Fresh dill or parsley
Sour cream for dolloping
Step-by-Step Instructions
1. Prep the Cabbage
Boil the head: Core the cabbage and boil in a large pot for 10-15 mins until leaves peel easily.
Peel leaves: Let cool slightly, then gently separate leaves. Trim thick stems with a paring knife.
2. Make the Filling
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
Sauté ½ grated onion and 3 minced garlic cloves in 1 tbsp olive oil until soft.
Stir in 28 oz crushed tomatoes, ½ cup water, 1 tsp salt, and ¼ tsp pepper. Simmer 15 mins.
4. Assemble the Rolls
Stuff: Place 2-3 tbsp filling on each cabbage leaf. Fold sides inward, roll tightly.
Layer: Arrange rolls seam-side down in a 9×13″ dish. Pour sauce over top.
5. Bake & Serve
Bake at 350°F for 50-60 mins until cabbage is tender and sauce bubbles.
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
Prep Cabbage: Boil cored cabbage 10-15 mins. Peel leaves; trim stems.
Make Filling: Combine beef, pork, onion, garlic, lemon zest, egg, rice, salt, and pepper.
Cook Sauce: Sauté onion and garlic in oil. Add tomatoes, water, salt, pepper. Simmer 15 mins.
Assemble Rolls: Place 2-3 tbsp filling on each leaf. Fold sides, roll tightly. Arrange in dish.
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.
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