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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’s been passed down through generations. I still remember her standing at the stove, patiently peeling cabbage leaves while humming old folk songs. “These taste better the next day,” she’d say, winking as she tucked leftovers into the fridge.

If you’ve never had Gołąbki, imagine a cozy hug from your grandma—in food form. Serve it with mashed potatoes, and you’ll understand why my dad still calls it “the best thing on planet Earth.”

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 cabbage works in a pinch.
• Meat: 1 lb ground beef (80/20) + ½ lb ground pork. All beef or turkey for a lighter twist.
• Rice: 2 cups cooked. Short-grain or jasmine rice holds best.
• Tomato Sauce: Crushed tomatoes, garlic, onion. Use jarred marinara if short on time.
• Secret Weapon: Grated lemon zest. Adds brightness to balance the richness.

Optional Garnish:

• Fresh dill or parsley
• Sour cream for dolloping

Step-by-Step Instructions

1. Prep the Cabbage

1. Boil the head: Core the cabbage and boil in a large pot for 10-15 mins until leaves peel easily.
2. Peel leaves: Let cool slightly, then gently separate leaves. Trim thick stems with a paring knife.

2. Make the Filling

1. In a bowl, mix 1 lb beef, ½ lb pork, ½ 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 ½ grated onion and 3 minced garlic cloves in 1 tbsp olive oil until soft.
2. Stir in 28 oz crushed tomatoes, ½ cup water, 1 tsp salt, and ¼ tsp pepper. Simmer 15 mins.

4. Assemble the Rolls

1. Stuff: Place 2-3 tbsp filling on each cabbage leaf. Fold sides inward, roll tightly.
2. Layer: Arrange rolls seam-side down in a 9×13″ dish. Pour sauce over top.

5. Bake & Serve

1. Bake at 350°F for 50-60 mins until cabbage is tender and sauce bubbles.
2. Rest 10 mins before serving. Sprinkle with dill and a spoonful of sour cream.

Pro Tips from Babcia

• Freeze the cabbage first: Pop the whole head in the freezer overnight. Thaw, and leaves peel off effortlessly—no boiling needed!
• Don’t overstuff: Too much filling = bursting rolls. Aim for golf-ball-sized portions.
• Leftovers rule: Store in the fridge up to 3 days. Reheat in the oven for maximum flavor.

FAQ

Can I use jarred sauce?
Absolutely. Babcia would’ve used Campbell’s tomato soup in a pinch.

Why is my cabbage tough?
Undercooked leaves. Boil until pliable, or freeze as noted above.

Can I make these vegetarian?
Swap meat for sautéed mushrooms and lentils. Adjust seasoning aggressively.

Serving Suggestions

• Classic: Garlicky mashed potatoes and roasted carrots.
• Modern: A crisp apple-fennel salad for contrast.
• Polish tradition: A side of 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 (core removed)
• 1 lb ground beef (80/20)
• ½ lb ground pork
• ½ small yellow onion, grated
• 4 garlic cloves, minced
• 1 tsp lemon zest
• 1 large egg, beaten
• 2 cups cooked rice
• 1 tsp kosher salt
• ½ tsp black pepper

Tomato Sauce:

• 1 tbsp olive oil
• ½ small yellow onion, grated
• 3 garlic cloves, minced
• 28 oz crushed tomatoes
• ½ cup water
• 1 tsp salt
• ¼ tsp black pepper

Garnish (optional):

• Fresh dill or parsley
• Sour cream

Instructions

1. Prep Cabbage: Boil cored cabbage 10-15 mins. Peel leaves; trim stems.
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 mins.
4. Assemble Rolls: Place 2-3 tbsp filling on each leaf. Fold sides, roll tightly. Arrange in dish.
5. Bake: Pour sauce over rolls. Bake at 350°F 50-60 mins. Rest 10 mins. Garnish and serve.

Notes

• Freezing: Cool baked rolls completely. Freeze in airtight containers with sauce up to 3 months. Thaw overnight before reheating.
• Shortcut: Use 1 jar (24 oz) marinara sauce instead of homemade.