Recipe for: Traditional cabbage rolls with meat and rice in tomato and cream sauce - photo 1
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Recipe for: Traditional cabbage rolls with meat and rice in tomato and cream sauce

Pikantne Main dishes Regional Cuisine of Poland 120 min Hard 22 wyświetleń ~74.43 PLN * - (0)
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Description

Classic Polish stuffed cabbage rolls are cabbage filled with a meat and rice mixture, simmered in an aromatic tomato and cream sauce. The dish has roots in Central European rural cuisine — the simplicity of the ingredients and the long preparation process create a deep, homey flavor. The cabbage rolls are hearty, with a tender filling and a slightly tangy sauce; they pair wonderfully with mashed potatoes or dumplings and pickled cucumbers. In this version, I emphasize traditional spices: marjoram and garlic, while optional smoked bacon adds depth of umami. The dish is visually striking — green cabbage leaves wrapped around the filling and drizzled with warm, thick sauce.

Ingredients Used

Ingredients (17)

Servings:
4
  • Cabbage 1200 g
  • Ground meat 600 g
  • White rice 120 g
  • Onion 1 szt. (~150 g)
  • Garlic 2 ząbki (~10 g)
  • Butter 30 g
  • Rapeseed oil 30 g
  • Tomato passata 400 g
  • Sour cream 150 g
  • Chicken egg 2 szt. (~120 g)
  • Wheat flour 15 g
  • Water 800 ml
  • 🌿 Przyprawy
  • Salt 0.2 szczypt (~5 g)
  • Black pepper 4 szczypty (~2 g)
  • Marjoram 2 g
  • ✨ Opcjonalne
  • Smoked bacon 100 g
  • Dill 1.5 pęczki (~30 g)
💰 Szacowany koszt dania: ~74.43 PLN (18.61 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Cabbage

1

Prepare the head of cabbage: cut off the tough core at the base with a knife (about 1-2 cm) so that the leaves can be easily separated. In a large pot, bring 4-5 liters of water to a boil. When the water is boiling, place the cabbage in the pot and cook for 8-12 minutes — the outer leaves should become flexible and easy to remove. Remove the cabbage with tongs and set aside to cool.

Ingredients: cabbage, Water
Use a large pot (at least 6 l) and long tongs. If the leaves do not come off easily, pierce the stem with a knife and cook for another 3-4 minutes. Do not overcook — the leaves should be flexible, not mushy.
2

Separate the leaves: carefully remove 12-16 large leaves from the cabbage (depending on size). If a leaf has a very thick, hard part near the stem, gently cut out the thicker vein with a flat knife to create a thinner 'soft' part of the leaf, making it easier to roll.

Ingredients: cabbage
Work on a cutting board. Use a sharp knife or vegetable peeler to cut off the tough vein without damaging the leaf. Leave the smaller leaves at the bottom of the pot as a 'base' while braising.

Filling

3

Cook the rice: add 120 g of dry rice to a small pot, pour in about 240 ml of water (ratio 1:2), and add a pinch of salt. Bring to a boil, then reduce the heat and cook for 10-12 minutes, until the rice absorbs the water and is tender. Set aside to cool.

Ingredients: White rice, Salt, Water
Use a lid that fits the pot. The rice is ready when the grains are soft, slightly sticky, but not mushy. If there is some water left, drain it through a sieve.
4

Sautéing the onion and preparing the toppings: peel the onion and chop it finely. In a pan, heat butter and 1 tablespoon of canola oil (about 15 g) over medium heat. Add the chopped onion and sauté for 4-6 minutes until it becomes translucent and slightly golden. Add 2 cloves of garlic pressed through a garlic press and sauté for 30-40 seconds. Transfer to a bowl, let cool.

Ingredients: Onion, Garlic, Butter, Rapeseed oil
Use a medium skillet (22-26 cm). A wooden spoon will help stir the onion without scratching. Do not burn the garlic — it will become bitter.
5

Prepare the filling: in a large bowl, place 600 g of ground meat, cooled rice, sautéed onion with garlic, 2 eggs (120 g), 2 teaspoons of marjoram (2 g), salt (about 3 g), and pepper (2 g). If you are using bacon, fry 100 g of diced bacon in a pan until the fat renders and add it to the filling. Mix the mixture by hand or with a spoon for 1-2 minutes until the ingredients are combined - the filling should be homogeneous and slightly sticky.

Ingredients: Ground meat, White rice, Onion, Garlic, Marjoram, Salt, Black pepper, Smoked bacon
Use a large bowl and a wooden spoon or your hands (washed). Do not knead for too long — just enough for the ingredients to combine. If the filling is too runny, add 1-2 tablespoons of cooked rice.

Rolling

6

Forming the cabbage rolls: on a clean board, lay a cabbage leaf with the underside facing up. In the center of the leaf, place a portion of filling about the size of 2-3 tablespoons (approximately 60-80 g of filling). Press the filling with your hand to form a roll. Fold the side edges of the leaf inward, then roll the leaf from the stem end to the tip, creating a tight package. Repeat until all the leaves and filling are used up.

Ingredients: cabbage, Ground meat, White rice
Use a tablespoon to portion the filling so that the cabbage rolls are similar in size. If the leaf tears, use smaller pieces of leaf and the outer leaf wraps to secure the filling. Make sure the roll is tight enough — this will prevent it from falling apart during braising.

Sauce and braising

7

Layering in the pot: at the bottom of a large, wide pot (min. 4 l), place a few smaller cabbage leaves or cut pieces — they will create a base. Arrange the stuffed cabbage tightly next to each other with the seam side down in one layer. If you have a lot of stuffed cabbage, you can add a second layer, but remember to place leaves between the layers.

Ingredients: cabbage
The best is a wide pot with a thick bottom or a cast iron casserole. Arrange the cabbage rolls tightly, but do not press them too hard to avoid deforming them.
8

Prepare the sauce: in the same pan where you sautéed the onion, add 1 tablespoon of oil (15 g) and sprinkle in 15 g of all-purpose flour. Stir vigorously for 1-2 minutes over medium heat until a light roux forms (you will notice that the flour will start to smell slightly nutty). Gradually pour in 400 g of tomato passata and 300 ml of warm water, continuously mixing with a whisk until the sauce is smooth. Season with salt and pepper to taste. Cook for 5 minutes to eliminate the raw flour taste.

Ingredients: Wheat flour, Tomato passata, Water, Salt, Black pepper
Use a whisk and a medium pan. If the sauce is too thick, add a little water. The sauce should be smooth and fragrant with tomatoes, without lumps of flour.
9

Pour the stuffed cabbage with sauce: evenly pour the prepared sauce over the arranged stuffed cabbage so that it reaches about 2/3 of the height. If necessary, add warm water to cover the contents of the pot in the same proportion. Cover the pot with a lid.

Ingredients: Tomato passata, Water
The water should be hot — this way, the temperature during stewing will drop less and the stuffed cabbage will be cooked evenly. Do not add cold water.
10

Stewing: cook on very low heat for 50-60 minutes. Every 20 minutes, gently check the liquid level and rotate the pot (do not stir the cabbage rolls directly to avoid them falling apart). After 50 minutes, check the tenderness of the leaves: inserting a knife between the leaves and the filling should allow it to slide in easily — the cabbage rolls are soft but hold their shape.

Ingredients: cabbage, Tomato passata, Water
Use a small burner set to the lowest power. Cooking on too high heat will cause the cabbage rolls to overcook and fall apart. Patience is key here.

Finishing

11

Thickening and seasoning the sauce: remove the pot from the heat. Carefully take the cabbage rolls out onto a plate. If the sauce in the pot is too thin, bring it to a boil over higher heat for 5-7 minutes until it thickens. Reduce the heat and add 150 g of sour cream, stirring to prevent the sauce from curdling — pour the cream in slowly and mix quickly. Taste and season with salt and pepper if needed.

Ingredients: sour cream, Tomato passata, Salt, Black pepper, Wheat flour
If you are worried about curdling the cream, temper it: first pour 2 tablespoons of hot sauce into the cream, mix, and then pour the mixture into the pot. Use a wooden spoon.

Serving

12

Serving: on a plate, arrange 2-3 cabbage rolls per serving, drizzle with warm cream-tomato sauce. Additionally, serve mashed potatoes or potato dumplings and pickled cucumber. Garnish with chopped dill, if using.

Ingredients: cabbage, sour cream, Dill
Use a wide deep plate. Chop the dill just before serving to keep it fresh. Additionally, you can add a tablespoon of butter to the warm potatoes.

Storage

13

Storing leftovers: cool the stuffed cabbage rolls to room temperature (max. 2 hours after preparation). Store in an airtight container in the refrigerator for up to 3 days or divide into portions and freeze for up to 3 months.

Ingredients: cabbage
For freezing, it is best to use disposable containers or vacuum bags. Cool completely before sealing to prevent condensation and ice.

Fun Fact

💡

Gołąbki (also known as rolls in some regions) have analogues in many Central European cuisines — from Ukrainian holubtsi to Hungarian töltött káposzta. The name "gołąbki" does not come from birds, but is a Polish adaptation of the Old Slavic term for rolled leaves.

Best for

niedzielny obiad spotkanie rodzinne zimowe obiady

Tips

🍽️ Serving

Serve with mashed potatoes or gnocchi, along with pickled cucumber or beetroot. For a richer flavor, add sautéed bacon or cracklings to the plate. Fresh dill or parsley will brighten the color and aroma.

🥡 Storage

Store in the refrigerator for up to 3 days in an airtight container. For freezing, divide portions into individual containers or bags and freeze for up to 3 months. Thaw slowly in the refrigerator, and reheat slowly covered, preferably in the oven at 160°C for 20-30 minutes or over low heat in a pan with some sauce.

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