Hearty Polish Cabbage Rolls

Whenever I need a bit of comfort, these Polish gołąbki hit the spot. Soft cabbage leaves are packed with a flavorful combo of pork and rice, then padded in a zingy tomato sauce while they slowly get nice and tender.

Tasty Ingredients

• Heavy cream: Rounds off the sauce and makes it super smooth Use the freshest you can get
• Paprika: Toss in some sweet paprika for that gentle smoky flavor Grab it from an Eastern European market if you can
• Dried thyme and oregano: Give the rolls a nice, herby kick Double check your herbs aren’t dull and old
• Chicken or beef broth: Lays down the base for your tomato sauce Pick low-salt so you’re in charge of the flavors
• Salt and pepper: Wake everything up Taste your mix before rolling, trust me
• Bread crumbs: Keeps the filling together Stick with plain or lightly seasoned if possible
• Vegetable oil: Stops onion from burning and adds a touch of richness Any mild oil will do the trick
• Onion: Chopped up and sautéed for sweetness Make sure it’s big and feels firm
• Cooked rice: Softens up the mix and bulks it out I go for medium grain rice for a balanced texture
• White cabbage: You want a head that’s heavy and packed tight—the perfect wrapper
• Ground pork shoulder: Loads of real flavor Get a package that’s got a good mix of fat for juicy gołąbki
• Tomato paste: Adds that big tomato punch and thickens up the sauce Deep color means tons of flavor

Easy-To-Follow Steps

Serve:

Scoop out your rolls, give everyone a spoonful of that tasty sauce, and enjoy while hot These go awesome with fresh bread or fluffy mashed potatoes

Cook the Gołąbki:

Sauce goes all over the finished rolls Add some extra broth if things look dry Pop on a lid or foil then bake at 375°F (or gently simmer on the stove) for an hour to an hour and a half, till the pork is cooked and cabbage is soft

Prepare the Tomato Sauce:

Mix together tomato paste, broth, paprika, oregano, and thyme in a bowl If you want it creamier, pour in the heavy cream and stir it all up

Assemble the Rolls:

Spread each cabbage leaf out Place a scoop of your filling in the middle Fold in the sides, roll from the base, and drop it seam-side down in your pot or baking dish Do the same with all the leaves

Mix the Filling:

Dump your rice, pork, breadcrumbs, cooked onion, salt, and pepper into one big bowl Use your hands to gently squish everything together

Sauté the Onion:

Pour your oil into a pan on medium, add the chopped onion, and let it sweat until see-through but not brown—slow and steady Let it cool off so it doesn’t cook the pork too soon

Prep the Cabbage Leaves:

Cut out the tough core, peel off sad outer leaves, and set those aside Stick the cabbage head in boiling water for five minutes till the leaves are easy to peel off Rinse them with cold water and trim away part of the thick stem at the bottom so they’re easier to roll

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I love how the whole house smells like tomatoes while they cook slow and gentle. My grandpa always grabbed two rolls straight from the pot before anyone else noticed—couldn’t help himself.

How to Store

Keep your finished gołąbki in a container (plastic or glass both work) in the fridge and they’ll stay fresh for up to four days. If you want to save some longer, pack them tight in freezer bags or sturdy containers and freeze for three months. To reheat, stick them in a covered dish and add a splash of broth or water so they don’t dry out.

Easy Ingredient Swaps

Swap in ground turkey or beef if you want something lighter. Any kind of leftover cooked rice does the job just fine. If you’re out of heavy cream, just skip it—the sauce still turns out tasty!

Ways to Eat

Gołąbki are best hot and covered in plenty of tangy sauce. I like mine with buttery mashed potatoes or a couple slices of dense rye bread. Add some chopped dill or parsley right on top for a fresh finish.

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Bit of Background

Gołąbki show up at just about every special event in Poland. They’re the ultimate money-stretcher since mixing pork, rice, and cabbage means you get a feast out of simple stuff. The name means little pigeons in Polish, since the rolled-up leaves look a bit bird-like.

Frequently Asked Questions

→ What's the best way to get cabbage leaves soft?

Drop the whole cabbage into boiling water for about 5 minutes. Let it cool a bit and just peel off the leaves one by one. They’ll be nice and bendy.

→ Which meat makes good Polish cabbage rolls?

Most folks go with ground pork shoulder, but you can mix in some beef or turkey if you like things lighter or need to swap for your diet.

→ How long should cabbage rolls cook?

Set them in tomato sauce and bake covered at 375°F (190°C), or gently simmer, for about an hour to an hour and a half. You want the filling hot and the cabbage really soft.

→ Can I put Polish cabbage rolls together in advance?

Yep. Just build them and keep in the fridge overnight before cooking. You can also freeze them for up to three months for a meal down the road.

→ What’s good to eat with gołąbki?

Mashed potatoes are a classic, or just slice up some fresh bread. Both soak up that great tomato sauce.

→ What's the best way to keep leftover cabbage rolls?

Cool them down first, then cover and pop in the fridge for up to four days, or freeze them if you want them to last longer.