Polish Stuffed Cabbage Rolls

 Hearty, tender cabbage leaves wrapped around a savory blend of beef, pork, rice, and herbs—slow-baked in a sweet-tangy tomato sauce until fall-apart tender. This beloved family recipe, passed down from my Polish aunt, fills the kitchen with warmth and fills the heart with comfort. A true heirloom dish, perfect for holidays, Sunday dinners, or when you want to taste tradition on a plate.

Why You’ll Love This Recipe

This isn’t just stuffed cabbage—it’s memory wrapped in leafy layers. Every bite brings together rich meat, fluffy rice, and gently softened cabbage in a glossy, comforting sauce that balances sweetness and brightness. It’s made the old-fashioned way: no shortcuts, no dry mixes—just real ingredients and slow baking that transforms humble food into something deeply satisfying. Once you make it, it becomes your family favorite too.

Perfect for:

Holiday meals (Easter, Christmas, Thanksgiving)

Meal prep (tastes even better the next day)

Freezing and sharing

Feeding a crowd with soul

Ingredients

Cabbage & Assembly

1 large head green cabbage (about 2–3 lbs)

Cooking spray or oil (for greasing pan)

Meat Filling

1 lb ground beef (80/20 recommended)

½ lb ground pork (adds moisture and flavor; can substitute with more beef if needed)

1 cup cooked white rice (long-grain or jasmine)

1 large onion, finely chopped

2 cloves garlic, minced

1 large egg (binds the filling)

1 tsp salt

½ tsp black pepper

Sauce & Baking Liquid

2 cups tomato sauce (divided)

1 cup beef broth (or chicken broth for lighter option)

1 tbsp granulated sugar (balances acidity)

1 tbsp fresh lemon juice (brightens the sauce)

For Serving

1 tbsp fresh dill, chopped (optional but traditional)

Sour cream (classic pairing)

Step-by-Step Instructions

Prep oven and cabbage:

Preheat oven to 350°F (175°C). Bring a large pot of water to a gentle boil. Carefully place the whole cabbage into the pot, core-side down. Boil 8–10 minutes, until outer leaves are soft and pliable enough to peel back without tearing. Remove and let cool slightly.

Remove the leaves:

Gently peel off about 12–16 large, flexible leaves. Trim the thick rib from the center of each leaf so it rolls easily. Discard any torn or tough outer leaves. Set aside.

Make the filling:

In a large bowl, combine ground beef, ground pork, cooked rice, chopped onion, garlic, egg, salt, and pepper. Mix gently with your hands or a spoon until well blended—don’t overmix.

Roll the cabbage:

Lay a cabbage leaf flat. Place ¼ cup of filling near the base (stem end). Fold the sides inward, then roll up tightly like a burrito. The leaf should snugly encase the filling. Repeat with remaining leaves and filling.

Layer in baking dish:

Lightly grease a 9x13-inch or deep oval casserole dish. Spread ½ cup tomato sauce on the bottom to prevent sticking. Arrange cabbage rolls seam-side down in tight rows—this keeps them closed during baking.

Make the sauce:

In a bowl, mix the remaining 1½ cups tomato sauce, beef broth, sugar, and lemon juice. Pour evenly over the rolls.

Bake covered:

Cover the dish tightly with aluminum foil. Bake 1.5 to 2 hours, until cabbage is very tender and filling is fully cooked (internal temp 160°F / 71°C).

Rest and serve:

Let rest 10 minutes before serving. Spoon some sauce over the top. Sprinkle with fresh dill if desired. Serve warm with a dollop of sour cream.

You Must Know

Use a mix of beef and pork — pork adds juiciness and authentic flavor.

Don’t skip trimming the ribs — thick stems prevent tight rolling.

Cook rice ahead — use leftover rice or cook ⅓ cup uncooked rice to yield 1 cup.

Roll tightly — loose rolls may unravel.

Let it rest after baking — helps flavors settle and makes serving cleaner.

Storage Tips

Store leftovers in an airtight container in the fridge for up to 4 days.

Reheat gently in the oven at 325°F or in a skillet with a splash of broth. Microwave works but can soften texture.

Freeze for up to 3 months — freeze in sauce for best results. Thaw overnight before reheating.

Ingredient Substitutions

Ground pork

More beef, turkey, or plant-based crumbles

Adjust seasoning accordingly

White rice

Leftover barley, quinoa, or GF rice

All work well for binding

Beef broth

Vegetable broth

For vegetarian version (use lentils instead of meat)

Egg

2 tbsp breadcrumbs + 1 tbsp water

Binder alternative

Lemon juice

Apple cider vinegar

Brightens sauce similarly

Serving Suggestions

Serve with mashed potatoes, buttered noodles, or crusty bread.

Pair with a crisp cucumber salad or sauerkraut.

Great for meal prep—portion into containers with sauce.

Double the batch and freeze half for future comfort.

Cultural Context

Known as Gołąbki in Poland, stuffed cabbage rolls have been a staple of Central and Eastern European kitchens for generations. Traditionally made in large batches during harvest season or holidays, they were designed to stretch ingredients and feed families through long winters. Often passed from mother to daughter, these recipes carry more than flavor—they carry identity, resilience, and love. This version honors that legacy with every tender bite.

Pro Tips

Double the batch — they freeze beautifully and reheat like new.

Make ahead: Assemble 1–2 days in advance. Refrigerate and bake when ready.

Freeze unbaked: Wrap dish tightly and bake from frozen (+20–30 mins).

For extra richness: Stir 1–2 tbsp sour cream into the sauce before baking.

Label your dish: People will ask for the recipe—write it on a card.

Frequently Asked Questions

Q: Can I use canned cabbage?

A: Not ideal—fresh cabbage holds shape better and tastes brighter. Sauerkraut versions exist but are different.

Q: Why did my rolls fall apart?

A: Likely under-trimmed ribs or not rolled tightly. Also, avoid boiling cabbage too long.

Q: Is this gluten-free?

A: Yes, if using GF broth and verifying all ingredients. Rice and cabbage are naturally GF.

Q: Can I make it vegetarian?

A: Absolutely! Use lentils, mushrooms, or walnuts instead of meat.

Q: Can I use a slow cooker?

A: Yes! Layer rolls in crockpot, pour sauce over, and cook on LOW 6–8 hours.

Allergy Information

Contains: eggs, wheat (in most broths—check labels).

Gluten-free option: Use certified GF broth.

Nut-free: This recipe is naturally nut-free.

Always check ingredient labels—especially on broth and pre-made sauces.

Nutrition Facts (Per Serving – Approximate)

Based on 6 servings

Calories: 340

Fat: 18g

Saturated Fat: 7g

Carbohydrates: 24g

Fiber: 4g

Sugar: 10g

Protein: 22g

Sodium: 680mg

Note: Nutrition values are estimates and may vary based on brands and substitutions. Not intended as medical advice.

Final Thought: These rolls don’t need fanfare. They just need time, care, and someone who says, “Sit down, eat, and stay awhile.” That’s how tradition lives—not in books, but in cabbage leaves and