There’s something about pulling tender cabbage leaves from a steaming pot, spooning in rice and meat, and rolling them just tight enough that they hold together but stay soft. Polish Golumpki Stuffed Cabbage is that dish the one that fills your kitchen with sweet tomato and slow-cooked warmth, the kind that makes everyone wander in asking what’s for dinner.
I first made these in the fall of 2009, standing at my mother’s stove with a stack of her handwritten cards. She taught me to blanch the whole head instead of wrestling individual leaves it changed everything. After a decade of testing in my own kitchen, I’ve learned that the secret isn’t just the filling, it’s letting them simmer low and slow until the flavors marry and the cabbage practically melts on your fork.
PrintPolish Golumpki Stuffed Cabbage Recipe Easy and Delicious
Enjoy traditional Polish Golumpki Stuffed Cabbage with tender cabbage leaves filled with a savory mix of veal, pork, and rice. This dish simmers in a rich tomato sauce, making it a comforting and delightful dinner option.
- Prep Time: 40 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 55 minutes
- Yield: 6 people 1x
- Category: dinner, Main Course
- Method: Pressure Cooker
- Cuisine: polish
- Diet: Standard
Ingredients
- 1 green or white cabbage
- 8.8 oz ground veal or beef 250 g
- 8.8 oz ground pork 250 g
- 2 1/2 cups cooked rice 500 g
- 1 large onion diced
- 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
Instructions
- Remove the core from the cabbage and gently separate whole leaves. Boil the leaves in salted water for 2 to 3 minutes until they become flexible, then drain and let them cool.
- In a bowl, mix ground veal or beef, ground pork, cooked rice, diced onion, salt, pepper, and rosemary until combined evenly.
- Place a spoonful of the filling in the center of each cabbage leaf, fold the edges over, and roll tightly to enclose the mixture. Repeat for all leaves and filling.
- Melt 2 tablespoons of butter in a large pot or Dutch oven over medium heat, then line the bottom with some cabbage leaves. Arrange the stuffed rolls seam side down in one layer.
- Pour 0.6 liters of beef stock over the rolls, bring it to a light simmer, cover with a pressure cooker lid, seal it, and cook under pressure for 15 minutes once steam is steady. Quickly release pressure and remove the lid carefully.
- Combine passata, tomato paste, 0.4 liters beef stock, garlic cloves, allspice berries, peppercorns, salt, and bay leaves in the same pot. Pour this sauce over the cabbage rolls and add the remaining 2 tablespoons of butter.
- Cover and let the dish simmer gently on low heat for 90 minutes until the rolls are tender and the flavors have blended.
Notes
- This dish freezes well and develops deeper flavor when reheated
- Make a large batch and store leftovers for easy future meals
Nutrition
- Calories: 420 kcal
Why You’ll Love This Recipe
Polish Golumpki Stuffed Cabbage brings together everything that makes a meal feel like home. The tender cabbage cradles a savory blend of ground veal, pork, and rice, all simmered in a rich tomato sauce that gets better with every passing minute. It’s the kind of dish that fills the house with warmth and brings everyone to the table without asking twice.
What makes this special is how forgiving it is. The rolls don’t need to be perfect a little uneven wrapping just adds more character. And because it freezes beautifully and tastes even better reheated, you can make a big batch and tuck some away for those nights when you need comfort without the work.
Ingredients You’ll Need
This recipe relies on simple, honest ingredients that work together to create layers of flavor. You’ll start with a whole green or white cabbage blanching the entire head makes peeling off soft, pliable leaves so much easier than wrestling with individual pieces. The filling combines ground veal (or beef if that’s what you have) and ground pork with cooked rice, diced onion, and just enough rosemary to add warmth without overpowering.
For the sauce, passata and tomato paste form the base, enriched with beef stock, garlic, allspice berries, peppercorns, and bay leaves. A little butter at the beginning and end adds richness that ties everything together.
| Ingredient | Purpose | Easy Swap |
|---|---|---|
| Ground veal | Tender, mild flavor | Ground beef or turkey |
| Passata | Smooth tomato base | Crushed tomatoes, blended |
| Allspice berries | Warm, subtle spice | 1/4 tsp ground allspice |
| Rosemary | Herbal depth | Thyme or marjoram |
How to Make It
Start by coring your cabbage and blanching the whole head in salted boiling water for just a few minutes. The leaves will soften and peel away easily no wrestling, no tearing. While they cool, mix your filling: ground meats, cooked rice, diced onion, salt, pepper, and chopped rosemary until everything is evenly combined.
Lay each cabbage leaf flat, spoon filling into the center, fold the sides in, and roll snugly. Line your pot with extra leaves to protect the bottoms, then arrange the rolls seam-side down. Pour beef stock over them, cover with a pressure cooker lid, and let them steam for 15 minutes under pressure. After a quick release, add your tomato sauce mixture passata, tomato paste, stock, garlic, spices, and butter then simmer gently for 90 minutes until the cabbage is melt-in-your-mouth tender.
| Step | Time | What to Watch For |
|---|---|---|
| Blanch cabbage | 2–3 minutes | Leaves should be pliable, not mushy |
| Pressure cook | 15 minutes | Steady steam before reducing heat |
| Simmer in sauce | 90 minutes | Low heat, gentle bubbles |
Tips for Success
- Don’t skip the extra cabbage leaves on the bottom. They protect the rolls from sticking and add extra flavor to the sauce.
- Roll them snug but not too tight. The rice will expand slightly, and you want the cabbage to stay tender, not burst.
- Taste your sauce halfway through. If it’s too tangy, a pinch of sugar balances it. If it needs more depth, add a splash more stock.
- Let them rest before serving. Ten minutes off the heat lets the flavors settle and makes them easier to plate without falling apart.
How to Serve and Store
Serve these warm, spooning extra sauce over the top. They’re hearty enough to stand alone, but a dollop of sour cream or a sprinkle of fresh dill makes them even better. Crusty bread on the side is perfect for soaking up every bit of that rich tomato sauce.
Leftovers keep beautifully in the fridge for up to four days just reheat gently on the stovetop with a splash of stock to loosen the sauce. For longer storage, freeze them in a single layer, then transfer to a sealed container. They’ll keep for up to three months and taste just as good when you pull them out for an easy weeknight dinner.
| Storage Method | How Long | Best Practice |
|---|---|---|
| Refrigerator | Up to 4 days | Store in sauce, reheat gently |
| Freezer | Up to 3 months | Freeze in single layer first, then stack |
| Reheating | 15–20 minutes | Low heat, add splash of stock |
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FAQs ( Polish Golumpki Stuffed Cabbage )
Can I freeze this dish before cooking?
Yes, you can assemble the rolls and freeze them unbaked for up to 3 months. Wrap individually in plastic wrap, then store in freezer bags. When ready to cook, thaw completely in the refrigerator overnight before baking. This makes meal prep much easier for busy weeknights.
What type of cabbage works best?
Green cabbage is traditional and works perfectly for this recipe. Choose a large, firm head with tightly packed outer leaves. Savoy cabbage can work too, but the leaves are more delicate and may tear easier during rolling.
How do I soften cabbage leaves without tearing them?
Blanch the whole cabbage head in boiling salted water for 8-10 minutes until leaves are pliable. Carefully peel off leaves as they soften. If leaves still feel stiff, return the head to boiling water for a few more minutes. Cold water shock helps stop the cooking process.
Can I make this recipe ahead of time?
Absolutely! Assemble the rolls up to 24 hours before baking and refrigerate covered. The flavors actually improve overnight. You can also fully cook the dish and reheat portions throughout the week – they keep well for 4-5 days refrigerated.
What side dishes pair well with stuffed cabbage rolls?
Traditional sides include mashed potatoes, buttered rye bread, and pickled beets or sauerkraut. A simple cucumber salad with dill also cuts through the richness nicely. Keep sides simple since this dish is already quite hearty and flavorful on its own.
These Polish Golumpki Stuffed Cabbage rolls take a little time, but they reward you with tender leaves, rich sauce, and that deep, slow-cooked comfort that makes a house feel like home. The aroma alone will have everyone asking when dinner’s ready.
If you want a deeper flavor, brown the rolls lightly in butter before simmering a trick my mother taught me years ago. Try adding a spoonful of sour cream to each plate, or tuck in extra garlic if your family loves it bold. Leftovers? They’re even better the next day, reheated gently with a splash of broth.
I hope this becomes one of those recipes you make again and again, the kind you pass along with a story attached. If you give it a try, I’d love to hear how it turned out or if it reminded you of someone’s kitchen long ago. Save it, share it, and make it your own.
