Polish Stuffed Cabbage (Gołąbki)

Polish stuffed cabbage golabki

The Spruce

  • Total: 90 mins
  • Prep: 30 mins
  • Cook: 60 mins
  • Servings: 9 servings
Nutritional Guidelines (per serving)
375 Calories
12g Fat
40g Carbs
27g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 9
Amount per serving
Calories 375
% Daily Value*
Total Fat 12g 16%
Saturated Fat 5g 26%
Cholesterol 74mg 25%
Sodium 150mg 7%
Total Carbohydrate 40g 14%
Dietary Fiber 6g 22%
Protein 27g
Calcium 107mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

In this recipe for Polish stuffed cabbage rolls, ground pork and beef are mixed with rice, nestled in a cabbage leaf and cooked in the oven. But recipes exist where barley replaces the rice and the rolls are cooked on the stovetop until tender.

Poles call stuffed cabbage rolls gołąbki (gaw-WOHMP-kee), which literally means "little pigeons," and are the epitome of comfort food and considered a national dish. Every Eastern European cuisine has its version filled with ground meats and some type of grain but they also can be vegetarian.

Czechs and Slovaks call them holubky, while Serbs and Croatians refer to them as sarma. Usually, the sauce is what sets them apart.

If this recipe doesn't appeal to you, here are more stuffed cabbage recipes to choose from.


Click Play to See This Polish Stuffed Cabbage Recipe Come Together


  • 1 whole head cabbage (about 4 pounds)
  • 1 large onion (chopped)
  • 2 tablespoons butter
  • 1 pound ground beef
  • 1/2 pound ground pork
  • 1 1/2 cups rice (cooked)
  • 1 teaspoon garlic (finely chopped)
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup beef stock
  • Garnish: sour cream (optional)

Steps to Make It

Note: while there are multiple steps to this recipe, this Polish stuffed cabbage is broken down into workable categories to help you better plan for cooking.

Prepare the Cabbage

  1. Remove core from cabbage.

    Cut out core of cabbage
     The Spruce
  2. Place whole head in a large pot filled with boiling salted water.

    Cabbage Boiling
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  3. Cover and cook 3 minutes, or until softened enough to pull off individual leaves. You will need 18 leaves.

    Boiled cabbage
     The Spruce
  4. When leaves are cool enough to handle, use a paring knife to cut away the thick center stem from each leaf, without cutting all the way through.

    Cutting stem from leaves
     The Spruce
  5. Chop the remaining cabbage and place it in the bottom of a lidded casserole dish or Dutch oven.

Make the Filling

  1. Sauté the chopped onion in butter in a large skillet until tender, and let it cool.

    Chopped onions in a skillet
     The Spruce
  2. Mix cooled onions with beef, pork, rice, garlic, salt, and black pepper until well combined. Don't overmix or the meat will become tough.

    Mixed onion, meat and rice in a bowl
     The Spruce
  3. Place about 1/2 cup of meat on each cabbage leaf.

    Meat mixture on cabbage leaf
     The Spruce
  4. Flip the right side of the leaf to the middle, then flip the left side.

    Folding the cabbage leaf
     The Spruce
  5. Flip the bottom of the leaf and you will have something that looks like an envelope.

    Partially folded cabbage leaf
     The Spruce
  6. Roll away from you to encase the meat and make a neat little roll.

Cook and Serve the Stuffed Cabbage

  1. Heat oven to 350 F. Place the cabbage rolls on top of the chopped cabbage in the casserole dish or Dutch oven, seasoning each layer with salt and pepper.

    Stuffed cabbage in a dutch oven
     The Spruce
  2. Pour beef stock over rolls, cover, and place in heated oven.

    Stuffed cabbage and beef stock
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  3. Bake for 1 hour or until cabbage is tender and meat is cooked.

    Baked stuffed cabbage
     The Spruce
  4. Serve with pan juices and an optional drizzle of sour cream, or mix the pan juices with sour cream and ladle it over the cabbage rolls.


  • Cabbage rolls freeze well before or after cooking and can be made in a slow cooker (see your manufacturer's instructions).
  • Since they can be eaten hot or at room temperature, mini cabbage rolls make great appetizers. Just spear them with a frilled toothpick and you're good to go!