Polish Stuffed Cabbage Rolls (Golabki / Golumkies / Golumpkis)
This recipe guides you through making traditional Polish Stuffed Cabbage Rolls, known as Golabki. Savory ground meat and rice filling is wrapped in tender blanched cabbage leaves, then simmered slowly in a rich, sweet, and tangy tomato sauce. It's a comforting and hearty main course perfect for family meals.
Equipment
- 1 Large Pot or Dutch Oven For blanching cabbage and simmering the rolls.
- 1 Large Mixing Bowl For preparing the meat and rice filling.
- 1 Grater For grating onions, carrots, and shredded cabbage.
- 1 Sharp Knife For coring cabbage and dicing vegetables.
- 1 Measuring Cups and Spoons For accurate ingredient portions.
Ingredients
Main
- 12 large cabbage leaves
- 1 1/8 lbs ground elk or 1 1/8 lbs ground beef
- 1/8 lb pork sausage or 1/8 lb ground pork
- 1/2 cup rice cooked with
- 1 tablespoon butter 1 cup rice when cooked
- 1 egg
- 1/3 cup milk
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon sweet basil
- 1 teaspoon garlic powder
- 1 tablespoon paprika
- 1 1/2 tablespoons onions grated
- 1 1/2 tablespoons celery diced
- 1/4 cup shredded carrot
- 1/2 cup cabbage shredded
- 2 8 ounce cans tomato sauce
- 1 tablespoon brown sugar
Instructions
- Carefully core the cabbage head, then blanch in a large pot of boiling water until outer leaves are pliable, peeling them off as they soften. Trim the thick central rib from each leaf.
- Cook the rice according to package directions with butter; set aside to cool slightly.
- In a large mixing bowl, combine ground meats, cooked rice, egg, milk, salt, pepper, sweet basil, garlic powder, paprika, grated onions, diced celery, shredded carrot, and shredded cabbage. Mix gently until just combined.
- Prepare the sauce by mixing tomato sauce and brown sugar in a separate bowl. Adjust sugar to taste, balancing sweetness and acidity.
- Place a portion of the meat mixture on each cabbage leaf. Fold in the sides, then roll tightly from the stem end to form a neat package.
- Arrange a layer of any remaining loose cabbage leaves on the bottom of a large pot or Dutch oven, then place the rolled golabki seam-side down in layers.
- Pour the prepared tomato sauce evenly over the stuffed cabbage rolls.
- Add enough water or broth to partially cover the rolls, if necessary. Bring to a gentle simmer.
- Cover the pot and simmer on low heat for 1.5 to 2 hours, or until the cabbage is very tender and the filling is cooked through.
- Serve hot, optionally with a dollop of sour cream or fresh parsley.
Notes
To ensure tender cabbage leaves without tearing, carefully core the head and blanch in boiling water until pliable, peeling leaves as they soften. Trim the thick central rib from each leaf for easier rolling. Avoid overmixing the meat filling; this keeps the golabki tender. The balance of sweet basil, garlic powder, and paprika is key for authentic flavor. Adjust the brown sugar in the tomato sauce to balance acidity and sweetness to your preference; a touch of apple cider vinegar can also brighten the sauce. Simmer the rolls gently on low heat to prevent sticking and ensure even cooking. Layering a few loose cabbage leaves at the bottom of the pot can act as a natural non-stick barrier.