Polish Stuffed Cabbage – Gołąbki

Polish Stuffed Cabbage - Gołąbki

Gołąbki, a cherished dish in Polish cuisine, is a heartwarming meal that embodies the spirit of family and tradition. These stuffed cabbage rolls, tenderly wrapped and filled with a savoury blend of minced beef and rice, are a testament to the simplicity and richness of Poland’s culinary landscape. Each roll is a bundle of joy, soaked in a sweet and tangy tomato sauce that complements the flavours inside.


  • 1 medium cabbage
  • water to cover
  • 1 pound ground beef
  • 1 cup cooked rice
  • garlic powder to taste
  • 1 egg
  • 1 (12 fluid ounce) can tomato juice
  • 1 tablespoon vinegar
  • 1 tablespoon white sugar
  • water to cover

Method of cooking:

Prepare the cabbage: Bring a large pan of water to the boil. Drop the cabbage into the boiling water and cook for a few minutes. Remove the softened leaves. Repeat until you have enough leaves to wrap the stuffing in.

Make the filling: In a bowl, mix the ground beef, cooked rice, garlic powder and egg until well combined.

Assemble the Gołąbki: Place some of the meat mixture in the centre of each cabbage leaf. Fold in the sides and roll up the leaf to enclose the filling.

Make the sauce: In a separate bowl, mix together the tomato juice, vinegar and white sugar.

Cook the dumplings: Place the stuffed cabbage rolls in an ovenproof dish, seam down. Pour the sauce over the rolls and add water to cover.

Bake: Cover with foil and bake in a preheated 350°F (175°C) oven for about 1 ½ hours or until the meat is cooked through and the cabbage is tender.

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