Here is a recipe for traditional Polish stuffed Cabbage Rolls (Gołąbki). Made with a savoury pork and rice filling wrapped in tender cabbage leaves then simmered in tomato sauce, they are beautifully soft and succulent inside. It’s pure hearty, homey, Polish comfort food!
Nagi's Notes
Cabbage rolls are so much easier than you think – and so incredibly delicious! I could not stop eating them. And that filling…. you will be amazed at how soft and succulent it is. I’ll even go so far as to say this might be the highest and best use of cabbage – ever.
As for making them – not gonna lie, this isn’t a Monday night quick ’n easy. They take time, but there’s nothing technically difficult about them. And the rolling is a breeze – easier than burritos, easier than spring rolls, easier than rice paper rolls!
PS I might’ve taken the last of the cabbage rolls last night.🤷🏻♀️
Polish Cabbage Rolls (Gołąbki)
Cabbage rolls are a beloved comfort food across Central and Eastern Europe. Today I’m sharing traditional Polish gołąbki (pronounced goh-WOMP-kee), right up there with pierogi as one of Poland’s best-known comfort foods. I love the simple pork and rice filling, flavoured with onion, garlic and marjoram, and slowly cooked until beautifully soft and succulent.
I know cabbage rolls look fiddly and difficult, but don’t be intimidated! They do take time, but they’re surprisingly easy to roll – and certainly don’t need to look perfect.
My recipe is a pretty classic Polish home cooking version, though there are a couple of ways I deviate from typical recipes. I grate rather than dice the onion for the filling which makes it even softer. And secondly, I reduce the stock the cabbage rolls are poached in and use it for the tomato sauce. That way, all the lovely flavour from the cabbage and pork stays right where it belongs!
Ingredients in Polish Cabbage Rolls (Gołąbki)
I like that Cabbage Rolls makes use of a whole cabbage. The large outer leaves are used for rolling, the rest is finely chopped and mixed into the stuffing. Here’s what you need.
1. the Cabbage
I use Savoy cabbage which is widely available here. I like it for its crinkled, tender leaves and its slightly sweet flavour, and the leaves are a little softer so it makes the cabbage rolls easier to roll. However, a regular green cabbage can also be used. According to my Polish friend, both varieties are used in Poland.
Not all recipes specific the size, but it does matter. Aim for a head around 1.5kg / 3lb (18cm / 7″ diameter). If yours is larger, just peel extra outer leaves off and reserve for a different purpose. If yours is smaller, make smaller cabbage rolls and save leftover stuffing to make it again, or to stuff other vegetables like capsicum or cored zucchinis.
2. the stuffing
Pork mince (ground pork) – Makes a beautifully soft stuffing as pork is a softer meat than red meat (beef, lamb) and juicier than poultry. I use regular pork mince. Lean mince will work too but the filling just won’t be as juicy.
Panko breadcrumbs – Breadcrumbs make the filling softer and more tender than using just meat. Panko are the Japanese-style breadcrumbs that are lighter than regular breadcrumbs but regular breadcrumbs work just fine too if it’s what you have.
Onion – Grated rather than diced so the breadcrumbs soak up all its juices which will soften them and make the stuffing more tender.
Garlic – Here for extra flavour!
Eggs – This is what binds the stuffing and keeps it together.
Cooked rice – Typical addition in Gołąbki, adds bulk and texture. Any white rice will work here, I used long grain. Make sure it’s cooled before mixing it. See here to know how to cook it.
Marjoram – Very common and traditional herb used in Polish cuisine. Has an earthy flavour and pairs beautifully with the pork. If you don’t have it, substitute with dried oregano but because it’s a stronger flavour, just use half.
Parsley – For colour and freshness.
Salt – Cooking salt / kosher salt (half for table salt, 50% extra for flakes).
Pepper – Just cracked black pepper, the one we usually use.
Chicken stock – Not part of the stuffing but used to poach the rolls and for the base to the sauce. It adds savouriness without masking the flavour of the tomato. If you have homemade chicken stock, even better. You can also use vegetable stock if you prefer, though your sauce will lose a bit of the depth of flavour.
3. the sauce
The sauce is fairly simple because all the flavour is inside the cabbage rolls. Where I deviate slightly from most home recipes is that I use chicken stock from cooking the cabbage rolls for the sauce which gives the sauce a bit more depth of flavour.
Tomato passata – Plain puréed tomato sauce with a smooth consistency, making it ideal for this quick tomato sauce. Labelled “tomato purée” in the US. Read more about tomato passata here.
Tomato paste – Adds body and colour to the sauce thanks to its concentration of flavour.
Salt – Cooking salt / kosher salt (half for table salt, 50% extra for flakes).
Pepper – Cracked black pepper.
Sugar – Tones down the tomato acidity and rounds up the flavours. Any white sugar is fine here, we only use a very small amount (1/2 teaspoon).
Butter – My French addition for a glossy finish. Not strictly traditional but it does enrich it slightly which is lovely.
How To Make Polish Cabbage Rolls (Gołąbki)
I promise Cabbage Rolls are not technically difficult – in fact, Nagi kept saying they are easier to roll than burritos! I really recommend that you watch the recipe video and take each step one at a time. There is no need to rush, and this is not a delicate recipe that requires gentle handling. This is a hearty Polish recipe, after all!
1. PrepARE the cabbage
Remove the core – Start by peeling and discarding the 3 or 4 large outer leaves which are tougher and also usually a little scruffy. Then insert the tip of a small knife next to the stem on an angle towards the centre (8cm / 3″ deep) then cut a cone shape around the core and lift it out. The goal here is to remove the core so you can see the layers of cabbage inside the hole, so keep chipping away at it as needed until you can.
Cutting the core out allows the boiling water to go throughout the cabbage and soften the leaves. It is safer to cook it this way rather than peeling uncooked leaves and cooking them separately as they are prone to breaking – this will cause the filling to escape.
Cook the cabbage – Bring a large pot of salted water (5 litres) to a boil. Place the cabbage in core side down. Bring back to a simmer, cover with a lid and cook for 10 minutes. Remove using a spider or slotted spoon, and place it on a tray. Safety tip: If you’re not confident lifting the cabbage out of such a large volume of hot water, carefully move the pot to the sink first. The lower position makes it easier and safer to remove cabbage out.
The cabbage should be soft all the way through with its leaves pliable enough to peel away without tearing. If there are some uncooked patches though, that’s ok – see next step.
Peel – Let the cabbage cool for 10 minutes or until you can handle it. Then carefully peel off the first 10 leaves from the cabbage. Try not to tear them, but if some of the edges tear a bit that’s ok. You just don’t want to tear any holes in the middle of the cabbage leaves as this will cause the filling to escape.
Trim leaves – Lay one cabbage leaf on a tea towel so the round part of the rib is facing up. Pat dry. Then trim off the thick part of the rib so it is level with the leaf. This makes it much easier to roll. Repeat with the remaining leaves and set aside.
Finely chop the remaining cabbage (like finely chopping an onion), then squeeze out as much water as possible using your hands. If your cabbage is a little undercooked on the inside so you don’t get much water out, that’s ok. The cabbage will cook in the next steps.
Measure out 3 tightly packed cups of the cabbage (300g/10oz), then set aside. Keep the rest to use for another purpose (it can be frozen for 3 months).
2. Stuffing and rolling
Make the stuffing – Grate the onion into a large bowl using a box grater. I know this is not typical – most recipes will just used diced onion. But I find grating it makes the filling softer because you get the benefit it of all the onion juices.
Add the panko, mix well and leave to soak in the onion juices for 1 minute. Add the remaining stuffing ingredients, including the chopped cabbage. Mix well with your hands until evenly combined.
Divide into 10 equal portions (about a heaped 1/2 cup each).
Start Rolling – Lay one cabbage leaf flat on a board, outside facing down and the stem end towards you. Shape one portion of stuffing into a 8.5cm / 3.4″ long cylinder and place it on the lower third of the leaf. Roll it up like a burrito – start from the bottom, then when you reach halfway, fold the sides in over the filling and continue tightly to enclose. (See video at X).
Finish – This is what it looks like once rolled. Place seam side down on a tray. Repeat to make 10 rolls in total.
Note: If your cabbage was smaller than 1.5kg / 3lb, then make your cabbage rolls smaller.
3. Cook, sauce & serve
Pour 1 cup of chicken stock into a large, 30cm / 12″ deep pan. Arrange the rolls seam side down in the pan so they fit snugly together. They will fit in quite tightly.
If you don’t have a pan this size, you can also use a large pot and double stack them. But don’t triple stack as the 3rd layer may not cook through properly, it is better to cook in batches.
Pour over the remaining chicken stock, bring to a boil then reduce to a simmer. Cover and cook for 25 minutes. The internal temperature of the pork should be at least 71°C/160°F., it’s fine if it is over, the stuffing will still be soft and tender. Once cooked, carefully transfer the rolls to a tray using a slotted spoon and set aside while making the sauce.
Reduce stock – Increase the heat to high and reduce the reduce stock to 1 1/2 cups (about 7 minutes). This is not a typical step for traditional Polish Cabbage Rolls, but I like to do it as it concentrates the flavour of the stock and all the lovely flavour from the cabbage and pork stays right where it belongs!
Make sauce – Add the sauce ingredients and stir to combine. Then simmer for 5 minutes until the sauce has thickened to a thin tomato pasta sauce consistency. Stir in the butter until melted.
Return the rolls – Place the rolls seam side down in the sauce. Using a brush dipped in the tomato sauce, lightly brush each roll with a little sauce, just enough to give the surface a thin coating.
Reheat and serve – Bring to a simmer, reduce the heat to medium, cover and leave it for 5 minutes to slowly heat the rolls through. Remove lid, scatter with parsley and serve.
How To Serve Polish Cabbage Rolls (Gołąbki)
I like to serve these straight from the pan, spooning plenty of sauce over each roll. Traditionally served with potato, usually mashed but these lovely baby potatoes with herbs are lovely with it too. If you like your green vegetables, try it with garlic green beans.
I personally enjoy them simply on their own, so I can really appreciate the full flavour of the dish. But whichever ways you fancy them, I’d love to hear your feedback! Enjoy and bon appétit! – JB
FAQ – Polish Cabbage Rolls (Gołąbki)
Yes. Regular green cabbage works well and is also traditionally used for gołąbki. I prefer Savoy because its leaves are a little softer and more flexible, which makes them easier to separate and roll. Whichever you use, look for a cabbage around 1.5kg / 3lb so the leaves are large enough for the rolls.
Yes. Beef, chicken or turkey will all work, or you can use a mixture of pork and beef. Pork is my preference because it gives you the softest, juiciest filling. Beef will make it a little firmer with a meatier flavour, while chicken and turkey are leaner so the filling won’t be quite as succulent.
Because it makes life much easier! Raw cabbage leaves are stiff and can tear when you try to peel them away from the head. Removing the core and briefly cooking the whole cabbage softens the leaves so they peel away much more easily and become flexible enough to roll.
Quite a few readers have commented that they freeze the whole cabbage first, then thaw it, which softens the leaves enough to roll without boiling. It clearly works well for many people but I prefer boiling because it gives me more control over how much the leaves soften and still keeping a good texture. Also, not everyone has a freezer large enough to fit a whole cabbage. 🙂
Yes, you can prepare and cook the cabbage rolls, refrigerate them in their sauce, then gently reheat them when needed.
Yes, once completely cool, freeze the cooked cabbage rolls with their sauce in an airtight container for up to 3 months. Thaw overnight in the fridge, then reheat gently in a covered pan on the stove.
This recipe has been developed specifically for cooking on the stove, where the rolls gently simmer in the chicken stock and the same stock can then be reduced to make the tomato sauce. So for the best result, I recommend sticking with the stovetop method.
Watch How To Make It
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Polish Cabbage Rolls (Golabki)
Ingredients
- 1 head savoy cabbage or green cabbage , ~1.5kg / 3lbs (Note 1)
- 1 tbsp cooking salt / kosher salt , for cooking water (half for table salt, +50% for flakes)
- 4 cups chicken stock / broth , low-sodium (homemade if you want), or vegetable stock
Stuffing
- 700g / 25oz pork mince (ground pork), preferably not lean (Note 2)
- 1 large brown onion , peeled and kept whole
- 1 1/2 cup panko breadcrumbs , substitute regular breadcrumbs
- 2 cups cooked white rice
- 2 large eggs , (~55g/2oz shell-on weight)
- 3 garlic cloves , crushed using garlic press
- 1 tbsp dried marjoram , or half the amount of dried oregano
- 2 1/2 tsp cooking salt / kosher salt , (half for table salt, +50% for flakes)
- 1 tsp black pepper
- 2 tbsp finely chopped parsley
Tomato sauce
- 700g / 24oz tomato passata (US: pureed tomato) (Note 3)
- 1 1/2 tbsp tomato paste
- 1/2 tsp cooking salt / kosher salt , (half for table salt, +50% for flakes)
- 1/4 tsp black pepper
- 1/2 tsp white sugar
- 30g / 2 tbsp unsalted butter , cut into a few pieces
Garnish
- 1/2 tbsp finely chopped parsley
Instructions
Abbreviated Recipe
- Trim, core and boil cabbage 10 min. Peel 10 leaves, pat dry, trim ribs to flatten. Chop remaining cabbage. Mix stuffing, roll into cabbage rolls. Cook in chicken stock 25 min, remove, reduce stock to 1 1/2 cups. Add tomato sauce ingredients, simmer to reduce 5 min, put rolls back in to reheat 5 min. Serve.
Full Recipe
Prep cabbage
- Core – Peel and discard the 3 or 4 big outer leaves from cabbage (too thick and usually scruffy). Remove the core by cutting a cone shaped piece around it using a small sharp knife. Insert it next to the stem on an angle towards the centre (8cm / 3" deep), cut a cone shape around the core and lift it out. (See video, it's helpful). Goal – You can see the cabbage layers inside the hole, rather than the core. (Note 4)
- Cook cabbage – Bring 5 litres (5 quarts) of water to a boil in a large pot. Add salt and carefully place the cabbage in, core side down. Bring the water back to a boil, turn it down to a simmer, cover with a lid and cook for 10 minutes. Remove the cabbage (use a spider or slotted spoon) and place on a tray.Safety tip: If you’re not confident lifting the cabbage out of such a large volume of hot water, carefully move the pot to the sink first. The lower position makes it easier and safer to remove cabbage out. (See FAQ for freezing method).
- Peel leaves – Let the cabbage cool for 10 minutes or until it can be handled. Carefully peel off the first 10 leaves of the cabbage. Try not to tear them though if they doing a bit on the edges, that's ok. You don't want holes in the centre though as the filling will escape.The leaves should be just cooked enough that they are pliable and don't break when bent. If there are uncooked patches, just dunk those leaves briefly back into the pot – it will only take 30 seconds or so.
- Trim leaves – Lay one leaf flat on a tea towel so the round part of the thick rib (stem) is facing up. Pat dry well, then using a sharp knife, cut off the thick part of the rib so it is flush with the rest of the leaf, so it’s easier to roll. Repeat with the others leaves and set aside.
- Finely chop the rest of the cabbage (~5mm/0.2"), like dicing an onion. Squeeze out excess water using your hands (just whatever comes out), and set aside in a bowl.
Prep stuffing
- Make filling – Grate the onion using a box grater into a large bowl. Add the panko and mix well. Let it soak for 1 minute. Add all the remaining ingredients, plus 3 tightly packed cups of the chopped cabbage (300g/10oz). Mix well with your hands until combined.
- Divide the stuffing into 10 equal parts (1 portion = 1 heaped 1/2 cup) and set aside.
Making rolls and cooking
- Roll – Lay one cabbage leaf flat on a board, with the outside side facing down and the stem towards you. Shape one portion of the stuffing into a 8.5cm / 3.4" long cylinder and place it on the lower third of the cabbage leaf. Start rolling from the bottom, folding in the sides when you're halfway, then finish rolling up tightly, finished seam side down. See video at X. Repeat with remaining rolls.
- Cook rolls – Pour 1 cup of chicken stock into a large (30cm / 12") deep pan. Place the rolls in the pan seam sides down, they should fit tightly. Pour over remaining chicken stock. Bring to a simmer on medium high then turn it down slightly to medium to a gentle simmer, cover with a lid and cook for 25 minutes. (The internal temperature should be at least 71°C / 160°F). Carefully remove the rolls using a slotted spoon onto a tray and set aside.
Making sauce and serve
- Sauce – Reduce the chicken stock left in the pan on high heat down to 1 1/2 cups (~ 7 minutes). Add passata, tomato paste, salt, pepper and sugar. Stir to combine, turn the heat down to medium/medium high so it's bubbling gently and reduce for 5 minutes, stirring every now and then, until the sauce thickens into a thin tomato pasta sauce consistency. Stir in butter until melted.
- Add rolls – Place the cabbage rolls seam side down into the sauce. Dip a brush into the sauce in the pan and brush some on top of each roll, just enough to give the surface a thin coating.
- Warm cabbage rolls – Once the sauce starts simmering around the edges of the cabbage, turn the heat down to medium, cover with a lid and let the cabbage rolls warm through for 5 minutes. Remove the lid, scatter with parsley and serve.
Recipe Notes:
Nutrition Information:
Life Of Jaffle
I’ve spent all this time making beautiful Polish cabbage rolls, meanwhile Jaffle is happily chewing on a wooden stick 😂. Now, I wouldn’t have let him eat the rolls anyway, but come on… not even a little sniff?? Apparently the stick is far more interesting. Not sure how I should take that! 🤣
I’ve been using your recipes for a long time. (For the Saturday birthday party, I’ll be using the pulled pork one again, the taste is amazing…) As a native Pole, I have to admit my jaw dropped. I expected a recipe and method that would be different from Polish standards. Shock, this recipe is exactly like the ones our grandmothers make 😀 hats off!
Thanks Ewelina, your comment really made my day!!
My grandmother made these growing up so I knew I had to make them. They turned out delicious, although I think next time I will get some sour cabbage as I enjoy that taste and as other readers have suggested, that’s what they use in Eastern European countries. Definitely a keeper and please bring more of these recipes ❤️
Thanks for the feedback Cat! Yes, they’ll keep coming, don’t worry!
These are the best cabbage rolls I’ve ever made and using the cabbage that I grew made it even better. Totally stoked with how good they taste
Thanks Michelle! That made me smile!
I used to pick these up at a stop and go store on my way home after work that was owed by a Polish couple and I loved them. I bought them by the roll, which I couldn’t even pronounce until now, with a side of the sauce. I am truly excited to make these. I don’t like cooked cabbage, but Nagi is right! This truly is the highest and best use of cooked cabbage, and this is the only exception! Thank you so much for your recipe, Chef JB! I need to run to the store and get the cabbage right now!
Hi Raelene, thank you for sharing your memory! I hope my version brings them back. Happy cooking!
I don’t usually leave food reviews, but I had to for this one!
I’m a huge fan of Nagi and JB, and I cook two or three meals a week from the books and websites. But these Polish cabbage rolls absolutely blew me away!
I’ve loved this dish since I was about eight. A Polish family close to me introduced me to it, and later on many years later another Polish family did the same thing and I couldn’t remember the name, but remembered what it consisted off and their mum would make it for me. Making it tonight brought back such lovely memories. So damn good and full of flavour—I’m honestly lost for words!
However, I am trying to do something so I did add my usual twist of hidden veggies to the filling: finely grated carrot, zucchini, mushrooms, broccoli, cauliflower. They worked beautifully.
Definitely making this again. Thank you for a recipe that brought back a much-loved taste of my childhood! ❤️
Thanks Isaiah, what a lovely comment! I’m so happy these cabbage rolls brought back such wonderful childhood memories. Love your idea of sneaking in extra veggies too! Thank you for your kind words and for sharing your story!
Thanks JB, it was delicious!! I used jarred pickled whole cabbage leaves from a polish deli because I prefer that extra sour kick and Abit less salt in the filling as my cabbage was already salty and dolloped sour cream over when serving, but otherwise stuck to your recipe. It was definitely easier than expected, this recipe’s a keeper =D
Thank you Su, using pickled cabbage leaves does sound good!!!
This recipe is worth every minute of the preparation required. So very delicious! A very delicate balance of all the flavours and a new favourite at our house.
Thank you Ursula for this amazing feedback!!
Yummo! I made this and enough for two nights, always a bonus. Flavor packed parcels for sure. Thanks JB again and team.
So good when you know you’ve made enough for two meals right! Thank you Jano!
This was amazing! I grew up with this dish and when my grandmother had dementia it was one of the few things she still remembered. I decided to give this recipe a try and I got rave reviews. I’ll definitely be making this again, even my kids (7 and 9) love the filling just as is
That’s so good to hear! Thank you Kristin ♥️
Lovely! Even better when hubby makes the recipe for me!
Thanks JB for for amazing recipes, I have learned so many new techniques and appreciate you sharing your knowledge (and recipes) with us.
Thank you! I’m so happy you’ve learned new things, that’s what is all about!
Dear Nagi and JB,
I cried with you with your recent bereavment. I lost my jim this year too.
I’m a 79 yr old grandad in the Cook Islands, but my Babies’ are Mothers in Adelaide and The Waikato.
My question is that there are lots of us old blokes not really into cooking but want to give it a go for the sake of our health and another couple of extra years for the grandkids.
We need recipes like yours just for 1. I want two sausages not 10 etc. Could recipes be easily adapted for small amounts. What would I do with a cabbage?
My chickens love me already!
Thanks for everything,
Solar Bob
Kia Orana Bob. Just thought I’d make a suggestion. If you make the entire recipe once cooled you can freeze the cabbage rolls in the sauce. So easy to take out and gently reheat on the stove for meals later. The Cook Islands are my favourite place in the whole world 🙂 Ngā mihi Mim
Hi Bob, thank you for sharing your lovely story! As for the recipes for 1, you can easily adjust the quantities on the website! Just go to the recipe card and click on the number of servings to increase or decrease it. The ingredient quantities will automatically adjust for you!
Very happy with how these turned out. Not difficult but does take a bit of time. They smell delicious while cooking and taste just as good.
I decided to try freezing the cabbage first and while the leaves peeled away nicely I felt they need further softening so I boiled leaves in batches which worked really well – seem to recall cooking leaves rather than whole cabbage decades ago.
Thanks JB for this lovely recipe.
You’re welcome Sue! I’m really happy you enjoyed the dish!
I found this recipe same day as I picked a sugar cabbage from the garden. Worked well, b because the cabbage wasn’t huge and used the whole head. Husband loved it and he doesn’t particularly like tomato based sauces. I did question over Parry off the recipe. Should it be 200g dry rice then cook it or 200g rice after cooking?
Hi Jen, thank you for your comment. It’s 200g cooked rice which is 1/2 cup uncooked.
I forgot to rate it. If I could give it a 10 I sure would.
I made this recipe yesterday, my husband and I both agreed, best ones I have ever made.
They were tender and very flavorful . Even the sauce was better than any of them I have ever made. I think the chicken broth and steaming them in the pan for 25 mins gave such a great flavor.
I have never chopped the left over cabbage or grated an onion with the panko crumbs. Thank you for the best recipe ever. Will be making them again…
Thanks Ginny for leaving such a kind comment, so happy it was a hit at your house!
I cooked this today in my wife and daughter loved it. My daughter said it’s like something you would get at a restaurant. After cooking for a few hours I don’t feel like eating anything so I’ll try it tomorrow. I didn’t use all the cabbage so I made coleslaw with the chopped up. Cabbage left over. For something a little different try using BALSAMIC vinegar, white pepper, and sugar and HELMAN’S mayonnaise for your coleslaw.
Thanks Criss for giving it a go! I’m glad your family liked it and I hope you do to 🙂
I just decided to make this tonight and it is delicious!
Thank you Christine!!
Haven’t made this version yet but I used to make cabbage rolls using rice in the meat part as well and pouring over a can of cream of mushroom soup and cook slowly in oven.
Hi Lorraine, thank you for sharing. I really hope you get to try this version soon 🙂
These are SO worth the 5.5 hours of cooking. Absolutely delicious. Only change would be to use risoni rather than rice (I just don’t like the texture) and add paprika to taste in the mince mixture. Overall this is brilliant though.
Thanks JB and Nagi x
Hi Rita, thanks for the feedback! Sorry what do you mean by “5.5 hours of cooking”?
Sorry Nagi and JB – I only cook out of one pan although I had to use a pot too for the cabbage so I do everything sequentially and wait patiently for each element to cook. I also don’t cook in a hurry as cooking is to be enjoyed and test tasted along the way so it always takes me agggees to cook!! This was a love effort of 5.5 hours for me
I’ve made this today and it’s outstanding – a hit with my toddler and husband. Simple ingredients and hearty and worth the effort. It’s going into the reportoire!
Thanks Miriam! ♥️