There’s something about the smell of cabbage steaming soft in the kitchen that takes me right back to winter evenings with my girls gathered around the stove. Golabki with mushroom sauce is one of those old-world dishes that feels like a hug from the inside outtender cabbage leaves wrapped around savory filling, all blanketed in a rich, earthy sauce that soaks into every bite.
I first learned to roll these from my mother-in-law back in 1982, standing at her worn wooden counter while she showed me how to fold the leaves just so, tucking the edges in tight so nothing spills out during the simmer. The trick is blanching the cabbage until it bends without tearingpatience pays off here. After decades of making them for holidays and quiet Sundays alike, I can tell you the mushroom sauce is what makes people come back for seconds.
PrintGolabki with Mushroom Sauce Recipe Easy Homemade Comfort
Enjoy a comforting Polish classic with this Golabki with Mushroom Sauce Recipe. Tender cabbage rolls filled with a flavorful meat and rice mixture come together with a rich mushroom sauce for an authentic family meal.
- Prep Time: 45 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main dish
- Method: Baked
- Cuisine: Polish
- Diet: Standard
Ingredients
- 1 lb ground beef
- 1/2 lb ground pork
- 1 cup cooked rice
- 1 large onion finely chopped
- 2 cloves garlic minced
- 1 egg
- Salt and pepper to taste
- 1 large white or Savoy cabbage
- 1 oz dried mushrooms
- 8 oz fresh mushrooms sliced
- 2 tablespoons butter
- 2 tablespoons flour
- 1 mushroom stock cube or chicken stock cube
- 1 cup sour cream
- Salt and pepper to taste
Instructions
- Bring a large pot of water to a boil and remove the cabbage core. Immerse the whole cabbage and blanch for 2-3 minutes until the outer leaves soften, then gently detach them and cool.
- Combine ground beef, ground pork, cooked rice, chopped onion, minced garlic, and egg in a bowl, seasoning generously with salt and pepper before mixing thoroughly.
- Soak dried mushrooms in hot water for 15 minutes, chop finely once soft. Melt butter in a skillet over medium heat and cook fresh mushrooms until golden. Stir in flour and cook for one minute to form a roux. Gradually pour in water, stirring constantly to prevent lumps, then add mushroom stock cube, chopped dried mushrooms, and sour cream. Season with salt and pepper and simmer until sauce thickens.
- Spoon about 2 tablespoons of the meat filling onto each cabbage leaf, fold sides over and roll snugly. Arrange rolls seam-side down in a large casserole dish.
- Pour mushroom sauce over the rolls, cover with foil, and bake at 350°F 175°C for 1 hour and 30 minutes until cooked and tender.
- Serve hot with extra mushroom sauce on top and enjoy with mashed potatoes or crusty bread.
Notes
- Double-dip the filling in the cabbage leaf for a sturdier roll
- The rolls can be made a day in advance and refrigerated to allow flavors to meld
- Using uncooked rice requires adding 2 more cups of liquid such as chicken or beef bouillon and increasing cooking time by 30 minutes
Nutrition
- Calories: 420
- Sugar: 4g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 9g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 110mg
Why This Old-World Recipe Still Wins Hearts
Cabbage rolls have fed families through generations because they’re sturdy, satisfying, and stretch a modest amount of meat into something that feels truly special. The soft cabbage wraps around seasoned beef, pork, and rice like a tender blanket, while the mushroom sauce adds a depth you just don’t get from plain tomato.
Here’s what makes this version sing:
- Two kinds of mushrooms: Dried mushrooms bring earthy intensity, while fresh ones add texture and body to the sauce
- Make-ahead friendly: The flavors deepen overnight in the fridge, so rolling them a day early actually improves the dish
- Crowd-pleaser portions: Six generous servings mean leftovers for lunch or a second dinner with minimal effort
- Comfort without fuss: Once they’re rolled and tucked into the pan, the oven does the work
Ingredients You’ll Need (and Why They Matter)
Every ingredient here earns its place. The ground beef and pork create a filling that’s moist and flavorful without being heavybeef alone can turn dry, pork alone too rich. Cooked rice stretches the meat and soaks up all those savory juices as the rolls bake.
The cabbage needs to be large and pliablewhite or Savoy both work beautifully. Blanching softens the leaves just enough to roll without tearing. For the sauce, dried mushrooms are essential; they’re what give that deep, almost smoky flavor you can’t replicate with fresh alone. Sour cream smooths everything into a velvety finish that clings to each roll.
| Ingredient | Purpose | Quick Swap |
|---|---|---|
| Ground beef + pork | Moist, flavorful filling | All beef works, add 1 tbsp oil to mixture |
| Cooked rice | Binds filling, absorbs flavor | Use uncooked rice, add 2 cups liquid + 30 min baking |
| Dried mushrooms | Deep umami base for sauce | No true substituteworth finding at European markets |
| Sour cream | Creamy, tangy finish | Full-fat plain yogurt in a pinch |
How to Build the Rolls (Step by Step)
The secret to sturdy rolls is patience with the cabbage and confidence with the folding. Blanch the whole head in boiling water, peeling away leaves as they softenthis keeps them intact and pliable. Let them cool slightly so you can handle them without burning your fingers.
Spoon about two tablespoons of filling onto the base of each leaf, fold the sides in like you’re wrapping a gift, then roll up tightly from the bottom. Place them seam-side down in your baking dish so they hold their shape during cooking. Don’t worry if a few look a little wonkythey’ll taste just as good.
Pro Tip: If a leaf tears, layer two smaller leaves together to create one strong wrap.
The Mushroom Sauce That Makes It Shine
This isn’t just gravyit’s the soul of the dish. Soaking the dried mushrooms in hot water wakes up their concentrated flavor, then you chop them fine so every spoonful of sauce carries that earthy richness. Sautéing the fresh mushrooms in butter until golden adds a second layer of flavor and a bit of texture.
The roux (butter and flour cooked together) thickens the sauce without cornstarch or cream soups. Stir in water slowly to avoid lumps, then add the mushroom stock cube, chopped dried mushrooms, and sour cream. Let it simmer until it coats the back of a spoonthat’s when you know it’s ready to pour over your rolls.
Timing and Temperatures
| Step | Time | Temperature |
|---|---|---|
| Blanch cabbage leaves | 2–3 minutes per batch | Boiling water |
| Sauté fresh mushrooms | 5–7 minutes | Medium heat |
| Simmer sauce | 5–8 minutes | Low-medium |
| Bake rolls (covered) | 1 hour 30 minutes | 350°F (175°C) |
Serving and Storing Your Gołąbki
Serve these hot, straight from the oven, with a generous ladle of that mushroom sauce spooned over the top. They pair beautifully with buttery mashed potatoes or a thick slice of crusty bread to soak up every drop. A simple side salad with vinegar dressing cuts through the richness if you want a little balance on the plate.
Leftovers keep well in the fridgejust reheat gently in the oven or microwave with a splash of water to keep them moist. You can also freeze assembled, unbaked rolls; thaw overnight in the fridge before baking as directed.
| Storage Method | Duration | Best Practice |
|---|---|---|
| Refrigerate (cooked) | Up to 4 days | Store in airtight container with sauce |
| Freeze (unbaked) | Up to 3 months | Wrap tightly in foil, label with date |
| Reheat | 15–20 minutes | Cover with foil at 325°F, add splash of water |
Tweaks and Troubleshooting
If your cabbage leaves keep tearing, try blanching the whole head a bit longersometimes an extra minute makes all the difference. For a richer sauce, add an extra dollop of sour cream at the end or stir in a tablespoon of butter just before serving.
- Filling too loose? Add a handful of breadcrumbs or a bit more cooked rice to bind it together
- Sauce too thin? Let it simmer uncovered for a few more minutes, or whisk in a teaspoon of flour mixed with cold water
- Want a lighter version? Use ground turkey instead of pork, and swap half the sour cream for plain Greek yogurt
- Uncooked rice option: Add two extra cups of liquid (chicken or beef bouillon works best) and bake for an additional 30 minutes covered
Note: Making these a day ahead isn’t just convenientit actually improves the flavor as the filling and sauce meld together overnight in the fridge.
Dive into more delectable recipes and culinary ideas follow me on Facebook, Pinterest and Reddit!
FAQs ( Gołąbki with Mushroom Sauce Recipe )
Can I use ground turkey instead of beef for the filling?
Absolutely! Ground turkey works wonderfully and creates a lighter version. Use 93/7 lean ground turkey and add an extra tablespoon of olive oil to prevent dryness. The cooking time remains the same, and the mushroom sauce pairs beautifully with turkey.
How do I prevent the cabbage leaves from tearing when rolling?
Blanch the whole cabbage head in boiling water for 8-10 minutes until leaves are pliable. Remove the thick stem portion with a sharp knife. Let leaves cool slightly before handling, and roll gently from the stem end toward the tip.
What type of mushrooms work best for the sauce?
Button mushrooms or cremini mushrooms are perfect for this dish. Cremini adds more depth of flavor. You can also mix in some shiitake for extra richness. Avoid delicate mushrooms like oyster or enoki as they break down too much during cooking.
Can this recipe be made ahead and frozen?
Yes! Assemble the rolls and freeze them unbaked for up to 3 months. Thaw overnight in the refrigerator before cooking. You can also freeze the cooked dish for up to 2 months. The mushroom sauce freezes well separately too.
How long should I bake the stuffed cabbage rolls?
Bake covered at 350°F for 45-60 minutes depending on size. The internal temperature should reach 165°F and the cabbage should be tender when pierced with a fork. Uncover for the last 10 minutes to lightly brown the tops.
A Recipe Worth Passing Down
Once you pull that pan of gołąbki with mushroom sauce from the oven, you’ll understand why this dish has traveled through so many kitchens and generations. The cabbage turns melt-in-your-mouth tender after that long, slow bake, and the filling stays moist and flavorful, soaking up every bit of that rich, earthy sauce. It’s the kind of meal that makes your home smell like love.
If you want a little brightness, stir fresh dill into the sauce just before servingit lifts the whole dish. A sprinkle of smoked paprika in the filling adds warmth without changing the heart of the recipe. These keep beautifully, so don’t hesitate to make a double batch and tuck half in the freezer for a night when you need comfort without the work.
I’d love to know if this reminds you of someone’s kitchen, or if you add your own little touch to the rolls. Snap a photo when they come out of the oventhere’s something about that first platter that deserves to be remembered. Share this recipe with someone who needs a hug in dinner form, and may your table always be warm.
