in boiling water.
3. As the outer leaves soften, gently peel them off with tongs.
4. Remove 12–15 good-sized leaves.
5. Trim the thick vein on each leaf to make rolling easier (don’t cut through).

2. Make the filling

Mix together in a large bowl:

• Ground pork
• Ground beef
• Cooked rice
• Onion
• Garlic
• Egg
• Salt, pepper, paprika, marjoram

Combine thoroughly but don’t overmix.

3. Form the rolls

1. Place 2–3 tbsp filling on the base of each cabbage leaf.
2. Fold sides in, then roll tightly like a burrito.
3. Repeat until all rolls are formed.

4. Make the sauce

1. In a pot, sauté onion in butter + oil until soft.
2. Add garlic; cook 30 seconds.
3. Add crushed tomatoes, broth, tomato paste, sugar, salt & pepper.
4. Simmer 10 minutes.
5. (Optional) Stir in cream or sour cream at the end for a richer sauce.

5. Cook the rolls

Option A: Stovetop (traditional)

1. Line bottom of a large pot with leftover small cabbage leaves.
2. Place rolls seam-side down, snugly.
3. Pour sauce over the rolls.
4. Cover and simmer on low for 1½–2 hours.

Option B: Oven

1. Preheat oven to 350°F (175°C).
2. Arrange rolls + sauce in a Dutch oven or deep casserole dish.
3. Cover tightly and bake 1½–2 hours.

Option C: Slow Cooker

• Layer rolls + sauce. Cook 6–7 hours on LOW.

🍽️ Serve With

• Mashed potatoes
• Rye bread
• Pickled beets or cucumber salad
• Extra tomato sauce spooned on top

⭐ Tips for Authentic Gołąbki

• Use a mix of pork + beef for juicy, traditional texture.
• Don’t skip trimming the cabbage vein — it prevents tearing.
• These taste even better the next day, as flavors meld.
• Leftovers freeze beautifully for up to 3 months.

If you want, I can also give you:
🍲 A grandma-style version with barley instead of rice
🔥 A spicy twist
🍄 A vegetarian mushroom-rice filling
🍅 A sweeter tomato sauce (Eastern Polish style)

Just tell me!