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Poland · Food

Gołąbki (Cabbage Rolls)

60 min
560 kcal
4 servings

By eatmundo · August 4, 2026

Gołąbki (Cabbage Rolls)🇵🇱AI-generated image

Same ingredients, elsewhere in the world

14 matches

Dishes from other countries' kitchens, made from the same core ingredients as Gołąbki (Cabbage Rolls). The percentage is the share of ingredients the two recipes have in common.

Same technique: Stuffed vegetable39 recipes from 13 countriesSee all 14 matches

Tender cabbage leaves stuffed with a savory mix of ground pork and rice, simmered in a rich tomato sauce. A quintessential Polish dinner staple.

According to eatmundo's ingredient comparison, the closest dish to Gołąbki from another cuisine is Merchant-Style Buckwheat (Russia): the two share 57% of their ingredients.

Ingredients

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Adapt this recipe:
4 servings

How to Make It

  • 1

    Boil a large head of cabbage (800g) in salted water for 8 minutes until leaves are pliable.

  • 2

    Cook 100g of rice until halfway done and let it cool completely.

  • 3

    Mix 500g of ground pork with the cooled rice, 1 diced onion, 2 minced garlic cloves, and 1 tsp salt.

  • 4

    Peel off 8-10 large cabbage leaves and trim the thick central stalk so they are flat.

  • 5

    Place a spoonful of the meat mixture at the base of each leaf, fold in the sides, and roll tightly.

  • 6

    Arrange the rolls in a deep baking dish and melt 20g of butter over the top.

  • 7

    Pour 400ml of tomato puree over the rolls, cover with foil, and bake at 180°C for 60 minutes.

  • 8

    Serve hot, ensuring each portion has plenty of the tomato sauce drizzled over it.

Frequently Asked Questions

What are Gołąbki?

Gołąbki are a Polish dish consisting of blanched cabbage leaves rolled around a filling of ground pork, rice, onion, and garlic. They are typically simmered in a tomato-based sauce and served as a hearty main course, often during family gatherings or holiday meals.

How do I soften the cabbage easily?

Boil the whole head and carefully peel off leaves as they soften, or freeze the head overnight to make leaves pliable.

Can I use turkey instead of pork?

Yes, turkey is a lighter alternative, but you might need to add a bit of fat as it is leaner.

How can I prevent the rolls from opening?

Place them in the baking dish with the seam side facing down to ensure they hold together.

Can I make this in advance?

Absolutely, they actually taste better the next day after the flavors have had time to settle.

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