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Happily Unprocessed / Recipes / Traditional Polish Style Stuffed Cabbage Rolls (no canned soup)

Traditional Polish Style Stuffed Cabbage Rolls (no canned soup)

Written by Debi36 Comments

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Stuffed cabbage is a Polish dish that consists of cabbage leaves wrapped around a hearty filling of ground beef and rice, onions and garlic, then coated in a homemade thin tomato sauce and cooked until they are mouthwatering and tender.

How to make stuffed cabbage with ground beef pork rice onions garlic a traditional Polish dish - Traditional Polish Style Stuffed Cabbage Rolls (no canned soup)
Stuffed cabbage, or Golabki, is a cabbage roll common in Polish cuisine made from lightly soft-boiled cabbage leaves wrapped around minced pork or beef, chopped onions, and rice, which can be baked in a casserole dish, made on the stove top or even in a slow cooker. They are usually topped and served with a tomato based sauce.

They are fairly easy to make and can be made ahead of time or as I like, as leftovers.

Be sure to check out the tips I’ve shared at the end of the post to help soften the cabbage leaves, among other helpful tips.

 

How to Make Stuffed Cabbage Step by Step:

  • To get started, you will need cooked and cooled rice.  This can be prepared the night before.  To get the most tender and perfect rice every time, try our Perfectly Baked Rice  recipe.  It’s super easy to make rice this way and I’ll never make it on the stove again.
  • The next step is to remove the white hard part of the cabbage with a sharp knife.  This will leave the leaf with a V shape cut out.  But that’s ok.  You just want to remove it because it’s a little tough.

How to make stuffed cabbage leaves with ground beef pork rice onions garlic - Traditional Polish Style Stuffed Cabbage Rolls (no canned soup)

  • Next comes the filling.  May I suggest you use 90% lean ground beef.  A fattier cut of beef can result in a lot of grease.  Keep in mind the beef is rolled uncooked so there isn’t a way to drain the grease and it will pool on the bottom of the baking dish.  This recipe uses only ground beef, however, adding ground pork is delicious as well.  The ratio of beef to pork is a personal preference so feel free to tweak this to your liking.
  • Combine the beef(s) with the cooked rice, onions and garlic and place it into the cabbage leaf like a small log.Stuffed cabbage leaves filled with ground beef pork rice onions and garlic - Traditional Polish Style Stuffed Cabbage Rolls (no canned soup)
  • Rolling it like this keeps it compact and helps the cabbage keep it’s shape as the stuffed cabbage is cooking.   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.Stuffed cabbage leaves filled with ground beef pork rice onions and garlic topped with homemade tomato sauce - Traditional Polish Style Stuffed Cabbage Rolls (no canned soup)
  • Finally, cover the cabbage leaves in a tomato sauce.  The majority of stuffed cabbage recipes called for Campbell’s condensed tomato soup which left me very frustrated since I didn’t want to ruin these great little cabbages with preservatives, MSG, etc. so I played around until I made my own.

You can click here for that recipe.  

The Method Used to Cook Stuffed Cabbage

There are a few different options when it comes to actually cooking the stuffed cabbage.  They come out quite well using a slow cooker or in the oven.  The instructions for both ways are in the recipe card below.

Stuffed Cabbage filled with ground beef pork rice onions and garlic is a traditional Polish dish - Traditional Polish Style Stuffed Cabbage Rolls (no canned soup)

TIPS!

  • Try removing as much of the core as you can before putting the cabbage in water.  Place the leaf flat on the counter and shave the rib down until it is almost flat.  Remove the leaves with a pair of tongs.
  • Make sure there is a good ratio of meat to rice.  You want more meat than rice.  A 3:1 ratio (beef to rice) was a nice balance.
  • Grab a spoonful of the beef and rice and roll it into a little meatball before placing it in the leaf.  This will give a nice firmer center.
  • Layer some extra cabbage leaves on the bottom of the pan and in between the rolled cabbage.  This extra layer will help prevent them from unrolling and staying moist.
  • Once the rolls are fully cooked and taken out of the oven, let them stand at least 30 minutes.  This gives the flavors a chance to combine and it gives them a chance to cool a little.
  • Be sure to use a lean beef otherwise a fattier meat can make the cabbage rolls greasy.
  • One of my favorite ways to eat stuffed cabbage it is topped with sauerkraut !
  • A great side dish would be something bland such as steamed potatoes.

 

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stuffed cabbage logo.jpg 150x150 - Traditional Polish Style Stuffed Cabbage Rolls (no canned soup)

Traditional Polish Style Stuffed Cabbage Rolls (no canned soup)


★★★★★

4.3 from 8 reviews

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Ingredients

FOR THE FILLING:

  • 1 lb. Ground Beef (lean)
  • 1/2 lb. Ground Pork
  • 1 Cup Cooked Rice (see our Perfect Rice recipe)
  • 1/2 Cup Onion, diced
  • 1 Garlic Clove, minced

FOR THE SAUCE:

  • 3 Tablespoons Butter
  • 2 Tablespoons White Whole Wheat Flour (I use Bob Mills)
  • 1 1/2 Cups Tomato Juice
  • 2 Tablespoons Ketchup (or Tomato paste)
  • 1 Tablespoon Brown Sugar
  • 1/4 teaspoon Sea Salt
  • 1/8 teaspoon Garlic Powder

12-14 Cabbage Leaves softened in boiling water, core removed


Instructions

FOR THE SAUCE:

  1. Begin by making the roux for the tomato sauce by melting the butter in small saucepan over low/medium heat.  Once melted, add the flour and continue cooking another minute or two while whisking to prevent burning.
  2. Add the tomato juice and the rest of the ingredients and let simmer for 15 minutes.

FOR THE CABBAGE:

  1. In a large pot of boiling water, place the 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, remove 12-14 leaves.
  2. Using a sharp knife, remove the hard white core in a V shape

FOR THE FILLING:

  1. Combine the ingredients for the filling in a large bowl and using your hands, gently mix until it is combined.
  2. Using a large spoon shape the meat mixture into a log shape and continue until all meat is used.
  3. Place the filling in the cabbage leaf close to the core.  Fold once, then grab both sides and fold in, continue rolling.

TO BAKE:

  1. Lightly spray a 9 x 13 baking dish with cooking spray.  Place a few cabbage leaves (broken or whole) on the bottom of the dish and layer with a little sauce.
  2. Place the cabbage rolls on top.  Cover with remaining sauce, and additional leaves if desired.
  3. Cover with foil and bake for 50 min – 1 hour.

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.

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Reader Interactions

Comments

  1. Steve Martin

    17 February, 2021 at 6:16 pm

    I am making your cabbage rolls. You say make in oven for 50 minutes to an hour. You never say at what temperature.
    I am cooking mind at 375. Is that close?

    Reply
    • Debi

      22 February, 2021 at 12:23 pm

      sorry about that Steve. it’s 350.

      Reply
  2. Carol Mottin

    1 February, 2021 at 5:38 pm

    Use ground veal along with your ground beef! That is how the Hungarians did it! There are so many ways to make these wonderful rolled cabbages. My mom used tomato soup Plus tomato paste. Also brown sugar to sweeten it just a tad! I was raised on this.

    Reply
  3. TT

    10 January, 2021 at 10:16 am

    I have yet to find a sauce I like better than my moms She used a combination of tomato juice and tomato soup. My mom also used a small amount of uncooked white rice as she neer liked the rolls to be too ricey. LOL. She also said it was necessary to cover all the rolls in the sauce. No rolls peeking out from the top. She covered top of pan with cabbage leaves before covering with sauce. The rolls must have a lot of “gravy” as we serve with mashed potatoes and use the sauce as the gravy. Sooooo AMAZING!!!! The sauce is what makes the cabbage rolls so good. NO chunks of tomatoes, not thick but more runny like a gravy. Trust me and try this. You will never go back. I do not have a website to post her recipe but if I did, it would for sure be 5 star!

    ★★★

    Reply
  4. Linda

    28 November, 2020 at 8:10 pm

    Been making for years. I add a pinch of nutmeg to sauce and cook with saurkraut

    ★★★★★

    Reply
  5. Kevin

    28 October, 2020 at 12:11 pm

    One never uses cooked rice for cabbage rolls. Perhaps you can parboil it, but not fully cooked. It cooks in the roll! Second, if you’re creating a v-cut in your leaves, your not shaving the rib off carefully with a paring knife. Shave the thick rib down and your leaf is intact.

    Reply
  6. Anne De Blasio

    26 August, 2020 at 5:03 am

    It sounds wonderful I would use a Italian tomato sauce
    It is easy and make plenty cabbages told and have friends in for a snack
    And discuss recipes Enjoy Anne

    ★★★★★

    Reply
  7. Marilyn Crack

    15 August, 2020 at 8:42 pm

    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!

    Reply
  8. Anonymous

    11 May, 2020 at 8:32 pm

    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.

    Reply
  9. Cynthia

    3 January, 2020 at 12:44 pm

    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).

    Reply
  10. James Mathieson

    16 November, 2019 at 12:07 am

    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.

    ★★★★

    Reply
  11. Shelly

    12 October, 2019 at 8:33 pm

    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.

    ★★★★★

    Reply
  12. John

    31 October, 2018 at 6:37 pm

    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.

    ★★★★

    Reply
  13. Anonymous

    29 October, 2018 at 1:49 pm

    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!

    Reply
  14. Martha

    18 August, 2018 at 6:13 pm

    I would not use ketchup fresh. Tomatoes better but not a bad recipes I been making them since I was 9 yrs old

    ★★★

    Reply
  15. Yosh Schmenge

    15 July, 2018 at 4:35 pm

    Cabbage rolls and coffee
    Mmmm Mmmmm good !

    Reply
  16. Julie Derris

    10 July, 2018 at 3:31 pm

    Can I substitute ground turkey for the ground pork?

    Reply
    • Debi

      11 July, 2018 at 12:40 pm

      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.

      Reply
    • John

      31 October, 2018 at 6:39 pm

      I was tempted to, but opted out because turkeycan impart a slightly gamey flavor. Pork is pretty neutral.

      Reply
  17. Marilyn

    6 May, 2018 at 5:46 pm

    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.

    Reply
  18. Anonymous

    26 April, 2018 at 4:23 pm

    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.

    Reply
  19. aileen campbell

    12 April, 2018 at 11:03 pm

    how do i use the slow cooker instead of oven??

    Reply
    • Debi

      13 April, 2018 at 12:15 pm

      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.

      Reply
  20. Linda

    26 March, 2018 at 8:01 pm

    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

    Reply
    • Debi

      6 April, 2018 at 2:03 pm

      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

      Reply
  21. Jane

    18 March, 2018 at 5:47 pm

    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!

    Reply
    • Debi

      19 March, 2018 at 1:58 pm

      Let me know how your family likes it Jane

      Reply
  22. Beth

    3 March, 2018 at 11:42 pm

    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.

    Reply
    • Lisa maciejewski

      24 February, 2021 at 9:52 am

      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?

      Reply
      • Debi

        25 February, 2021 at 1:55 pm

        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!

        Reply
  23. Barbara J

    1 March, 2018 at 6:43 pm

    Your recipe does not include the rice. Was this an omission or a variation???

    Reply
    • Debi

      2 March, 2018 at 1:28 pm

      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! 🙂

      Reply
  24. Donna Curwin

    7 January, 2018 at 11:47 pm

    This is so good! I used ground turkey and brown rice for the filling to and followed the sauce recipe. Amazing!

    ★★★★★

    Reply
    • Debi

      9 January, 2018 at 8:54 pm

      oh yay!!!!! Love the substitutions too

      Reply
  25. Michael

    19 December, 2017 at 1:57 am

    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

    Reply
  26. Luna Crone

    2 November, 2017 at 9:55 pm

    Yummmmmmm!!!!

    Luna Crone

    Reply

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