There’s something about lifting the lid on a pot of simmering Polish Golumpki Stuffed Cabbage that just feels like a hug from the inside out. The soft cabbage leaves wrapped around savory rice and meat, the tangy tomato sauce bubbling quietlyit’s the kind of dish that fills your kitchen with warmth and your belly with comfort.
I first made these during a cold January weekend after visiting a Polish deli in Houston, and the smell alone brought back memories I didn’t even know I had. The key is blanching the cabbage leaves just enough so they bend without tearinglearned that the hard way after shredding three heads in my early blogging days. After testing this recipe more times than I can count, I’ve figured out exactly how to make them tender, flavorful, and totally worth the little bit of rolling effort.
Yesica Andrews
Polish Golumpki Stuffed Cabbage Easy Recipe Guide
Enjoy this authentic and comforting Polish Golumpki Stuffed Cabbage recipe featuring tender cabbage leaves wrapped around a savory mix of veal, pork, and rice, simmered slowly in a rich tomato sauce. Perfect for a hearty dinner, this traditional Polish dish brings warmth and flavor to your table.
2 1/2 cups beef stock or preferred stock 0.6 liters
1 tbsp salt plus extra for cabbage water
1/2 tsp black pepper
1 1/2 tbsp chopped rosemary
2 tbsp butter
3 cups passata tomato purée 0.7 liters
3 heaping tbsp tomato paste 70 g
1 2/3 cups beef stock for sauce 0.4 liters
2 garlic cloves
8 allspice berries
8 peppercorns
1/2 tsp salt for sauce
2 bay leaves
2 tbsp butter for finishing
Method
Remove the core from the cabbage and gently separate the leaves, then blanch them in a large pot of salted boiling water for 2 to 3 minutes until they are soft enough to roll. Drain the leaves and set aside to cool.
In a mixing bowl, thoroughly combine the ground veal or beef, ground pork, cooked rice, diced onion, salt, black pepper, and chopped rosemary to prepare the filling mixture.
Take one cabbage leaf, spread it flat, and place a generous portion of the meat mixture in the center. Fold the sides over and roll it up tightly to secure the filling. Continue this process with the remaining leaves and meat mixture.
Melt 2 tablespoons of butter in a large pot or Dutch oven over medium heat. Lay a few whole cabbage leaves on the bottom to prevent sticking, then arrange the stuffed cabbage rolls seam-side down in a single layer.
Pour 0.6 liters of beef stock over the rolls, bring to a gentle simmer, then cover with the pressure cooker lid and seal it. Heat until steady steam appears, then reduce heat and cook under pressure for 15 minutes. Quickly release the pressure and remove the lid carefully.
In the same pot, combine the passata, tomato paste, 0.4 liters beef stock, whole garlic cloves, allspice berries, peppercorns, salt, and bay leaves, stirring gently. Spoon this sauce over the cabbage rolls and add the remaining 2 tablespoons of butter on top.
Cover the pot once again and let the rolls simmer on low heat for 90 minutes, allowing the flavors to fully develop and the cabbage to become tender.
Notes
This dish freezes beautifully and the flavors deepen after reheating. Consider making a large batch to enjoy convenient future meals.
Why You’ll Love This Comforting Classic
These tender cabbage rolls bring together everything you want on a chilly evening: soft leaves cradling a savory filling of ground veal, pork, and rice, all wrapped up in a rich tomato sauce that’s been simmering away for hours. The smell alone will have everyone wandering into the kitchen asking when dinner’s ready.
Hearty and satisfying: The combination of meat, rice, and cabbage creates a complete meal that sticks with you without feeling heavy.
Freezer-friendly magic: Make a big batch on Sunday and stash half for those nights when cooking feels impossible.
Authentic flavor, accessible ingredients: Everything you need is waiting at your regular grocery storeno specialty shop required.
Gets better with time: Leftovers taste even richer the next day after all those flavors have had time to become friends.
What You’ll Need (and Smart Swaps)
Shopping for Polish Golumpki Stuffed Cabbage is straightforwardyou’re looking for everyday staples that come together into something special. I always grab my cabbage from the produce section early in the week when they’re freshest, and if your store has both green and white, either works beautifully.
The filling relies on ground veal and pork for that traditional flavor, but I’ve seen plenty of home cooks swap the veal for all beef when that’s what’s on sale. You’ll also need cooked rice (a perfect use for leftover rice from last night’s dinner), passata for the sauce, and warming spices like rosemary, allspice, and bay leaves that make your kitchen smell like Sunday at grandma’s house.
Ingredient
Easy Swap
Ground veal
Ground beef or turkey
Passata
Crushed tomatoes (strain if chunky)
Fresh rosemary
1 tsp dried rosemary
Beef stock
Chicken or vegetable stock
How to Roll Them (Without the Tears)
The blanching step is your secret weaponit transforms stiff cabbage leaves into pliable wrappers that bend without breaking. After coring your cabbage, drop those leaves into salted boiling water for just 2 to 3 minutes. Any longer and they’ll turn mushy; any shorter and you’ll be fighting with them during rolling.
Once your filling is mixed (veal, pork, rice, onion, and seasonings all combined), lay each cooled leaf flat and spoon a generous portion right in the center. Fold the sides in like you’re wrapping a burrito, then roll from the bottom up, tucking as you go. The first few might look a little wonkythat’s completely normal. By roll number five, you’ll have the rhythm down.
Pro tip: Keep a damp kitchen towel nearby to wipe your hands between rolls. The filling can get sticky, and clean hands make for tidier packages.
The Two-Stage Cooking Method
What makes these cabbage rolls incredibly tender is cooking them in two stages: first under pressure with stock, then low and slow in tomato sauce. Start by melting butter in your pot and lining the bottom with extra cabbage leaves (they prevent sticking and add flavor). Arrange your rolls seam-side down, pour in the beef stock, and bring everything to a simmer.
If you’re using a pressure cooker, seal it up and cook for 15 minutes once you see steady steam. After a quick release, you’ll add your sauce mixturepassata, tomato paste, more stock, garlic, allspice berries, peppercorns, bay leaves, and a final pat of butter. Then it’s just a matter of covering the pot and letting everything simmer gently for 90 minutes while the flavors deepen and marry together.
Stage
Time
What’s Happening
Pressure cooking
15 minutes
Cabbage softens, filling cooks through
Simmering in sauce
90 minutes
Flavors meld, sauce thickens
Total active time
40 minutes
Prep and assembly
Serving and Storing Your Golumpki
These rolls are perfect alongside crusty bread for soaking up that gorgeous tomato sauce, or serve them over mashed potatoes if you’re feeding a crowd. I like to let them rest for about 10 minutes after cookingit helps the rolls firm up just enough to plate beautifully without falling apart.
Leftovers keep in the fridge for up to four days in an airtight container, and they reheat like a dream either in the microwave or gently on the stovetop with a splash of stock. For longer storage, these freeze beautifully for up to three months. Just thaw overnight in the fridge and reheat slowlythe flavors actually get richer after freezing.
Storage Method
Duration
Best Practice
Refrigerator
4 days
Store in sauce to prevent drying
Freezer
3 months
Portion into meal-sized containers
Reheating
15 minutes
Low heat with extra stock if needed
Troubleshooting Common Hiccups
If your cabbage leaves keep tearing during rolling, they likely need another minute in the boiling water. On the flip side, if they’re falling apart in your hands, you’ve blanched them too longjust use those torn pieces to line your pot and save the prettier leaves for rolling.
Rolls falling apart during cooking: Make sure you’re placing them seam-side down and packing them snugly in the pot so they support each other.
Sauce too thin: Remove the lid for the last 20 minutes of simmering to let excess liquid evaporate.
Filling tastes bland: Don’t skimp on the salt in your meat mixturerice absorbs a lot of seasoning, so be generous.
Cabbage too tough: Extend the final simmering time by 30 minutes. Older cabbages sometimes need extra tenderness.
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FAQs ( Polish Golumpki Stuffed Cabbage )
What type of cabbage works best for stuffing?
Green cabbage is ideal because its leaves are sturdy yet flexible when blanched. Choose a fresh, heavy head with tight outer leaves. Savoy cabbage also works well with its naturally tender leaves, though it tears more easily during rolling.
How do I soften cabbage leaves without tearing them?
Blanch the whole cabbage head in boiling water for 3-4 minutes, then carefully peel off softened outer leaves. For stubborn leaves, return the cabbage to boiling water for another 2 minutes. This gradual method prevents tearing while ensuring flexibility.
Can I prepare this dish ahead of time?
Yes, assemble the rolls completely and refrigerate up to 24 hours before cooking. You can also freeze uncooked rolls for up to 3 months – just thaw overnight before baking. The flavors actually improve when made a day ahead.
What rice to meat ratio should I use for the filling?
Use a 1:2 ratio of cooked rice to ground meat for the perfect texture. This typically means 1 cup cooked rice to 1 pound ground beef or pork. Too much rice makes the filling mushy, while too little makes it dense and heavy.
How long should I bake the stuffed rolls?
Bake covered at 350°F for 45 minutes, then uncover and bake 15 minutes more for light browning. The internal temperature should reach 165°F. If using raw rice in the filling, extend covered baking time to 60 minutes to ensure proper cooking.
Your kitchen is about to smell absolutely incredible, and after about two hours of gentle simmering, you’ll have tender, savory Polish Golumpki Stuffed Cabbage that tastes like it took all day. The cabbage practically melts on your fork, and that rich tomato sauce soaks into every bite. Honestly, the hardest part is waiting those ten minutes before digging in.
If you want a little tangy kick, stir a dollop of sour cream right into your serving bowlit’s how my neighbor’s Polish grandmother always served hers. These rolls reheat beautifully, so don’t be shy about making extra and tucking some in the freezer for nights when you need comfort without the work. Try serving them with rye bread or a simple cucumber salad for something fresh alongside all that cozy richness.
I’d love to see your golumpki creationstag me with your photos or tell me if this recipe brought back any kitchen memories from your own family. Did someone special make cabbage rolls for you growing up? Save this one for a Sunday when you’ve got a little extra time and maybe some loved ones to feed. There’s something about rolling these together that just feels like home.
