Polish Cabbage Rolls (Golabki or Halupki)
These Polish cabbage rolls are a traditional dish filled with pork, rice, onions, and spices, all wrapped in tender cabbage leaves and baked in a savory tomato sauce. Known in Poland as Golabki or Halupki, this hearty classic is a family favorite across Europe and a must-try if you love wholesome, home-cooked flavors.
Author’s Notes for Polish Cabbage Rolls
Stuffed cabbage rolls are a classic Polish comfort food, often served at family gatherings, Sunday dinners, and holiday celebrations. While the traditional filling combines pork with rice and onions, many families create their own variations, using beef, veal, turkey, or a combination of several types of meat. The sauce combines tomato paste and chicken broth, thickened slightly for a rich, flavorful finish.
The key to perfect rolls is choosing the right cabbage. Young summer or Italian cabbage works beautifully because the leaves are softer and much easier to wrap around the filling. Once baked, the leaves absorb the tomato sauce, becoming tender and flavorful.
Looking for a lighter option? Try my Skinny Stuffed Cabbage Rolls for a different take. For even more inspiration, don’t miss my Kielbasa and Cabbage, a fresh Summer Kapusniak (Cabbage Soup), or the heartier Slow Cooker Cabbage Soup.
Main Ingredients and Substitutions
Refer to the recipe card to see the full list of ingredients with measurements!
- Pork – The traditional choice in a Polish cabbage rolls recipe, offering a rich, juicy flavor that balances well with the rice and tomato sauce. You can also substitute beef for a heartier taste, or turkey and veal for a lighter option.
- Cabbage – Young summer or Italian cabbage has tender leaves, making it perfect for cabbage rolls, Polish style. If your cabbage is tougher, boiling it a bit longer will help loosen and soften the leaves.
- Rice – White rice is classic, providing bulk and helping hold the filling together. Brown rice can be used for a nuttier flavor and more fiber, though it will take a little longer to cook.
- Onions and Garlic – These add savory depth and natural sweetness to the filling. They also balance the richness of the meat and tomato sauce.
- Tomato Paste – Adds concentrated tomato flavor and helps thicken the sauce. A small amount goes a long way.
- Chicken Broth – Provides a savory base that balances the tomato, or swap in vegetable broth to make it vegetarian.
How to Make the Perfect Polish Cabbage Rolls Recipe
- Cook the Rice – Start by simmering the rice in salted water until tender, then set it aside to cool while you prepare the rest.
- Prepare the Cabbage – Remove the core and boil the whole head for about 15-20 minutes, flipping if needed, so all the leaves soften. Once cool enough to handle, gently separate the leaves and trim away the tough center ribs. Use the larger outer leaves to line the bottom of your baking dish.
- Make the Filling – Sauté onions in butter until lightly golden, then stir in the garlic for extra flavor. Combine this mixture with the cooled rice, raw pork, and seasonings until well combined.
- Assemble the Rolls – Place a few spoonfuls of filling in the center of each cabbage leaf, fold in the sides, and roll them up snugly. Arrange the rolls seam-side down in the baking dish so they stay secure while cooking.
- Make the Sauce – Heat the chicken broth on the stove until hot. In a cup, stir the tomato paste with a little of the broth until smooth, then pour the mixture into the pot and bring to a boil. Whisk together the flour and cold water, then slowly add it to the broth. Simmer for about 5 minutes, stirring, until the sauce thickens.
- Bake – Pour the sauce over the cabbage rolls, cover the dish with foil, and bake at 375°F for about 90 minutes.
Storing, Reheating, and Make-ahead
Once cooled, store your Polish cabbage rolls in an airtight container in the fridge for up to 4 days.
To reheat, cover with foil and warm in the oven until hot, or gently reheat in a skillet with a splash of broth.
For longer storage, wrap the rolls tightly in foil, place them in freezer bags, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Frequently Asked Questions
How do I keep stuffed cabbage rolls from falling apart?
Ensure you cut out the thick core from each leaf before rolling, and always tuck the sides in tightly before folding over. Lining the bottom of the dish with extra leaves also helps keep the rolls snug while baking, and you should always place cabbage rolls seam side down in the pan.
Can I use cooked meat in the filling?
I prefer using raw ground meat in my Polish cabbage rolls recipe because it firms up as it bakes and gives the rolls a hearty, traditional texture. However, you can absolutely use cooked meat if you prefer a softer filling. Both versions are common when making cabbage rolls Polish style, so it’s all about your preference.
Can I prepare these Polish cabbage rolls ahead of time?
Yes! You can assemble the rolls a day in advance, place them in a baking dish, cover tightly, and store them in the refrigerator until you’re ready to cook. When it’s time to bake, just add the sauce and pop them in the oven.
Polish Cabbage Rolls
Ingredients
- whole young cabbage
Filling for Golabki
- 1½ lbs pork
- ½ cup dry rice
- 1 large yellow or sweet onion chopped
- 1 garlic clove minced
- 2 tbsp butter
- 1½ tsp salt
- ½ tsp black pepper
- ½ tsp marjoram optional
Tomato Sauce
- 4 cups chicken broth (Better than Bouillon – 1 tablespoon per 2 cups of hot water)
- 4 tbsp tomato paste
- 4 tbsp all-purpose flour
Instructions
Prepare the Rolls
- Preheat the oven to 375F.
- Place rice in a pot and cover with 1 cup of water and a sprinkle of salt. Bring to a boil, then lower the heat to low and simmer for about 15 minutes until the rice is cooked through. Once the rice is cooked, set it aside to cool off.
- Using a pairing knife, carefully remove the core from the cabbage.
- Bring a large pot of water to a boil. The pot needs to be big enough to accommodate the whole cabbage head. Once the water is boiling, place the cabbage in the hot water and cook for about 15 -20 minutes. If the entire cabbage is not submerged in the water, flip it halfway through.
- Carefully remove the cabbage from the hot water and let it cool off. I usually use two large forks to take it out.
- In the meantime, heat 2 tablespoons of butter in the frying pan, and add chopped onions. Cook the onions for about 5 minutes until lightly golden brown.
- Add minced garlic to the onions and cook for another minute. Set it aside and let it cool off.
- Once the cabbage is cooled off, carefully start removing the leaves, one at a time. Do not throw out the outer leaves; use them to place at the bottom of the baking dish. I recommend the 9/13 size of the baking dish.
- Once you have a stock of leaves, using a pairing knife, remove the hard part from the leaf.
- In a bowl, combine the meat, cooled rice, and onions/garlic mixture; add salt, pepper, and marjoram and mix well.
- Use one leaf at a time and add 2-4 tablespoons of the meat/rice filling, depending on the size of the leaf.
- Fold the side parts of the leaf inwards and then bottom to the top (in a similar way that you would fold the wrap).
- Place all the folded rolls into the prepared baking dish on top of the big leaves.
Make the Sauce
- In a separate pot big enough to accommodate 4 cups of liquid, heat up the chicken broth.
- Add tomato paste to a cup and cover with hot broth. Mix well until the tomato paste is fully incorporated.
- Add the tomato paste mixture to the hot broth and bring to a boil.
- Add 4 tablespoons of flour to the cup and cover it with half a cup of cold water. Mix well. Then add the flower mixture to the tomato broth and bring to a boil. Cook for about 5 minutes until the flour thickens the sauce. Check for the seasoning and add salt and pepper if needed.
Assemble
- Pour the sauce over the cabbage rolls.
- Cover the cabbage rolls with foil and place them in the 375°F hot oven.
- Bake for 90 minutes.
- Remove from the oven and let cool off slightly before serving.
- Serve with your favorite salad on the side.
Nutrition
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