There’s something magical about unwrapping a tender cabbage leaf to reveal a savory filling of beef, pork, and rice simmered in tomato sauce—this is Gołąbki (pronounced guh-WOMP-kee), my Polish grandmother’s recipe that tastes like a cozy hug and somehow gets even better the next day.

Why This Recipe Works

• Authentic flavors: Ground beef, pork, and rice seasoned with garlic and lemon zest—just like Babcia made.
• Make-ahead friendly: Assemble rolls a day ahead for stress-free hosting.
• Freezer hero: Batch-cook and freeze for future comfort food cravings.

Ingredients & Swaps

(Quantities in the recipe card!)

• Cabbage: 1 large head green cabbage. Savoy works in a pinch.
• Meat: 1 lb ground beef (80/20) + 1/2 lb ground pork. All beef or turkey for a lighter twist.
• Rice: 2 cups cooked. Short-grain or jasmine holds best.
• Tomato Sauce: Crushed tomatoes, garlic, onion. Use jarred marinara if short on time.
• Secret Weapon: Grated lemon zest for bright balance.

Optional Garnish: Fresh dill or parsley; a dollop of sour cream.

Step-by-Step Instructions

1. Prep the Cabbage

1. Boil the head: Core the cabbage and boil 10–15 minutes until leaves peel easily.
2. Peel leaves: Cool slightly, separate leaves, and trim thick ribs.

2. Make the Filling

1. Mix 1 lb beef, 1/2 lb pork, 1/2 grated onion, 4 minced garlic cloves, 1 tsp lemon zest, 1 egg, and 2 cups cooked rice. Season with salt and pepper.

3. Whip Up the Tomato Sauce

1. Sauté 1/2 grated onion and 3 minced garlic cloves in 1 tbsp olive oil until soft.
2. Stir in 28 oz crushed tomatoes, 1/2 cup water, 1 tsp salt, 1/4 tsp pepper; simmer 15 minutes.

4. Assemble the Rolls

1. Stuff: Place 2–3 tbsp filling on each leaf; fold sides in and roll tightly.
2. Layer: Arrange seam-side down in a 9×13″ dish; pour sauce over top.

5. Bake & Serve

1. Bake at 350°F for 50–60 minutes until cabbage is tender and sauce bubbles.
2. Rest 10 minutes before serving; finish with dill and sour cream.

Pro Tips from Babcia

• Freezer-peel trick: Freeze the whole head overnight; thaw and the leaves slip right off—no boiling.
• Don’t overstuff: Golf-ball size filling prevents bursting.
• Leftovers win: Flavor deepens by day two; reheat gently in the oven.

FAQ

Can I use jarred sauce? Absolutely. Marinara or even condensed tomato soup in a pinch.

Why is my cabbage tough? Leaves were undercooked—boil longer or use the freeze-thaw method.

Vegetarian option? Swap in sautéed mushrooms and lentils; season assertively.

Serving Suggestions

• Classic: Creamy mashed potatoes and roasted carrots.
• Modern: Crisp apple-fennel salad for contrast.
• Polish tradition: Chłodnik (cold beet soup) in summer.

Grandma’s Gołąbki – Stuffed Polish Cabbage

Prep Time: 1 hour | Cook Time: 1 hour | Total Time: 2 hours | Servings: 12 rolls

Ingredients

• 1 large green cabbage (cored)
• 1 lb ground beef (80/20)
• 1/2 lb ground pork
• 1/2 small yellow onion, grated
• 4 garlic cloves, minced
• 1 tsp lemon zest
• 1 large egg, beaten
• 2 cups cooked rice
• 1 tsp kosher salt
• 1/2 tsp black pepper

Tomato Sauce:

• 1 tbsp olive oil
• 1/2 small yellow onion, grated
• 3 garlic cloves, minced
• 28 oz crushed tomatoes
• 1/2 cup water
• 1 tsp salt
• 1/4 tsp black pepper

Garnish (optional): Fresh dill or parsley; sour cream

Instructions

1. Prep Cabbage: Boil cored cabbage 10–15 minutes (or thaw if frozen); peel leaves and trim ribs.
2. Make Filling: Combine beef, pork, onion, garlic, lemon zest, egg, rice, salt, and pepper.
3. Cook Sauce: Sauté onion and garlic in oil; add tomatoes, water, salt, pepper; simmer 15 minutes.
4. Assemble Rolls: Add 2–3 tbsp filling to each leaf; fold and roll; arrange seam-side down.
5. Bake: Cover with sauce; bake at 350°F for 50–60 minutes; rest 10 minutes; garnish and serve.

Notes

• Freezing: Cool baked rolls completely; freeze with sauce up to 3 months. Thaw overnight and reheat covered.
• Shortcut: Use 1 jar (24 oz) marinara instead of homemade sauce.