Let's talk about Stuffed Cabbage rolls. You know, the ones that take you right back to Grandma's kitchen? Well, guess what? Our Traditional Polish Stuffed Cabbage recipe is just like that, but even better because it's made from scratch with NO canned soup. Step-by-step instructions below.
What is Stuffed Cabbage?
Stuffed cabbage, known as Golabki in Polish cuisine, is a beloved dish full of flavor that by family is obsessed with. Wrapped in delicately softened cabbage leaves, you'll find a delicious filling of minced beef and pork, onions, garlic and rice, all hugged together in a delightful bundle.
The best part, if you ask me, is the tomato sauce in which they tenderly bake. It tastes similar to canned tomato soup but it's better! You can stuffed cabbage on the stove-top, oven or simmer them in a slow cooker.
How to Make Stuffed Cabbage Step by Step:
- To get started, you will need cooked and cooled rice. This can be prepared ahead of time. You can use white rice or brown. But in order to get the most amazing rice every time, try our Perfectly Baked Rice recipe. It's super easy to make.
- Bring a LARGE pot of SALTED water to a boil and submerge the whole head of cabbage in it for 5-7 minutes. The leaves will begin to separate. As they do, pull them off using a pair of tongs and set aside.
- Once the leaves are cool enough to handle, use a sharp paring knife to cut out the very hard white part (called the rib). This can also be 'shaved' down if you don't want a V shaped leaf.
- Once the leaves are all softened, cooled and shaved down, combine the beef and pork with the cooked rice, onions and garlic and place it into the cabbage leaf like a small log.
- Rolling it like a log keeps it compact and helps the cabbage keep it's shape as the stuffed cabbage is cooking. Â Put the beef mixture towards the core and then fold it up once, grab both sides and tuck them in and continue rolling, as shown below.
- Place the cabbage leave seam side down in a 9x13 baking pan.
- Prepare the tomato sauce by following our recipe below and pour it over the cabbage rolls to keep them moist during cooking.
OUR TOP TIPS:
- Choose the Right Cabbage: Opt for a firm, medium-sized cabbage with tightly packed leaves. This makes it easier to separate the leaves without tearing.
- Prepare the Cabbage Leaves: Before boiling the cabbage, try shaving down as much of the tough rib as possible. Lay the cabbage leaf flat on the counter and use a sharp paring knife to gently shave it until it's almost flat. This makes the leaves easier to roll.
- Soften the Cabbage Leaves Fully: Ensure that the cabbage leaves are fully softened before rolling to prevent them from tearing or cracking.
- Season the Filling Well: Don't forget to season the meat and rice filling generously with herbs, spices, and seasoning to enhance the flavor of the rolls.
- Experiment with Fillings: While traditional recipes call for ground beef and rice, feel free to get creative with the filling. Try adding cooked grains like quinoa or barley, different meats like ground turkey or lamb, or even vegetarian options like lentils or mushrooms.
- Layer Extra Cabbage Leaves: Layer extra cabbage leaves on the bottom of the baking dish and between the rolled cabbage to prevent them from unrolling and to keep them moist as they cook.
- Use a Slow Cooker: If you prefer a hands-off cooking method, consider using a slow cooker to cook the stuffed cabbage rolls. This allows for gentle, even cooking and can result in extra tender rolls.
- Make Ahead and Freeze: Stuffed cabbage rolls freeze exceptionally well, making them a great option for meal prep. Prepare a large batch, then freeze individual portions for easy reheating later.
Storage/Freezing Tips:
To freeze these cabbage rolls, you have two options: freeze them uncooked or freeze them fully cooked.
- Freeze uncooked: After rolling the leaves, place them on a baking sheet in the freezer, ensuring they don't touch. Once frozen, transfer them to a Ziploc bag, label with the date, and store. When ready to cook, use the desired amount directly from the freezer.
- Freeze cooked: Cook the cabbage rolls as directed, then allow them to cool completely. Once cooled, store them in a Ziploc bag or container and freeze for up to 2 months.
Traditional Sides:
- Potato Soup: the rich and creamy texture of potato soup pairs perfectly with the savory flavors of stuffed cabbage.
- Mashed Potatoes: served as a classic side dish to stuffed cabbage in most restaurants.
- Sauerkraut: sauerkraut adds a tangy and slightly sour element that balances the richness of the dish.
- Coleslaw: The crisp and refreshing crunch of coleslaw provides a great contrast to the hearty and savory stuffed cabbage.
STUFFED CABBAGE RECIPE
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Traditional Polish Style Stuffed Cabbage Rolls (no canned soup)
- Yield: 12 cabbage rolls 1x
Description
Delicious, authentic Polish stuffed cabbage rolls like Grandma used to make, only WITHOUT the condensed canned soups!
Ingredients
FOR THE FILLING:
- 1 lb. Ground Beef (lean)
- ½ lb. Ground Pork
- 1 Cup Cooked Rice (see our Perfect Rice recipe)
- ½ Cup Onion, diced
- 1 Garlic Clove, minced
FOR THE SAUCE:
- 6 Tablespoons Butter
- 4 Tablespoons White Whole Wheat Flour (I use Bob Mills)
- 3 Cups Tomato Juice
- 4 Tablespoons Ketchup (or Tomato paste)
- 2 Tablespoon Brown Sugar
- ½ teaspoon Sea Salt
- ½ teaspoon Garlic Powder
12-14 Cabbage Leaves softened in boiling water, core removed
Instructions
For the Sauce:
- In a small saucepan, melt the butter over low to medium heat to make a roux. Once melted, add the flour and whisk continuously for 1-2 minutes until the mixture is smooth and slightly thickened.
- Gradually pour in the tomato juice while whisking continuously to prevent lumps from forming. Add the ketchup (or tomato paste), brown sugar, sea salt, and garlic powder. Stir well to combine.
- Let the sauce simmer over low heat for about 15 minutes, stirring occasionally, until it thickens slightly. Remove from heat and set aside.
For the Cabbage:
- In a large pot of boiling water, place the whole cabbage and let it boil for 5-7 minutes, turning over occasionally. Remove outer leaves as they soften with a pair of tongs or remove the entire head of cabbage and, once cool enough to handle, carefully remove 12-14 leaves.
- Using a sharp knife, remove the hard white core from each cabbage leaf in a V shape to make them easier to roll.
For the Filling:
- In a large bowl, combine the lean ground beef, ground pork, cooked rice, diced onion, and minced garlic. Mix well using your hands until fully combined.
- Shape the meat mixture into log shapes using a large spoon. Take a cabbage leaf and place a portion of the filling close to the core end. Fold once over the filling, then fold in the sides and continue rolling until the filling is completely enclosed. Repeat with the remaining cabbage leaves and filling.
To Assemble and Bake:
- Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with cooking spray.
- Spread a thin layer of the prepared sauce on the bottom of the baking dish. Place the stuffed cabbage rolls seam side down on top of the sauce.
- Pour the remaining sauce over the cabbage rolls, ensuring they are well covered. Cover the baking dish tightly with foil.
- Bake in the preheated oven for 50 minutes to 1 hour, or until the cabbage is tender and the filling is cooked through.
- Remove the foil during the last 15 minutes of baking to allow the tops of the cabbage rolls to brown slightly.
- Once baked, remove from the oven and let the cabbage rolls rest for a few minutes before serving. Enjoy your delicious stuffed cabbage rolls with your favorite sides!
SLOW COOKER:
Spray the inside of the crock pot with cooking spray. Lay down some cabbage leaves. Top with sauce. Place cabbage rolls on top. Seal the lid and cook on low 6- 8 hours, checking at 6 hours.
Notes
* 2/2/22 - the sauce portion of this recipe has been updated to be DOUBLE of the previous recipe based on viewer feedback. Â
- Category: Dinner
- Method: Baking
Nutrition
- Serving Size: 1 cabbage roll
- Calories: 246
- Sugar: 5.1 gr
- Sodium: 350-397 mg
- Fat: 13-15 gr
- Saturated Fat: 5.9 gr
- Carbohydrates: 20 gr
- Fiber: .8- 2 gr
- Protein: 20 - 22.4 gr
- Cholesterol: 60-72 mg
This recipe sounds great, will be making it very soon. I had a recipe from a Polish friend but have lost it! Was not keen on the tomato sauce in it but I make my own sauce so will use that. Another polish friend mixes the sauce with cream and that is really nice. I like the idea of having the side dish of sourcrout!
Did not like the tomato sauce with the roux. Just use a plain tomato sauce or a doctored up tomato juice. The roux was okay but an unusual addition to a tomato sauce. I am half Polish and believe it or not this is the first time I ever made my own Golabki. I'm 71.
When my other wrote out her recipe for stuffed cabbage for me, I added notes about what she did during various parts of the preparation. I am delighted to find that all of this wisdom is captured in your tips.
She sometimes used the canned tomato soup, but usually used home-canned tomatoes from her garden.
Her side of the family called these halupki (Lemko/Turhtenian), while my father's side said golumki (Polish).
no canned soup ,....correct
not a fan of the roux, makes it not gluten friendly which is a huge issue nowadays as a Chef, i suggest canned tomatoes, it's what my Grandma used to use, you can add some tomato paste and some stock as well if you like, enough to cover all the rolls.
Another tip is line the pot/pan with all the trim cabbage leaves, the really green ones, and the ones too small to roll, prevent sticking.
Ive been making cabbage rolls for a long time too now. I love them. I put the sticky rooster brand of rice in my cabbage rolls. Which its softer and more moisture. I love mine but i do use campbells tomatoe soup. Im stuck on that as my mom use to make it like that. So im following my tradition.
I was tempted to leave the butter out and even just use tomato soup. Wish I had. The roux came out on the greasy side, which might often be a good thing, not this time though.
Looks like a great recipe. I am polish in heritage and my grandmother made the best! I love that you use sour kraut! I will try this and let you know how it turnes out. I also have to use skinned and seedless tomato purée. But I can’t wait to try it tomorrow!
I would not use ketchup fresh. Tomatoes better but not a bad recipes I been making them since I was 9 yrs old
Cabbage rolls and coffee
Mmmm Mmmmm good !
Can I substitute ground turkey for the ground pork?
I don't see why not Julie. Let me know how it turns out. I'm sure there are others who are interested in your variation as well.
I was tempted to, but opted out because turkeycan impart a slightly gamey flavor. Pork is pretty neutral.
Your recipe comes very close to our Czech recipe. I have 12 rolls in the oven now. Give me a suggestion as to what side dishes go with. Mom always fried some potatoes.
My usual side dish are my roasred beets and hard boiled (pickled) eggs and pearl onions or just roasted beets with a basamic vineager reduction.
My grandmother used a very large can Heinz Tomato juice flavoured with salt, pepper and a dash of sugar.to make a thicker sauce you can include some tomato paste. Just pour it over the rolled cabbage rolls and add more as needed.
how do i use the slow cooker instead of oven??
You can put a little of the sauce in the bottom of the slow cooker (or spray) and place the stuffed cabbage leaves in 2 layers. Pour the sauce over them and cook on low. I'd start poking them to see if they are cooked at about the 6 hr mark. If you want to do it on high, start poking at the 3 hr mark.
Hi,
I'm trying your recipe right now. But you don't specify when to use the tomato sauce.
Or maybe I missed it?
Some recipes call for adding the sauce to the meat mixture and some want you to pour the sauce on top of the stuffed and rolled cabbage before baking.
I'm Polish and grew up eating these but unfortunately, I didn't pay too much attention when my Babcia was making them. I just remember her Golumpki had a nice but light tomato sauce base.
I hate using canned tomato soup. So I'm hoping your sauce will do the trick! Thanks,
Linda
Hi Linda I just added the sauce to the bottom of the pan so they didn't stick and on top of the cabbage rolls. I hope that helps
I was looking for a Golumki recipe (the way my Polish friend and relatives called it) that didn't have Tomato Soup in it - I really, really detest canned Tomato Soup - gross. Too sweet and too full of "God know what"! So glad I found your post. I plan to give it a shot for tomorrow night's dinner. This looks awesome!
Let me know how your family likes it Jane
I freeze the cabbage head and dethaw for easy removal and easy rolling. Trying ground turkey with ground pork tomorrow. This was a staple in our house. Gramma always called it Gwemke.
Can these be done in a dut oven pot on stove then places in over to cook? I guess what I'dije to know can the cabbages be layers in pan or pot for cooking?
they most certainly can be done in a Dutch oven, that is my preferred method. I am a HUGE fan of this cooking vessel and you can also layer the cabbages on top of each other. This helps them stay moist as they steam and cook. Thanks for your comment!
Your recipe does not include the rice. Was this an omission or a variation???
omg ... how did that happen? lol If I remember correctly it was a cup of rice, but I also feel it's up to you. Some people prefer more rice to meat ratio and vice versa, but start with a cup and I'll reflect that in the ingredients. Good catch, thanks! 🙂
This is so good! I used ground turkey and brown rice for the filling to and followed the sauce recipe. Amazing!
oh yay!!!!! Love the substitutions too
I enjoy reading how others make these and this is the closest recipe to mine especially with how you make the sauce. I didn’t think anyone would go the French route to make it.
Add in a tablespoon or so of Carraway to the meat and rice mix and tell me what you think.
I boil the rolls in a pot with a smoked hock which gives a nice flavour. I then shred this through the tomato sauce to serve.
I loved the title (no canned soup). Why? My Polish dad used canned tomato soup. Your tomato sauce looks good. My personal tweak was to use a good marinara sauce which is probably equivalent to the sauce you came up with here using ketchup, juice, garlic powder, etc.
The local meat market here has a 50/50 ground beef and bacon I use sometimes which is good. I usually mix it down so that it is 75% beef and 25% bacon. I will try your tomato sauce - looks very rich in the pics
Yummmmmmm!!!!
Luna Crone