Last Updated on November 1, 2025 by Kevin
Stuffed Polish Cabbage (Golumpki or Gołąbki)
Golumpki or Gołąbki are Polish cabbage rolls that are stuffed with a mixture of beef, pork, rice, and seasoning.
Equipment
- cutting board
- paring knife
- large pot
- Medium bowl
- wooden spoon
- Medium pot
- Wire baking racks
Ingredients
- 1 large green cabbage
GOLUMPKI FILLING
- 1 pound lean ground beef
- ½ pound ground pork
- ½ small yellow onion (grated)
- 4 garlic cloves (large) grated
- 1 teaspoon lemon peel from 1 lemon (grated)
- 1 large egg (beaten)
- 2 cups rice (cooked)
TOMATO SAUCE
- 1 tablespoon extra virgin olive oil
- ½ small yellow onion (grated)
- 3 garlic cloves (large) grated
- 28 ounces tomatoes (crushed)
- ½ cup water
- 1 teaspoon salt
- ¼ teaspoon black pepper
FOR SERVING
- dill (fresh & chopped) optional
Instructions
BOIL CABBAGE
- Remove the stalk from the bottom of 1 large green cabbage. Then core cut out of a green cabbage.
- Place the cabbage in a large pot filled with 12 cups of water.
- Cover and place over high heat.
- Boil the cabbage until it is bright green and pliable.
- Continue to cook until the cabbage leaves become bright green and pliable, about 3-5 minutes. The leaves should not be limp, they should hold their shape.
- Remove cabbage from water and place on a cutting board until it’s cool enough to handle.
MAKE FILLING
- In a large bowl combine ground 1 pound lean ground beef, ½ pound ground pork, ½ small yellow onion (grated), 4 garlic cloves (large) grated, 1 teaspoon lemon peel from 1 lemon (grated), 1 large egg (beaten), and 2 cups rice (cooked).
- Place in refrigerator until ready to use.
MAKE TOMATO SAUCE
- In a medium pot over medium heat add 1 tablespoon extra virgin olive oil.
- Once simmering, stir in grated ½ small yellow onion (grated) and cook, stirring frequently, for 2 minutes.
- Then, add 3 garlic cloves (large) grated and cook until fragrant, about 30-60 seconds.
- Pour in 28 ounces tomatoes (crushed), ½ cup water, 1 teaspoon salt, and ¼ teaspoon black pepper and increase heat to high. Once bubbling, reduce heat to low and simmer tomatoes for 15 minutes.
- Once bubbling, reduce heat to low and simmer tomatoes for 15 minutes until thick.
PREPARE CABBAGE LEAVES
- Once the cabbage has cooled, remove the leaves from the cabbage head.
- Using a paring knife, cut the thick stem or membrane from the back of each leaf. Be careful not to cut through the leaf.
PREP OVEN AND BAKING DISHES
- Move oven racks to upper-middle and lower-middle positions.
- Preheat oven to 350 degrees F.
- You will need a 9×13-inch baking dish and a smaller, 2-quart baking dish for this recipe. Spread ¾ cup of sauce in the bottom of a 9×13-inch dish and ½ cup sauce in the bottom of the 2-quart baking dish.
STUFF & ROLL CABBAGE LEAVES
- Place 2 Tablespoons of the filling on the bottom half of the cabbage leaf.
- Fold up the bottom part of the cabbage leaf.
- Then, fold in the sides.
- Next, roll forward until the cabbage leaf completely covers the filling. Repeat with remaining cabbage leaves and filling.
- Place the stuffed cabbage leaves into prepared pans in neat rows. Pour the remaining sauce evenly over the cabbage rolls.
BAKE
- Bake for 50-60 minutes, rotating pans halfway through baking.
- Place pans on a wire rack and cool for 10 minutes. Sprinkle with dill (fresh & chopped) (optional) and serve.
Notes
If you throw the head of cabbage in the freezer for a few days until it’s frozen solid and then thaw it the leaves are pliable and you can stuff them easily without boiling the leaves.
