There’s something deeply satisfying about pulling a pan of tender cabbage rolls from the oventhe way the tomato sauce bubbles around the edges and the sweet, earthy smell fills the kitchen. Polish Golumpki Stuffed Cabbage is comfort wrapped in leaves, the kind of dish that makes you slow down and appreciate every savory, hearty bite.
I first made these back in culinary school during our Eastern European unit, and I’ll never forget how the instructor taught us to blanch the cabbage just right so the leaves became pliable without tearing. After testing this version dozens of times, I’ve learned that a good meat-and-rice filling and a slow simmer are all you really needthe rest is just patience and a little love.
Enjoy a comforting traditional dish with these tender cabbage rolls filled with savory veal pork and rice simmered in a rich tomato sauce. Polish Golumpki Stuffed Cabbage is a hearty meal perfect for any dinner. This authentic recipe ensures every bite is full of flavor.
Ingredients
Scale
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
Prepare the cabbage by coring and carefully removing whole leaves then blanch them in salted boiling water for 2 to 3 minutes until soft, then drain and cool.
In a mixing bowl, thoroughly combine the ground veal or beef, ground pork, cooked rice, diced onion, salt, black pepper, and chopped rosemary.
Place a scoop of the meat mixture on each cabbage leaf then fold the sides over and roll tightly to enclose the filling; repeat for all leaves.
Melt 2 tablespoons of butter in a large pot or Dutch oven over medium heat, lay extra cabbage leaves on the bottom, and arrange the stuffed rolls seam-side down in a single layer.
Pour 0.6 liters of beef stock over the rolls and let simmer, then cover with a pressure cooker lid sealing it and cook under pressure for 15 minutes after steam builds, then carefully perform a quick pressure release and remove the lid.
Mix together passata, tomato paste, 0.4 liters beef stock, garlic cloves, allspice berries, peppercorns, 1/2 teaspoon salt, and bay leaves in the same pot; spoon this sauce over the cabbage rolls and add the remaining 2 tablespoons of butter.
Cover the pot and simmer gently over low heat for 90 minutes until the cabbage rolls are tender and flavors have melded perfectly.
Notes
This dish freezes well and develops deeper flavor when reheated
Make a large batch and store leftovers for easy future meals
Prep Time:40 minutes
Cook Time:1 hour 15 minutes
Category:dinner, Main Course
Method:Pressure Cooker
Cuisine:polish
Nutrition
Calories:420 kcal
Why You’ll Love This Recipe
This is the kind of meal that brings everyone to the table and keeps them there. Polish Golumpki Stuffed Cabbage wraps tender leaves around a rich filling of veal, pork, and rice, all simmered in a tomato sauce that tastes like it’s been bubbling away in someone’s grandmother’s kitchen for hours.
Deeply comforting: The blend of meat, rice, and spices wrapped in soft cabbage is incredibly satisfying.
Make-ahead friendly: The flavors deepen overnight, making leftovers even better.
Freezer-ready: Make a double batch and freeze half for those nights when cooking feels impossible.
Feeds a crowd: Perfect for Sunday dinners or when you want something that stretches without skimping on flavor.
Key Ingredients and What They Do
Every ingredient here plays a role in building flavor and texture. The cabbage softens into silky wraps, while the combination of ground veal and ground pork creates a filling that’s tender and juicy. Cooked rice stretches the filling and adds a gentle chew, while passata and tomato paste form a rich, glossy sauce.
Pro Tip: Using both beef stock for the initial simmer and more for the sauce creates layers of savory depth you won’t get from water alone.
Ingredient
Purpose
Green or white cabbage
Wraps the filling; becomes tender and sweet when simmered
Ground veal and pork
Adds richness and moisture to the filling
Cooked rice
Stretches the filling and adds soft texture
Passata and tomato paste
Creates a thick, flavorful sauce with concentrated tomato flavor
Allspice berries and bay leaves
Infuse the sauce with warm, aromatic notes
How to Make It
Start by blanching the cabbage leaves until they’re pliablethis makes rolling easy and keeps the leaves from tearing. Combine the ground meats, cooked rice, onion, and seasonings in a mixing bowl, then place spoonfuls onto each leaf and roll tightly. Arrange the rolls seam-side down in a pot lined with extra cabbage leaves, which protect the bottoms from scorching.
Pour beef stock over the rolls and simmer under pressure for 15 minutes to lock in moisture. Then stir together the passata, tomato paste, garlic, spices, and remaining stock to form the sauce. Spoon it over the rolls, add a final pat of butter, and let everything simmer gently for 90 minutes until the flavors meld and the cabbage is melt-in-your-mouth tender.
Tips for Perfect Rolls Every Time
Don’t over-blanch: Two to three minutes is enough; overcooked leaves tear easily.
Use extra leaves as padding: Lining the pot bottom with torn or small leaves prevents sticking and adds flavor to the sauce.
Seal tightly: Tuck the sides in firmly before rolling to keep the filling from spilling out during cooking.
Let it rest: Allow the finished dish to sit for 10 minutes before serving so the sauce thickens slightly and clings to each roll.
How to Serve and Store
Serve these warm, spooned straight from the pot with plenty of sauce ladled over the top. They’re hearty enough to stand alone, but a dollop of sour cream or a slice of crusty bread makes them even better. After years of testing variations, I’ve found that reheating them the next day brings out even deeper flavor.
Storage Method
Instructions
Duration
Refrigerator
Store in an airtight container with sauce covering the rolls
Up to 4 days
Freezer
Wrap individual rolls tightly in plastic, then place in a freezer bag
Up to 3 months
Reheating
Warm gently on the stovetop with a splash of stock or water
Until heated through
Swaps and Variations
If you can’t find ground veal, use all beef or even ground turkey for a leaner option. Swap white rice for brown rice or quinoa if you prefer a heartier texture, just make sure it’s fully cooked before mixing into the filling. For a richer sauce, stir in an extra tablespoon of butter or a splash of cream at the end.
Note: If you’re short on time, skip the pressure cooking step and simmer everything covered on low heat for about two hours totalit takes longer but delivers the same tender results.
How I Finally Perfected Polish Golumpki Stuffed Cabbage
I burned the first batch, undercooked the second, and the third fell apart before it even made it to the plate. Polish Golumpki Stuffed Cabbage humbled me more than once, but after countless attempts and a few late nights in the kitchen, I finally cracked the code. This recipe is the real deal.
FAQs ( Polish Golumpki Stuffed Cabbage )
Can I make this recipe ahead of time?
Yes, you can assemble the rolls up to 24 hours before cooking and store them covered in the refrigerator. You can also freeze uncooked rolls for up to 3 months. Cooked leftovers keep well for 3-4 days in the fridge and reheat beautifully in the oven or microwave.
What type of cabbage works best?
Green cabbage is traditional and works perfectly for this dish. Choose a large, firm head with outer leaves that aren’t too thick. Savoy cabbage also works well as the leaves are naturally more tender and easier to roll.
How do I soften cabbage leaves without tearing them?
Blanch the whole cabbage head in boiling water for 8-10 minutes, then carefully peel off softened leaves. Alternatively, freeze the whole head overnight, then thaw completely – this naturally breaks down the cell walls and makes leaves pliable.
Can I substitute ground turkey for beef?
Absolutely! Ground turkey creates a lighter version while maintaining authentic flavors. You can also use a mix of ground pork and turkey, or even ground chicken. Just ensure the internal temperature reaches 165°F when fully cooked.
Why are my rolls falling apart during cooking?
This usually happens when rolls are packed too loosely or the seam isn’t placed face-down in the pot. Roll them snugly but not too tight, and arrange seam-side down in a single layer. Using toothpicks temporarily can help during the first 30 minutes of cooking.
You’ll love how these Polish Golumpki Stuffed Cabbage rolls turn outtender, savory, and simmered until the cabbage practically melts under your fork. The aroma fills every corner of the kitchen, and the flavors only get better as they sit. This is the kind of meal that rewards patience with pure comfort.
If you want a little brightness, add a squeeze of lemon juice to the sauce before servingit’s a trick I learned from an old mentor and it really makes the tomato flavors pop. Swap the meat blend for ground turkey if you’re keeping things lighter, or stir in a spoonful of sour cream right into each bowl for extra richness. Leftovers reheat beautifully on the stovetop with just a splash of stock to loosen the sauce.
I’d love to see how yours turn outtag me if you share a photo, or drop a comment if this reminds you of a family recipe passed down through the years. These rolls are meant to be shared, saved, and enjoyed around a full table. Make a batch this weekend and let the house smell like home.
Sharing a handpicked collection of easy, healthy recipes made in our family kitchen. Rachel brings comforting classics, while Emily adds fresh, modern ideas together creating meals that are simple, flavorful, and family-friendly.
