POLISH STUFFED CABBAGE ROLLS are the cozy, stick-to-your-ribs dinner I reach for when cravings hit and the budget needs a break. Maybe you’ve stared at a head of cabbage and thought, what do I do with that? Been there. These rolls are gently seasoned, saucy, and surprisingly easy once you learn a few small tricks. They make a whole house smell like comfort. If you’re craving a homemade meal that reheats like a dream, this one’s a keeper. 
The Story Behind This Recipe
From my kitchen to yours—POLISH STUFFED CABBAGE ROLLS mixes a little nostalgia with a cozy aroma. Tested, tasted, and ready for your table. POLISH STUFFED CABBAGE ROLLS are the cozy, stick-to-your-ribs dinner I reach for when cravings hit and the budget needs a break. Maybe you’ve stared at a…
What are Polish cabbage rolls made of?
Let’s start simple. Polish cabbage rolls, or gołąbki, are tender cabbage leaves wrapped around a hearty meat-and-rice filling, then baked in a tangy tomato sauce until everything is soft and flavorful. My family likes them with a mix of ground beef and pork, but you can make them with just one type of meat if you prefer. The texture is soft and satisfying, and the sauce ties it all together.
Core ingredients
- 1 large head of green or Savoy cabbage
- 1 pound ground beef, or a 50-50 blend with ground pork
- 1 cup cooked rice, slightly cooled
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 egg, lightly beaten
- 1 to 1.5 teaspoons kosher salt and 1 teaspoon black pepper
- 1.5 teaspoons sweet paprika, plus a pinch of smoked paprika if you like
- 2 cups crushed tomatoes or tomato passata
- 1 cup low sodium broth, chicken or beef
- 1 tablespoon sugar or honey to balance acidity
- 2 tablespoons butter, optional, for dotting on top
Flavor boosters
If you want a little extra character, add a spoonful of tomato paste, a splash of vinegar or lemon juice, chopped dill, or a pinch of marjoram. Some cooks stir in grated carrot or sautéed mushrooms for a savory edge. I often toss in a handful of parsley. It’s not strictly traditional, but it adds a fresh note.
Quick note: The rice should be cooked but not mushy. Leftover rice is perfect here because it holds its shape.
Why it works: The combo of tender cabbage, juicy meat, and a bright tomato sauce makes these rolls comforting without being heavy. And since everything gently simmers in the oven, the flavors meld in the best way.
How to Blanch Cabbage
The goal is flexible leaves that roll without tearing. You can either blanch a whole head or remove leaves first. I’ll walk you through the simplest method.
Step-by-step blanching
First, use a sharp knife to cut a deep cone around the core and remove it. Bring a large pot of salted water to a rolling boil. Lower the whole cabbage head into the water, core side down, and let it sit for about 3 minutes. You’ll see the outer leaves loosen. Use tongs to gently peel off those leaves one by one as they soften, and set them on a clean towel. Return the head to the water and repeat until you have 12 to 14 nice leaves.
Trim the thick rib at the base of each leaf by shaving it down with a knife so the leaf is more pliable. Don’t cut through the leaf, just level the ridge. Save any small or torn leaves to line the bottom of your baking dish so the rolls don’t stick.
If boiling isn’t your thing, there’s a freezer trick. Freeze the whole cabbage overnight, then thaw it in the fridge. The leaves will relax and pull apart easily, almost like they’ve been blanched. Either way, you want soft, bendable leaves that won’t crack.
Craving more cabbage comfort? These cheesy baked cabbage steaks are a fast weeknight riff that use some of the same cozy flavors.
How to Make Baked Cabbage Rolls
Once the leaves are ready, it’s all about the filling and that saucy bake.
Rolling and baking
Combine the ground meat, cooked rice, onion, garlic, egg, salt, pepper, and paprika in a bowl. Mix gently with your hands. You want it combined, not overworked. In a separate bowl, stir together the crushed tomatoes, broth, sugar or honey, and a pinch of salt and pepper. Taste and adjust. It should be bright and a little sweet, not flat. If desired, stir in a spoon of tomato paste for depth.
Set your oven to 350 F. Spoon a thin layer of sauce into a 9×13 baking dish, lined with those extra cabbage bits. Lay a leaf flat, add about 1/3 cup of filling near the stem end, then fold the sides over and roll up from the bottom, burrito-style. Put the seam side down into the dish. Repeat until you’ve used up the filling, packing the rolls snugly.
Pour the remaining sauce over the rolls so they’re mostly covered. Dot the top with butter if you want a silky finish. Cover tightly with foil and bake for about 75 to 90 minutes, until the meat is cooked through and the cabbage is tender. Uncover for the last 10 minutes if you want a slight caramelized edge on top.
My grandmother called this the quietest dinner. She meant the table got quiet as soon as these hit the plates because everyone was too busy eating.
Serve straight from the pan with a spoonful of sauce ladled over each roll. If your heart loves Polish flavors like mine does, try this cozy side idea too: kielbasa cabbage potato soup is a bowl of pure comfort that pairs perfectly with the leftovers the next day.
Pro tips: Let the rolls rest for 10 minutes before serving so the juices settle. If your sauce thickens too much, swirl in a splash of broth or water to loosen it.
Can I freeze cabbage rolls?
Absolutely, and they freeze beautifully. You can freeze them baked or unbaked. I prefer baking first because it locks in tenderness and makes reheating easier. Here’s what to do.
Best freezing method
Cool the rolls completely. Arrange in a single layer in an airtight container with enough sauce to coat. Label with the date. Freeze up to 3 months for best texture. Thaw in the fridge overnight, then reheat covered at 325 F with an extra splash of broth until warmed through, usually 25 to 35 minutes. For single portions, the microwave works nicely at medium power, 2 to 3 minutes at a time, stirring the sauce between bursts.
If you like stocking your freezer with stuffed meals, these colorful Cajun style stuffed bell peppers also freeze and reheat like champs.
Food safety check: Leftovers keep 3 to 4 days in the fridge, tightly covered. Always reheat until steaming hot in the center.
What can I serve with cabbage rolls?
This is where you can have fun. Polish comfort loves a mix of creamy, crunchy, and fresh. Try one or two sides and call it a feast.
- Fluffy mashed potatoes or buttered egg noodles
- A scoop of sour cream with fresh dill
- Crunchy cucumber salad with vinegar and a pinch of sugar
- Roasted carrots or beets for sweetness
- Warm bread for soaking up sauce
- Simple applesauce for a tart-sweet contrast
If you want a soft, slightly sweet roll to swipe through that tomato sauce, bake a pan of condensed milk dinner rolls. They’re pillowy and perfect for sopping every drop.
Flavor finishers: A sprinkle of chopped dill or parsley wakes up the plate, and a small squeeze of lemon brightens the sauce without making it citrusy.
Common Questions
Q: Can I make POLISH STUFFED CABBAGE ROLLS without rice?
A: Yes. Swap in cooked barley or quinoa, or use riced cauliflower if you want lower carbs. Keep the texture loose enough to mix easily.
Q: My leaves tear when rolling. What am I doing wrong?
A: They likely need more softening. Blanch longer or trim the thick rib more. Small tears are fine, just roll with care and place the seam down.
Q: How do I keep the rolls from drying out?
A: Sauce coverage is key. Make sure the rolls are mostly covered and the pan stays tightly covered during baking. Add a splash of broth if needed.
Q: What meat blend is best?
A: A 50-50 mix of beef and pork gives a tender, flavorful result. All beef works fine too. For a lighter version, use turkey and add a bit of olive oil for moisture.
Q: Can I make them ahead?
A: Definitely. Assemble the day before, cover, and refrigerate. Bake the next day, adding 10 to 15 minutes to account for the cold start.
Wrapping It Up With Warm Plates
If you’ve been craving a dish that’s simple to make, easy on the wallet, and just plain cozy, POLISH STUFFED CABBAGE ROLLS will do the trick. From blanching tips to freezing instructions, you’ve got everything you need to make a pan that feeds your crew and leaves you with leftovers that taste even better the next day. If you’d like more inspiration from other cooks who love this classic too, take a peek at Polish Cabbage Rolls – Brooklyn Farm Girl and this detailed guide for Authentic Polish Golumpki. Grab that cabbage, heat the oven, and make tonight feel special with homemade comfort.
Polish Stuffed Cabbage Rolls
Ingredients
Method
- Cut out a deep cone around the core of the cabbage and remove it.
- Bring a large pot of salted water to a boil.
- Lower the whole cabbage head into the water, core side down, and let it sit for about 3 minutes.
- Use tongs to gently peel off softened outer leaves, set them aside, and return the rest to the pot.
- Repeat until you have 12 to 14 nice leaves.
- Trim the thick rib at the base of each leaf to make it more pliable.
- In a bowl, combine ground meat, cooked rice, onion, garlic, egg, salt, pepper, and paprika. Mix gently.
- In a separate bowl, stir together the crushed tomatoes, broth, sugar or honey, and a pinch of salt and pepper.
- Taste and adjust seasonings as needed.
- Preheat the oven to 350°F (175°C).
- Spread a thin layer of sauce in a baking dish lined with small cabbage leaves.
- Lay a cabbage leaf flat, place about 1/3 cup of filling near the stem end, fold over sides, and roll up from the bottom.
- Place seam side down in the dish and repeat until filling is used up.
- Pour remaining sauce over rolls and dot with butter if desired.
- Cover tightly with foil and bake for 75 to 90 minutes, uncover for the last 10 minutes.
